July 19, 2010
Sherri Meyer, MG Registered Dietitian

On a recent family trip to Iowa we passed more than our fair share of corn crops.  It was a picturesque setting.  Rolling hills, green pastures, multitudes of corn stalks, just what I pictured Iowa to be.  The endless supply of corn got me thinking, how much of this corn is for human consumption?  How much is sold at farmer’s markets or fed to fatten cows?  How many children will take a bite of this corn, its juices squirting their face or sip from a soda that came from this bountiful crop?

The United States is, by far, the largest producer of corn in the world. Corn is grown on over 400,000 U.S. farms. Livestock producers like to use corn (and soy) as a base for their animal feed, because these protein-rich grains fatten up their animals, and because they’re incredibly cheap as a result of the government subsidies. Livestock consumes 60% of the corn produced in the US. Corn (and soy) are the most commonly grown genetically engineered crops in the US.   Corn accounts for most of the surplus calories we’re growing & eating.  According to Michael Pollan in “The Omnivore's Dilemma”, 17.5 billion pounds of high fructose corn syrup is being produced from 530 million bushels of the annual corn harvest. High fructose corn syrup (HFCS) accounts for 81% of the 83 additional calories the average American consumes each day from sweeteners alone….yikes.
 
I am not writing this to be a “corn” naysayer.  Though I avoid products that contain high fructose corn syrup, I like corn based cereals & nothing beats fresh corn tortillas with fresh salsa.  However, I am under no illusion that by eating corn in this manner compares to corn in its purest form, fresh from the cob.  Despite the recent commercials that high fructose corn syrup is “natural” because it comes from corn, do not believe that products made with HFCS are the same as consuming fresh corn.
 
My take away message from this is to enjoy “real” corn.  Eat it fresh on or off the cob.  Roast it, grill it, make it into salads, tarts, soups, etc.  So, enjoy this fresh corn & quinoa salad.
 
Corn, Quinoa Tomato Salad

• 1½  cups water
• 1  cup uncooked quinoa
• 1  cup fresh roasted corn kernels (about 2 ears)
• 1  cup roasted cherry tomatoes, halved
• ½ cup roasted, chopped zucchini
• 1/4  cup finely chopped fresh basil
• Feta cheese, to taste
• Salt, pepper & lemon juice, to taste
• Combine 1½ cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
• Combine quinoa, corn, tomatoes, zucchini and basil in a medium bowl. Flavor with salt, pepper & lemon juice.  Garnish with feta cheese.

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