We’re nonetheless in peak corn-on-the-cob season, so make sure to make the most of what farmers markets and roadside stands have to supply.
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This deliciously candy and extremely versatile vegetable is ideal straight off cob, tossed into salads and salsas, creamed into soups or packed into corn truffles.
There are greater than 200 forms of corn, however most of us have entry to only yellow, white and bicolor, which is a mixture of white and yellow kernels. Corn supplies dietary fiber, the B nutritional vitamins thiamin and folate, and a handful of minerals, together with potassium, iron and magnesium.
Yellow corn specifically has some vitamin C, in addition to beta-carotene, lutein and zeaxanthin. Vitamin C helps a wholesome immune system by serving to the physique resist an infection. Beta-carotene, lutein and zeaxanthin are carotenoids, that are essential for wholesome imaginative and prescient.
When shopping for corn for in the present day’s recipe, ensure that the husks are moist, fresh-looking, shiny inexperienced and cling tightly to the corn cob. If doable, peel again the husk barely and search for kernels on the tip which are considerably small, but plump. Massive kernels on the tip are an indication of overmaturity.
One of the best ways to get pleasure from contemporary corn is to eat it as quickly as doable. From the second it’s picked, the sugar in corn begins to transform to starch, lowering its pure sweetness. For the perfect taste, eat corn inside two days of buying. Retailer it within the fridge and don’t shuck it till you’re prepared to make use of.
You’ll be able to add a candy and smoky taste to in the present day’s salad by utilizing kernels minimize from grilled corn on the cob. To grill corn, take away husks if desired. Brush with a small quantity of oil and place straight over the warmth on a preheated grill. Watch fastidiously, turning as wanted so the corn does not burn or char an excessive amount of. Take away from the grill and minimize the corn from the cob. We would have liked about three ears of corn for our recipe. As a normal rule, one ear of corn yields about three-fourths of a cup of kernels.
Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Coronary heart & Vascular Institute. For questions on in the present day’s recipe, name 313-972-1920.
Southwest Roasted Corn Salad
Serves: 7 (about ⅔ cup per serving) / Prep time: 10 minutes / Complete time: 20 minutes
2 tablespoons canola oil
1 tablespoon fresh-squeezed lime juice
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
1 clove garlic, peeled, minced
1 teaspoon chili powder
1 teaspoon floor cumin
¼ teaspoon salt
⅛ teaspoon floor black pepper
2 cups roasted corn kernels
1 cup diced cucumbers
1 cup diced crimson bell pepper
1/3 cup sliced inexperienced onion
2 tablespoons minced jalapeno pepper
To arrange dressing, whisk collectively oil, lime juice, vinegar, sugar, garlic, chili powder, cumin, salt and black pepper.
Place corn kernels, cucumber, crimson pepper, onion and jalapeno pepper in a big bowl. Pour dressing over greens and toss to coat.
Created and examined by Darlene Zimmerman, MS, RD for Coronary heart Sensible®, Henry Ford Well being System.
91 energy (49% from fats), 5 grams fats (0 grams sat. fats, 0 grams trans fats), 12 grams carbohydrates, 2 grams protein, 77 mg sodium, 0 mg ldl cholesterol, 10 mg calcium, 2 grams fiber. Meals exchanges: 1 starch, ½ fats.
Contact Detroit Free Press meals author Sue Selasky and ship meals and restaurant information to: 313-222-6872 or sselasky@freepress.com. Observe @SusanMariecooks on Twitter.
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