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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

The sweetness of corn just makes it perfect for balancing with spicy flavors. The Anaheim peppers offer a slight spiciness that works perfectly.

If you like spicier food, add a half teaspoon of red pepper flakes.

The refrigerator light goes on...

"The President cannot make clouds to rain and cannot make the corn to grow, he cannot make business good; although when these things occur, political parties do claim some credit for the good things that have happened in this way."
-William Howard Taft

Corn

There are a number of varieties of corn, some used for feed and others for milling.  Popcorn is a variety unto itself.  For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn.  Interestingly, Native Americans didn’t eat much of this corn, finding it to be too sweet and the texture too creamy.   

There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is.  There are both yellow and white as well as combination varieties.  The genetic make up of sweet corn results in increased amounts of sugars stored in the corn kernels, with more varieties of sweeter corn being engineered every year.  

As soon as the corn is picked, the sugar in the kernels begins to turn to starch.  So, the fresher the corn the better. The husks should be bright green and not dry.  Likewise, silks should be slightly moist and the kernels plump.  

While the particular variety of corn is a good predictor of how it will taste it is the individual farmers that are the key to good corn.  I have had Silver Queen that was dry and tasteless and not altogether very sweet.  I live in the country and looking for freshly picked corn is a sport similar to hunting wild mushrooms – everybody has their favorite spot to go looking.

1/4 cup corn = 151 calories, 2g fat, <1g sat fat, 0.5g mono fat, 4g protein, 31g carbohydrates, 15mg sodium, 0mg cholesterol  

Spicy Corn

Servings = 2 | Serving size =about 1 cup corn

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe keeps well for about 48 hours in the refrigerator. Reheat gently or serve cold.

1 tsp	olive oil
1 medium	Anaheim pepper (seeded and diced)
1/2 large	green bell pepper (seeded and diced)
2	ears corn (kernels cut from cob)
1/8 tsp	salt
	fresh ground black pepper (to taste)
1/2 ounce	goat cheese or reduced-fat cream cheese

Place the olive oil in a large skillet over medium heat. Add the diced peppers and cook for about 5 minutes, tossing frequently.

Add the corn, salt and pepper and cook, tossing frequently for about 10 minutes.

Add the goat cheese and cook, stirring frequently, until the cheese is melted. Serve.