There is almost irrefutable proof that corn originated in America. It is thought that it developed through cultivation from Euchlaena mexicana, known as teosinte, which grows wild in the Mexican highlands and some areas of South America. Most scholars agree that corn came to Europe after the 'discovery' of America by Columbus. Both the botanical name, mays, and the common name, maize, come from the term mabiz which is an Arawak-Carib name. The use of corn as a crop is on the rise.
Corn is also valuable as an oil-producing plant.
Polenta, a coarse meal left after the oil is squeezed out of the kernels, and formerly used by the poor, has become a more sophisticated food. Modern packaged mixes make the preparation of this dish easy for even the inexperienced cook. When boiling sweet corn add a teaspoon of sugar to bring out the flavor. Never add salt as it toughens the kernels. Oven-roasting corn in the leaves is an excellent way of cooking corn.