Fuel Your Body

Corn on the Cob

While the weather may no longer be summer-like, you can cope with something that has a fresh hit of colour, tastes great taste and is easy to cook.

One of the most ubiquitous veggies available from July through to early October is fresh, corn on the cob. But don’t be fooled, because corn is one of the most popular and versatile vegetables while also a good source of several nutrients. Corn is a low-fat complex carbohydrate that deserves a regular place on any healthy table.
These high-fibre, fat-fighting kernels of goodness are also hearty and satisfying. This popular, hot weather staple is high in fibre. It's actually very hard to digest. But because of its fibre, it’s excellent at tackling common digestive ailments - like constipation and hemorrhoids- by absorbing water, which swells the stool and speeds its movement.

Corn is a surprising source of several vitamins, including folic acid (now known to be an important factor in preventing neural-tube birth defects), vitamin C and vitamin B constituents, especially Thiamin and Niacin. Thiamin is essential for maintaining nerve health and cognitive function.

Yellow corn is a rich source of beta-carotene which forms vitamin A in the body, essential for maintenance of good vision and skin. The kernels of corn are rich in vitamin E, a natural antioxidant essential for growth.

It's just as important in preventing heart disease, according to studies showing that folic acid can prevent a buildup of homocysteine, an amino acid, in the body. Long-term elevation of homocysteine has been linked to higher rates of heart disease; folic acid helps break it down.

Nothing could be easier than shucking your locally bought corn on the front step, then boiling up a pot of water - don’t salt it as you’ll probably want to add some salt to the cob after it’s cooked and rolled in butter. All you have to look out for is that you don’t burn the top of your mouth when taking that first, delicious bite!

If you purchased more than you can eat, look at epicurious.com for some great recipes for fresh corn.

By Joanna Gertler
(published September 14, 2010)