Your guide to summer corn
Nothing says summer quite like an ear of fresh sweet corn—and with Slimming World’s healthy eating plan, called Food Optimizing, corn is a Free Food, meaning you can eat as much of it as you like, all season long—no weighing, counting or measuring needed. Ahead, we’re sharing some kernels of truth that’ll help you make the most of this warm-weather star…
Is there a difference between yellow corn, white corn, and cobs that have a mix of both colors?
While some swear that yellow corn is sweeter, it’s all down to personal preference when it comes to corn color. Where the difference lies is in the vitamins: Yellow corn gets its vibrant color from beta carotene, a pigment that produces vitamin A, giving it a slight nutritional edge over its white counterpart.
How can I remove kernels from the cob without making a mess?
Place an ear of shucked corn flat on a cutting board and cut down one side of the cob to remove the kernels. Rotate the cob so the cut side is facing down on the cutting board and continue cutting and rotating corn until all kernels are removed.
I’m stuck in a boiling rut—what are some other ways to prep fresh corn?
Boiling is a tried-and-true method for preserving corn’s natural sweetness, but there are plenty of other ways to change up your corn routine. Try firing up the grill: Keeping the husks on, place corn directly on the grates and grill over high heat, turning occasionally, until husks are charred and kernels are tender, about 15 minutes. For a smokier flavor, remove the husks before placing on grates, then grill the corn until tender, turning every few minutes for an even char.
Jazz up cooked ears of corn with your favorite spice blends, like a smoky mix of cayenne, chili powder, and cumin, or a simple sprinkle of smoked paprika. Raw corn also adds a sweet crunch to pasta, salads, and rice dishes—in these carne asada bowls, you can easily swap the frozen corn for fresh. Simply cut right off the cob and toss in to enjoy!