Now is the sweetest time of the year. Because it’s sweet corn season. Between July and September, fresh corn is at its peak in most parts of the United States and now is the time to stock up, as the kernel is the sweetest and succulent right after each ear is picked. This is one of the best foods to eat in a heat wave because it doesn’t require much preparation.

Corn has no nutritional value because it is completely absorbed by the body, according to Julia Zumpano, a registered dietitian at the Cleveland Clinic.

Also, when eating corn, “various carbohydrates are not always digested and absorbed. It’s the sensation you get after you eat a carbohydrate and realize that you’re only half digesting it.”

This is because corn contains fiber, which is ‘digestible, but controls bowel movements, prevents constipation, and maintains a feeling of satiety between meals.’ According to many studies, fiber can also lower blood sugar and cholesterol levels.

Corn is also high in lutein and zeaxanthin, two carotenoids that may lower the risk of macular degeneration and cataracts, according to Zumfano. It also contains B vitamins and minerals such as magnesium and potassium.

Because of the pigment found in each kernel, yellow corn contains more antioxidants than white corn. You can get even more pigment if you know a local home gardener or farmer who grows this unusual type of sweet corn.

Preparing and Cooking Fresh Corn

Fresh corn can be eaten raw or cooked in a variety of ways, including microwave, stovetop, grill or flame. Each method has a fan, but I prefer to roast the corn without soaking it in the husk, as it does not cloud the kernels and adds a subtle smoky flavor.

Remove the kernels from the cove for use in the next recipe. You can use a corn stripping tool, but my preferred method involves two kitchen essentials: a sharp digging knife and a large bowl.

Arrange the corn vertically in a bowl, with the stems facing up. Peel while peeling. If you use a small knife and a large bowl, you don’t hit the side of the bowl with the knife, and the corn doesn’t splash in all directions.

Corn for breakfast

It’s midsummer after all. If you can’t stand turning the oven on, start the day with double corn muffins stuffed with fresh corn and crunchy polenta. Warm or at room temperature with honey butter and fresh summer berry jam.

Brunch with charred corn crepes can be sweet or savory. They pair well with fresh berries, Nutella, and whipped cream, but also go well with salsa, scrambled eggs and sour cream for a taco-style breakfast.

Corn waffles and pancakes are the same thing. Drizzle them with maple syrup or powdered sugar, or use them as a base for savory toppings like bacon, green onions, tomatoes and shredded cheese.

Corn for lunch and dinner

Will it ride on cornmeal or will it go away? This sets the elite apart from esquat, a Mexican corn dish topped with cotilla cheese, crema or mayonnaise, chili powder, and lime juice. The creamy, sour and spicy flavor of this traditional snack makes it suitable for a variety of other dishes. Prepare Eleot Soup, Pasta Salad, and Loaded Potato Wedges

Cool corn soup is ideal for the sweltering heat of summer. It can be simmered briefly on the stove, so you won’t sweat in preparation. Prepare in the morning and store in the refrigerator until evening.

Corn for Dessert

Sweet Corn is aptly named because it is sweet enough to be used in baked goods other than tortillas and muffins. If you don’t want to bake in the summer heat, use corn to make a cool, refreshing dessert.

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