Lets Cook Some Corn!

We were at the Davenport Fright House Farmers Market and the sweet corn was if full harvest. 

I overheard a man say...."I hate it when people strip them all down,"  he was referring to the corn on the cob, of course.

He saw people  pulling back the husks to make sure each ear of corn looked good. He  announced to us corn shoppers that peeking into each ear of corn makes a mess, is unsanitary, and "really just isn't necessary."

I agree...he's right.

Here's some corn on the cob shopping tips we picked up from the the Farmer running the stand: Look for corn with tassels that are brown and sticky to the touch. If the tassels are black or dry, the corn is old. Feel each ear through the husk, without peeling it, to check for even plump kernels.

"But what about bugs?" 

"This is our first batch of the season," the farmer said. He explained that bugs are a bigger problem later in the season. Local corn, available now in the midwest and  New York and New Jersey was planted in March and ready for market in early July. But due to the lack of rain it's later this season.

White and bi-color corn on the cob is available from many vendors and farmers on the side of the road. This years crop is going for around $5.00 per Doz.

1. Knowing how to pick corn

To determine the exact ripeness of an ear, make a vertical slit in the husk near the top of an ear and use your thumbnail to puncture a kernel. The corn is at peak sweetness when the liquid in the kernels is neither watery nor opaque, but translucent.

2. What's the difference in flavor

between white, yellow and bicolored?

•               Taste: Corn has a sweet flavor. There are slight differences in taste between yellow, white and bi-color corn.

Bicolored combines the creamyness of white and the sweetness of yellow.

Peaches and Cream the most common bicolor

How to make the right Selection: pull back the husk and look for corn that has evenly sized kernels without patches of decay.

Lets Cook!

 Roasting

The beauty of roasting is that it is simple and healthy...and not to mention delicious. Remember it’s all about turning ordinary ingredients into something extraordinary! 

Let’s get started....

First, preheat your oven to 425 degrees. Next, cut your vegetables into uniform sizes so they cook evenly. Then, in a large bowl, toss your vegetables in extra virgin olive oil or canola oil. These oils are two of the mono-unsaturated and healthier-choice fats. The oil should give every piece a nice light coating. The Happy Diabetic formula for roasting is 1/2 T. of oil per pound of vegetables. Remember, oil is pure fat and adds 125 calories per tablespoon, so take it easy. 

We want to avoid dry burnt vegetables so be sure to evenly and thoroughly coat each piece.

Season the vegetables with sea salt and fresh ground pepper. You don’t need too much, as you want to allow the flavor of the vegetables to come through. Add in any additional flavor-favorites, such as chopped onions, garlic, or a squeeze of lime. You will want to add your personal touch of love and make each dish your own!

Spread the vegetables out on a baking sheet in one thin layer. Don’t crowd the vegetables. Place the baking sheet in the middle or bottom rack of the oven. Experiment with your oven to find where veggies will cook best. After about 8 to 10 minutes you will start to hear the vegetables sizzle. Take a quick peek and give them a stir. As the baking sheet starts to heat up the roasting magic begins! If you think the veggies are cooking too quickly and look like they are burning, turn the heat down to 400 and check them every 5 to 10 minutes.  

Enjoy!

Grilled Corn Salsa

Grilling it naked, no husk, wash it, dry it and season with salt, pepper and olive oil and char to a light golden color over med heat. 20 min. You can add lime juice, cajon spices can you feel the love?

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”

We’re changing the way you eat one recipe at a time.