Corn is the symbol of summer. There are many different ways of eating corn, from the fresh summer ears of August and September, to the dried ground cornmeal available year round. It is a wonderful whole grain to include in your diet, because of its high fiber content. Like all whole grains, corn has many phytonutrients that are released slowly during the digestive process. Combined, fiber and phytonutrients work together to reduce the risk of colon cancer and keep your intestines healthy. Because of its thiamin (vitamin B1) properties, corn is good for maintaining a healthy nervous and digestive system. Thiamin also improves memory and cognitive function, in addition to preventing macular degeneration.

Corn, otherwise known as maize, has its origins in Mexico, where its cultivation dates back 7,000 years. It remains a staple in the modern Mexican diet, where it is not only a food, but also a part of the national identity. Corn made its way through North America, where it was an important crop to many Native American peoples. It combined with beans and squash to create the “Three Sisters” diet. Beans grew with the support of the corn stalks, and released the nitrogen that corn took out of the soil back in. The squash leaves provided shade and kept out weeds. In addition to helping each other grow, the three crops combined in the body to make a complete diet. This is just another example of how Mother Nature tries to make it easy for us to live well.

Since the European discovery of the Americas, corn has become an important crop in North America, Europe, Africa, and Asia. When you think that you can eat polenta in an Italian restaurant, and grits in the American South, it is fascinating to think of how history gave us so many dishes with one single grain.

Enjoy corn year round by cutting off the kernels of some fresh ears in the summer, and freeze them until wintertime. Just toss them into your recipes for their wonderful sweet and wholesome flavor.