Kari over at The Running Lifestyle Show & I frequently discuss nutrient dense sources of carbohydrate for runners. On episode 15, we talked corn, since its in-season over in this part of the world, and I have to admit that a fresh piece of local sweet corn is seriously one of the most delicious indulgences of summer.
While I know corn has a bad reputation because its a starchy veggie and its one of the most commonly genetically modified crops in the United States; the seasonal corn delivered in a CSA box by a local farmer is a whole different animal. In those who are not experiencing digestive issues & are not “metabolically broken,” corn provides awesome vitamin E, B-vitamins & antioxidant phytonutrients to the consumer. Soooo… for a busy runner looking for some extra carbs; non-GMO corn from your local farmer can be a great choice!
While corn on the cob drenched in grass-fed Kerrygold butter is simply divine, it is difficult for the body to digest corn kernals in their whole form, so pulverizing the corn is best to absorb the nutrition. My version of grits is loaded with low calorie, low starch, uber-nutritious cauliflower, but still satisfies the starchy, salty & fatty combination that grits so delightfully entices!
Serve along side braised, grass-fed short ribs, poached pastured eggs or some buffalo chicken. Nom. Who said eating your veggies has to be boring?!
This pairs perfectly with braised short ribs, a poached (or fried!) pastured egg... and homemade buffalo chicken (that's what I did in the picture below!). To make homemade buffalo chicken, simply place a crockpot on high for 1.5 hours with lean chicken breast & hot sauce.
- Large head of cauliflower, destemmed & chopped
- Kernals from 3 ears of corn
- 2 Tablespoons unsalted butter
- Salt & Pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 4 teaspoon tapioca starch
- 2 Tablespoons bacon fat
- Heavy organic whipping cream, to taste (optional)
- Steam corn and cauliflower in a pot together until cauli is fork tender.
- Drain water and place the cauliflower & most of the corn in a vitamix (or food processor) on low speed. Reserve ~1/2 cup of the kernals on the side, leaving in the pot without heat.
- Add butter, spices to the food processor on low speed. Increase slowly to medium speed until blended well.
- Remove the mixture from the food processor and return to the pot with the intact corn kernals.
- Over low heat, add bacon fat. Stir.
- Add in 1 teaspoon of tapioca starch at a time, stirring continuously, over low heat. After adding tapioca starch, remove from heat to serve.
- You may choose to top with a drop cream upon serving, if desired. Stir in for a truly decadent, creamy flavor.
17 grams carbs (4.5 grams are from fiber), 9 grams fat, 4 grams protein