As we fire up the grill, corn can be prepared in so many scrumptious ways. I came across an article on the Cooking Channel site titled Corn On The Cob, 10 Ways, and it had me thinking about the perfect juice to enjoy with it. Since it’s summer, I like something that brings sweetness and balance to blend nicely with grilled corn on the cob.
A honeydew, pineapple, and lemongrass juice is just right. It pairs beautifully with anything salty, tart, sweet, or spicy.
Honeydew melon has a high water content and is naturally hydrating. It also works as a gentle diuretic that supports healthy skin and blood pressure. Pineapple brings sweetness and is rich in manganese, an essential trace mineral the body needs for energy, bone health, and protection against free radicals.
Lemongrass is one of those fragrant herbs with so many healing qualities. In both Ayurvedic and Chinese traditions, it has been used for centuries. The stalk, leaves, and oils have been linked to anti-cancer properties and are known to support digestion, ease joint pain, and help with gastric issues and flatulence. If lemongrass isn’t available, fresh mint leaves make a wonderful substitute, and they also prevent flatulence.
The combination of these flavors gives you a refreshing, nourishing juice that complements grilled corn in all its many forms.
Recipe to Try: Grilled Corn on the Cob with Lime Butter
Recipe to Try: Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Recipe to Try: Corn On the Cob 10 Ways
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