Delicious Quebec Corn is Here!
Cooking methods for the
corn
Stove-top
boiling
- This is no doubt the most common way of cooking corn on the cob.
- Husk corn just before dropping it into boiling water. Figure 7 to 10 minutes from the time the water returns to a boil, depending on the size of ears.
- Corn should be tender but still crisp.
- Never add salt to cooking water or corn will lose flavour and become tough. However, adding a little sugar, milk or beer is recommended.
- On the barbecue, all you need to do is peel the cobs, brush on olive oil, and sprinkle on a few dried herbs of your choice (chives, basil, coriander).
- Or simply grill the corn with olive oil and serve it with flavoured butters.
- Put the cobs directly on the barbecue grill and let them cook about 8 to 12 minutes until they are a nice gold colour.
- Don't salt or overcook your corn because it will harden and lose flavour.
- Want to try corn cooked over a camp fire? First, remove the outer husks from the cobs and immerse them in water for 15 minutes.
- Then wipe them off and place them on hot embers for about 12 minutes.
- Carefully remove remaining husks and enjoy the cobs plain or
with butter.
Flavoured Butter
Speaking of butter... you'll find a few suggestions for flavoured
butters on the Metro website but let your imagination roam
freely!
Garlic or green onion, four peppers, chives and/or other fresh fine
herbs, or edible flowers - monarda, nasturtium, violet or summer
squash -- simply chop them finely and mix them with butter at room
temperature and refrigerate until served. For sure you'll recapture
the happiness you knew at the corn roasts of your childhood!
Click here to
discover all our recipes of flavoured butter!
Here are refreshing salad ideas to
eat with your corn!
 Pepper and Feta Salad |
 Asparagus, Hot Peppers And Pollock Salad |
 Pepper Confetti Salad with Bocconcini and Olive Oil |
 Moroccan Green Bean Salad |
 Niçoise Green Beans |
Recipe ideas to eat your corn differently
 Mini Barbecued Corn Treats |
 Grilled corn on the cob with prosciutto and herb butter |
 Zippy Corn and Tofu Au Gratin |
 Potato Leek and Corn Bundles |
 Crab and Corn Soup |
- Tasty, yes, but corn on the cob makes a good choice as well
because it is low in calories and contains many vitamins and
minerals. A single cob of corn is high in fibre and a good source
of folic acid, potassium and thiamine (B1), along with vitamin C,
zinc, niacin (B3), etc. There are only 110 calories in a boiled cob
of corn about 7 in. (17.5 cm) long ... before you add butter, of
course!
- Sweet corn should be purchased the day it is picked and eaten
within 24 hours for maximum flavour. The husk should be a bright,
dark green and the tassels damp and lustrous.
- As corn ripens, its sugar turns into starch, making the kernels
mealy. Refrigerating corn slows the process.
- Husked corn should be stored in a plastic bag and eaten as soon
as possible. It's better to husk corn just before cooking.
- Corn can be frozen whole or shelled, but must first be blanched
for about 4-5 minutes.