One of Ontario’s largest summer crops is corn – sweet and juicy, corn is the quintessential summer vegetable. Next time you break out the grill for a BBQ, consider adding local corn for a summer side dish worthy of the main event.
This recipe makes six grilled ears of corn.
- 4 cloves minced garlic
- ½ cup butter
- 1 tsp ground cumin
- 1/2 tsp paprika
- ½ tablespoon lime juice
- ½ tablespoon hot pepper flakes
- 2.5 tablespoons hot sauce, or to taste
- salt and pepper to taste
- 6 ears of corn
- Melt the butter on a low heat. Add the garlic, but do not brown it. When it has become soft and semi-translucent, add the rest of the ingredients and stir on a medium heat for 2 minutes. Remove from heat.
- Peel back the green outer husk and remove the corn silk, leaving the husk attached.
Brush corn ears liberally and pull the husks back to cover the corn.
- Place on a hot grill and cook about 15 minutes, depending on the size of the ears. Keeping the husks on will steam the corn instead of grilling it, making it particularly juicy and helping the butter mixture to absorb. Be careful peeling back the husks, and enjoy!
Fresh Corn Salad
Corn as an ingredient in salad is versatile and adds brightness and color to any dish. Mix and match the ingredients in this salad to make it your own. The corn and tomatoes work great grilled and warm or room-temperature and refreshing.
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 1.5 cups corn
- 1.5 cups cherry tomatoes, halved
- 1/3 cup chopped red onion
- 2 tablespoons minced fresh basil (2 teaspoons dried)
- 1/4 cup chopped fresh, flat parsley
- crumbled feta or goat cheese
- salt, pepper and hot sauce to taste
- Combine 4 teaspoons of the oil with the lime juice, salt, pepper, hot sauce, parsley and basil and set aside.
- In a pan over medium-high heat, heat remaining oil and add garlic, cook for one minute. Then add corn and cook until almost tender. Add tomatoes and cook a minute or two longer, until the tomatoes are heated through and wilting slightly. Add the onion and remove from heat.
- Mix the warm veggies with the dressing and garnish with more chopped basil and crumbled cheese. Serve while still warm.
Quinoa, beans, apples, cucumber, peppers, artichokes, and chopped asparagus all make great additions to this salad – whatever color or flavor you crave can find room in this dish. Switching up the herb and cheese combinations can also add punch and depth.