“People often shy away from eating corn because of the carbs, but the carbs themselves may not be a problem, it may have more to do with the company they keep,” Top Dicks says. “Butter, salt and those kinds of things may end up adding more calories than the corn itself.”
Fresh corn in season is delicious on its own, simply steamed or boiled for three to six minutes. Or, for short, microwave husk corn for three to four minutes per ear.
To grill corn, UCHealth recommends pulling the husks off, removing the silks, and then repositioning the husks. Soak the ears in cold water for 20 minutes, then roast them for 15 to 20 minutes, alternating every five minutes.
But there is a lot you can do with corn. It is an essential ingredient in dishes such as:
- Corn chowder
- Corn tamales
- Corn and tomato salad
- Corn grits with cream
- corn succotash
- Cornbread
- Corn fritters
“If you like corn, but don’t want to have a lot of it, you can mix it with zucchini or broccoli or other vegetables that are lower in calories, so you still enjoy the corn, but you don’t have a bowl,” says Taub-Dix. big corn.”
In many recipes, you can substitute frozen or canned corn for fresh. They tend to be less expensive, and you don’t have to worry about damage. “There is nothing wrong with buying frozen or canned corn. Look at the ingredient list to see that it contains corn without a lot of extra butter or other fats,” says Taub-Dix. “Canned corn can contain sodium, but you can reduce the amount if you rinse it.” Keep in mind that fresh corn has a firmer texture, while canned and frozen corn will be softer.
When choosing foods made with corn, Taub-Dix said to look for “whole grain corn” as the first ingredient and choose varieties with higher levels of fiber.
