Corn on the cob

Corn can be cooked either with or without its husk in a variety of different ways.  And according to Yahoo! Shine, boiling corn is easier and quicker than boiling eggs, because there is really no boiling time to follow at all. 

Simply bring some water in a large pot to a boil, then toss in the corn. When the water returns to its boiling point, shut off the heat. Let the corn hang out in the pot for a few minutes, and then enjoy them.

Corn is high in fiber. In fact, it’s notoriously hard to digest, but its insoluble fiber is effective at alleviating common digestive ailments such as constipation and hemorrhoids by absorbing water, which swells the stool and speeds its movement.

Corn contains many vitamins such as Vitamin B (Thiamin, Vitamin B6, Niacin, Riboflavin, Folate). It has traces of Vitamin C, A and E, including folic acid. The folic acid in corn is known to prevent heart disease.  

Studies show folic acid prevents buildup of homocysteine, an amino acid, in the body. Long-term elevation of homocysteine has been linked to higher rates of heart disease; folic acid helps break it down.

Moreover, corn is good for skin care, boosting nervous system, digestion, and maintaining low cholesterol levels.
 

As for the nutritional value of canned cooked corn, according to a 1997 study by the University of Illinois Department of Food Science and Human Nutrition, canned fruits and vegetables are nutritionally comparable to fresh and frozen varieties.

There are plenty of boiled corn vendors along the sidewalks of Tagbilaran these days, especially in the vicinity of BQ Mall..  Price is 20.00 pesos per pack of three.

Suggested read:

Salon: America's corn addiction

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