All about corn
I love corn. Cream style corn, kernel corn, blue corn meal…
And my favourite during the summer season: corn on the cob!
The important thing when buying corn on the cob is to buy it fresh. A great way to do that is to buy it from a small local producer. Where I come from (near Gatineau), there are as many local producers as there are cornfields!
Most people enjoy corncob boiled but I prefer to grill it on the BBQ. My favourite way to do it is to grill the cob a few minutes with the leaves on, and then to peel them off and grill it a second time with some butter. Mmmm!
As for boiling corn, don’t overdo it. 10 to 15 minutes is about right or it’ll tend to be too mushy. By the way, if you have leftover corn, don’t throw it away. Remove the kernels with a knife or fork and freeze them. You can then use them in your favourite recipe or prepare a traditional (and delicious!) Québec dish: pâté chinois. What’s “pâté chinois”? It’s shepherd’s pie!
What about you, how do you like your corn? Share your corn ideas with us!
By the way, blue corn meal may sound like some new trendy food but it has been cultivated in North America for centuries. The Navajo people – in southwest USA – actually give blue corn meal spiritual and healing powers!
As the name implies, blue corn meal has a blue or violet hue. The taste is also quite sweet and it can replace regular corn flour in a recipe.