Eat & Thrive: In Season: Corn

Corn, or maize, as it's called in many countries, is a grain (not a vegetable). It is the perfect addition to any summery spread, whether it be barbeque seitan and smoky collards or bean burgers loaded with lettuce, tomato and avocado. It smells delicious on the grill or roasting in the oven and is SO healthy, considering how absolutely YUM it is. Amaizeing. Oops, that was corny.

Reap the Benefits:
> good source of vitamin C
> good source of manganese
> rich with phytonutrients (different varieties of corn highlight different combinations of antioxidant phytonutrients.
> good fiber content
> provides B vitamins
> notable protein content (5-6g per cup)
> blood sugar benefits

**Numerous studies have examined the ability of corn to improve overall nourishment, especially when combined with other legumes. Cornmeal has been shown to help improve overall nutrient status.
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Corn: A History
Corn was domesticated by indigenous peoples in Mesoamerica in prehistoric times. The Olmec and Mayans cultivated it in numerous varieties throughout central and southern Mexico. Between 1700 and 1250 BCE, the crop spread through much of the Americas. After Europeans made contact with the Americas, explorers and traders brought back maize and introduced it to other countries. It grew to be a very popular crop, because of its ability to grow in many different types of climates. The stuff we eat is called sweet corn. Field corn varieties are used for animal feed and chemical feedstocks.
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Eat Up!