#GoodFoodSeries – Corn

 

“Corn,” watercolor.

I love this vegetable/grain (and also the band). Corn. Maize. This ancient food has been around for over 10,000 years. It was originally cultivated by Indigenous peoples in the Americas. And surprise, surprise… that popular colonizer and Indigenous terrorist C. Columbus (among others like him) had a hand in expanding the grain to Europe.

Corn’s expansion across land masses have resulted in varieties and corn of different classifications (i.e. popcorn, dent corn, flint corn, flour corn, sweet corn [1]). The classifications determine the actual texture and colors of the kernels.

Corn Nutrition Label. Created by Keanna.

Corn is loaded with fiber, vitamins, minerals and also plant compounds that support eye health. On the flip side, it is also a starch that can cause blood sugar to go up due to natural sugars levels. The fiber amount can counteract the starch amounts so as not to do much bodily harm, but be mindful. And be careful: you’d think with this ancient food lasting so long there’d be no need to mess with it, but in the name of profit and maintaining pest resistance, corn has become a largely genetically modified food in this day-and-age.

From corn chips, to cornmeal, to cornflour, to grits, to cornbread, to corn on the cob, among so much more, the options are grand regarding corn and corn-based dishes. Today’s meal is presented to you by ‘Soul Fusion” Chef Danielle Saunders who makes Mixed Kale/Collard Chicken Caesar Salad with CORNBREAD CROUTONS! Check it out. Be blessed.

[1] “Corn | History, Cultivation, Uses, & Description,” Brittanica.

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