Try This Genius Trick the Next Time You Eat Corn
A Japanese Twitter user revealed to the Internet his secret to eating corn on the cob without getting kernels stuck in your teeth.
Read more →Corn Preparation: Grilling, Nutritional Value & Health Tips
Sweet corn is a delicious staple, but it can trigger gallbladder attacks in sensitive individuals. Master the art of grilling corn without husks, roasting ears over a fire, and making homemade corn flour while preserving nutritional value.
Rice & Colitis
Colitis results from inflammation of the colon and may cause bowel spasms or abdominal cramps. Ulcerative colitis inflames the walls of the bowel or intestines and leads to ulcers. Diet has nothing to do with the causes of colitis, but it can help minimize the symptoms.
Read more →
How to Cook Frozen Corn on the Cob Without Overcooking It
Frozen corn on the cob looks like fresh corn on the cob, but doesn't necessarily taste like it. If you overcook it, frozen corn becomes limp, flavorless and watery. Even with careful preparation, it won't have the crisp-tender, bursting with juice quality of freshly picked corn, but it will be a close approximation.
Read more →
Steam or Boil Corn?
Corn on the cob is one of the best eating pleasures of summer. Cooking up good quality sweet corn is simple and quick. Steaming fresh, even frozen ears of corn is the quickest way to cook them and also preserves more nutrients than boiling.
Read more →
Sweet Corn and Digestion
Sweet corn can be notoriously hard to digest. If you've ever cast a glance at what comes out the other end after a meal with lots of corn, you may have noticed a few yellow kernels left almost intact.
Read more →
The Nutrition in Corn Flour
Corn flour can be the main ingredient in corn muffins or corn bread or a thickener in gravies or chowders; it's also a variation on the wheat flour in regular recipes. The nutritional values for white and yellow corn flour are similar, and either one can be part of a balanced diet.
Read more →
Is Corn Fattening?
Fatty foods are usually higher in calories than low-fat foods, and can lead to unwanted weight gain. Sticking to your recommended daily calorie intake by choosing a variety of healthy foods will help you maintain a healthy body weight. If you’re consuming a 2,000-calorie-a-day diet, the U.S.
Read more →
How to Blanch Corn for the Freezer if Using It in a Microwave
Blanching corn before freezing it stops the enzymes responsible for aging. Although corn is safe to eat if frozen without blanching, the National Center for Home Food Preservation recommends blanching vegetables to preserve their flavor and color.
Read more →
How to Fry Corn Tortillas and Make Them Soft
Corn tortillas provide the basis for many Mexican or Mexican-inspired dishes. These pieces of bread made from corn and lime are hard and unappetizing straight out of the bag. Softening them requires some type of frying method.
Read more →
Why Does Corn Trigger Gallbladder Attacks?
Sometimes food is what triggers a gallbladder attack. Chemical food additives and preservatives, dairy products, eggs, poultry, pork, onions, nuts, citrus fruits, gluten and corn are common food allergens that can bring on attacks, according to the University of Maryland Medical Center.
Read more →
How to Heat Corn that Has Been Cooked
When Columbus came to America in 1492, he brought numerous discoveries back with him, one of which was corn. Originally from Mexico, corn's versatility quickly made it an important food crop throughout the known world and one that is still widely used today.
Read more →
How to Eat Raw Corn on the Cob
Corn on the cob is an abundant crop in the Midwest and it is at its peak in the summer months. Corn is a good source of vitamin B1 and Folate as well as Vitamin C and dietary fiber.
Read more →
How to Cook Fresh Frozen Corn
Fresh frozen corn adds color, texture and a natural sweetness to any meal. Most vegetables are frozen right after being harvested, as this is when their nutritional value is at its highest, notes the University of Maryland Medical Center.
Read more →
Nutritional & Therapeutic Values of Guinea Corn
Sorghum, also known as "guinea corn," is a cereal grain that originated in Africa and is eaten throughout the world. It is especially valuable in arid terrain because of its resistance to drought. Guinea corn is a nutrient-rich grain that is often ground into flour to make bread, porridge and pancakes.
Read more →
How to Make Corn Starch Gravy
Making gravy with corn starch lets you enjoy it without all the fat. Usually gravy is made with fat drippings, but with corn starch gravy, no extra fat is required. Corn starch is a flour ground from corn kernel. Unlike flour, corn starch contains no gluten.
Read more →
How to Store Corn on the Cob
Harvested corn can come in large quantities, and whether you are picking the ears yourself from a private field or buying them in bulk, it's possible that you won't be able to make immediate use of the ears. Storing them can be useful, but doing so properly is important.
Read more →
How to Boil White Corn
White corn, commonly referred to as sweet corn, is in season in the United States between May and October. While grilled corn is also fairly common, boiling is the most common preparation for white corn, as it preserves the corn’s natural flavor.
Read more →
How to Cook Hominy Corn
Hominy comes from white or yellow corn kernels that have been soaked in a mild lye or lime solution until they split and expand. Once cooked, hominy has a fluffier and chewier texture than plain corn and isn't as sweet. Look for the inexpensive kernels in the international foods section of your grocery store.
Read more →
How to Keep Corn on the Cob Warm
Corn on the cob is best served hot immediately after it finishes cooking because it can become tough and lose flavor. There are several options you can use to keep the corn warm, depending on the amount of time until serving, the amount of corn you cook and the available equipment.
Read more →
How to Roast Ears of Corn Over a Fire
Corn is a domesticated plant native to Central and South America. Cultivated by Native Americans for thousands of years, sweet corn, so named because of its high sugar content, is grown best in free-draining soil in warm temperatures.
Read more →