Summer brings an abundance of fresh vegetables and fruits, especially valuable because they are local and seasonal, native. The corn harvest ripens in July. What to cook with corn? Boil or bake on the cob, cook in foil or grill - this is probably the common answer. However, corn can be consumed both fresh and raw.
Useful properties of corn
Raw corn retains all the nutrients to a greater extent than cooked corn. Vitamins of group B, vitamins A, C, E, P, H are contained in tender young corn grains in large quantities, so that, in fact, the body's daily need for these substances is provided.
Also, corn cobs contain: fiber, digestible proteins, starch. The mineral composition of corn is also rich: iron, calcium, potassium, magnesium, iodine - this is just a small list of the most important micro and macro elements contained in small golden grains.
The taste of raw corn is very sweet, a bit unusual for those who have tasted only cooked corn. Fresh grains are very juicy due to their high water content. Despite the sweet taste and high starch content, eating corn is not contraindicated even in diabetes mellitus, since it does not lead to a sharp change in blood glucose levels, but, on the contrary, helps to maintain normal blood sugar levels. In addition, due to the high fiber content, it normalizes the work of the digestive system, and due to the content of potassium, calcium and magnesium, it strengthens the nervous system and reduces the likelihood of chronic muscle spasms in diabetes. However, it is recommended that you still monitor your blood sugar with a home blood glucose tester.
Fresh corn is useful during pregnancy and lactation, as it is able to provide a woman's body with all the necessary nutrients without harm to the health and development of the child.
Corn dishes
To prepare the salad, grate a couple of fresh cucumbers on a coarse grater and cut a large fresh tomato into thin slices. Mix and add half or one small red onion, cut into small cubes. Here also put 2 - 3 tablespoons of fresh corn kernels cut from the cob, you can add any greens to taste, lightly salt the salad and season with vegetable oil.
A simple and satisfying salad will turn out if you mix raw mung bean (2 tablespoons) soaked for 5 - 6 hours, fresh cucumber cut into thin slices, finely chopped cabbage (about a quarter of a glass) and corn kernels cut from 0.25 cobs. Season the salad with a mixture of vegetable oil and lemon juice.
Mix together a summer apple, grated on a coarse grater, diced fresh cucumber, some green onions, chopped as small as possible, fresh mushrooms to taste, diced, fresh turnips, grated on a coarse grater and fresh carrots grated on a coarse grater. Add the raw corn kernels, cut from the cob. Salt the salad and season with a sauce made from raw peeled sunflower seeds or nuts, grated with water, lemon juice and vegetable oil. We select the proportions of the products, focusing on our taste.
In general, almost any fresh vegetable salad can be enriched and supplemented with corn kernels.
