Corn cakes

Corn cakes

　　In Yunnan, corn is commonly called "baogu." The birthplace of corn is Mexico and Peru, and it was introduced to China around the 16th century. Li Shizhen's *Compendium of Materia Medica* already contains records about corn. The fat in corn is a beneficial medicinal substance, with linoleic acid content as high as 60%, and it also contains lecithin, vitamins A and E, which can lower blood cholesterol and soften arterial walls. It is an ideal food for arteriosclerosis, coronary heart disease, hypertension, and fatty liver. Foreign data reports that in countries such as Africa, Italy, Spain, and Brazil, the incidence of cancer is relatively low because their staple food is corn. World longevity regions such as the Caucasus also primarily consume corn.

Corn cakes are a seasonal delicacy made from fresh young corn during the corn harvest season. They are simple to make, have a refreshing taste, and are especially prized for being sweet, nutritious, and delicious.