What’s in Season – Sweet Corn

On the cob or in a dish, corn is a healthy, delicious addition to any meal.

Picking & Prepping

Shop for the best: When selecting ears of corn, look for bright green husks with damp, light yellow silk poking out.

Tip: Between purchasing and cooking, keep corn moist and cool. Pack in a cooler for the trip home from the farm or market and immediately refrigerate in a plastic bag. Use within two to three days.

Prep easily: Before cooking, remove husk and any remaining bits of silk. Trim the cobs, remove undeveloped tip ends or any disfigured kernels. If boiling fresh sweet corn, cook for 3 to 4 minutes for young cobs, 5 to 7 minutes for mature cobs. If steaming, cook corn for 7 to 11 minutes, depending on size (small cobs, 7 minutes; medium, 9 minutes; large, 11 minutes).

Tip: To wipe silk off an ear of corn, rub with a wet paper towel. To cut kernels off the cob, stand it on end and run a sharp paring knife straight down the sides.

Fire up the grill: Grilling is one of the easiest and most delicious ways to cook corn—the heat caramelizes the natural sugars, creating a sweeter, more intense flavour than boiling. To grill corn, use a hot fire and simply toss the ears on the grill, silk and all. (If you want a smokier flavour, first remove a few layers of the husk).

Nutrition 101:

Corn is a good source of folate and contains fibre, vitamin C, niacin and thiamine. An average ear of corn has 83 calories.

Where to Go:

If you’re looking for “fresh from the field” corn, visit Herrle’s Country Farm Market. It offers a selection of sweet corn varieties and all of its sweet corn bins are labelled with the variety, colour and classification. Informative brochures, signs and helpful staff are also available to assist customers make an educated choice when selecting their corn.

Strom’s Farm prides itself on having corn that is only minutes away from the stalk; in fact, the on-farm market has a sign indicating exactly when their corn was picked.