Food Talk
Past Issues:

Corn on the Cob – Nature’s Candy

CornCobIn Ontario, nothing says summer like corn on the cob. Many of us have even watched it grow throughout the season, first the bright green fields in spring, then the first leaves, and finally, tall waving stalks of corn!

Originally, only grown as grain or used for cattle feed, over a hundred years ago, a variety of sweet corn became  a popular people food.

Sweet, Juicy & All Natural – All the corn we eat today is classified as sweet corn. It can be yellow, white or a combination of yellow and white. Sweet corn really is sweet with the normal variety containing about 9-16% sugar and the super sweet up to 44% sugar.

Corn is good for you! – Corn is a natural source of folate, Vitamin C, niacin and thiamin. It has a high fibre content and a cob only contains about 100 calories (without the butter and salt, of course).

Although, the best way to eat corn is right away, freshly picked, cooking the cobs immediately isn’t the rush it used to be. Normal and sweet corn becomes tough the longer it sits, the many supersweet varieties stay sweet between harvest and consumption. So relax, bring the cobs home and cook them on your own stove.

Best way to prepare:

  • Snap off the stem, pull back the husks and the silk.
  • Bring a pot of water to a boil and drop in the cobs, cook 3-5 minutes for young corn, 4-6 for larger.
  • Remove with tongs and serve with butter, salt and pepper.
  • For variety, put out a choice of herb butters
  • For those who can’t manage eating off the cob, slice the kernels off the cob with a sharp knife and enjoy.
  • Corn on the cob goes particularly well with pork dishes, hamburgers (vegan or meat) or ribs. Serve with a green salad.

BBQ – Soak cobs, without peeling husks, in cold water for 30 minutes. Place on grill over medium-high heat; close lid and grill, turning frequently, for about 20 minutes or until husks are charred and corn is tender.

Let cool slightly, then cut kernels off the cobs. For charred marks, place the stripped cobs on the grill for a few minutes until brown on all sides.

How to buy – Farmers Markets or roadside stands are a great way to buy fresh corn on the cob. In fact, it is the best way to ensure freshness. Most roadside stands have picked the corn that morning. You can even find corn trucks on city corners selling the freshly picked crop.

Between purchasing and cooking, keep the corn moist and cool, refrigerate and use within two or three days.