Corn Day: 5 Ways to Use This Ingredient in Recipes

Nutritionist highlights benefits and lists options to enjoy the grain’s versatility in everyday meals

April 2021 – On April 24, Brazil celebrates National Corn Day. Whether in sweet or savory recipes, as an appetizer, side dish, or main course, corn can be enjoyed in many ways.

Umami Committee nutritionist, Graciela Vargas, highlights that corn, besides being versatile, is very flavorful because it is an umami food – the fifth basic taste of the human palate, alongside sweet, salty, sour, and bitter. “Rich in glutamate, it adds flavor to the dish and brings several health benefits. Studies show that umami ingredients help in protein digestion and directly affect food acceptance among children and the elderly,” she explains.

As a source of vitamins, essential minerals, and antioxidants, corn is one of the most beloved cereals worldwide. To enjoy it in different ways, Graciela listed five options to make the most of the grain:

Cream

As a light option for a meal, corn cream is a practical choice. “It can be a very versatile side dish. You can give it a special touch by adding a parmesan crisp. To do this, simply spread grated cheese in a skillet and cook over medium heat until golden. Then carefully remove it with a spatula and let it cool until firm. After serving the cream in a bowl, decorate the dish with the cheese crisp,” explains Graciela.

Roasted

Roasted corn is a great plant-based alternative for barbecues. “The tip is to remove the husk, then grill the cob over medium heat, turning occasionally until golden. You can also prepare it in a skillet or electric grill. For seasoning, in addition to butter and salt, you can brush the cob with a mixture of herbs and olive oil,” comments the nutritionist.

Salad

Corn adds a special taste and is an excellent option for raw diets, which consist only of consuming natural and raw foods. “The grain can be the star of a salad because it provides the umami taste and makes any dish even more delicious. For a simple and practical starter, combine in a bowl: corn, cucumber, radish, mixed greens, ripe tomatoes, and slices of jalapeño pepper. Season with lemon juice, olive oil, and a pinch of salt,” says the specialist.

Juice

Another way to enjoy corn is to prepare corn juice with coconut water. “To make it, remove the coconut water and separate the pulp, then clean the corn and cut the kernels off the cob. In a blender, add water, the corn kernels, and half a liter of milk, and blend until smooth. Do the same with the coconut. Then cook the corn mixture over low heat for 30 minutes, and finally, blend both mixtures together,” says Graciela.

Toasted

A great ally for appetizers, toasted corn with mustard and honey is a hit on any occasion. “We all have those days when we want to cook something tasty but without too much work or too many ingredients. This option is perfect to whet the appetite or to pair with a drink at home,” concludes the nutritionist.

Umami

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and taste persistence for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.