The corn delights

The monsoon has arrived and so has its favourite accomplice – Corn. Nothing brings more pleasure than a piping hot corn-on-the-cob in the midst of cold windy rains. Oh, does it take me back to my school days when I chomped onto the golden kernels, unaware of the nutritious property they hold!

I will never tire of stressing that one should eat organic, regional and seasonal. And this season brings us beautiful corn produce. Why not accept mother nature’s bounty and indulge in this delicious kernel.

The abundance of vitamins and antioxidants in corn leaves me floored. Yellow corn, due to its bright yellow colour is a rich source of beta-carotene, which forms vitamin A in the body and is essential for the maintenance of good vision and skin. Out the numerous antioxidants, Zeaxanthin and Lutein stand out.

They improve eye health and protect it from oxidative damage. Studies have shown that corn helps to slow down macular degeneration. Corn has an adequate amount of Vitamin B3, B5, B6 and B9. These aid in various body functions and give you energy as well as keep you in a good mood. No wonder corn is a food that is universally liked by people of all age groups. Not only fresh corn but its products are fun to eat too.

This well-known cereal like most of its kind is predominantly rich in carbohydrate and fibre. Now do not hold any prejudice against my beloved corn when you read this. Carbohydrates are an essential part of every diet. Corn is a wonderful alternative to the usual carbohydrates we consume. Often one gets tired of eating the humble roti and rice daily. Why not mix things up and have a corn salad or corn roti instead.

Corn also contains a small amount of protein and is a storehouse of fibre. It is said to have more fibre than wheat and rice. One of the most underrated uses of corn is lowering of cholesterol. It helps to lower the ‘bad’ cholesterol without hampering ‘good’ cholesterol levels. This means one is likely to have a reduction of heart diseases, prevention of atherosclerosis and a general scavenging of free radicals throughout the body. The antioxidants in this cereal are what brings about this property.

Like any true foodie, I relish Punjabi cuisine. And the sarson-ka-saag is incomplete without a corn flour roti. Corn is harvested in the monsoon so that it can be dried and ground to produce corn flour that is extensively used during the winter months. This Indian tortilla tastes best when accompanied with winter greens.

We cannot talk about and not mention the most popular movie snack. You guessed it right-popcorn. Popcorn is a great snacking option when eaten in appropriate quantity. Forget store-bought popcorn. Try making popcorn at home from dried corn seeds. You can use a spoonful of ghee in place of oil, add natural salt and munch away.

Now that I have informed you about corn, don’t go and consume heaps of it daily. Like all things in life, corn too should be eaten in proper proportions. Avoid adding other grains and cereals with your meal if corn is already part of it so a meal can be soup, salad, corn on the cob and a dash of butter. A snack can be boiled corn instead of biscuits. Do not include cruciferous vegetables like lettuce and cabbage in a corn dish. This will ensure you won’t experience flatulence and bloating.

After reading this I’m sure you are dying to savour corn on the cob from the closest vendor, I certainly can’t wait.