Savor Our Seasons: Corn

By Liza Drew, RD

Flavorful Fact: Only 1% of the US corn crop is sweet corn; the rest is called dent corn and is mostly used for animal feed, high fructose corn syrup and ethanol.

There’s something very satisfying about eating with our hands. Perhaps it’s our primal instinct kicking in or maybe it’s just the feelings on our fingers that heighten our other senses. Either way, biting into sweet and juicy corn on the cob is one of late summer’s best pleasures.

Grilled, steamed, or boiled, corn doesn’t need much more than a touch of butter, and a little patience to avoid burning those important utensils.  Corn is usually thought of as a side dish, but to make it the main attraction, try this simple corn soup with crunchy corn salsa.

Try this Recipe: Creamy Corn Soup with Crunchy Corn Salsa