There may be a new reason to grill sweet corn this summer, and it’s not just a recipe. New research suggests that vitamin E may help prevent cancer. There has been conflicting research on this topic, but a new study published in Cancer Prevention Research shows that it may indeed help prevent the disease.
The new research says that in order for vitamin E to effectively help prevent cancer, it has to come from food (not in supplement form). It is important to keep in mind that there are eight different kinds of vitamin E, and each one is being studied to find out what their exact health benefits (or risks) are. For now, it is best to play it safe, and stick to foods that are high in vitamin E. Vegetable oils are a main source of Vitamin E, including canola oil, soybeans and corn.
There are plenty of healthy ways to incorporate vitamin E into your diet—especially in the summer when corn is coming in fresh from the fields. Try this recipe for grilled corn with butter and tarragon; it’s healthy, delicious, and rich in vitamin E:
Tarragon Corn on the Cob Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Portions: 4 servings
4 large ears sweet corn, husks removed
4 tarragon sprigs
1/3 cup butter, melted
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- Place each ear of corn with a tarragon sprig on a 14-in. x 12-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
- In a small bowl, combine the butter, soy sauce and minced tarragon.
- Open foil carefully to allow steam to escape; brush corn with butter mixture.
1 ear of corn equals 261 calories, 17g fat (10g saturated fat), 40mg cholesterol, 331mg sodium, 28g carbohydrate, 4g fiber, 5g protein.
Want more corn?