While corn is eaten as a vegetable, it’s actually a grain! A source of protein, fibre, and several minerals, it’s the superstar of summer’s ever-popular corn roasts!
How to chooose
Choose cobs with long, firm green husks that are soft to the touch. Then check to see if the kernels are plump and juicy by giving the cob a gentle squeeze; no need to husk the cob before buying!
How to store
It’s best to cook corn the day you buy it, or the day after at the very latest, so it stays sweet. Refrigerate cobs in a perforated plastic bag as soon as you get home without removing husks or silks.
How to enjoy
Boiled
Plunge husked corn in a large pot of boiling water and cook over high heat for 3 or 4 minutes, no more.
In the microwave
Remove the husks and silky fibres and rinse without drying. Wrap in a paper towel and microwave on high for 1 or 2 minutes, or until cob is almost too hot to touch. This method is ideal for cooking one or two cobs at a time.
Roasted
Slightly open husk and remove silky fibres, then re-close. Soak cobs for 15 minutes in cold water so husks don’t burn in the oven, and place in a row on a baking sheet. Roast for 20 to 25 minutes at 190°C (375 °F).
Grilled
In the husk: Soak cobs with husk on in water for one hour before grilling on medium for 15 to 20 minutes.
Wrapped in foil: Remove husks and wrap buttered cobs tightly in aluminum foil. Place on preheated grill and cook on medium for 20 to 30 minutes.
Right on the grill: Remove husks and place directly on preheated grill, whole or in chunks. Grill on high for about 10 minutes turning frequently, until lightly seared on all sides.
