All about mielies: We get to the bottom of some corny myths

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Sweetcorn or mielies as they are known in South Africa, make the perfect side to almost every meal. You can braai them, cook, grill or boil them and with each method, they just taste better and better.

There are some facts and myths that a lot of people believe when it comes to everyone’s favourite yellow cob. Some which are safe to say… false. Let’s take a look at a few of them.

It has been said that your body cannot digest corn. The truth is that the core of corn is digestible just not the exterior. Live strong reported, “The fibrous outer shells of corn kernels do not break down due to lack of the necessary digestive enzymes.”

Another myth is that corn is unhealthy (maybe too much of it?). Well, Huffington Post says that the right amounts of corn are healthy for you. Like any other vegetable, it contains the right nutrients and should definitely be a staple in your household.

We also came across the myth that cooking corn can rob it of its nutrients. According to Eating Well, cooking sweetcorn actually boosts the corns nutrients.

Try this corn and tomato salad. Enjoy it served with some grilled chicken or fish.

A great braai side would be these boerewors and corn kebabs, instead of making your usual boerewors, switch it up and make these kebabs.

Anything with avocado is a win, add some corn to it and you’re sorted! These avocado and cucumber milk with corn pancakes are a great breakfast choice

corn pancakes with some avocado and cucumber dip

Make this delicious buttermilk and cheese cornbread. The great thing about it is it can be served for breakfast with some eggs, for lunch or even for dinner.

And for dessert we are using the breakfast form of corn to achieve these cornflake and condensed milk squares. These are perfect tea time treats.

Let us know in the comments below how you choose to use your corn?

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Corn flapjacks with bacon and maple syrup

00:20 Beat the egg yolks. One by one, add the milk, flour, baking powder and salt, while beating continuously to form a thick, smooth mixture. Beat the egg whites until stiff and fold into the mixture. Using a non-stick frying pan, spoon small quantities at a time of the mixture into the pan and fry until golden brown and firm underneath.