This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
It’s no secret corn has been one of my favorite (and now Maximo’s) foods of all time. I still remember how traumatic it was to have to cut the corn off the cob for those lonely years I had braces. Please these teeth aren’t naturally this perfect.
And then it progressed into a full blow love affair with noodles, butter and parm cheese. Ask my dear friend Connie. We still bond over bowls of pasta speckled with those golden yellow kernels.
So when did corn become such a Faux Pas? All of a sudden it was a carb that no one wanted to add to their calories. And then everyone feared it was fake. Well, I am here to defend my favorite vegetable – starch and all.
Just like any food item, you need to do your homework. Did you know that real, Non-GMO corn IS AVAILABLE, and actually not just in the summer. Sunshine Sweet Corn is grown right here in the good ole USA (Florida) – and right now, too. This delicious cob is just like those childhood summer days you remember with melted butter dripping off the cob onto your pants with your gram yelling at you. Find where Sunshine Sweet Corn is available in stores here.
And for you health nuts out there – I’ve recreated one of their own recipes, a sweet corn ceviche (which means ALL vegetables are raw and in their full natural state holding all the most nutrients!). So instead of steering clear of food for that bikini, just rethink how you eat it – this is one of the most easiest (no cooking hello!), delicious recipes out there that you’ll want to have as a go-to snack marinating in your fridge this spring, summer and probably even fall!
- 6 ears Sunshine Sweet corn, divided
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 12 ounces (2 cups) finely diced and cooked small new potatoes
- 8 ounces (2 cups) peeled, seeded and finely diced plum tomatoes
- 6 ounces (1-¼ cups) blanched green beans, cut in ½-inch pieces
- 3 ounces (½ cup) blanched and finely diced asparagus
- 4 ounces (1 cup) chopped and sautéed shallots
- 3 ounces (½ cup) yellow bell pepper, in fine brunoise
- 1 tablespoon chopped roasted garlic
- 1 tablespoon minced jalapeño pepper
- 2 teaspoons chopped cilantro
- Husk corn, washing, drying and reserving cornhusks for garnish. With a knife, remove kernels from 3 ears corn (makes about 2 cups or 12 ounces); place in a large bowl. Slice the remaining 3 ears crosswise to make ½-inch rounds. Blanch in salted water; reserve for garnish.
- To prepare Lime Vinaigrette: In a small bowl, combine lime juice, olive oil, salt and pepper.
- To prepare Ceviche: To the larger bowl with corn kernels, add potatoes, tomatoes, green beans, asparagus, shallots, bell pepper, garlic and jalapeño. Gently stir in Lime Vinaigrette. Let stand for 1 hour to blend flavors. Just before service, stir in cilantro.
- To plate: Arrange corn husks on each plate; place a 2-inch ring mold in the center; firmly pack mold with ceviche mix; remove mold. Garnish each portion with two of the reserved corn rounds and a cilantro sprig, if desired.
Want more? See a full list of corn-inspired recipes here.
Author: Stephanie Barnhart
Stephanie Barnhart is Author/Founder of Footballfoodandmotherhood.com, New York Editor for Mommy Nearest Magazine, and Founder/Social Media Strategist of SocialmindedMediaGroup.com. Stephanie is also a speaker of best online practices for small business and soloprenurs, as well as an educator to parents on social media monitoring. She has also been seen in the New York Times, PARENTGUIDE News, NY Metro Parent, ABC News, and been a contributing author on various websites.