When you hear corn, it's likely to think GMO. Unfortunately, most of the corn grown in the U.S. is genetically modified.

Thought to have originated as a wild grass in Mexico and Central America, corn is generally yellow, white or bi-colored; other varieties range from blue or black to red.

Although corn is a true grain, it differs from other grains in that its kernels are larger and softer, and they can be eaten fresh or like a vegetable.

 While corn is considered "gluten-free" and safe for people with Celiac disease, it does contain prolamins - peptides that can produce a negative immune response.

Glycemic Index=54
Glycemic Load=9
Antioxidant Score* (ORAC)=728 and 413

 *Corn, sweet, yellow raw (728) and corn, sweet, yellow, packed in brine (413)

Warm temperatures convert the sugar in the kernels into starch, so choose corn that has been kept cool. The husks should be tight and green and the kernels at the tip should be smaller (large kernels at the tip are a sign of overmaturity), but still plump.