Corn is one of the most delicious vegetables around! I tried to grow it in my garden last year, but the local groundhogs and rabbits ate my plants, so I didn’t end up with homegrown corn. Luckily there are lots of other places I can get fresh sweet corn. It used to be that we could only buy fresh corn during the summer, and around here it will be late July before local corn is available. But in the past few years it has easy to find year round at the grocery store, which means it makes an excellent year round treat for the family.
Corn is very healthy too, since it is a whole grain and has lots of fiber. In addition recent studies have shown is an excellent source of some antioxidants. But we like it mainly because it tastes so sweet and is so easy to cook! Here is a video from the Sunshine Sweet Corn website that shows how to cook corn.
I like to cook corn many different ways. Usually I just boil it and serve it with butter, but it is also great in recipes. This is a recipe for Caribbean Fish Roast that I made this past weekend, and it was delicious. I like recipes that include everything all in one dish, since it seems simpler to cook. I got this recipe from the Sunshine Sweet Corn site, and they have many other recipes that look great too. You can see all the recipes here and pick one to make for your family. Corn is definitely going to be part of our Memorial Day barbeque this weekend!
Caribbean Fish Roast
- ¼ cup lime juice
- 1 tablespoon vegetable oil
- 1 to 2 teaspoons Caribbean Jerk seasoning*
- ¼ teaspoon salt
- 2 red and/or green bell pepper, cut lengthwise into 8ths
- 1-¼ pounds cod, sea bass or other mild fish with fillets at least 1 inch thick, cut into 4 pieces
- 8 green onions (scallions), trimmed to 5 inches long
- 4 ears husked fresh Supersweet corn, cut into thirds
- Preheat oven to 500°F.
- In a cup, combine lime juice, oil, Caribbean seasoning and salt. Place peppers on lightly-oiled jelly roll pan or rimmed baking sheet; brush with lime-juice mixture. Roast 5 minutes.
- Add fish, green onions and corn on pan with peppers; brush with remaining lime juice mixture. Roast just until fish is cooked through, about 10 minutes. Remove to platter and serve. Garnish with lime wedges, if desired.
Disclosure: I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Sunshine Sweet Corn. I was reimbursed to purchase Sweet Corn and received a promotional item to thank me for taking the time to participate.