Arugula, Sweet Corn and Herb Salad
Delicious sweet salad
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Originally a plant of the Americas, corn is widely cultivated and has been integrated into many of the worlds' cuisines. Sweet corn is best eaten as soon as possible after picking: steamed, boiled, grilled, in salads, as a pizza topping, or even raw. Spanish explorers of the early 1500s found Indians growing corn in East Texas, and the Spanish carried on corn culture at the Rio Grande valley settlements and the Texas missions. They ate the grain as a basic ingredient in tortillas, tamales, posole, and atole. The great variability of the corn plant led to the selection of numerous widely adapted varieties which hardly resembled one another. The plant may have ranged from no more than a couple of feet tall to over 20 feet. It was not like the uniform sized plant that most people know today. For the Aztecs, Mayas, Incas and various Pueblo dwellers of the southwestern United States, corn growing took precedence over all other activities.
Sweet corn increases levels of ferulic acid, which has anticancer properties. Many research studies have also shown that ferulic acid plays a vital role in preventing aging and inflammation.
Handling: Shuck corn just before cooking it. You can scrape the kernels from the cob with a knife.
Storing: Corn can be refrigerated with husks on, but should be used quickly as it will decline in sweetness as it ages.
Freezing: Freezing corn, while not to be compared to fresh corn on the cob, is a good product for cooking. Cut from the cob, blanch in boiling water for 4-6 minutes, cool the kernels in ice water, place in a freezer bag and store in the freezer immediately.