These days, I try to regulate my corn consumption because of its relatively high glycemic index, since I am striving to have a healthier diet.

But I like corn very much, preferring the white over the yellow kind. I like them also in many ways that it is served and enjoyed. Grilled, boiled/ steamed, and pan-fried and mixed with diced carrot and peas. I like them with food like bulalo (bone marrow soup), sprinkled over roast pork, or in ginataang mais (sticky rice & corn cooked in coconut milk). I evenĀ like it when it’s fried to a crisp in salt and garlic (kornik).

For corn on the cob, be it grilled or steamed, I am easy to please. I am happy with a dash of salt and white pepper. Other people I know are not satisfied unless their corns are slathered with margarine or butter, sometimes processed cheese spread. Another friend pours condensed milk over his corn. When I was living in Cambodia one vendor sold her corns rolled inĀ “pink salt”, which was a mixture of coarse salt and crushed chili peppers–similar to what vendors in Thailand serve with their fresh fruits.

I saw this infographic in a story in The Huffington Post that showed a variety of toppings on corn on the cob according to the continents (except Antarctica). All are interesting, but I got my eye on the African type.



Eat your vegetables

Years ago I met a vegetarian who wasn’t very fond of eating leafy vegetables. Confused? This guy subsisted on tofu and starchy vegetables and ate very little greens. I also know someone who can only eat her veggies if they’re smothered with creamy dressings or cheesy sauces.

So it made we wonder, which is worse? Not eating veggies at all or eating them with cream or cheese? Basic nutritional knowledge will tell you that adding a little oil or fat to your veggies will help your body to absorb some of the vitamins in the veggies. Like many things in life, little is good; too much? Not really.

There is a video that explains further HERE.