Corn is grown around the world and is one of the most widely used food staples. In some countries it is called maize. On the Worldwide Grain Production list, corn is in first place, followed by rice, wheat, and barley.
There are countless ways to use corn. Here are two easy recipes you can make for your family at home. Make sure to get help from an adult when working in the kitchen.
Corn and Cucumber Salad—GUATEMALA—Serves 4-6
1 can sweet corn, drained
1 cucumber, seeds removed, chopped (not peeled)
2 medium tomatoes, chopped
1 Tbsp. olive oil
2 tsp. fresh lime juice
1 clove garlic, minced
¼ tsp. salt
¼ cup fresh cilantro, chopped
Use a medium-sized glass or plastic bowl to prepare the salad. Add the drained sweet corn.
Wash the cucumber well to remove any wax. Cut the cucumber lengthwise into quarters. Remove and discard the seeds. Chop the cucumbers and add to the corn. When using knives or the stove, make sure to have adult permission and supervision. Add the chopped tomatoes, olive oil, lime juice, garlic, salt, and cilantro. Toss gently, cover, and refrigerate for at least 30 minutes.
Pumpkin and Corn Soup—BOTSWANA—Serves 4-6
2 Tbsp. oil
1 large onion, chopped
1 red bell pepper, chopped
2 cups fresh or frozen corn, thawed
2 medium jalapeno peppers, chopped fine, optional
In a large pan, heat the oil and sauté the onion and red bell pepper for five minutes or until almost tender. Add the corn, jalapenos, garlic, and chili powder. Cook for two minutes. Be sure to wash your hands after chopping the jalapenos. Take care not to rub your eyes—jalapeno peppers are spicy! Stir in the vegetable stock, pumpkin, salt, and nutmeg. Bring to a boil, and then reduce the heat to low. Cover and simmer for 10 minutes. Stir in the lemon or lime juice.
NOTE: Jalapeno peppers add a nice flavor to this soup, but you can leave them out if you are worried that it will be too spicy. Or you can try using one jalapeno pepper instead of two.
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