You've heard it, or said it: "corn just passes right through you." It's one of the most repeated lines in nutrition, and it's mostly wrong.
So, is corn digestible? Yes — almost all of it. Every kernel wears a thin outer shell made of cellulose, a fiber no human digests, because none of us make the enzyme that breaks it down. Everything inside that shell — the starch, the protein, the good stuff — digests just fine. The shell itself counts toward your daily fiber, which is the whole point of fiber.
And the numbers are better than corn's reputation: a cup of cooked corn brings about 4 grams of fiber for around 130 calories, plus about 5 grams of protein, a quarter of your daily vitamin B1, and lutein and zeaxanthin — the carotenoids your eyes run on. Corn is technically a whole grain wearing a vegetable costume. Our corn dishes this week carry a full cup per plate, which is pretty darn good fiber for one meal.
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It's a timely myth to clear up, because corn is doing real work on this week's menu. The Shredded Taco Chicken sits on Aleppo corn, rice and black-eyed peas with avocado cream, and the Lime and Garlic Flat Iron Steak gets the same Aleppo corn base with steak. Aleppo pepper brings gentle heat and a little smoke — the corn carries it well.
Both deliver Sunday, September 27 or Monday, September 28 across New Haven County, Hartford County, and most of Fairfield County. Order by Wednesday at midnight. See the menu → thestrongkitchen.com/menus
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