"Not everyone has to like corn, but everyone has to try it." That's according to Tariq, the cute-as kid who went viral in late 2022 for his intense love of all things corn.
"I can't imagine a more beautiful thing," Tariq coos in his YouTube interview with Recess Therapy. An interview that now has 11 million views and still counting. "When I tried it with butter, everything changed!"
We hear you, young Tariq, we hear you!
What this cheery boy may not know, however, is that it's not just corn's flavour and "lumps" that make it so amazing. Corn is full of insoluble fibre, low-GI and loaded with essential minerals like zinc, magnesium and iron. It's also brimming with B-vitamins (no wonder Tariq is buzzing with energy).
Not to mention corn's remarkable versatility. You can steam it, boil it, roast it and barbecue it. And it pops, for goodness sake. POPS!
If a cute kid and corn's fascinating nutrition panel haven't already sold you on its superlative nature, maybe one of these recipes will. At the very least, each will guarantee you have a corntastic day.
Oh for the love of a good corn fritter. The perfect balance of crispy outer with fluffy inner and just enough corn kernels to add some bite. This version is topped with feta and a tomato salsa, which perfectly match corn's big-flavoured magic.
The only thing that could beat a pico di gallo corn fritter would be... a bacon corn fritter. 'Nuff said.
Bringing things back to simple, you can't beat corn soup. This one is infused with Japanese flavours like kombu, ginger and nori. It's as nourishing as that sounds, too.
Another Japanese dish where corn adds bite and interest. Corn has a 'whole' mouth feel that can really up the satisfaction of many vegetarian dishes.
It's not often you find corn in a sauce, and that's a shame. As this soffrito proves, it's a fine way to add boldness to a dish without overpowering more gentle ingredients.
This recipe doesn't beat around the bush. Instead, it puts the two best ingredients together and leaves you to it. Of course, there's a bit more to making konchijeu than melting cheese on top of corn, but fortunately not much.
Staying with the cheese and corn theme, here's tomorrow's 5-minute lunch. A kick of jalapeno, a hit of creamy mayo and a squeeze of mouth-puckering lime mean instant mouth-dance party. Exactly what we're all looking for in a weekday lunch.
Butter isn't the only condiment that makes corn sing. Cooking it in a simple coconut sauce means it will really hit the high notes.
Cornbread baked in a cast-iron pan is an accessible way to begin a bread-making habit. There's no fussy yeast or sourdough requirements, just the three Bs: bicarb, baking powder and buttermilk.
This dumplings recipe takes advantage of yet another perfect corn partnership. If you thought the cheese-corn combo above was mind-altering, prepare to have it fully blown. Actually, by this stage, it's pretty obvious that corn has a blast with everything.
Corn isn't a typically 'big' flavour, but it can somehow hold its own when bold spices are added. This corn (and all kinds of Cajun and Mexican dishes) is a case in point - it's loaded with seasoning and chilli but somehow the corn shines through.
While technically a veggie, corn will happily stand in for any grain. Here it takes the place of polenta to up the nutrition chops of a silky vegetarian eggplant ragu.
"Sufferin' succotash", this dish is tasty! It's a traditional Native American corn side dish that's so good it inspired a cartoon cat expletive! Corn can't help but be iconic - just ask Tariq!
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