Corn is heat-loving (frost kills seedlings). Photophilous (does not grow in the shade). It is moisture-loving only in the first half of the growing season (before flowering).
Corn gets along well with cucumbers, pumpkins, and zucchini. The greatest need for moisture appears in the second half of the growing season, before the panicles are thrown out and until the grain reaches its normal size and shape. Further care consists of loosening the soil and weeding. We remove the cobs gradually, in the milky ripeness phase (when “milk” is released when you press your finger on the grain).
Sweet corn
Sweet corn differs from grain corn in its high sugar content. It cooks quickly and kids love it. We grow it almost exclusively for the pleasure of children. Although it’s nice to gnaw on a cooked young head of cabbage at the dacha. 
Corn is a heat-loving plant. They plant it from mid-April, when the danger of frost has passed and the soil has warmed up to + 8 - 100C. It is advisable to soak the seeds for a day at room temperature. Sown in rows, approximately to a depth of 6-7 cm, the distance between grains is 10-15 cm, between rows 60-70 cm. When the seedlings have 4-5 leaves, thinning is carried out “every other”, so that as a result the distance between the seedlings remains 20-30 cm.
Tender, pleasant taste, sweet - that’s what sweet corn is!
We remove the cobs left for seeds in the fall, when the leaves and stems turn yellow. We leave the broken heads of cabbage in the attic to dry, and store the seeds in the apartment, in the pantry, in a fabric bag. It can also be in a paper bag. But not in cellophane.
Corn "POP-CORN"
This is one of the biggest children's treats.
For popcorn, a special variety of corn is purchased. It's called popcorn.
Growing corn for popcorn is absolutely not difficult. It grows in exactly the same way as regular corn, and the growing conditions are the same. There is a difference in size. Sweet corn is one meter taller (the stalk itself) and the cobs are larger. We don't plant both corns next to each other. Popcorn corn is not picked at milky ripeness, but is harvested in the fall, almost at the “seed” stage. The heads of cabbage are broken out and dried for a month either in the attic or in an apartment on a closet. And only then will it “open up” during frying, not earlier. 
The most important and only condition for cracking corn into popcorn is a certain level of moisture in the grains.
After a month of drying (a mandatory condition), we pull the corn and store the grain in a paper bag or fabric bag in the pantry. But not near the battery. 
If after some time the grains begin to crack poorly, it means they have dried out. In this case, the bag should be placed in a cooler and more humid place for a couple of weeks. This could be a cellar or a glassed-in balcony.
For the recipe, see the “recipes” section.
Popcorn is the most popular delicacy in the world, without which it is impossible to imagine going to the cinema, and which both children and adults love very much.
Nowadays, there are many varieties of it - traditional sweet and salty, as well as popcorn with various flavors: fruit, cheese or chocolate.
The history of popcorn
The history of popcorn begins about 7 thousand years ago. It was then that corn cultivation began in the mountainous parts of Mexico. As time passed, at the beginning of our era, corn became the staple food in America.
The ancient Indians of those years discovered that a certain type of corn swells when heated. This happens because inside the grain there is a small amount of starch in liquid form.
After this water boils, steam is formed, breaking the shell of the grain, after which it opens and increases in volume.
The process of making popcorn determined its name. The word “corn” in English sounds like “corn”, and “pop” means “burst”. The literal translation of the word “popcorn” is “popped corn.”
Popcorn appeared in Europe approximately in the 15th century, but it began to be produced in a modern way only at the end of the 19th century, when a machine for frying corn kernels was invented in the USA.
The inventor of this device was Charles Critors. To this day, the operation of popcorn machines is based on the principles of those devices.
Composition and calorie content
As you know, popcorn is made from corn. But not all of its varieties are suitable for preparing delicacies. In order for the grains to burst properly, they need to have a stronger shell that can hold moisture inside for a certain amount of time.
During this time, the resulting steam is evenly distributed throughout the grain, and at the moment of explosion, it opens the corn pulp in a certain way.
If you try to make popcorn from ordinary grocery corn, its shell will rupture immediately and you will simply end up with a burst corn grain.
In addition to grains, some manufacturers add additional components to puffed corn: food additives, sugar, salt and fat. The use of flavorings allows you to prepare delicacies with a variety of tastes.
In its pure form, without additives or flavorings, popcorn contains about 400 kcal per 100 g of product. Sweetening or adding salt to this snack increases the calorie content to 500 kcal (sugar) and 410 kcal (salt).
That is, in one movie show you can consume almost the daily amount of kcal – about 1.3 thousand.
Despite such a significant calorie content, the delicacy contains numerous vitamins and antioxidants. Vitamins B1 and B2 are important for healthy nails and hair.
Calcium has a beneficial effect on human teeth, muscles and bones. Potassium is good for the cardiovascular system.
In addition to these substances, popcorn contains plant fiber, which helps normalize digestion. Food containing fiber moves faster through the digestive tract, preventing constipation.
Of course, being a fairly high-calorie food, popcorn can harm your figure, but if you consume this product with a minimum content of salt, sugar and fat, you can only get benefits.
Popcorn - the benefits and harms of eating it
In fact, being ordinary corn, popcorn has many beneficial properties. Eating it helps normalize intestinal function, lowers blood sugar levels, and also has a beneficial effect on the condition of the skin.
Of all the “quick” snacks, such as chips, salted nuts, chocolates, popcorn is considered the most harmless. It quickly gives a feeling of fullness and is easily removed from the body.
But there is also a negative effect of popcorn on the human body. The main harm comes from the methods of preparing this dish.
The oil used to make it, found in most movie theaters and the food industry, contains the chemical diacetyl. It has been scientifically proven that this flavoring, when heated, has a negative effect on the human respiratory tract.
If we consider the method of making popcorn at home, then microwave ovens are often used for this.
And eating food exposed to microwaves can negatively affect human health, since it contains microwave energy, which is not found in traditionally prepared foods.
In addition, flavoring additives and flavor enhancers, often used in the production of popcorn, are harmful to health and provoke cancer.
Use during pregnancy and diet
The question of the possibility of eating popcorn as part of a diet arises quite often. Of course, high-calorie popcorn that is made with quite a lot of butter, sweet or cheesy cannot help you lose weight.
But the product prepared at home is healthy and contains a small amount of calories. In small quantities it can be used as snacks and also as a substitute for bread.
Another argument in favor of eating popcorn in the diet menu is its high fiber content. It helps cleanse the body of toxins, waste, salts and other toxic substances.
Despite the numerous advantages of puffed corn, its use during pregnancy is undesirable.
Since a woman’s body is weakened during this period, and taking into account the peculiarities of the production and preparation of popcorn by doctors, it is not recommended to eat not only the product in packaged form, but also those made at home.
The flavor enhancer monosodium glutamate, which is ubiquitous in this dish, is also prohibited for pregnant women. And food additives jeopardize the health of the expectant mother and child.
Salt disrupts the body's water balance, and sugar affects the functioning of the pancreas.
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Who is contraindicated in popcorn?
Undoubtedly, corn, which is the main product from which popcorn is made, is very healthy. But it also has contraindications for consumption.
In addition, containing vitamin K, which enhances the ability of blood to clot, popcorn is not recommended for people suffering from increased blood clotting and vascular thrombosis.
People susceptible to allergic reactions should also use this food with caution. Often, corn is grown in non-ecologically clean areas and with the use of chemicals - and this can cause allergies.
If you have diseases of the gastrointestinal tract, you should also not eat corn and popcorn made from it. The same applies to people with acute peptic ulcers and gastritis.
If you have all of the above diseases, as well as if you intend to use corn for medicinal purposes, you must consult a qualified doctor.
Delicious homemade popcorn
Cooking puffed corn at home allows you to get a tasty and healthy product, as well as save a lot of money.
You can prepare this dish at home in three ways: on the stove, using a microwave oven and in a special popcorn maker.
Microwave cooking is the easiest and most common method. To do this you will need a bag of popcorn (semi-finished product). It needs to be placed in the oven and heated for a few minutes until cooked through.
If you plan to make popcorn not from portioned bags, but from grains, you need to place them in a container that can withstand a temperature of 200 degrees.
Pour refined vegetable oil into the bottom of the dish and cover with a lid. After 5 minutes, after the characteristic pops have died down, the treat is ready.
To cook on the stove, you will need a saucepan or frying pan with high sides, as well as a glass lid. The bottom of the dish must be greased with oil and heated. Only refined vegetable oil is used.
After heating the dishes to the required temperature, the grains should be immersed there and covered with a lid. As soon as they begin to burst and “shoot”, the fire must be turned off. As soon as all the grains open and turn into popcorn, you can remove the lid.
The popcorn maker is very easy to use. It heats the corn kernels evenly and does not consume much oil. In just a few minutes, this device allows you to prepare puffed corn that does not contain harmful food additives.
The only drawback of this machine is the need to purchase it, as well as the need to purchase a non-stick additive, without which the sugar added to the corn can ruin the device.
Popcorn made from corn kernels is a snack for all occasions. When prepared correctly and consumed in moderation, this delicacy will only bring pleasure and benefit.
Popcorn is a wonderful airy cereal that both children and young people love, and even a serious male group will not refuse to crunch on salty popcorn with beer. But you don’t have to buy this delicacy - you can grow special varieties of corn for popcorn and pop it in a frying pan to your heart’s content.
Growing corn for popcorn is not difficult, but you need to know that to get popping corn you need to plant the right varieties, keep the garden in the right condition, and there are some nuances in caring for this crop. We'll talk about them today.
Corn for popcorn: the best varieties
Corn grains used for popcorn have a number of features: they contain little starch, but the fat and protein content is much higher than that of sweet corn. Another secret of popcorn corn is its thin but durable shell, like a varnished shell. It is thanks to this that the grains do not immediately crack when heated, as happens with regular corn. In bursting varieties, the moisture inside the grains expands, the steam is distributed evenly throughout the grain, and at the moment of bursting, the moisture fluffs the pulp. If the corn for popcorn was grown and stored correctly, there will be only 1-2% of unpopped kernels.
Let's look at the most popular varieties of corn for popcorn
Corn for popcorn: variety “Vulcan”
It is a plant up to 2 m high, the cobs are 20-22 cm with yellow grains, shaped like rice. The Vulcan corn variety is good because it is quite resistant to disease, cold and drought, and popcorn made from this corn variety is very tasty.
Corn for popcorn: variety “Burp-burp”
Corn plants of the Lopay-Lopai variety grow 1.5-1.7 m high, the cobs are 18-21 cm long, the corn kernels are yellow, elongated and wide. The variety is considered mid-early - from germination to technical ripeness it takes an average of 85-90 days.
Corn for popcorn: Zeya variety
A very beautiful variety of popping corn with burgundy-red kernels with a rounded top, elongated and wide. Corn plants of the Zeya variety grow up to 1.8 m, the cobs are 18-20 cm long. This is an early ripening variety of corn for popcorn - ripening time is 80 days.
Corn for popcorn: “Ping Pong” variety
Mid-season variety of popping corn with a ripening period of 95-110 days. The ears of corn of the Ping-Pong variety are small - 12-15 cm, but the plant itself is tall - 1.8-2 m. The grains are quite small and yellow.
Corn for popcorn: variety “Gostinets”
The corn plant of this variety is tall - 2-2.2 m, the cobs are large - 20-23 cm, the kernels are yellow. This is a mid-season hybrid with a ripening period of 80 days. The popping corn variety Gostinets is resistant to high temperatures, lodging and drought.
Corn for popcorn: variety “Granddaughter’s Joy”
This is an early ripening variety, ripening period is 78-80 days. Corn plants of the Vnuchkina Joy variety grow up to 1.6 m, the cobs are small - 10-12 cm, the grains are pale orange. The variety is moisture-loving, demanding on soils, but resistant to diseases and very productive.
Corn for popcorn: “Red Popcorn” variety
It is distinguished by low plants about 1.2 m in height, ears 15 cm long with very beautiful mahogany-colored grains. A very popular variety due to its excellent taste and decorative qualities (the cobs are used in flower arrangements).
There is also a lot of varieties of corn for popcorn– choose those that will be suitable for your climate zone (residents of the northern regions should approach their choice especially responsibly, since popping corn is a heat-loving plant).
Corn for popcorn: growing features
Planting corn for popcorn
When planting corn for popcorn, keep in mind that this crop and its root system grow rather slowly, it is strongly suppressed by weeds, and does not like sandy and light soils.
Planting corn on popcorn begins no earlier than May, since during the period from germination to flowering this plant needs heat, and during the period from flowering to ripening, corn needs much less heat. Popping corn is planted in rows according to the pattern 50x50 cm, 40x60 cm or 30x70 cm - according to the manufacturer's recommendations. Place 1 or 2 grains in the hole.
It is best to plant corn for popcorn in beds where potatoes, tomatoes and early crops previously grew. Avoid planting in close proximity to sweet corn to avoid “unnecessary” pollination.
Corn for popcorn: planting care
Growing corn for popcorn will be successful if both harrowing and inter-row cultivation are carried out approximately three times during the growing season. popping corn it is more picky about the content of air and moisture in the soil, and besides, cultivation helps get rid of weeds, which take away a lot of vitality from this type of corn.
Popping corn needs regular watering - about twice a week. If you have the opportunity to organize drip irrigation, you can add mineral fertilizers to the water.
Very important corn feed for popcorn- this is due to the peculiarities of the development of its root system (rather weak). Therefore, the soil must contain many nutrients. Corn for popcorn responds well to both.
So, in the phase of 5-6 leaves, liquid urea or organic matter is used to feed popping corn, before the release of panicles, that is, in the middle of the growing season - nitrophoska or azofoska. Potassium and nitrogen fertilizers are applied during the formation of cobs.
The flowering of popping corn is accompanied by the throwing out of panicles (male inflorescences), and after a couple of days, cobs begin to appear in the leaf axils (female inflorescences). Since corn is wind-pollinated, the plants need to be lightly shaken in calm weather to ensure pollination.
Corn for popcorn: collection and storage of cobs
If you break out popping corn varieties at the stage of milk maturity, it can be eaten like sweet corn - boiled and eaten. However, you won't be able to make popcorn from corn that is pulled so early.
A corn is harvested for popcorn almost at the “seed” stage when the grains “dress” in a glassy shell (depending on the timing of planting - late summer - mid-autumn). The grains on the cobs should be dry (humidity - 15-20%), it is best to store corn directly on the cobs. To ensure that the grains dry evenly, you need to wait until the grains are dry on the root. That is, there is no need to collect damp corn cobs for popcorn and dry them - such raw materials will not explode well. Dry heads of cabbage are broken out, dried for about a month in a cool, dark place (attic, closet) and placed in rag or paper bags.
True, there is a danger of over-drying the grains - This type of popcorn will not tear easily in a frying pan. Then the bag with the cobs is placed for ten days in a more humid place - a cellar or balcony.
How to make popcorn from corn?
To conclude our article, here is a classic, simple recipe for making corn popcorn.
To begin, take a deep frying pan (popcorn will just pop out of a shallow frying pan), pour in about 1 tablespoon of sunflower oil, pour enough corn onto the popcorn so that it covers the bottom. You can do less, but not more. Now quickly cover the pan with a lid and wait until the “corn burst” ends. After the pops stop coming from the frying pan - after about a minute - remove the lid, add salt, or sugar, or any other spices. Corn popcorn is ready!
So don’t be afraid to experiment - an ordinary garden plant, with its own demands and needs. But you can provide your entire family and relatives with cheap, nutritious and long-storable delicacies in the form of “semi-finished products” ( corn for popcorn can be stored for 3-4 years without losing its explosive properties).
Tatyana Kuzmenko, member of the editorial board, correspondent of the online publication "AtmAgro. Agro-industrial Bulletin"
Adults and children love to crunch on delicious, fluffy popcorn. But you can go to the store for this delicacy not only - if you buy special varieties of corn, you can grow it on your own plot. But what varieties of corn are suitable for making popcorn, and how to grow this crop correctly?
Description and review of popcorn corn varieties
The corn kernels from which popcorn is made contain a small amount of starch, but there is more fat and protein in such varieties compared to sweet corn.
Another feature of these grains is the presence of a thin but durable, as if varnished, shell. It is this that prevents the grains from cracking immediately after heating, as happens with other varieties of corn.
Popping varieties contain moisture, which turns into steam when heated. Filling the grain, steam, when it breaks, helps transform the pulp into a foamy mass. As it cools, it hardens and becomes hard and crispy. Proper cultivation and storage of corn for popcorn allows you to achieve a minimum number of unpopped grains.
The most popular varieties of puffed corn include:
Growing rules and storage
One thing to keep in mind is that popcorn corn will not grow well in light or sandy soils. Plant roots develop slowly and are strongly suppressed by weeds.
It is recommended to plant seeds in the ground in early to mid-May, when the weather is warm. 1-2 grains are thrown into one hole, the distance between holes should be 50 cm, between rows - 60 cm.
This crop grows best after potatoes and tomatoes. If you have sweet corn on your property, then the popcorn variety should be placed as far away from it as possible to avoid unwanted pollination.
Young plants need to be watered at least 1-2 times a week, since the crop is very demanding of moisture.
Another feature of it is its requirement for fertilizing. Due to its relatively weak root system, the soil in which plants grow needs to be enriched with nutrients - organic and mineral fertilizers.
Harvesting is carried out after the grains have hardened and become covered with a glassy shell. At the milk stage, the cobs can be broken off and cooked like sweet corn. But you won’t be able to make popcorn from young grains yet.
Bean storage
Proper storage determines how the grains will explode during cooking.
Harvesting for subsequent storage is necessary only after the cobs are completely dry - this will ensure uniform drying of the grains. Under no circumstances should you pick the cobs raw. Broken heads of cabbage need to be dried for a month in a dark, cool place - in the attic or in a closet.
After a month, the cobs are put into bags made of cotton fabric or made of thick paper.
It is necessary to take into account that grains that are too dry will not break easily during cooking. To prevent this from happening, it is recommended to place overdried heads of cabbage for a week in a room with high humidity, for example, in a basement.
Cooking popcorn and its properties for the body
The easiest way to make popcorn is to heat the grains in a frying pan or other suitable container. To prepare large portions of popcorn, special devices are used:
Before cooking, it is recommended to place the grains in the freezer for 1.5-2 hours, and after removing from the freezer, immediately place them on a hot frying pan. This will make it possible to achieve a sharp temperature difference, and, accordingly, rapid and powerful rupture of grains.
Cooked corn must be quickly removed from the pan, first removing it from the heat. You need to pour 1-2 tablespoons of oil into the frying pan and tilt it in different directions several times so that all the grains are covered with an oil film.
Popcorn has a fairly good yield when cooked - one handful of kernels yields a large bowl of finished product. Sprinkle the cooked popcorn with powdered salt or powdered sugar. It is better not to use all kinds of chemical seasonings.
When cooking in the microwave, the beans are poured into a paper bag, sealed and placed in the oven. There are dishes that were specially designed for cooking popcorn in the microwave, which can withstand the required temperature. This product is cooked at 200 degrees, and if you use a container that is not designed for such temperature loads, it will most likely be damaged.
The health benefits and harms of popcorn
Popcorn is regular corn enriched with fiber, which has a beneficial effect on the digestive system. The usefulness of the product lies in its rich composition:
Vitamin B1 helps normalize the functioning of the heart and blood vessels, improve the metabolic process, and the condition of nails and hair. Vitamin B2 normalizes the functioning of the nervous system, so popcorn is useful for stress and nervous disorders. Antioxidants prevent the development of cancer and heart disease.
However, it must be taken into account that consuming this product in large quantities can lead to the development of respiratory diseases due to the diacetyl flavoring content present in the oil. In addition, regularly eating large portions of popcorn can cause excess weight.
Therefore, it is recommended to cook popcorn yourself, without adding harmful seasonings. 100 g of popcorn, generously sprinkled with sugar syrup, contains 400-450 kcal, which means it is not advisable to eat it too often. However, it is best to replace unhealthy snacks such as chips and salted nuts with popcorn.
Today, any place associated with public recreation is associated with popcorn. The caramel smell of warm puffed corn attracts not only children, but also adults, so retail outlets with special machines are never empty. Children can eat several servings at a time, so parents ask themselves the question: “Is popcorn healthy?” The benefits and harms of this product have become the cause of ongoing debate about how safe such food is, so it is worth understanding the issue in more detail and finding the answer.
What is popcorn?
Popcorn is a dish that is prepared by cooking individual kernels of a certain type of corn. Each grain contains liquid starch, which, when heated to 200 degrees, explodes the shell. The foamy mass instantly hardens, which is why the volume of popcorn is much greater than the volume of raw materials.
Properties of popcorn
If the grains are prepared without additives, then the calorie content of 100 grams will be about 300 kcal. The Indians fried popcorn in spices, and today many not entirely healthy ingredients are added to the dish: salt, flavorings, dyes and flavor enhancers. The amount of salt or sugar that one grain may contain is undesirable even for an adult, let alone a child. And a product with caramel can harm a child’s body. When parents buy popcorn, the benefits and harms of it should be assessed by them from the point of view of the basics of proper nutrition.
What kind of popcorn should you eat?
Corn grains, prepared without harmful additives and an abundance of spices, sugar and salt, are rather a healthy product. It contains B vitamins and polyphenols, which help the body tissues maintain youth. A large amount of fiber helps fight excess weight and also cleanses the intestines.
The dangers of popcorn that tastes too sweet or salty are undeniable. This product should be consumed in small doses and very rarely. In addition, after using it you are very thirsty. Large amounts of liquid can cause swelling, especially if it is sweet soda. Such nutrition is the first step to obesity and diabetes.
What are the benefits of popcorn?
Many novice cooks are interested in what popcorn is made from. Fried corn kernels are an independent dish that contains all the necessary elements and a sufficient amount of calories. Therefore, in order not to get additional folds of fat, you need to eat popcorn in small portions.
Thanks to vitamin B1, this snack is good for the condition of nails and hair. It also normalizes metabolism and the functioning of the heart and blood vessels. This product is especially useful for people of retirement age, athletes and those who receive physical activity.
Vitamin B2, which is contained in popcorn, is indispensable for stress and depression. It helps overcome these conditions and has a beneficial effect on the body as a whole. If you consume roasted grains in their pure form, they will only bring benefits.
What's wrong with popcorn?
People need to remember that the effect of this product on the body depends solely on how it is prepared. In retail outlets it is offered with flavor enhancers, synthetic ingredients and caramel, and you can also try salted popcorn.
The buyer has the opportunity to choose a snack to suit every taste, but it is better to give preference to one that contains a minimum amount of additives. Otherwise, popcorn will turn into a rather dangerous product.
For those who are wondering whether to buy popcorn, the benefits and harms are important criteria for making a decision. American scientists have proven that consuming the product in large quantities provokes the development of many diseases.
The healthiest popcorn is homemade!
Today, buying puffed corn is not difficult. Retail outlets offer customers various types of popcorn. But the benefits of such a product are very doubtful. It's much better to make popcorn at home. Some people think that this is a very difficult process, but in reality it is not so. It is enough to purchase special dry grains that are used to make popcorn. The package should be placed in a microwave oven or the product should be fried in a dry frying pan. Of course, it is better to give up salt, sugar and seasonings completely, but if you wish, you can add salt or sweeten just a little so that the body does not experience stress.
Using your imagination, you can give the dish a new and unusual taste by sprinkling it with something on top, for example, powdered sugar or grated cheese. Italians add tomato paste and basil to ready-roasted grains.
Some experts believe that popcorn can be harmful to humans, since when diacetyl is heated, special substances are formed. These are flavorings in oil, they are used in cooking.
How to cook popcorn?
To please your family, you can prepare a healthy treat at home. What is popcorn made from and what raw materials are needed? You need to purchase natural corn, and before cooking it, you should put the grains in the freezer for several hours. Place it in the pan when it is very hot. It is important that there is a sharp temperature change, then the explosion of the grains will be very strong, they will practically turn inside out.
Making popcorn involves a little finesse. When the grains are laid out, it is better to remove the frying pan from the heat and then quickly pour in any oil, one spoon is enough. To ensure that they are all covered with a film, you need to twist the vessel.
Then you should immediately return it to the heat and cover with a lid. It is not removed until the cracking sound of popping grains stops. For the treat to be beneficial, you need to season it with a small amount of salt or sugar, without using chemical additives.
Another useful recipe
Many people worry about whether popcorn is safe. The benefits and harms are easily assessed if you make the snack yourself. It is better to cook the puffed grains correctly right away. To do this you will need fine salt and frozen butter. It requires approximately 40 g per 100 g of corn. The dishes should be heated and the product and salt should be added there. After all the grains have fully opened, they need to be removed from the heat and sprinkled with shavings of butter while they are hot. It is worth remembering that even homemade popcorn should be eaten in small quantities.
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