I love corn and summer time is a great time for eating corn. From boiled on the beach with shell fish to steamed in the kitchen with lots of butter, salt and pepper, corn is truly American in every way. We love our corn and are proud of it.
Some simple facts about corn:
Corn is low in calories, yet very filling. Corn is a complex carb which provide our bodies with much needed fuel. It might taste sweet, but only has around three grams of sugar compared to an apple with 19 grams of sugar Corn is high in fiber and protein.
Corn is great for diabetics. Corn is high in soluble and insoluble fiber. Complex carbs are perfect to battle diabetes.
Corn can promote colon health. Because it is high in both soluble and insoluble fiber it keeps the digestive system active and working. Fiber plays a key roll in preventing colon cancer and increases good gut bacteria.
Corn plays a significant role in reducing inflammatory diseases. High fiber reduces bad cholesterol and corn is high in vitamin c and B6 as well as potassium and magnesium which prevent heart disease.
Corn is extremely high in antioxidants that help prevent cancer. Corn also has the highest phenolic content including an extraordinary quantity of ferulic acid, which is known to help prevent colon, breast, and prostate cancer.
In researching corn I found out that only a small amount of corn is GMO and most of that corn is used in syrups and other produces. The majority of corn grown for eating on the cob is safe and good for us to consume. Most of the Farmers where we buy our corn this time of the year use good clean corn seed.
In Arizona street corn is a popular things. You can buy Mexican street corn in a lot of places. The corn is boiled and put on a stick, then it is covered with mayonnaise and chile powder. It is really good, messy, but really good.
In my teachings and travelings I have developed my own version of Street Corn and no matter where I go it is a cherished dish. My corn can change from Mexican style to Italian or Greek. I simply change the ingredients to fit the need.
If I am doing Italian I use basil and other Italian style herbs and flavoring. Greek would be great with chopped olives and other herbs. Let your imagination be your guide. There are no limits or wrong ways to make this corn. The only thing I would say is be generous with the seasonings. You want this corn to pop with flavor in your mouth.
I always broil or grill the corn rubbed with olive oil, until it is caramelized and wonderful. Then I cut the cob into three or four pieces. I place them in a bowl and toss them with my mayonnaise and feta herbed blend. This is heaven. Every time I eat is I am in love with the flavors and experience. It is the perfect summer, or anytime way to cook corn.
Americans love their corn on the cob, and with this recipe, the love affair continues.
Happy summer cooking!
Chef Brad~America’s Grian Guy
- 6 large fresh ears of corn, cut into three pieces
- 1 tablespoon olive oil, butter flavored is great
- 1/2 cup mayonnaise
- 1/2 cup tablespoons chopped fresh basil
- 2 tablespoons good balsamic vinegar
- 1 garlic clove minced
- 2 teaspoon Tuscan style seasoning
- Salt and pepper
- 1/2 cup Queso Fresco, Farmers cheese, or feta crumbled.
Rub corn in olive oil and place about 5 inches from broiler in oven. Broil until well browned on one side about 7 to 10 minutes and turn over and brown other side.
While corn is cooking, mix in small bowl all ingredients except salt and pepper then set aside
Remove corn from the oven and place in large bowl and toss with mayonnaise mixture. Sprinkle with salt and pepper.