Mr. Corn, Mr. Non-Compliant, and Tasty Recipes
It’s that time of year again when my cousin Roger (aka Mr. Corn) and his lovely wife, Barb, make the trek from their home in Florida to visit their favorite cousin in Indiana and enjoy some delicious sweet corn.
Mr. Corn even carries his personal set of corn cob holders. You’d think by looking at the container that they’re air pods. No joke.
My guess is that corn on the cob in Florida leaves something to be desired. Is it even fit to eat?
This past weekend we gathered to enjoy a feast of just-picked LaPorte County corn and tomatoes. 
We also had some grilled New York strip filets on the side—just enough to get our protein.
A total of 13 ears of corn dressed in organic butter and salt were devoured. Mr. Corn and Mr. Non-Compliant were tied at 4 ears each.
Corn is one of the most popular cereal grains and is primarily composed of carbohydrates.
It also has a fair amount of fiber, mostly insoluble meaning it does not dissolve in water and is left intact and undigested.
Corn is a high-antioxidant food (a good thing), and is a source of protein, vitamin C, certain B vitamins, potassium, and magnesium.
Because it is a complex carbohydrate food that is also high in fiber, it supports steady energy levels, and ranks low or medium on the glycemic index scale.
It is naturally gluten free and can be a good substitute for wheat or other gluten-containing foods.
Sweet corn, the kind we usually eat, is still mostly non-GMO corn, however the percentage of GMO sweet corn grown is on the rise.
Field corn, the kind used to make corn oil, high fructose corn syrup, livestock feed, and many chemical ingredients that are added to packaged, processed foods, is usually genetically modified.
When purchasing corn tortillas or other corn products, look for non-GMO and organic on the label.
Here are a couple ways to enjoy corn that are healthier than eating it slathered with butter and salt.
Of course, Mr. Corn and Mr. Non-Compliant will tell you that these healthier versions are not fit to eat. 
Grilled Corn with Lime and Chili: Instead of butter, brush grilled corn with olive oil and sprinkle with a mix of chili powder, cumin, and a squeeze of fresh lime juice. The lime adds brightness, while the chili gives it a kick. Tajin seasoning would be a tasty substitute for the chili powder and cumin.
Corn and Avocado Salad: Remove the kernels from the cob and toss them with diced avocado, cherry tomatoes, red onion, and cilantro. Drizzle with a little olive oil and lime juice for a light, fresh side dish.
Need some assistance figuring out the healthiest way for YOU to eat? Email me and we’ll figure it out together.
May you fully enjoy these last days of summer, along with some Indiana sweet corn.
Much love,
Health Coach Carol
“Corn on the cob is a carrier for salt and butter.”—Roger Ash