Is Corn on the Cob a Bad Food?

Yes, corn has plenty of starch. And Americans have more than a healthy portion of starch in their diets because they eat so many white potatoes, which account for 80 percent of all starchy vegetable consumption, as well as 25 percent of all the vegetables they eat. That’s a lot of potatoes.

Sweet corn's other worry is genetic modification. Almost all American field corn is genetically engineered to resist herbicides or to produce a proteins that kill insect pests.

But sweet corn is not the same as field corn and most of it is not genetically engineered, especially the varieties grown for fresh sales or sold in farmers markets.

And corn on the cob is a healthy treat in moderation, providing beneficial folate, beta carotene and thiamin along with other vitamins and minerals; it has more fiber than potatoes and contains zeaxanthin, an antioxidant that may protect against age-related eye disease, such as macular degeneration.

One medium-sized ear of corn has about 100 calories before the butter and salt. Make it healthier by using spray butter. Or, consider roasting cobs brushed with olive oil on the grill. Turn the cobs periodically and cook until the kernels are slightly charred. Instead of using salt, try pepper, garlic, or other herbs and spices for flavor.

Source: Ohio State University Extension

Farm Kitchen Guide to Corn
Corn for sale at Farmer's Market Online
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Artwork: Corn on the Cob