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Yellow Food Energy: Corn (Zea mays)

By Gwen Nyhus Stewart

Recipes

Barbecued Corn on the Cob

4 ears of corn
3 tablespoons (45 mL) butter, melted
Sea salt, to taste
Cayenne, to taste (optional)

Using a sharp knife, cut along the length of each of the cobs, cutting through the leaves. Open carefully, remove the silks, and brush the kernels with melted butter. Close leaves and cook on a barbecue for 25 - 45 minutes, turning frequently and allowing them to burn slightly. Sprinkle with salt and cayenne, and eat hot. *If cooking inside, then proceed as above and roast the corn in the oven at 400º F (205° C) for 40 -50 minutes.

Cornbread

1 cup (250 mL) cornmeal
1/2 cup (125 mL) flour
4 teaspoons (20 mL) baking powder
1/4 cup (50 mL) sugar
1/2 teaspoon (2 mL) sea salt
1 cup (250 mL) corn kernels
1/2 cup (125 mL) milk
1 egg
1/4 cup (50 mL) vegetable oil

Combine the dry ingredients. Add the corn, milk, egg, oil, and mix well. Pour the batter into a greased skillet or nine-inch (22x22 cm) baking pan. Bake at 450^oF (230^o C) for 20 to 25 minutes or until golden brown. Serves 8.

Corn with Mushrooms

1-10 ounce (284 mL) package frozen whole kernel corn
1 cup (250 mL) fresh mushrooms, sliced
2 tablespoons (30 mL) butter
1 tablespoon (15 mL) parsley, snipped

Cook and drain the corn. In a skillet, cook and stir the mushrooms in hot butter over medium high heat for 3 - 4 minutes or until tender. Stir in corn and parsley. Serves 4.

Corn with Mustard Sauce

1-10 ounce (284 mL) package of frozen whole kernel corn
1 medium green or sweet red pepper, chopped
1/4 cup (50 mL) onion, chopped
1 tablespoon (15 mL) water
2 teaspoons (10 mL) butter
2 teaspoons (10 mL) Dijon or prepared mustard
Sea salt, to taste
Freshly ground black pepper, to taste

In a 1-quart (500 g) casserole, combine the corn, pepper, onion, and water. Bake 10 - 12 minutes at 350° F (175° C) or until the corn and onion are tender, stirring once. Stir in the butter, mustard, salt and pepper. Cook, covered, 10 minutes more. Stir to mix well.

Southern Corn Custard
2 cups (500 mL) whole kernel corn
2 tablespoons (30 mL) butter, melted
3 eggs

1 teaspoon (5 mL) sea salt
1/8 teaspoon (1 mL) freshly ground black pepper

Cracker crumbs

Butter

Beat eggs well: combine with corn and butter. Stir well. Add seasoning; pour into a buttered casserole; and sprinkle with cracker crumbs. Dot with butter. Bake at 350º F (175° C) for 40 minutes or until custard is firm. Serves 6.

See Yellow Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of yellow, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, pages 62 – 63 for more information about what the colour yellow means and Chapter 8, Colour Energy, Plants, and Recipes pages 75 – 78 for information about using yellow in the garden and recipes.)

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