SWEET CORN (recipe)

Sweet and succulent, each perfectly roasted, butter drenched kernel creating a small taste explosion in every bite. 

sweetcorncobSweet corn is a variety of maize, which is biologically in the grass family. I rarely eat corn, for a multitude of reasons; however, about once a year, in the summer or early autumn, I have a craving for its juicy goodness. Sweet corn is different than field corn in that it has higher sugar content and the kernels are smaller and juicier. Part of what makes it so tender is that it is harvested during the early stages of maturation, called the milk stage. This ensures that the kernels are still packed with sugary sweetness.

To be clear, when I enjoy an ear of corn it is without a doubt an organic ear, mostly because otherwise chances are it is genetically engineered since as of 2015 about 93% of the U.S. conventional corn crop is genetically engineered.

From a culinary perspective, my favorite way to enjoy an ear of corn is on the cob either roasted or boiled in water with a little bit of milk. I always assumed the addition of milk to the boiling water was to bring out the sweetness of the corn, but actually, the addition of milk helps make some of the nutrients in the corn more bio-available. Sweet corn, since it is harvested younger, is not as shelf sturdy and should be consumed or preserved very shortly after it has been harvested. Interesting, that this is seen as a downside when quite honestly, I prefer to eat food that is fresh and doesn’t have some genetically extended lifespan. If you’re wondering what to do with it once you get it into your kitchen, you can try roasting (either oven or grill), boiling, or you can cut it off the cob and add to soups, stews, salads, and puddings. It can also be made into baked goods. One of my absolute favorite corn dishes is sweet corn pudding...it is amazing and delicious! Really there’s no end to the culinary possibilities of corn if you feel like being creative.

sweetcornpuddingFrom a health perspective, corn has an interesting reputation. Traditionally, corn is a staple food and has served humanity well as one that fortifies the body. I believe that heritage and unadulterated varieties of corn still do provide more of a health benefit than not. Unfortunately, we are inundated with some variation of gmo corn product in almost every kind of foodstuff so we get an over abundance, most often without even realizing it, of corn in our diets and it does take its toll. Fresh, unadulterated corn is high in fiber, vitamins, and minerals. It is a good source of vitamins A and B and minerals like zinc, magnesium, copper and iron. It provides quite a variety of antioxidants that help eliminate oxidative stress and decrease risk of cell mutation that leads to degenerative disease and cancers.

Sweet Corn Pudding

2 extra large eggs
1/4 c. raw honey
½ cup cream or full fat milk (if you use almond milk add 1 TBS of coconut oil)
3 TBS organic cornmeal
½ tsp salt
2 cups sweet corn kernels

Preheat oven to 350
Whisk the eggs until blended and a little bit frothy. Add honey and cream and whisk until all blended and honey seems dissolved or dispersed. Add Cornmeal and salt and finally the corn kernels...whisk thoroughly. Pour into a greased pan and bake for about d30 minutes until set. Remove from oven and allow to ‘rest’ for a few minutes. Enjoy.