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Corn Crazed

Corn Confusion

I have been corn crazed since the time I can remember eating. My favorite meals have always included a summer corn on the cob. With the deluge of information about corn being used for industry, sometimes sweet corn gets a bad rap! Yes, corn is the most planted field crop in the U.S. But, that is not the corn which is grown for you and me to eat. The corn grown for human consumption is less than 5% of all the US corn crop-and as a whole food, grown on a local farm, sweet corn is often a non-GMO seed product.

Corn Obsession and Nutrition

Here's why I love corn both as an addition to my salads, salsa's, and side dishes. Corn is an excellent source of both soluble and insoluble fiber. Some of the health benefits of the insoluble fiber include, improving our gut microflora and improving regularity. A small ear of corn provides under 100 kcals and is a good source of several B vitamins and the mineral manganese. Corn has phytonutrients, I like to think of these as the rainbow benefit of fruits and vegetables-and the different colors of vegetables gives you an idea to the types of antioxidants provided by them. Corn is rich in anthocyanins, beta-carotene among several others.

When you think about eating corn give yourself a pat on the back, because its a health-promoting food.

The number one reason I am corn crazed is because of the flavor. This summer I have had the sweetest sweet corn from the farmer who sells in Birmingham, MI on Sunday mornings. Check out your local farmer's market for farm fresh corn. It's recommended to eat corn the day of purchase for sweetness. Keep it in the refrigerator for no more 3 days. The corn will lose it's sweetness. For long term storage, blanch and freeze.

Corn Salad Recipe

5 ears roasted or steamed corn

3/4 cup cherry tomatoes (this summer the orange ones have been delicious), cut in 4ths

1 medium orange or bell pepper, chopped finely

3 green onions, chopped finely

1/2 cup feta cheese

2 TBSP champagne vinegar

3 TBSP olive oil

Salt and Pepper

Roast or steam the corn cobs. After cooked, break the cobs in half and cut the corn off the cobs. Add the corn to a small bowl, along with the chopped vegetables. Crumble or cut the feta into bite size pieces. Toss gently with oil, vinegar and salt and pepper to taste.

This salad is delicious on it's own, served over chopped romaine lettuce with fresh herbs, or used as a topping for fish tacos (add chopped cilantro and red cabbage)

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