Chapalote Corn
Estimated Inventory, ear : 0
Description/Taste
Chapalote corn produces elongated, slender ears averaging 22 to 30 centimeters in length. Each ear is comprised of straight, cylindrical, and narrow cobs that are often referred to as having a cigar shape and taper slightly at both ends. Small kernels envelop the cob, and a typical ear contains 12 to 14 rows of tightly packed kernels. The kernels are somewhat flat with a rounded end and are smooth, taut, firm, and glossy with striations. The kernels also appear in variegated dark brown, brown, ivory, cream, or tan hues, depending on cultivation methods. If the variety hybridizes with other types of corn, they may develop red or pink hues. Inside the kernels, the endosperm is white, crunchy, and chewy. Chapalote corn has a nutty, earthy, and subtly sweet taste. Depending on the cooking method, it can also develop a smokey nuance.
Seasons/Availability
Chapalote corn is harvested in the late fall, typically throughout the month of October.
Current Facts
Chapalote corn, botanically classified as Zea mays, is a rare heirloom belonging to the Poaceae family. The late-maturing, pigmented corn is considered to be the oldest maize variety still in existence in North America, and grows on upright, tall stalks reaching 3 to 4 meters in height. Mexican ethnobotanist Efrain Hernandez-Xolocotzi categorizes Chapalote corn as a variety with traits reminiscent of flint corn and popcorn types. The variety is also known as Pinole Maiz or Pinole Corn and has been traditionally used in medicinal and culinary preparations throughout Mexico for thousands of years. Chapalote corn was thought to be once extinct in regions of the Southwestern United States, but through the efforts of heirloom seed collectors, growers, historians, and scientists, the variety was reintroduced to preserve and protect the ancient corn. Chapalote corn requires a long growing season and thrives in warm, arid climates. The variety can produce high yields when planted in an ideal environment, generating 6 to 8 cobs per stalk compared to modern-day cultivars that grow around 2 to 3 cobs per stalk.
Nutritional Value
Chapalote corn has not been extensively studied for its nutritional properties, but some sources mention that the variety is a source of fiber to regulate the digestive tract. Chapalote corn may also provide antioxidants to reduce inflammation and protect the cells against the damage caused by free radicals, vitamin C to strengthen the immune system, magnesium to control nerve functions, and other amounts of manganese, iron, zinc, potassium, and phosphorus.
Applications
Chapalote corn has a sweet, earthy, and nutty taste suited for fresh and cooked preparations. Some sources note that the variety was once eaten raw as a trail food, but in most preparations today, the corn is cooked. Chapalote corn is notably toasted, ground into flour, and used as a dough to make tortillas. The variety is also made into polenta, added to tamales, or incorporated into various soup recipes. In addition to grinding into a powder, Chapalote corn kernels can be heated and popped into popcorn. They can also be incorporated into various baked dishes, added to salads, or cooked and served as a side dish. Beyond culinary dishes, Chapalote corn is used in various beverage recipes throughout Mexico. In the field, the corn is also susceptible to the fungus Ustilago maydis. This fungus mutates ears of corn to make huitlacoche, a specialty edible ingredient nicknamed “Mexican truffles.” Huitlacoche is typically cooked and savored as a culinary delicacy. Chapalote corn pairs well with spices such as cumin, paprika, cinnamon, and garlic, tomatoes, legumes, and herbs, including cilantro, epazote, and parsley. Whole, unopened Chapalote corn should be immediately consumed after harvest for the best quality and flavor. The kernels can also be dried, toasted, and ground into a powder for extended use.
Ethnic/Cultural Info
Chapalote corn is famously made into pinole, an ancient, traditional food that dates back to pre-Columbian times. The name pinole is derived from the Nahuatl word “pinolli,” roughly translating to “toasted corn,” which is the central ingredient in pinole. Once the corn is toasted to develop a rich, earthy flavor, it is ground into a powder and combined with spices such as cinnamon, cocoa, and sugar. Historically, Mayan and Aztec civilizations consumed pinole, and legend has it that warriors would consume the mixture as a nutritional source on their long journeys to maintain their endurance. In the modern day, pinole can be combined into culinary dishes or made into drinks when mixed with water. Chapalote corn adds a sweet, earthy taste to pinole, and in Mexico, pinole is served as a symbol of hospitality offered during gatherings, celebrations, and special events.
Geography/History
Chapalote corn is native to the Americas and has been growing wild since ancient times. The heirloom variety was prevalently grown throughout low desert regions of Mesoamerica and is thought to have derived from teosinte, an ancestral corn plant. Chapalote corn was one of several corn varieties cultivated for culinary, medicinal, and religious purposes. The variety was thought to have been grown by the Aztecs and Mayans, and over time, it was spread among indigenous populations into northern regions, now known as the American Southwest in the modern day. Chapalote corn was once widely grown from southern Arizona south to Sinaloa, Mexico. Despite its prevalence, the variety eventually faded from cultivation for unknown reasons sometime before the mid-20th century. Chapalote corn was even said to be extinct at one time from corn-cultivation regions north of modern-day Mexico. In 1967, Chapalote corn was reintroduced by New Mexican ethnobotanist Vorsila Bohrer to the American Southwest, and seeds were shared with growers, archeologists, historians, and seed savers to expand cultivation. Today, Chapalote corn thrives in warm, arid, subtropical climates and can be cultivated up to 2,000 meters in elevation. The variety is slowly increasing cultivation across the Southwestern United States and is still growing in Mexico, especially in northwestern regions.
