Corn. A symbol of summer. Corn is not a vegetable; it is a grain, a grain that has been traced back at least 7000 years. Today there are many varieties in an array of colors. Despite it's sweetness and being labeled as a starch, locally grown, preferably organic corn and corn that is not grown from Genetically Engineered seeds, has amazing health benefits and is part of a healthy diet for most. Corn also has less calories than other grains.
There are many ways to eat corn, however, one study showed that heating corn to 115 degrees for 25 minutes actually increases its health benefits. Generally it is thought that as you heat food you diminish its nutrients. Corn is a good source of fiber. Corn helps protect against lung and oral cancers, helps maintain healthy mucus, vision, and skin, and is an excellent source of vitamins A, B6, and thiamin. Eating corn, natural and unprocessed, can reduce your risk of illness.
Corn can be stored in the refrigerator for around two days by removing the shank (bottom end), husks on, in the refrigerator uncovered. The longer corn sits off the stalk the more the starches break down and change the flavor of the corn. Corn can be frozen for up to twelve months: shuck and then boil or steam the corn until tender, cool in cold water, carefully remove from the cob with a knife, and freeze in a freezer bag or airtight container. Whole cobs can be frozen as well and are best frozen after shucking and tossed raw in a bag, extracting the air.
Preparing corn depends on how you are using it. Always wash your produce, even if you are cooking your corn in the husk. Corn can be eaten raw, grilled in the husk, or roasted, boiled, or steamed on the cob. Corn can be added to almost anything.
Please click here for recipes. You can also search for any key term(s) or ingredients that you would like to see in any recipes in the search bar at the top of the page for easy filtering. Thank you for reading my blog and please leave a comment!
-Dawn Swope CHHC, AADP