I’ve always been a big fan of corn, especially sweet white corn. Love it on the cob, corn bread, corn chowder, corn salsa. I came across an article that makes me want to eat corn all the more.
It seems that come of the nutrients in corn have some healthy benefits.
Stress – Pantothenic acid, is a B vitamin that produces glucocorticoids. These are hormones that speed the delivery of oxygen to the heart and brain. Corn also blocks anxiety-inducing stimuli.
Joints – Corn has the hightest antioxidant activity of any food measured. Studies have shown reduction of joint pain by 43 percent. The antioxidants ease swelling of the connective tissue that lines joint cavities.
Brainpower – Cooked corn is a top source of ferulic acid. This chemical improves the brain’s plasticity, the ability to retain and organize memories. Corn also contains high levels of thiamine, a nutrient used to optimize brain signaling which improves cognitive functions.
Hair – Biotin, a vitamin that stimulates the body’s production of keratin is found to be rich in corn. Keratin prevents hair breakage and enhances luster. Corn’s folate also fights dandruff by increasing the body’s output of serotonin. This chemical counteracts the stress hormone that causes skin glands to generate excess oil.
Heart – Corn bran is a heart protector because it helps lower the levels of triglycerides and blood fats, which are highly responsible for heart disease.
Corn is often thought of as fattening, but it’s what you put on it that makes is so. Next time you grab an ear of corn or go for a bag of popcorn, skip the butter and salt. Try sweet white corn fresh off the cob with no additives. Mmm, just right. For a popcorn alternative, try plain popcorn with different spices.
Here are some of my favorite corn recipes.
• 3 slices bacon, diced (I use turkey bacon)
• 3 tablespoon minced onion
• 2 1/2 cups diced potatoes
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1 cup boiling water
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 can (15 ounces) cream-style corn
• 1 cup corn kernels, frozen or canned
• 2 cups milk
Fry diced bacon until it begins to brown; add onion and saute until onion is tender. Add potatoes, celery, carrot, and boiling water. Cover and cook for 10 minutes, or until potatoes are tender. Stir occasionally. Add salt, pepper, corn, and milk. Bring just to the boil. Serve immediately.
• 1/4 pound butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour (I use 1/2 wheat, 1/2 unbleached white)
• 1/2 teaspoon salt
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Black Bean and Corn Salsa
1 (15 oz.) can black beans ( rinsed and drained)
1 cup frozen corn kernels (thawed)
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
8 small green onions – chopped ( use some of the stem also)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
** Optional **
1 small green chili chopped or have used crushed red pepper – go lightly
Mix all the above well. Refrigerate over night to let flavors blend.