Sweetcorn – super cob
I grew sweetcorn in the garden when the children were young. There is something inspiring about planting a tiny kernel and watching it grow so tall. Sweetcorn requires little care and you are rewarded with the main cobs and tiny offshoots of baby corn. Apart from the messy husks and the furious flossing after eating, I still love eating sweetcorn like a beaver, as I did back then. I smile when I pull open those husks to find the glass beads of yellow and remember.
When you cook corn antioxidant activity, which helps protect the body from cancer and heart disease, is actually increased. Don’t write off the tinned or frozen stuff either, evidence suggests this is just as good, so eat it out of season, its just as nutritious.
Because sweetcorn is so delicious on its own, I fear it is left naked on the plate, apart from a thin negligee of butter, most of the time. Give this sweet starchy vegetable another look, let the little gold nuggets shine in other ways. Oh and do not be afraid of the starch, an ear of corn has about the same number of calories as an apple and less than one-fourth the sugar, makes you think. Continue reading “The green folder”