ArcaMax

Buy it by the Dozen? Not me.

They don’t call it Super Sweet for nothing. You’ll start seeing it at roadside stands all over the Midwest. The drought conditions have cut down on the bounty of it this year, and it might be a bit more expensive as a result, but it will still be there calling out to us to stop the car and get out and buy some. It’s corn on the cob.

The temptation is strong. Who can eat just one cob of corn? When you’re at that picnic it just seems natural to eat more than one. You might not be tempted to eat another hamburger but it’s just so easy to go take another cob of corn. It’s built into our culture.

In summers past I ate 2 and maybe even 3 cobs of corn at a dinner setting. My husband could easily eat three. We were going for the fiber content. We thought that was good for us. Corn has a lot of fiber. That’s true. It’s also high in magnesium, phosphorus, thiamin and vitamin C. There’s no cholesterol in corn and corn is low in saturated fat.

Now for the other side of the cob.

Eighty-two percent of the calories in a cob of corn come from carbohydrates. Corn is sweet. That’s why they can make cheap sweeteners from it. High fructose corn syrup is the biggest one. Corn is versatile. That’s why our country grows so much of it. You can make not only sweeteners but also oil, flour and even plastic.

More on the sweet.

In the US we grow the sweetest corn on the planet. For many that’s a source of pride. We have continued to adjust the genetics of the corn to feature the sweetness. We do like our sweets. In New Zealand, for example a cob of corn will score a 37 on the Glycemic Index. In the US it will score a 60. That’s a huge difference. Without going into a big explanation of the Glycemic Index let me just tell you that straight sugar scores 100. I try to stick to eating things that score less than 50. So corn coming in at 60 shows you how sweet it is. That’s why I don’t eat it often anymore. It’s the carbohydrate content that causes people to gain weight from eating corn. The body just can’t handle that level of sweetness on a regular basis. My husband and I used to have those little “cornfests” at dinner a few times a week while corn was in season. I was careful to make sure my dinner scored less than 600 calories but half of that was coming from the corn. Not good for me.

By the way, popcorn scores in at 89 on the Glycemic Index. That’s even closer to sugar. No wonder when you are at the movies you can’t stop eating it.

And here’s the another interesting kicker. Corn has been shown to be inflammatory. Inflammation is one of the biggest causes of cancer. Now I’m not saying corn is a carcinogen. But it has proven that corn raises your blood sugar VERY quickly and that’s where the inflammation stems from.

All food for thought.

I do know that when I indulge in a cob of corn I slather it in butter. I used to think the butter was bad and I tried putting diet margarine on it, and limited myself very carefully. Now I know the butter will slow down the glycemic uptake of the corn and my blood sugar won’t spike the same was as it would if I were eating it plain. That’s the good news.

Spicy Steak Salad

I came up with a new steak marinade that gives you a salad with some real zip. Not too hot. Just very flavorful. Pair it will good vegetables and you’ll be all set for a light meal. With all the hot days we’ve been having a light meal does the trick.

Serves 2

2 six ounce tenderloin steaks*
1 cup of beef broth
3 cloves of garlic, minced (jar garlic will work)
1 to 2 tsps of cayenne (first time you make this I suggest you stick to one tsp and work your way hotter)
1/2 tsp of grated sea salt
Salad fixins.

*This is enough marinade to do four steaks. So you can add more for two more people if you want.

In the picture, I used romaine lettuce, yellow bell pepper, cucumber and cooked green beans. You can add your favorite Plan Z dressing or eat it plain.

In a zip lock baggie add the steak and other ingredients. Let marinate at least 2 hours. The longer it sits the stronger it will get. Don’t marinate overnight or it will turn the meat brown. Take steaks out of the bag and toss marinade.

Take out your grill pan or fire up the grill outside. Grill the steaks to your liking. I use a gauge of 7 minutes per inch of thickness for medium rare, grilled at medium-high. This is just a gauge. Your grill may vary.

While the grill is cooking the steak you can prep your salad and have it on the plate, ready to go.

Take the steak off the grill. Let it sit for 5 minutes so it re-absorbs the juices. Cut it on the bias into thin slices and put those over the salad. You can just drizzle dressing around the side or leave it plain. The meat juices will give you some “dressing” to wet the salad. The zip in the steak will be mild.

Enjoy!
Cheers,
Zola