Three ways with...corn

Apart from making a delish treat in the monsoon, corn offers a bounty of nutrients, including vitamins B1, B5, C, folate, dietary fibre, phosphorus and manganese.

Thiamine and pantothenic acid critical for energy production and cognitive functions can also be found in the golden grain.

Remember to balance your intake of corn with protein sources such as meat and fish. If you're vegetarian, beans are your best bet to stock up on the amino acids required for routine protein synthesis.



Here are three a-maize-ing recipes:

Mix it up: Lightly saut ufffd pre-boiled corn with some chopped onions and green chillies. Cool slightly, add to a bowl of puffed rice (murmura). Add salt and red chilli powder to taste, and a pinch of chaat masala. For an
unusual twist, add crushed tortilla chips in place of deep-fried puris.u00a0

Add it to pizza dough: Instead of settling for packaged pizza bases, which are typically loaded with preservatives, opt for a healthier pizza base at home. Just substitute white flour (maida) with gluten-free polenta or yellow cornmeal: the flour ground from dried corn.

Blend it with milk: Feeling a little adventurous? Try this Central American corn and milk beverage for a change. Blend the kernels of about four ears of corn with half a cup of milk till smooth. Transfer this pur ufffde to a medium pot, add 2.5 cups of milk, half a cup of sugar, 2 to 3 cinnamon sticks, a pinch of salt, and stir constantly until mixture thickens slightly. Makes four cups.