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Tuesday, July 21, 2015

Corn: Not Just Fuel for Your Gas Tank

It’s a veggie. . . it’s a grain. . . it’s corn! 

Myth’s surround one of America’s favorite summer dishes.  Here’s the truth about wonderfully versatile corn:

  1. Myth: Isn’t most corn GMO (genetically modified organism)?  Only 3-4 % of sweet corn grown in the US was GMO last year. 
  2. Myth: Corn is high in sugar and dangerous carbs. Nope.  An ear of corn contains the same amount of calories of an apple and only ¼ the sugar.  What you slather on it afterward may be a different story. 
  3. Myth: Corn doesn’t contain any real nutrition beyond fiber. While it’s true that fiber is a real nutrition selling point – one ear contains 3 grams of fiber, it is also loaded with healthful nutrients.  Corn contains protein and lots of B vitamins.  Sweet corn contains lutein and zeaxanthin which are phytochemicals with promote healthy vision. 
  4. Myth: Corn is a culinary one-trick-pony available for just a few month each year.  These cooking ideas are great ways to use leftover corn on the cob, but frozen corn is a tasty and wonderful substitute year round. 

o   Soup: Creamy soups and chowders are deliciously thickened by blending in some cooked corn.
o   Salads: you don’t have to go to a salad bar to enjoy corn on your salad.  Work it into any of your favorite fresh salads.
o   Pizza: Corn is my latest favorite pizza topping.  It adds great texture and natural sweetness that balances well with the other strong flavors of pizza.

o   Baked Goods: Add in a cup or two of corn kernels and a can of green chiles into your favorite cornmeal muffin mix for a quick, delicious southwestern side.  A fun twist would be to cook it in a waffle iron, top with chicken, salsa and a little cheese for a tex-mex twist on chicken and waffles.

Tex Mex Chicken & Waffles

1 small (8.5 oz) box of corn muffin mix - prepared according to package instructions
1 can (4 oz) diced green chiles
1 1/2 cups corn kernels (fresh or frozen) 

2 cups shredded roasted chicken
4 oz. shredded colby jack cheese
1 cup salsa

Mix chiles and corn into corn muffin batter.  Cook in waffle iron.  Top with shredded or diced roasted chicken, salsa and cheese.  Enjoy!

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