Ashy's vegetarian cookbook

Vegetarian (sweet) corn recipes

pumpkin with pine nuts and corn
chilli sin carne #2
fried summer salad
tom yam veg soup
tomatoes stuffed with baby corn, mushrooms and olives
sweet vegetable cutlets
polenta with tomato and balsamic vinegar dressing
stuffed green peppers with sweetcorn and cherries
barbecue corn
Aberdeen tropical salad
airline stuffed tomatoes
cabbage and sweetcorn salad
diamond green salad
Armenian pomegranate salad
salad Amelia
sweet corn and prunes salad
Indian hot and sour soup
spicy sweetcorn
vegetable rice
spinach, pineapple and corn pilou
veggie paella

Sweet corn is a variety of maize which was first grown by Native Americans. The first recorded sweet corn was given to the European settlers by the Iroquoi tribe in 1779.

Sweet corn is usually cooked in some way before eating and the good news is that cooked sweet corn retains its antioxidant activity. Antioxidants are thought to lower the risk of heart-disease and cancer. Cooking also releases increased levels of ferulic acid, which is believed to be help the body fight against cancer.

Sweet corn is also a good source of thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorous and manganese.