How is corn good for health? Corn: A versatile, nutritious choice.
In the Midwest, summer has arrived, and the well-known stands selling sweet corn on the side of the road will soon open. Sweet corn is a summertime staple in the Midwest because it is frequently served at backyard barbecues and when families get together to freeze or can sweet corn for the winter.
Corn is one of the most diverse grains consumed worldwide, in addition to the traditional sweet corn that many Midwest residents adore. Because the entire plant can be used, it is a versatile food. Tamales can be made with husks, herbal tea can be made with silk, kernels can be eaten, and stalks can be used to feed animals.
Corn is used to making polenta, cornmeal, corn oil, tortilla chips, and tortillas. Baby corn, also known as miniature ears of corn, is used in chowder, stew, stir-fry, and appetizer recipes. Baby corn is a common ingredient in Thai and Chinese cuisine.
You may be unaware that corn comes in a diverse assortment of eye-catching hues. Corn can be white or yellow, red, black, blue, purple, or orange.
Health benefits of corn.
Corn has numerous positive health effects. It has a low glycemic index because it mostly contains insoluble fiber. This suggests that it is a food that is slowly absorbed and does not spike blood sugar in an unhealthy way.
Copper, manganese, zinc, magnesium, iron, manganese, and a few other B vitamins are also in it. A small ear of corn, or half a cup of corn, contains 15 grams of carbohydrates and counts as one carbohydrate food option for diabetics because it is considered starchy.
Choosing and preparing corn.
Corn can be cooked in the microwave, roasted, boiled, broiled, steamed, or grilled. It can be added to salsa, stews, casseroles, and salads. For a more flavorful and textured cornbread, try adding corn kernels to the batter.
Cooking fresh corn on the cob as soon as possible after picking is the best way to enjoy it. You can parboil corn ears, remove the kernels from the cob, and freeze them in freezer-safe bags or containers to use throughout the winter if you want to preserve corn for the winter.
Corn challenge.
If you’re accustomed to boiling your sweet corn, try a new cooking method. Sweet corn on the grill can be a delicious addition to your meal.
Consider giving this recipe a try:
FIRE-ROASTED CORN SOUP.
Servings: 4 (8-ounce serving size)
Ingredients:
4 cups corn kernels
1½ tablespoons olive oil
3 cups chopped onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped garlic
¼ cup all-purpose flour
1 teaspoon cumin
6 cups vegetable stock
2 jalapeno peppers, minced
1½ cups half-and-half
1 teaspoon salt
⅛ Teaspoon white pepper
1 tablespoon chopped parsley
Directions.
Heat the oven to 500 F. Place the corn kernels on a baking sheet. Roast in the oven until they begin to caramelize, about 8 minutes.
In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery, and garlic, stirring constantly. Cook until the vegetables are soft and tender, about 5 minutes. Reduce heat and stir in the corn, flour, and cumin. Mix until the flour is evenly dispersed.
Add the vegetable stock and jalapenos, and let simmer for about 30 minutes. Stir in half-and-half, salt, pepper, and parsley. Remove from heat and serve.
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