Navigating a tasty maize
Fresh corn on the cob is a favourite at the supper table at this time of year.
One cup of corn contains about 180 calories and four grams of fibre, making it a good source of fibre.
Just about all commercial corn products sold in Canada are from genetically modified corn. Non-GMO corn is harder to find but is available from organic farms, including a number in the Fraser Valley region, and at farmers markets.
Grilled Corn on the Cob
Serves 6 6 cobs fresh corn on the cob 1 teaspoon salt Large bowl of water
Without removing very much of the husk, strip away any super thick outer leaves from 6 cobs of corn.
Keeping them attached, pull the remaining husks down to the base of each ear of corn.
Remove the silk from each cob, then fold the husks back up into place.
Place salt in a large bowl or pan of water. Allow the corn to soak for 20-30 minutes.
Heat grill to medium, not high. Shake excess water off each cob and place on grill. Close the cover and allow to cook for 20 minutes, turning every 5 minutes.
Serve whole, drizzled with a chili-lime or herbed butter. Alternately, cool and remove the kernels for use in side dishes and salads.
Sunny Roasted Corn and Edamame Salad
Serves 6 3 cobs of corn, roasted and husked, or 1 can kernel corn 1½ cups shelled edamame (available in frozen) 1 medium yellow pepper, chopped 3 green onions, chopped ½ cup crumbled Feta cheese Juice of 1 lime 1 tablespoon honey 2 tablespoons vegetable oil 1 teaspoon Dijon mustard 1 teaspoon chopped fresh mint Salt and pepper, to taste
In a large bowl, combine corn, edamame, yellow pepper, onions and cheese.
Prepare dressing. In a container with lid shake lime juice, honey, oil, mustard, mint, salt and pepper. Pour over salad. Serve immediately or allow to marinate in fridge before serving.
Curried Corn Chowder
Serves 5 4 cups reduced sodium chicken stock 1 18-oz can creamed corn or 2 cups of fresh corn kernels 1 teaspoon sesame oil 1 tablespoon seasoned rice vinegar 1 tablespoon curry powder Grated peel and juice of 1 lemon ½ teaspoon freshly ground pepper ¾ cup rice, uncooked 1 red bell pepper, chopped 2 cups cooked ground turkey or chopped turkey breast
In a large soup pot, over medium heat, bring all ingredients except bell pepper and turkey to the boil. Reduce heat, cover and cook for about 25 minutes or until rice is cooked.
Add bell pepper and turkey and cook for an 10 additional minutes. Serve.