Food of the Week

CORN

  • Eating Corn during pregnancy has been found to help prevent some birth defects of spine and brain.
  • Eating corn on a consistent basis has been shown to help ward off the risk of Alzheimer’s
  • High in Fiber which can help alleviate constipation and other digestive problems.
  • High in minerals like manganese which can help prevent the formation of free radicals, which can cause cancer.
  • Corn oil has been proven to lower bad cholesterol levels this reducing the risk for heart disease.

Fun Fact:*Corn is grown on every continent except Antarctica.

 

Roasted Corn with Basil-Shallot Vinaigrette
Yields: 4 Servings, about 1/2 cup each
Ingredients:
3 cups fresh corn kernels
2 tablespoons Extra Virgin Olive Oil
1/4 cup chopped fresh basil
1 tablespoon minced shallot
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper (to taste)

Directions

  1. Preheat oven to 450 degrees F.
  2. Toss corn and oil to coat and spread out on a large baking sheet.
  3. Bake, stirring once, until some kernels begin to brown.
  4. Combine basil, shallots, vinegar, salt and pepper in a medium bowl.
  5. Add vinaigrette mixture to corn, toss to coat.

Serve warm or cold

Nutrition Per Serving:

Calories: 165
Fat: 8g
Sat Fat: 1g
Mono: 6g
Cholesterol: 0mg
Carbs: 23g
Protein: 4g
Fiber 3g
Sodium: 163mg
Potassium: 332mg


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