If you are afraid to eat corn because you have been told it’s bad for you, you are not alone. In an article by Barry Estabrook in Eating Well magazine, he explains why corn has gotten a bad reputation lately.
This is because field corn (different from sweet corn) is used to make high fructose corn syrup, ethanol, animal feed, and a whole host of processed foods. Most of this corn is genetically modified and doesn’t have the same flavor or nutritional profile as sweet corn.
The nutritional benefits of sweet corn are numerous, including many antioxidants, high in fiber, and full of B Vitamins. So don’t feel bad about eating corn.
In New Jersey, I grew up eating tons of fresh Jersey sweet corn late July through early September. It is the best! I prefer it plain boiled – it is so sweet and delicious that it doesn’t need any fancy cooking techniques. This recipe will show you how to make perfectly cooked corn on the cob.
Eater’s Note:
Leftover corn is a delicious addition to salads. In the summer months I like to cook several ears at once and store in the fridge for future salads. A favorite summer salad is corn, green lettuce, diced avocado, and a little finely grated raw milk cheddar cheese with mustard vinaigrette. To remove the kernels, stand the cob on it’s end and use a sharp knife to slice downward in sections.
- 1 + ears of Corn, husked
- Butter - optional for serving
- Bring large pot of water to boil.
- Add corn (as many ears as can fit comfortably).
- Boil uncovered for 4 minutes.
- Serve immediately with butter if you choose. Save leftover corn in the fridge for several days.