DICKINSONTOWN, N.Y. (WIVT/WBGH) – It's sweet corn season, and our monthly “In the Kitchen with CCE” segment will show you how to turn the delicious corn into a satisfying picnic dish.
Nutritionist Tara Kenyon prepares a roasted corn pasta salad.
She starts by boiling the corn, then roasts it in a skillet with chilies, onions, garlic, cumin, and other spices.
Kenyon prepares a dressing with mayonnaise, sour cream, chipotle peppers in adobo sauce, hot sauce and lime juice.
Then mix it all together with whole wheat pasta, fresh parsley and coriander, green onions, and feta cheese.
Kenyon says corn is packed with vitamins and nutrients and is also a good source of dietary fiber.
“It contains two types of fiber, soluble and insoluble fiber, and both are important because they benefit the body in different ways. Soluble fiber is great for controlling blood sugar levels. It also helps remove fats and cholesterol from foods from your digestive system so they're not absorbed by your body,” Kenyon said.
Kenyon says insoluble fiber acts as a cleaning brush for your digestive system and provides food for the good bacteria in your gut.
She said corn is one of the most popular locally grown vegetables because it is fresh, sweet and abundant.
The season runs from July to September.
You can watch the full video below:
