It's summertime and there are plenty of vegetables being pulled out the back of the freezer and tossed on the grill for the family BBQ.
One of the most popular vegetables to be thrown on a grill during this time of year is an ear of corn. You know what corn is right? That long ear of the (usually) bright yellow vegetable with a green wrapping? Yeah, that stuff.
A lot of people usually either boil their corn in a pot (whether it's the individual kernels or the whole ear/cob) in water and butter, hopefully with some seasonings. Personally, I like to boil my corn on the cob in a pot of milk with some butter, black pepper and Italian seasonings blend (some oregano, parsley, a pinch of ... wait, I can't share all of my secrets).
Now, you may think that, since this is a vegetable, it automatically counts as healthy. Clearly, the way I just described cooking it is NOT a healthy way to cook it. But, corn is a good, low-calorie option to include in your dish. It's also a vegetable that can be eaten raw or cooked, depending how you chose to use it. One of the best ways to cook it and get the most out of the dish is to roast the whole ear of corn. A little bit of that smoky, grilled flavor on the corn actually can add a depth of heat and flavor to the dish.
Something else that corn can add to a dish is a certain amount of sweetness. Sweet corn brings out the natural sweetness in the kernels, and adding that to a blend of vegetables with a starchy, heavy flavor can lighten up the flavor.
We about the love of corn, so let's get the corny jokes popping! (Get it, popping...popcorn...no? Okay).
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