It’s not. Corn in itself is a good thing. In fact, corn is an ancient thing. Maize (another word for corn) or Zea mays, as biologists call it, was domesticated in Mexico over 7,000 years ago. The problem with corn as we mostly know it, is that we consume way too much if it in processed form. Processed food is just that, processed. Which means our bodies don’t have to do the work of breaking down complex structures and that we don’t reap the benefit of experiencing the intricate nature of food as it was intended. Processed anything is not good for you, and corn is no exception. Here’s a recipe for straight up corn.
Have guests? Factor at least one ear of corn per person.
Place large pot of water on the stove with about 2 inches of water and a teaspoon of salt. Start heating the water, you want to get it to a boil.
Remove husk and corn silk from your ears of corn (that's the leaves and thread-like stuff next to the kernels).
Place corn in pot and put on the lid. It doesn’t matter if the corn is covered, it won’t be. You are steaming it.
Cook for about 10 minutes, even less if your corn is deluxe (as in very fresh).
Ready! That’s it, corn as nature intended it. These ears of corn were so sweet, that neither butter, salt nor anything else was required.
Did you figure out the first part of today's title? It’s JANUARY! Why am I telling you about corn?! I purchased these amazing ears at Whole Foods to illustrate yesterday’s blog. Normally I wouldn’t purchase corn out of season, but it would have been criminal to waste such bounty. Come July or August, we’ll do this again with some of the local stuff. It’s possible that these ears traveled all the way from Florida to Brooklyn to make an appearance.
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