Sweet, Sweet Corn

Corn: so sweet, so delicious. It has a long history in America, as several Native

American tribes – from North America to South America – were growing it before

Christopher Columbus came ashore. Corn was grown in Mexico before it made its

way north to us. After Columbus, corn made its way to Europe, Africa, and China

before the year 1600. Corn is grown on every continent except Antarctica.

Corn was an important crop because it could be eaten fresh, cooked into cakes and

breads, and ground into cornmeal or corn flour, so it could be used year-round,

which was very important during the winter. Today, corn is grown for humans and

animals such as cows and horses to eat, and used to produce fuels and medications.

 Corn is good for you! It has lots of fiber, Vitamin C, and magnesium. It also

has two chemicals that help with healthy vision.

 An ear of corn has about the same number of calories and less sugar than an

apple. Keep it healthy and don’t drown it in butter or other toppings – a little

goes a long way!

 Cooking corn makes it more nutritious. The heat releases antioxidants, which

are very good for you.

 Corn is used to make the antibiotic penicillin, ethanol that is added to

gasoline, and glue.

 It’s easy to microwave corn, just shuck it (remove the leaves and silk), wrap it

in a damp paper towel, and microwave for about 5 minutes. Be sure to use

potholders or oven gloves when handling it at first, because there will be a lot

of steam.

 To boil corn, fill a large pot with water (there should be enough room and

water for the corn to float). When the water boils, add the shucked corn on

the cob and boil for 4-5 minutes. Use tongs to remove the corn from the

water.

 If you want to use fresh corn kernels instead of frozen, slice the bottom off a

corn cob so it’s flat, hold it straight up-and-down on a cutting board, and use

a sharp knife to cut from top to bottom. You can mix this fresh corn with a

can of drained black beans and diced bell pepper and your favorite

seasoning, or sauté it with other vegetables like mushrooms and zucchini for

healthy and easy side dishes.

Here’s what’s being picked this week*:

Corn

Eggplant

Plums

Blueberries

*Availability will vary by market due to differences in growing zones.

Check out these recipes:

Blueberries

Corn

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