As summer winds down, it’s time to celebrate that most ubiquitous vegetable of the season: corn. This tasty grain is rich in fiber, vitamins, minerals, phenolic acids, and anthocyanins that benefit human health. While consumption of processed corn products like high-fructose corn syrup has been linked to increased risk of various cancers, metabolic syndrome, diabetes, heart disease, and obesity, consumption of whole corn and other grains is believed to do quite the opposite.

This week’s recipe is a double feature starring summer corn salad with or without roasted chicken. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

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