Spicy Corn Succotash

I have been patiently waiting for the summer corn to make it to the farmers market.  I luckily have a private farm right around the corner from where I live that sells their surplus out at the end of the road, with an honor system box.  The veggie price list is laid under the box, you help yourself to what you want, corn, tomato, squash, whatever they have available and then you leave the cash in a little wooden box.

Corn gets a bad rap for not being healthy because  what most people think of when they think of corn is field corn.  Field corn which is grown for livestock feed, ethanol or high-fructose corn syrup is closely connected with GMO’s and companies like Monsanto, which are highly protested and been linked to causing cancer among other health ailments.

What we buy at the farmers market and grocery stores and consume in our home is sweet corn.  While most sweet corn is still not GMO-tainted, companies have started producing GMO sweet corn as selling it for human consumption.  To be sure you are eating the cleanest, safest corn you should buy organic corn if available.  Another safe bet is to buy your corn at the farmer’s markets where you know your local farmer is growing the farm and it’s not being sold by a large corporation.

So you have your sweet corn,  now enjoy its delicious flavor and all the wonderful health benefits it offers.  Aside from obvious dietary fiber benefits, corn is packed with vitamin B1, B5, vitamin C, folate, phosphorus, and manganese.  An ear of corn has about 75 calories, 2 grams of protein and has almost no cholesterol.

This dish is sweet, spicy and creamy.  A flavor for everyone.  It is great as a side  or you can serve it with a salad or a base to top a pork chop, steak or chicken on top.