Sweet corn is a vegetable, but kids don't seem to hold that against it. On or off the cob, they dig in -- getting vitamin A, folate, and potassium along the way. While corn tastes great plain, leverage your kid's preference by pairing it with less-familiar foods. "Since kids feel comfortable eating corn, take advantage of it to introduce other foods and flavors," suggests Craig Johnston, Ph.D. assistant professor of pediatrics-nutrition at Baylor College of Medicine, in Houston. Our recipes use corn as a gateway to get kids to try protein-packed edamame, vitamin C-rich bell peppers, whole-grain cornmeal, and more. Think of it as the start of some a-maize-ing things.
Kids will lick off the garlic sauce on top -- guaranteed.
Succotash is typically made with lima beans, but we subbed edamame for extra protein.
Thai-inspired, this side dish tastes great with grilled flank steak.
This popular Southern side is typically loaded with whole milk, cream, and butter. But our lightened version has fresh corn and just enough crumbled smoky bacon and sharp cheddar to honor its comfort-food roots. Nutrition bonus: Stone-ground cornmeal is a whole grain!
Like your corn buttered? When you add some zing to regular spread, one 34-calorie teaspoon will go a long way. Start with ? cup (1 stick) of softened butter. Mash it with a fork in a small bowl, then add one of the flavors suggested in the following slides. Drop leftovers by teaspoons into a clean ice-cube tray. Freeze until firm, and then transfer them to a labeled resealable plastic bag. Thaw in the fridge for at least 6 hours.
Mix in 1 tsp. honey and 1 tsp. finely shredded orange peel
Mix in 1 tsp. finely shredded lemon peel and 1 tsp. lemon juice
Mix in 1 tsp. barbecue sauce and ? tsp. smoked paprika
Originally published in the August 2011 issue of Parents magazine.