A friend had guests visiting from Europe. It was late July, so she was excited to offer them locally grown sweet corn. Due to the Europeans limited access to sweet corn, the locally grown treat was poorly received. She cried as she told me how humiliated she felt. “Maize?” the European friends exclaimed incredulously. “This is food for animals, no?” They looked on in horror as the family ate the delicious ears, drenched in butter.
My recent research reveals that there is some consumption of corn on the cob in parts of Europe. There is a rise in interest in Japan. But history tells us sweet corn developed as a mutation of field corn for Native Americans in both North and South America long before Europeans arrived in the Americas. It’s probable that sweet corn was one of the foods introduced to the Pilgrims. They never sent any of it home, it seems.
Here in the States, however, sweet corn—on or off the cob—is often viewed as a guilty pleasure, eaten once or twice the summer. But it is good for you! An ear of corn contains about as many calories as an apple. It’s a good source of vitamin C, magnesium, potassium and the antioxidants zeaxanthin and lutein. In addition, it provides dietary fiber and the good kind of complex carbohydrates. Therefore, enjoy the locally grown corn available now while you can.
In conclusion, I’ve included a few of my favorite reecipes that include fresh locally grown corn. I hope you enjoy our family’s seasonal favorites. Please share your comments when you’ve tried the recipe.