It is corn season and not only is corn delicious it is also healthy!
Corn is mainly insoluble fibre, which makes it a low-glycemic index food. This means it is digested slowly and does not cause a spike in blood sugar. It contains many B vitamins and essential minerals including zinc, magnesium, copper, iron, and manganese.
Corn can be roasted, boiled, broiled, steamed, grilled, or microwaved. Add it to stews, casseroles, salads, or salsa. Adding corn kernels to cornbread batter enhances the flavour and gives added fibre.
https://www.marthastewart.com/1154115/corn-kernel-cornbread
Fresh corn on the cob is best when cooked as soon as possible after picking. To keep corn for the winter, parboil the ears of corn, cut the kernels off and freeze them.
If you are used to boiling your corn on the cob, try cooking them on the grill:
https://www.allrecipes.com/recipe/20724/grilled-corn-on-the-cob/
Check out the link below for Fire-Roasted Corn Soup.
