Corn

A bonafide American native, corn was the "gold" "discovered" by Columbus in the New World. But for centuries before his "discovery," the Mayas, Incas, and Aztecs had developed highly sophisticated corn-based cuisines. Latin American cultures have continued to organize their cuisines around corn products to the present day.

Nutritionally speaking:
The carbohydrate content of corn varies from type to type. Corn contains folic acid, potassium, and thiamine, as well as magnesium and some Vitamin C. It is a good source of fiber.


*** When boiling corn, don't salt the water, or the kernels will harden and lose their rich flavor.