“What to cook this week” is a weekly series featuring recipes that use local, seasonal produce. Look for new ideas and recipes every Thursday.
Get it before it’s gone. The corn season is nearly over, but there’s still time to sneak in a few cobs.
When it comes to corn production in Canada, Ontario is king, accounting for more than 61 per cent of production. Quebec accounts for 30.2 per cent. Corn on the cob wasn’t always so sweet, according to Statistics Canada. You can thank a genetic mutation from the U.S. in the mid-1700s for transforming corn from a starchy dish into a sweet one.
Sweet corn in Ontario is available from July to October in dozens of varieties. While corn sometimes gets a bad rap due to the amount of carbohydrates it contains, corn is a good source of fibre, folate, Vitamin C, niacin and thiamine. The average ear contains around 83 calories.
Buy fresh corn with bright green husks and cook and eat it as soon after picking as possible. When it comes to preparing corn, you can boil it out of the husk or throw it on the BBQ in the husk (after soaking the ears for around 30 minutes).
Recipes featuring corn
If you’re looking for something more elaborate than plain old corn on the cob, try these recipes from the Food Network Canada.
Pictured above: Sweet potato, corn, black bean salad with spicy dressing – get the recipe here.
Pictured above: Grapefruit and corn salsa – get the recipe here.
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