Sweet Corn on the Cob is a Thunder Bay Tradition
THUNDER BAY – Summer and Corn on the Cob. The two go hand in hand. Belluz Farms share that “Sweet Corn won’t be available until closer to Aug 25th this year but we should have enough for the long weekend!”
Our summer weather has been slow in coming. That has delayed the season slightly, but having lots of sweet corn for the Labour Day weekend will work just fine for thousands across Thunder Bay.
Foodland Ontario shares, “Sweet corn is available in yellow, bicolour (yellow/white) and white. The colour does not determine flavour.
Sugar-enhanced: Though fairly sweet, the natural sugar turns to starch quickly. Best cooked or frozen within 1 to 2 days. Good on the barbecue.
Supersweet: These popular cobs, which appear in early to mid August, retain their natural sugars much longer than traditional varieties. Naturally sweet, the newest varieties have more tender kernels”.
Buying and Storing
- Choose sweet corn with bright green husks and moist dark silk.
- Keep corn cool and moist. Pack a cooler for the drive home. Store in a plastic bag and refrigerate in the crisper.
Preparing your Sweet Corn
There are several ways you can prepare corn on the cob.
Most common is to get a big pot of water boiling, and toss in the husked cobs of golden sunshine and sit back.
Another way is to leave the husks on the cob of corn, and put the corn in the microwave. It is fast and the husks peel off very easily. The taste is quite spectacular.
You can also put the cob, husk and all right on the barbecue. Once again the cob will be extra tasty and the husk will peel off very easily.
Other ideas for Sweet Corn
Warm Carmelized Corn Dip
A summer favourite, corn blends with sweet smoked paprika for a tasty dip. Smoked paprika is the secret spice of Spain and is available in bulk stores and spice aisles. Serve with corn tortilla chips for dipping.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: about 3 cup (750 mL), enough for 12 servings
- 4 large cobs Ontario Corn
- 2 tbsp (25 mL) butter
- 2 Ontario Green Onions, minced
- 4 cloves Ontario Garlic, crushed
- 2/3 cup (150 mL) reduced-fat mayonnaise
- 1/3 cup (75 mL) water
- 1/4 cup (50 mL) freshly grated Parmesan cheese
- 2 tsp (10 mL) smoked paprika
- 2 tsp (10 mL) fresh lime juice
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- Hot pepper or chipotle pepper sauce (optional)
- 1/4 cup (50 mL) finely diced seeded Ontario Tomatoes
- 2 tbsp (25 mL) minced fresh Ontario Coriander
Slice kernels from corn cobs to make 4 cups (1 L). In large skillet, melt butter over medium-high; cook corn, undisturbed, for 3 minutes or until starting to brown. Stir and cook for 2 minutes or until deep golden brown.
Stir in green onions and garlic; cook for 1 to 2 minutes. Reduce heat to medium-low; stir in mayonnaise, water, cheese, paprika, lime juice, pepper and salt until smooth. Cook, stirring, until slightly thickened, 2 to 3 minutes. Season with hot sauce (if using). Spoon into shallow serving dish, such as pie plate; garnish with tomato and coriander. Serve warm or at room temperature.
1 Serving (2 tbsp/25 mL)
- Carbohydrates: 11.0 grams
- Calories: 114
- Fat: 7.0 grams
- Fibre: 2.0 grams
- Protein: 3.0 grams
- Sodium: 220 mg