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Corn |
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| Sweet, delicious and
fun to eat; add it to soups and stews, stir fried rice, eat it raw, grill
it, or boil it. Corn bread, muffins, puddings and chowder, the best
way to eat fresh sweet corn is right off the cob, cooked every so slightly
either on the grill (in the husks) (if you want it steamed, soak the husks
in water first) or boiled, with a little salt and maybe some butter. Corn can be sweet white, yellow or a mix of yellow and whit eon one cob. Corn is also a widely used crop and is the top genetically modified crop with soy a close second. Corn by-products are in virtually every processed food. We are consuming way too much corn. Because of this, it's important to read labels and avoid corn where we can in processed foods, particularly when not organic. |
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Corn Facts: |
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| Nutritionally: Primarily a carbohydrate, it does have some fiber, vitamin A, C and a little iron. It is low in fat and calories and is said to have antiviral and anticancer properties. | ||||||||||||||||
| How to choose: Don't peel back the healthy green husks, instead feel it all the way up to the top to make sure it's filled in all the way. An intact corn is sweeter. The kernels should be milky. It's common to see a big GREEN worm - yikes - in the top of an organic corn (don't worry, you won't miss it - these guys are BIG!). It's a good sign, that means that there were no pesticides; just chop off that part of the cob. | ||||||||||||||||
| How to store: Use corn immediately upon purchase for maximum flavor. The sugar starts to turn to starch the moment the corn is picked. If you must store it, take off the outer layer of husks only and put in a plastic bag in the fridge. Keeping them ice cold and a slightly moist to help preserve their sweetness. Keep uncooked cooked corn in the fridge for only a couple days. They will keep well for a couple months if you take off the husks, wash and dry well, and put them in an airtight bag in the freezer. | ||||||||||||||||
| Fun Fact: Actually Corn is indeed a grain but we eat it as a vegetable. | ||||||||||||||||
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