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:
- Myth: Isn’t most corn GMO (genetically modified organism)? Only 3-4 % of sweet corn grown in the US was GMO last year.
- 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.
- 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.
- 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.
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Soup: Creamy
soups and chowders are deliciously thickened by blending in some cooked corn.
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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.
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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.
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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.
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