Cuisine by Pots & Pans With Hajiya Ramatu Usman Dorayi
Corn, one of the most popular and versatile vegetables is here again. It is also a good source of several nutrients. It is a low-fat complex carbohydrate that deserves a regular place on any healthy table. It is a body building food and helpful in kidney problems including renal dysfunction. Corn bran is a heart protector, when eaten everyday it can lower cholesterol in the body. Cornstarch can prevent diaper rash. It is also beneficial in anemia and constipation.
It helps in treating gout - boil 2 fresh cobs in 4 cups of water for 45 minutes, then strain and allow to cool. Place in the refrigerator. Drink one cup three times a day. Once there is relief, reduce your intake to one cup a day. Corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that corn supplies. So don't just eat roasted or boiled corn, take advantage of its many benefits by eating in other forms as snack, salad etc.
Sweet corn salad
-5 ears corn , shucked
-1/2 cup onion , small-diced
-1/2 cup roasted red pepper , small-diced
-3 tablespoons apple cider vinegar
-3tablespoons groundnut oil
-1/2 teaspoon salt
-1/2 teaspoon black pepper freshly ground
-1/2 cup fresh basil leaf (thinly sliced)
Fill a large pot with salted water and bring to a boil.
Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the onions, roasted red peppers, vinegar, groundnut oil, salt, and pepper.
Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
Taste for seasonings and serve cold or at room temperature.
Red potato and corn salad
-2 lbs red potatoes , cut into 1-inch pieces
-1/4 teaspoon salt (optional)
-1 1/2 cups whole fresh corn
-4 thick slices cooked meat , diced
-1 medium onion , chopped
-1/3 cup cider vinegar
-1/3 cup chicken broth
-1/2 teaspoon salt
-1/4 teaspoon crushed dried red pepper
-1/2 cup coarsely snipped fresh flat-leaf parsley
In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender.
Drain well; set aside.
Meanwhile, for dressing, in a large pot cooked meat over medium heat. Remove meat, reserving drippings in pot.
Drain meat on paper towels.; set aside.
Add onion to the drippings in pot.
Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Stir in parsley and gently stir in potatoes and meat.
Cook, stirring gently, for 1 to 2 minutes more or until heated through.
Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.