The Absolute Best Way To Cook Corn, And It’s Easier Than You Think
Now you might be thinking, I know how to cook corn! But often adopting a tiny new cooking tip can completely transform a dish, save time, and invite you to enjoy an ingredient…the way nature intended, in this case sweet Ontario corn, in season now.
Boiling corn is often the first thought that comes to mind, but the light yellow water in your pot after boiling–perfect if you’re making a stock–is much of the essence and flavour you want to keep in the corn!
For the easiest and most flavourful way to enjoy corn, just throw it directly on the grill, with or without husks. Serve it al dente, with small bowls of butter, sea salt, chipotle aioli, cotija cheese, lime wedges, and watch everyone dig in.
To create a beautiful presentation with husks on, preheat your outdoor grill to medium-high and place the corn in husks directly on the grill (lid closed) for about 10-12 minutes, turning occasionally. Remove and cool before pulling husks from corn and tying as above. Place back on grill for a minute or 2 for desired grill marks. For corn without husks place corn directly on the grill using the same method.
Use leftover corn in this addictive Mexican-inspired summer salad, Chicken, Roasted Corn, And Avocado Salad With Lime Cilantro Vinaigrette (see recipe below) with our incredible Summerhill's Own tortilla chips for a perfect crunch. Don’t feel like cooking at all? Get our prepared Roasted corn with goat cheese salad, Mexican street corn, or Vegan Corn chowder with Cheddar cheese corn cakes.
Did you know there’s an abundance of corn in southern Ontario this year? Thanks to the right amount of rain, sunshine and heat, making it even more sweet and delicious. Rich in antioxidants and vitamins, it's also known to keep your eyes healthy. So celebrate the province, support local, and get Ontario corn by ordering online, or visiting us in store. Enjoy!
Chicken, Roasted Corn, Avocado And Tortilla Salad With Lime Cilantro Vinaigrette Recipe:
2 (6 oz) slightly pounded boneless chicken breasts, 2 cups sliced Napa cabbage, 1 cup chopped romaine, 2 ripe cubed avocados, ½ medium sliced red onion, ½ cup roasted corn, ½ cup shredded Monterey jack cheese, Fresh cilantro leaves to garnish, Summerhill's Own Tortilla chips
Lime cilantro vinaigrette: ¼ cup fresh lime juice, 1 tablespoon white wine vinegar, ¼ cup chopped fresh cilantro, 2 minced cloves garlic, ½ cup light vegetable oil, sea salt and freshly ground black pepper, to taste.
Preparation:
For vinaigrette, shake all ingredients in small jar. Set aside. For chicken, grill in large skillet over medium-high heat exactly 4 minutes per side, reduce heat to low for 2 minutes, then remove skillet from heat allowing chicken to continue to cook, covered for 10 minutes minutes before slicing against the grain. To assemble, toss together all ingredients in large bowl, drizzle with vinaigrette, garnish with cilantro leaves and serve with Summerhill's Own tortilla chips.
Note: If cooking corn in your microwave doesn't seem too passe, you can place fresh corn with husks removed, in microwave safe dish covered with lid and cook on high for 2 minutes per ear of corn. Use oven mitts to remove from microwave and allow to cool.
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