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grilled-corn

Enjoy Your Vegetables: Corn

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cutting corn off the cob

By Renée Kohlman

Cooking

For many of us, the simplest way to cook corn is often the best. Simmer the cobs until tender, slather them heavily with butter, and finish with a good sprinkling of salt and pepper. It’s pretty much perfect this way.

Roasted and/or grilled corn is also quite wonderful. It imparts a smokiness that’s very appealing in things like salsa, chili, tostadas, and fritters. And the best part is, if you have a gas stove and are too lazy to turn the barbecue on, you can roast the corn over the flame of your burner, rotating often for even cooking. Let it cool, then slice off the ends to make them flat and shear the kernels into a Bundt pan. All of the kernels get trapped and you aren’t losing any on the counter or floor.

corn on the cob

What’s in Season? Corn

grilled-corn

Storing

Refrigerating: Store with the husks on for up to 2 days. Corn starts converting its sugars to starch as soon as it’s picked, which is why you don’t want it to linger in the refrigerator for too long before cooking it.

Freezing: Shuck the corn, remove the silk, and wash. Boil whole cobs for 4 minutes, then transfer to ice-cold water. Drain, cut the kernels off the cobs, and pack the corn into resealable plastic bags. Freeze for up to 8 months.

Tips to Prevent Food Waste

Corn cobs make excellent broth. Simmer them on their own, or add with other vegetable scraps to make a flavourful base for soups and stews. If not using the cobs immediately, freeze in a resealable plastic bag for up to 2 months.

grilled-corn

Grilled Corn with Garlic Mayonnaise, Feta, and Lime

If you’ve been to Mexico and enjoyed elote, this recipe is very similar.
Recipe and photographs by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman. Reprinted with permission of TouchWood Editions.
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Course: Side Dish
Preparation: Grilling
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Renée Kohlman

Ingredients

  • 4 cobs fresh sweet corn shucked
  • 2 tsp canola oil
  • 1/4 cup mayonnaise
  • 1/2 tsp smoke paprika or chili powder
  • 1/2 tsp garlic powder
  • 1 fresh lime juiced
  • 1/4 cup crumbled feta cheese
  • 1 tsp chili powder
  • torn cilantro leaves or flat-leaf parsley for garnish
  • lime wedges for serving
Imperial – Metric

Instructions

  • Preheat the grill to medium. Brush the cobs evenly with the oil. Grill for about 8–10 minutes, turning frequently. The corn will have some charred spots and be fork tender when it’s ready to come off the grill.
  • Meanwhile, stir the mayonnaise with the paprika and garlic powder.
  • Place the grilled corn cobs on a large platter and brush each cob with the spicy mayonnaise. Squeeze lime juice over the corn and scatter the feta cheese on top. Sprinkle with the chili powder and some cilantro. Serve immediately with lime wedges on the side.
Nutrition Facts
Grilled Corn with Garlic Mayonnaise, Feta, and Lime
Serving Size
 
1
Amount per Serving
Calories
231
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
5
g
Cholesterol
 
15
mg
5
%
Sodium
 
227
mg
10
%
Potassium
 
289
mg
8
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
503
IU
10
%
Vitamin C
 
11
mg
13
%
Calcium
 
60
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
vegetable-cookbook-cover
Recipe and photographs by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman. Reprinted with permission of TouchWood Editions.
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Renee-Kohlman

Renée Kohlman

Renée Kohlman is a chef, food writer and award-winning cookbook author from Saskatoon, Sask. She loves everything about food: preparing it, eating it, and writing about it. One day she hopes to have a dishwasher in her kitchen.

Contributor PostsRenée Kohlman
Previous Post:cream-of-asparagus-soupEnjoy Your Vegetables: Asparagus
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