Corn is a vegetable that is both beloved and maligned. Many people write it off as being a starchy, sugar-laden vegetable with little nutritional value, but it contains valuable nutrients. Most significantly, cooked corn contains rich amounts of ferulic acid, an antioxidant that protects the heart. It's interesting to note that corn is considered a heart food in 5-element cooking, a theory that predates scientific research by hundreds of years!
Here are some of our favorite recipes with corn. They include soup, salads, pilaf, and polenta.
This chunky, creamy, vegan corn soup gives traditional corn chowder a run for its money. Corn is strengthening for the heart, and this soup is wonderful on a summer evening. Serve with a salad and steamed sour dough bread for a satisfying but light meal.
This light, creamy macrobiotic recipe for zucchini and asparagus soup makes a wonderful summer first course or centerpiece for a light meal. Asparagus is a diuretic vegetable, eliminating water from the body through the kidneys. It also helps cleanse cholesterol from the arteries. Zucchini adds creaminess, and the corn and herbs bring crunch and aromatic flavor.
This creamy, fragrant squash soup with cumin is enlivened by the addition of corn kernels. It is rich in beta-carotene, and is nourishing for spleen, pancreas and heart. You can add even more nutrients by including chopped steamed greens when serving.
This delicious vegan pumpkin and roasted corn soup recipe is rich in beta-carotene, and is strengthening for the spleen. Leave some chunks in the soup when pureeing for more body and feel free to add some dark leafy greens for added vitamins and minerals.
This bright, crunchy, spicy corn salad recipe is the epitome of summer and the Fire Season. Corn, tomatoes, bell peppers, jalapenos, along with fresh herbs combine to create a wonderful dish that can be used as a salsa with grilled fish or poultry, or combined with avocado, greens and a bit of feta or goat cheese for a spectacular entrée salad.
This macrobiotic version of a classic summer side dish is made without the red peppers and spiciness of more traditional recipes. While the recipe calls for cilantro, feel free to try dill or basil instead. Corn is healing for the heart, digestion, and kidneys; celery is cooling, rich in silicon and healing to the liver and connective tissue.
This crossover whole foods/macrobiotic green bean and corn salad recipe is an easy and delicious side dish. Try adding cherry tomatoes or black olives for a nice variation.
This easy whole foods recipe for black bean and corn salad is a great way to use up extra beans. It can be made with black or red beans, or black lentils, and is equally good with all. Fresh basil or cilantro, lime and olive oil all add bright flavors to this lovely side dish.
Cheerful, bright, and easy to make, this recipe for avocado, corn, and baby arugula salad is a fantastic summer lunch or supper salad. Be sure to pick ripe but firm avocados and very fresh corn for optimal results.
This easy whole foods recipe for quinoa, corn, and black bean salad is a great way to use up leftover grains, beans, and/or corn. A light, lemony, cumin vinaigrette adds zesty flavor to this high-protein mini-meal. The salad presents a complete amino acid profile and makes a fantastic summer lunch or supper dish.