How to cook corn

How to cook corn to maximalise its enormous nutritional benefits and avoid the pitfalls associated with all hyper-processed foods.

Corn is a true food, supplying both energy and a wide array of essential nutrients for both human and animal nutrition. However, as is with most grains it has come into considerable disrepute since millers have started extracting most of and frequently all of the fibre, vitamins and minerals; and the valuable fatty acids too.

It is almost impossible to locate true 100% unrefined meal unless you live in a small village in the one of the Corn Belts of the world. Ostensibly this is done, millers tell us, to improve the shelf life; as soon as the grain is cracked the fats begin to go rancid.

Disclaimer

Corn is known as maize in much of the world; in Europe as kôrn or mais. In South Africa we call it a mealie; a delight for tired eyes and a famished stomach.

Corn on the cob has all the fibre that brings satiety to the stomach and wellness to the colon; obesity, constipation and bowel cancer begone.

• How corn fell into disrepute as good food for humans

Corn on the cob

The only readily-available true whole grain to be had is corn on the cob. Freshly harvested it is a feast for the human body and the brain. Yet it is only available for a few short months in the year.

• The magnificent mealie
  

Yet the mealie takes time to chew; not less than ten minutes so it is falling out of favour in a busy world. Even in the USA, home of corn on the cob it is estimated that the average American consumes little more than a dozen portions in a whole year; perhaps one a week for about three months in the summer.

• A mealie a day

Less than 5% of those enjoying typical grocery store food are consuming the required dietary allowance; who terrible consequences for the bowels. A mealie a day through the summer would do wonders for human wellness.

Wholegrains are not fattening; in fact research shows that those eating them daily will slowly but surely lose weight.

Now we have turned to growing as much corn as we can in Our Green Garden. It is not difficult or particularly time-consuming but removing the plants from the ground is not easy; they are very well rooted.

• How to grow corn
  

Grilled corn on the cob

A great favourite is to wrap a cob in foil and place it on the BBQ to cook. It can be eaten with various sauces but to really appreciate the flavour of a "mealie" we love it just with a little salt and perhaps some butter.

• Grilled mealies
  

A little fat helps with the absorption of the important carotenes in the gut. Those enjoying whole grains daily need have no fear of butter.

• Butter is back
  

Corn bread

Corn bread is best steamed under pressure; then it takes less than half an hour to cook. It is usually prepared once the grain starts to become too hard to enjoy directly from the cob.

• How to make homemade cornbread
  

Maizemeal porridge

Maize-meal is how most of the world is able to enjoy the benefits of corn all year round. However the vast majority is ultraprocessed; with the nutrients extracted is does not fall into the gambit of a true food.

Ultra-processed maizemeal or cornflour is to all intents and purposes a fake food; despite a few added synthetic ingredients. Any added calcium especially is extremely detrimental to human wellness^[1].

The only solution is to locate or acquire a corn flour milling machine.

With one's own corn flour milling machine true freshly-ground wholegrain meal becomes immediately available in the home for making unrefined grits porridge of the highest calibre; at a very low price.

• Maize meal porridge
  

True unrefined grits like this is not fattening; though the obese and brittle diabetics should limit portion size and take short brisk walks after meals. In scientific jargon it's known as reducing the Glycaemic Load.

For those wanting to go into ketosis to lose weight, even healthy carbs need to be strictly limited for a period.

Maizemeal can also be fermented to make a refreshing probiotic enjoyed by the Zulu people.

• Fermented maize porridge
  

Succotash

Mixing grains and legumes is the way that vegetarians have been able through the centuries to access all the essential amino acids and live perfectly healthy lives with no animal products.

Succhotash is an old American Indian dish incorporating lima beans and corn.

• Quick succotash recipe
  

Yellow corn

In the early years we succumbed to tradition and ate mainly white maize. However since discovering the vast benefits of the carotenes in yellow corn for general immunity and the eyes in particular we now have made a complete change.

• Green mealie risotto
  

Wholegrain white corn is perfectly good food but yellow is even better; and frankly has more flavour.

• Why do we choose yellow maizemeal?
  

How to cook corn

How to cook corn, one of the three big grains enjoyed by humans. For us it has been immensely beneficial; and studying the nutrition of maize has been an eye opener; we have been duped by Big Food.

• Nutritional value of corn for humans
  

Our wholegrain grits is literally one-twentieth of the price of cornflakes; and far more tasty.

From the journals

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