Buy local - eat sweet corn
Don't let all the talk about how corn has ruined our food supply deter you from getting your fill of sweet corn this summer. The corn that makes ethanol and high-fructose corn syrup is not the same corn you buy on the cob. In fact, of the more than 94 million acres of corn grown in the U.S. in 2007, less than 1 percent of it was sweet corn, the kind that we eat. So show your support for those farmers who are still growing corn to feed the people.
It's easy to find a farmer in your area, since sweet corn is grown in all 50 states (yes, you can even grow corn in Alaska) and it's plentiful at farmstands on dusty dirt roads in the heat of summer.
While nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin, taking a slightly exotic approach can be nice too.
So get shucking-while corn is available year-round (thank you, globalization), your local farmstand's got it fresh from the field right now.
Two healthy corn recipes to make right now:
Macque Choux
This Louisiana favorite is a colorful family-friendly sauté, with tomato, scallions and bell pepper.
1 tablespoon extra-virgin olive oil
1 small onion, diced
1/2 medium red bell pepper, diced
2 cloves garlic, minced
4 ears corn, kernels cut from cob (see Tip)
1/4 cup water
1 medium tomato, chopped
3 scallions, sliced
1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add bell pepper and garlic and cook, stirring, for 2 minutes more. Add corn kernels and water and cook, stirring, until tender-crisp, about 5 minutes more. Remove from heat and stir in tomato, scallions, thyme, paprika, salt and cayenne.
Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
Coconut Creamed Corn
Tangy lime juice and coconut milk make creamed corn something special.
4 ears corn, kernels cut from cob (see Tip)
1 cup "lite" coconut milk
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon crushed red pepper (optional)
Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice and crushed red pepper, if using.
Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
Two more healthy corn recipes to try:
Corn with Bacon & Mushrooms: Corn gets sophisticated with a touch of bacon and meaty mushrooms. Try it with scrambled eggs and whole-grain toast for brunch or dinner.
Mexican Grilled Corn: Corn goes south of the border when grilled and topped with a spicy, tangy sauce and a light sprinkle of salty Mexican cheese.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didnt want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where shes able to combine her love of food and writing.
Related Links from EatingWell:
