Did you peel back your green husks and silken threads expecting golden nuggets of yellow corn, only to find ruby red kernels in their place? No, your corn has not been infested by bugs, artificially dyed, or crossed with a pomegranate (as my 12-year-old suggested). It is in fact Red Corn – just one of the thousand varieties of corn available each year.
Like its yellow counterpart, red corn is a type of sweet corn. It’s kernels can carry shades of red ranging from deep ruby to creamy pink. The cobs of red corn are typically leaner and less plump than the more common variety. But don’t let its smaller size fool you. Red corn is said to be exceptionally sweet and nutty in flavor. This delicious grain packs an extra powerful, healthy punch. Red sweet corn provides twenty percent more protein than white or yellow corn. The anthocyanin pigment that creates the red color provides antioxidants, and has anti-inflammatory properties linked to the reversal of diabetes and nerve damage. According to specialtyproduce.com red sweet corn contains 350% more antioxidants than common yellow or white.
Of course all of this is fun to know but what we really want to do is EAT it. Red corn can be prepared in exactly the same way as you would prepare yellow or white corn- frozen, grilled, etc., but to retain it’s color boiling is not recommended. If color doesn’t matter to you then you may boil it! There are so many great corn recipes, but I want to make something that really showcases the special color so I am thinking corn and avocado salsa. This recipe seems pretty good. As I know my family likes heat I will probably add one seeded and chopped jalapeno. Also, to really showcase that beautiful corn color, I think I will substitute green pepper for the red.
While it won’t show off the color too much, I think I will combine the power of sweet red corn, the yellow summer squash (also in my basket today), and my remaining BB Tortillas, to make a dinner of Corn and Squash Quesadillas. In the hot Las Vegas heat, I really like that this is an oven-free recipe. Accompanied with a nice fruit salad, it should make for a flavorful summer supper.
If, after all that fun, I still have some corn left over, I will put my slow-cooker to use making this corn chowder (replacing the frozen corn for fresh, RED kernels). Again, I love that it won’t heat up the house, and all of crockpot365’s recipes are gluten free- a necessity in my kitchen.
Just remember- if today’s basket had you seeing RED…that’s the way it is supposed to be. Get creative in the kitchen and enjoy this sassy, sweet, surprise. Happy Cooking!