Cornucopia of corn…with a garlic TWIST! I developed this recipe over the summer while vacationing in Northern Michigan. If you’ve never been “Up North”, you must go, it’s absolutely beautiful. If you have, I’m sure you noticed the plethora of produce stands advertising fresh blueberries and fresh corn as you traveled down the road. Well, my recipe inspiration began when I saw a stand that said “fresh GARLIC corn for sale”, I said to myself “garlic corn?…how would they possibly prepare that?”. We didn’t stop to investigate, but I could not stop thinking about the idea of “garlic corn”, so I came up with my own version. I hope you like it. Recipe: Cashew Creamed corn with Roasted Garlic Ingredients 4 ears of fresh corn 1 cup of cashews (soaked in water 2 to 6 hours) ½ cup water 1 TBS maple syrup or to taste Pinch of salt 1 bulb of roasted garlic 1 TBS of olive oil Directions 1) Preheat the oven to 350 degrees. Once the oven is preheated, place the bulb of fresh garlic on an oven safe pan or baking sheet. Pour one TBS of olive oil over the bulb and roast for 35-40 minutes. 2) Once the garlic has been roasted, remove each garlic clove from the casing. 3) With the exception of the corn and remaining olive oil, place all of the ingredients in to a food processor, and blend until you get a creamy consistency. You may have to add more water to adjust the texture. 4) Cut the fresh corn from each ear. Heat the olive oil in a pan, and sauté the corn for 2-3 minutes. 5) Add the cream sauce to the corn and sauté for another 5 to 10 minutes. Serve hot. Additional thoughts…….. True, various cleverly engineered versions of corn sold typically in the form of processed food items like corn fed beef, boxed meals, chips, or intensely sugary syrups have contributed significantly to America’s obesity epidemic. Yet, in its most wholesome form, corn can be very healthful and quite delicious, especially is eaten in moderation. Corn is actually a whole grain, and when prepared to retain the most nutrients, it can be a sweet tradition, satisfying to the palette. In fact, studies have shown that corn contains significant amounts of folate; a B vitamin which promotes heart health. In addition, one cup of cooked corn contains approximately 4.6 grams is dietary fiber, which helps to reduce cholesterol levels. So the next time you prepare corn, don’t add a lot of butter or fry it. Instead, blanch it, steam it, or give it a quick sauté. I guarantee you’ll experience the sweet crunchy goodness that nature intended. Evelyn Stokes I Eat Super! |
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