Do you know what’s totally glorious right now?
I know, I know. Corn is the devil food. Corn is in just about every processed food in existence. It’s subsidized so much that it’s more profitable for farmers to sell it for fuel or animal feed than to grow it for people food. It makes animals sick. It’s one of the biggest GMO crops out there and relies on tons of pesticide and fertilizer to produce.
So why, then, am I saying that Sustainable Eating Tip No. 7 is…
Eat More Corn
Well, I want you to eat more REAL corn. (And less processed corn, but more on that later.)
And right now, real corn—sweet corn available at your grocery store and farmer’s markets—is as good as it gets.
Sweet corn is delicious. It’s nutritious. It’s also one of the easiest crops to preserve: just cut it off the cob (or not!) and freeze it! Ba-da-boom. Preserved corn.
A few tasty tips for cooking and eating corn:
- The easiest way to cook corn is in the microwave: Place the whole ear, husk and all, in the microwave and cook on high for 2–3 minutes. Let stand 1 minute after cooking, then carefully peel away the husk and the silk. Watch out! It will be hot (and delicious).
- My friend Jess at La Domestique recently dedicated a week to cooking with sweet corn, and she’s got 10 amazing ways to cook it up and eat it.
- Not that you need it, but if you want to top your corn, try any of these flavor sensations: Old bay seasoning, grated Parmesan, feta, manchego, butter and salt. For a flavored butter, mash roughly chopped herbs with softened butter before applying to corn. And for Mexican-style corn, rub each cob in lime juice, butter and cojito (Mexican cheese).
- Here’s a neat idea: If you’re having bread with your meal, butter your bread first, then rub the slice over your corn. Voila! Buttered bread and buttered corn.
Original image by Graela