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If you like corn (and who doesn’t), you have a lot in common with our southern neighbors of 7,000 years ago!
Way back then, corn was first domesticated in Mexico. Muchas gracias!
Spring and summer brings us fresh corn that is delicious. But, lucky for us corn lovers, it is also available frozen and canned, so we can enjoy it year round.
When you buy fresh corn, refrigerate it ASAP. If you wish, husks and the “silk” can be removed, then put cobs in a plastic bag in the fridge or freezer. This makes it quick to heat serve.
Old What’s His Name loves corn and often grills it when he barbecues meat or chicken.
This makes him a real “corny” guy — but you knew that already.
Jude Teal is a former chef, consultant and caterer from Silicon Valley. Using her Cordon Bleu background she creates healthy recipes that still taste delicious. Email her at email@example.com" target="_blank">class="s1">firstname.lastname@example.org if you have questions about recipes.
on the Cob
Serving : 4
Preparation time: 15 minutes
4 ears of corn
Butter-flavored pan spray
Butter and salt and pepper, as needed
Pull down the corn husks, but don’t remove! Peel off the cornsilk .Spray the cobs with butter-flavored pan spray. Pull husks back up. Place on grill which has been turned on to medium-high heat. Cook and turn until hot and slightly showing grill marks, approximately 9 to12 minutes.
Serve with butter and pepper, as you like.
Per serving: 77 calories; 1g fat; 17g carbohydrates; 14mg sodium
Corn Stuffed Tomatoes
Preparation time: 30
1 package frozen corn kernels (10-ounce package)
1 cup evaporated skim milk
1/2 teaspoon garlic salt
1 tablespoon sugar
Dash white pepper
1 tablespoon no-trans-fat buttery spread or butter, melted
1 tablespoon flour
4 large tomatoes, about the size of a baseball*
1/4 cup grated fresh Parmesan cheese
Combine corn, evaporated skim milk, garlic salt, sugar and pepper in a medium saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
Blend flour and no-trans-fat buttery spread or butter together in a small bowl; add to corn and mix well. Remove from heat. Let cool.
Meanwhile, cup tops off tomatoes and, if needed, cut a very thin slice off bottom so it will stand without wobbling. Hollow out the tomatoes. Lightly sprinkle with salt and invert on a paper towel lined plate. Let drain for at last 20 minutes. Can be done hours in advance and stored in fridge. When ready to cook, fill shells with corn mixture; top each with 1 tablespoon Parmesan. Place on microwave safe dish. Microwave, covered on 80 percent power for about 4 to 5 minutes or until just heated through. Don’t over cook! Serve as a side dish with barbecued meats or poultry.
Per serving: 175 calories; 5g fat; 26g carbohydrates; 459mg sodium
Preparation time: 15 minutes
1 1/2 cups frozen corn kernels, thawed
1 cup low-sodium Saltine crackers (about 29), crushed
1/3 cup 2 percent milk or whole milk
1/2 cup liquid egg substitute, or 2 large eggs, beaten
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 teaspoon canola oil
Mix all ingredients (except oil and pan spray) together in a medium sized bowl until well blended. Spray a large 10- to 12-inch non-stick pan with pan spray and add 1/3 teaspoon oil, tilting pan to spread oil. Drop 5 to 6 heaping tablespoons of mixture into pan. Cook 2 minutes, turn and cook 2 minutes more. Repeat with remaining corn mixture.
Serve immediately as a side dish to chicken, beef, pork, etc. Very versatile — garnish with salsa, catsup or hot sauce.
Per serving: 358 calories; 10g fat; 56g carbohydrates; 444mg sodium