Shucking the Myths About Corn

It seems so hard to believe that school has started or is starting for most of the country. Thus a sign that summer is quickly coming to the end. (frowny face) And although I am more than looking forward to cool temperatures (I have had more than enough 105 degree days), football, recipes full of pumpkin and apples, and the upcoming holidays, I sure will miss all the wonderful, beautiful fruit and veggies of the summer (as well as long days, playing at the pool and beach, and the lazy less hectic days of summer). Anyways, one veggie I can’t get enough in the summer is corn!! If you ever wondered about the health benefits of corn or how to prepare it check out the article and recipe below that I wrote for meal planning/recipe site Food on the Table.

Summer screams fresh produce and nothing is more popular this warm season than corn! Since corn isAmerica’s number one crop, grown from May until September, corn consumption helps boost the U.S. economy and supports fresh, local eating.

Even though corn has had a bad reputation over the years, accused of having very little nutritional value and bland taste; it is actually a very versatile, tasty and nutritional food. Corn is not only high in fiber, but is also a good source of Vitamin C, mineral manganese, and recent research shows corn providing antioxidant benefits.
Corn is ripe when it has bright green, moist husks and plump, firm kernels. It is best consumed the day
it is purchased, but can be stored in an air-tight container in the refrigerator for 3 to 5 days. Fresh corn
freezes well and can be stored in the freezer for 4 to 6 months. If freezing corn, it should be blanched
first and then stored in heavy duty freezer packaging.

Fresh corn on the cob can be cooked in a variety of ways, from roasting, boiling, microwaving and of
course grilling. Grilled corn in the cob is probably the most popular way to enjoy this summertime
vegetable. To grill corn in the husks, first prepare the grill to medium heat. Soak the whole cobs in
cold water for 15 minutes. After soaking, remove the corn from the water, shake off excess water and
remove the silk part of the husks. Place the prepared ears of corn on grill (avoiding direct flames), and
allow corn to cook for 20 minutes. Corn is done when husk is dark and kernels begin to pull away from
the tip of the ear.

Corn is a staple in most American households and enjoyed in a variety of dishes and cuisines. This
Roasted Corn and Black Bean Salsa can be served with tortilla chips for the perfect summer snack,
appetizer, or side dish. It is also a very fresh and flavorful topping for grilled chicken or fish!

One Year Ago: Canadian Bacon and Pineapple Pizza
Two Years Ago: Fried Pork Chops

Roasted Corn and Black Bean Salsa
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Cook time: 20-25 minutes Serves 6

½ tablespoon olive oil
1/4 teaspoon salt
¼ teaspoon black pepper
3 ears of corn
3 Roma tomatoes, diced
2 jalapenos, minced
½ medium red onion, diced
1 (15 ounce) can black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
¼ teaspoon garlic powder
1 tablespoon lime juice

Preheat oven to 400 degrees.

Remove husks from corn. Drizzle corn with olive oil and season with salt and pepper. Wrap each ear of corn with aluminum foil and cook in preheated oven for 20 to 25 minutes. Once cooked, allow corn to cool and carefully slice off kernels.

In a large bowl, combine corn with all remaining ingredients and toss to combine. Season with additional salt and pepper, if needed. Serve with tortilla chips or over grilled chicken or fish.