What don’t you like about corn? I don’t eat that much of it, but occasionally I switch out the amaranth or buckwheat for homemade polenta.
What I would really like to do is ferment the corn, but I don’t know if this would have any effect on aflatoxins that might be in the US corn supply. (Does anyone know if aflatoxin levels get worse if cornmeal is kept wet for a few days?)
There are some interesting fermented corn dishes from Africa, but, from what I’ve read, some African countries also have severe aflatoxin problems. Maybe it is only due to the grain storage.
I eat spices but not hot/spicy. Peppers are a nightshade-family plant (also: potatoes, eggplant, tomatoes). Some spices that I regularly cook with are: fresh and dried turmeric, fresh ginger, black and green cardamom pods, cumin, coriander, fenugreek, bay leaves, mustard seeds, cinnamon, and others.
I’m really into cooking (from scratch as much as possible), so if anyone is interested, we could start a “share your recipes” thread. 
I’ve been trying your tip about daily partial fasting. I think I’m on day four or five. I’m trying to find the right balance, because I’m having moments where I start to crash.
I might modify it toward something along these lines, where I only do the mini-fast on two days per week. I once tried alternate day calorie restriction, but it wasn’t exactly time-restricted fasting. I don’t remember the long-term outcome, because things got difficult soon after that and many of my plans got derailed.