Corn on the Job!

It’s a given we’re deep into corn season – they’re everywhere. And they’re all ears!

I saw it firsthand while driving my local country roads, witnessing fields upon fields of gorgeous stalks of corn, tall and proud and ready to be picked. Supermarkets, grocery stores and farmers markets also have large stashes of corn ready to go, stepping up to the plate for late summer and early fall recipes.

Corn is perfect for picnics, barbecues, snacks, as the star attraction or part of an ensemble dish.

Corn’s big business in Canada: According to the Census Bureau of Canada, based on the 2016 census of agriculture, there were 24,175 farms growing corn for grain on over 1.4 million hectares. “Ontario accounted for over two-thirds of these farms and for 59.8% of the total area planted, while Quebec accounted for 27.1% of the total area planted,” it stated.

Corn is such a kitchen staple, as it makes for a perfect side and shines as the main ingredient. It has this amazing ability to embrace flavours, be they salty, sweet, savoury, spicy – you name it – and corn is so good in soups, salads, or charred and flavoured right off the grill.

You can freeze corn and use at a later date, and let’s not forget how good fresh cornbread tastes right out of the oven.


I NEVER remove the husks from fresh corn. Once home, I remove the first, harsh leaves, trim the top and bottom, and soak for 2-3 minutes in cold water. I then wrap in some wet paper and microwave 2-3 minutes. Cool slightly and perfect corn on the cob!


The sky’s the limit with what you can brush your corn with. Here’s a great recipe courtesy of dairyfarmersofcanada. ca, with a few variations to follow.

1 cup milk

12 fresh ears corn 

Salt to taste 

4 oz. butter, melted 

1 Tbsp. lemon juice 

1 Tbsp. chopped fresh tarragon

TARRAGON BUTTER: Whip together butter, lemon juice and tarragon in a bowl. Keep cool. Warm lightly in microwave oven if using to brush corn.

In large saucepan of boiling water, cook ears of corn with milk for 7 minutes. Drain and place on large platter. Brush with tarragon butter. Cook on grill over medium heat for 8 to 10 minutes, frequently turning and brushing corn with tarragon butter. Salt lightly while cooking. Serve immediately with some sausages and grilled meat. 

VARIATIONS Street-style Indian Butta: In a bowl, blend together 4 Tbsp. melted butter or ghee, 1 tsp. garam masala, 1 tsp. chili powder, 1 tsp. ground cumin, 1 tsp. curry powder, 1 tsp. salt, 1/2 tsp. cayenne pepper, juice of half a lime, and fresh chopped cilantro (optional.) While corn is on grill, brush frequently with mixture. Finish with chopped cilantro (if using.) 

GARLIC BUTTER : In a bowl, blend 1/4 cup softened salted butter, 2 cloves finely minced fresh garlic, 1 green onion, whites only, minced, 2 Tbsp.  finely chopped fresh parsley, 1 Tbsp. finely chopped fresh basil (or 2 tsp. dried) and 1 Tbsp. fresh lemon juice. Brush corn with mixture until thoroughly absorbed.