Corn is a staple food of many traditional diets. Due to genetic modifications, the people who grow could lose access to the seeds. Read more at www.seedsaversexchange.org

This delicious vegetable, Zea Mays, was already being grown in southern Mexico, Central America, and northern South America 7,000 years ago. It traveled to modern-day Arizona and New Mexico as early as 2,500 BCE.

Corn is a power-packed, nutritious food that’s undergoing a transformation by the genetically modified food industry. Now more than ever, it is crucial to try to grow your own corn or buy local, non-GMO corn. To read more about the many preparations of corn, including chicos and posole, click this link.

From Mayan traditions of ritual corn stews and cornmeal cacao drinks for strength to today, this potent vegetable offers many nutritional benefits. Corn contains amylose starch, which maximizes corn’s antioxidant value even when it’s dried or ground into flour; high in fiber and B vitamins to promote digestion and maintain balanced blood sugar.

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Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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