Corn is such a delicious food that gets kind of a bad rep. It is one of the largest crops grown in the US, but the variety you find at the farmers market is often a different variety than the kind that is mass farmed in the Midwest. If you are buying it at the supermarket, opt for organic when you can, so you can avoid the genetically modified variety.
Did you know that corn is technically a grain (which is why they can call corn tortillas “whole grain”) but when eaten raw is considered a veggie? A fact I find very interesting and love to share.
The awesome thing about corn being a grain is that it cooks in no time when it’s fresh (or even frozen) which is rare to find in whole grains. Makes for potentially super quick meals!
- Corn is an excellent source of antioxidants that digest more slowly
- It is high in carotenoids which give your skin beautiful color as well as enhance your immune system and protect against free radical damage.
- Corn promotes digestive health
- Corn has been shown to lower the risk of certain cancers, specifically colon cancer
- The nutrients in corn can help aid in blood sugar regulation
How to handle and prepare:
You want to use corn within 3 days of purchasing it. Unfortunately it doesn’t have a super long shelf life, but you can always freeze it if you don’t plan on using it right away!! Just cut the kernels off the cob and toss them into a freezer bag.
Corn is great roasted and grilled. Some people like to remove the silk but leave the husk when roast and grilling, I like to remove both (because I think its just easier). Either way is perfect, in fact I have seen people roast the corn with the silk on there.
Recipes with Corn: