Corn the Summer Vegetable on everyone’s table

Corn is a crop that is grown in almost every Province in Canada.  And at this time of the year you can find corn just about everywhere; your local grocery store, farmers markets, pop-up stands, etc…

How to Select your Corn

Selecting which ears of corn from the display can prove to be a daunting task if you don’t  really know how to tell which ones to pick.   Here a some quick tips for the next time your  in the supermarket looking at the display wondering what to do.  First off you don’t have to pull the entire husk off to tell whether the cob is ripe for eating.  Take a look at the tassels at the end of the cob.  They should be brown and sticky, the cob should be plump, not too fat nor too thin.  The cob should feel heavy for its size, and the outer husk should be bright green, and tightly wrapped.  Feeling through the husk your should feel the kernels underneath that are firm and somewhat uniform.

It is best to eat your corn freshly picked, as once the corn is picked the sugars in the corn start turning into starch.  Corn can be stored in the fridge for up to 3 days and it is best to leave the husk on, it is natures way of preserving the flavour and can also be cooked in it later on.

Cobs can be frozen but you will need to cook them first, peeling off the husk and boiling them in water.  Frozen corn will keep for 6-12 months.

Corn is such a versatile vegetable and great cooking options for the summer on the grill or boiling it.  Going well with a variety of meat or on its own corn on the cob or the separated kernels has a great flavor that can be enhanced or enhance so many dishes.

For more information on storing, cooking or preparing Corn, you can visit Produce Made Simple

 

Here is a great recipe from Simply Recipes from Megan Keno.

Grilled Mexican Street Corn

For the full Recipe and photo instructions go to Simply Recipes

Prep time: 10 minutesCook time: 10 minutes  Yield: 6 to 8 servings

Ingredients
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

 Instructions

  1.  Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
  2.  Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
  3. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
  4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.