Corn was the staple food of many of the ancient American peoples. Corn kernels have been found in the Inca tombs of Peru, and some caves in Arizona have been extracted from maize whose age appears to be over 4,000 years old.
Also, corn juice is source of vitamin (A, C, Complex B), folic acid, carbohydrates, magnesium, phosphorus and fatty acids.
In addition, corn is rich in lutein, which is a substance capable of protecting and heart and muscle degeneration.
Being an antioxidant food, the game of corn is good for promoting an improvement of the central nervous system. In addition, it reduces bad cholesterol levels, combats premature aging, improves bone quality, such as teeth.
NEXTLY IS SHOWN HOW TO MAKE CORN JUICE.
In many countries of Latin America, especially Mexico, a drink is prepared that receives the name of Champurrado that consists of a combination of chocolate and maize flour. It is a very energetic drink and is usually taken in the morning.
Ingredients: (2 Mugs)
-2 tablespoons cornmeal dough
-2 tablespoons cocoa powder
-2-3 tablespoons dark brown (muscovado) sugar
-1/2 teaspoon ground cinnamon
-1/2 teaspoon of anise seed, crushed
-1 cup of water
-1 cup of skim milk
-Mix in a casserole the dough of corn flour, cocoa powder, sugar, cinnamon and anise seed.
-Add 1/2 cup water and beat until thickened. Add remaining water and milk and beat again.
-Place the pan over medium heat and let it boil to boil constantly beating steadily. Lower the heat to medium-slow and boil for 5 minutes. Try and add more sugar, if desired
2. Corn juice
The chicheme is a drink originally from La Chorrera, a city of Panama, which is considered extremely refreshing.
Ingredients: (4 Portions)
-1/2 cup of shelled yellow corn
-420 ml evaporated skim milk
-5 sugar cubes
-4 cups water
-1 teaspoon vanilla extract
-1 cinnamon stick
-3/4 teaspoon ground nutmeg
-Place the corn in a bowl with 1 cup of water. Cover and let soak in the refrigerator overnight.
-The next day, mix the corn and water into which it soaked, the remaining 3 cups water and the cinnamon slice and put in a saucepan over high heat and let it boil.
-Lower the heat to medium, cover the pan without closing it completely and let it boil for half an hour or until the corn is smooth. Remove and toss the cinnamon slash. Add evaporated milk and sugar. Boil for 5 minutes. Remove from heat and cool to room temperature. Put in the refrigerator an average time, at least 4 hours and up to 3 days maximum.
-Add the vanilla extract and V2 teaspoon of nutmeg and stir. Try and add more sugar and nutmeg if desired. Serve in tall glasses with ice cubes.