Perfect Corn on the Cob- 3 Ways

There is something special about the end of summer.   I know what most of you are thinking? End of summer… did she just say that? What’s good about that? Well truth be told, the end of summer boasts some of the most delicious, plentiful fruits and vegetables that you will eat all year.  I’ve been spending more and more time at the local farmer’s markets and can’t get over how lush and beautiful the produce is.  This teaches us the importance of shopping locally and to purchase produce that is in season.   There are very few things that taste better than sweet summer corn.   I have created 3 recipes for you to cook the perfect corn on the cob.

• Boil it- In an extra-large pot, boil 4 quarts of water. Drop de-husked corn into boiling water and allow cooking for 7-9 minutes. Turn off the burner and let corn sit in pot with water until it is time to serve.  Remove from water and top with butter and salt.  Corn can be so sweet and tasty when it is in season, so no need to put anything on it if you don’t want.
• Bake it- Heat the oven to 350 Degrees. Remove all husks from corn. In bowl cream 1/4 cup butter, 1 garlic clove crushed, ½ tsp paprika, ¼ tsp salt and ¼ tsp pepper. Spread mixture all oven corn. Wrap each corn in foil and place on a baking sheet. Roast in oven for 45 minutes. Make sure to turn over half way through.  Open foil slightly, broil on high for 2-3 minutes until top is golden brown and serve.
• Grill it-This is my absolute favourite way to eat corn on the cob! Heat grill to about 400 degrees F. Place unhusked corn on the grill. Let the corn brown up on one side for about 10 minutes, turn over and let other side brown for another 10 minutes.  Pull the corn off the grill and let it cool for 5 minutes. Peel the corn husks off (with rubber gloves is ideal, the corn will be VERY hot!) and grill corn for another 3-4 minutes to give it a nice golden brown colour.  Remove corn and sprinkle with salt and pepper.  In a small bowl stir together ½ cup mayo, ½ cup sour cream, 1 tsp of paprika, 2 tsp of lime zest. Spread mixture over corn and top with ½ cup of cilantro leaves and 1 cup of cotija cheese (feta will do) for garnish.   Serve with Lime wedges. There you have it, Grilled Mexican Street Corn!

Now that you know how to make the perfect corn on the cob, it’s time to get cooking. Bon appetite!

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