Crazy for Corn
A true summer gem, corn is a versatile vegetable that can be enjoyed in multitudinous ways. And corn—blue, purple, red, white and yellow—is chock-full of nutrients: fiber, manganese, and vitamins C, B3 and B5. The phytonutrients in yellow corn provide high amounts of lutein and zeaxanthin—two nutrients that may reduce macular degeneration and cataracts. Two great reasons to eat more corn! If you’re looking for new ways to prepare corn, you may want to give these ideas a try:
- Corn Salsa: Mix together 3 cups fresh corn kernels, 3 cups chopped fresh tomatoes, ½ cup chopped cilantro, 1 seeded and chopped large jalapeno, 3 tablespoons lime juice and 3 tablespoons cider vinegar; salt and pepper to taste. Chill then serve.
- Mexican Corn on the Cob: Prepare grill for medium heat and lightly oil grill grate. Grill 4 ears of shucked corn for about 12 minutes or until tender and golden brown. Turn corn while grilling. Set corn on a serving platter. Spread 1 tablespoon olive oil mayonnaise onto each ear, and then lightly sprinkle with chili powder, Cotija cheese and chopped cilantro. Serve with lime wedges.
- Sauteed Corn with Fresh Basil: Melt 1 tablespoon butter in a large nonstick skillet set over medium-high heat. Add 3 ½ cups fresh corn kernels and 1/3 cup chopped shallots; sauté for 2 minutes. Add 1 teaspoon minced garlic and cook for 1 minute more. Transfer corn to a serving bowl. Stir in ¼ cup chopped fresh basil. Season to taste.