Corn is a source of fiber, and it is most readily available, and  therefore tastiest, in late summer to autumn.

SELECT: corn with fresh-looking, light green leaves and full, pale yellow kernels. The cobs should feel heavy.

PREPARATION: Remove leaves and silky corn hair. Rinse corn under cold water and steam or boil for 5-10 mins, depending on size and freshness. Alternatively, the corn kernels can be detached when still raw (using a sharp knife) and either added to a soup or a casseroles or simply steamed, and microwaved or boiled. Whole corn can be wrapped in foil and cooked in the oven or on the barbecue.

SUGGESTED SEASONING: A little margarine or butter and freshly ground pepper.

Low Carb Diabetic Diet