Getting an earful??? Good!
Nutritionally speaking, corn is rarely credited with bursting with anything of value . . . an estimation that turns out to be unfair. Corn is surprisingly nutritious. Technically the kernels are not a vegetable but a grain. As such, they count towards the recommended 3 daily servings of whole grains, foods that scientists say may protect against heart disease, diabetes and some cancers.
Corn is also an excellent source of antioxidants according to Cornell University. Like other whole grains, corn is digested more gradually than refined grains. By granting the intestinal tract greater exposure to disease-fighting antioxidants, these traits may offer protection against color cancer.
The kernels are a respectable source of dietary fiber, something most of us get too little of. They deliver about 5 grams of fiber per cup, putting them within range of a bowl of bran cereal.
How to use all of the corn that is in season right now??? On the cob, of course, but you can also scrape kernels into soup, salads, muffins or savory stuffings. To the cool and to the body, corn is rich in possibilities.
Here are a few of our favorite CORN RECIPES . . .