Market Flavours: Corn
I grew up in Toronto, but spent a lot of my childhood summers in Prince Edward County, where my family is from. My father’s cousin owns a farm there, and we would always get our corn fresh from them, just picked that day; in Toronto, you’re lucky if the “fresh” corn that you see in the grocery stores was picked that week, and it often tough and dry. That fresh-picked PEC corn was always my benchmark for best corn ever, until this week at St. Andrew’s market.
Fresh corn made its appearance at the market a week ago, although the tiny kernels indicated that it might have been picked a few days early just in time for market. Delicious and fresh, with that amazing fresh cornfield smell, but without a full corn taste. This past Saturday, however, the corn was magnificent: full-sized pale yellow and cream-coloured kernels as an indication of what we can expect for the rest of the summer.
I have no recipes for corn that include other ingredients, because I feel that with really fresh corn like this, it would be a crime to put anything on it. However, there are a couple of good ways to prepare it to preserve the fresh taste.
If I’m cooking inside, boiled corn is the easy and quick way to go. Peel the ears, and place the cobs in a pot of cold water. Bring the pot to a boil, and you’re done: just pluck out the cobs with tongs as you need them. Don’t leave them too long in the water as they will overcook and start to get tough, but you can leave your second helping in there for a few minutes to keep warm.
Outside, corn on the BBQ is the perfect summer vegetable. Don’t peel the ears, but remove as much of the silk as you can so that it doesn’t catch fire. If the husks are dry (usually if the corn isn’t as fresh, or if it’s more mature), soak the ears for about 30 minutes in water to rehydrate the husks. Place them on the grill over low or indirect heat, turning occasionally. The time required varies depending on the heat source and whether you keep the lid of the BBQ closed, but probably around 10-15 minutes. To check if done, just peel back a bit of the husk to see if the kernels are starting to look opaque and cooked; be careful not to overcook or it will become dried out and tough. The great thing about corn on the BBQ is the slightly smoky flavour, which will complement whatever grilled meats that you’ve prepared alongside it.
You can buy fresh corn from Godelie Farm and O.K. Farms at St. Andrew’s Farmers’ Market on Saturdays, 9am-1pm.
