Three Tasty Corn Recipes to Get You in the Summer Spirit
In many parts of the country, August is corn season. From its Indigenous roots to its widespread popularity, corn is a delicious and delightful food – and it can be found right off the Trail in many spots! If you’re heading out to the Chilliwack River Valley Trail or La Montérégiade – or several other spots across Canada – be sure to stop at a farm stand and pick up some fresh corn. Here are three simple corn recipes: classic corn on the cob, corn salad and corn salsa.
Corn on the cob: a classic for a reason
We’d be remiss if we didn’t mention corn on the cob – simple yet super delicious and easy to prepare, you can make corn on the cob several ways: on the barbecue, on the stove in a pot of water, even over a campfire. You can find endless suggestions online; here’s a quick and easy method.
How to prepare
1. Remove husks from corn.
2. Fill a large pot with water and bring to a boil.
3. When the water boils, drop in the corn and cook for 4-6 minutes, then remove from water.
4. Add butter or rub with a slice of lemon for extra flavour.
Summer corn salad with seasonal veggies
This salad recipe brings the best of fresh summer veggies to the table. It’s also a great dish to bring on a picnic along the Trail!
Ingredients
• 1 ½ cup fresh corn, cooked and cut off the cob
• 1 cup chopped tomato
• ½ cup chopped cucumber
• ½ cup chopped bell pepper – any colour is fine
• ¼ cup feta cheese or plant-based cheese, crumbled (optional)
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
How to prepare
1. Combine all ingredients except the cheese in a salad bowl and mix well. Return mixture to fridge if not eating right away.
2. Just before serving, sprinkle the cheese on the salad.
Fresh corn and black bean salsa
This corn salsa packs protein into a flavourful side dish. Serve with tortilla chips or sprinkle over a salad – yum!
Ingredients
• 2 cups fresh corn, cooked
• ½ cup diced red onion
• ¼ cup diced cilantro
• ½ cup diced red bell pepper
• ¼ cup lime juice
• 1 jalapeño pepper, stemmed and diced (optional)
• 1 cup cooked black beans
• Salt and pepper to taste
How to prepare
1. Combine all ingredients in a bowl and mix well. Chill until ready to serve.
Recipes adapted from
https://www.mafourchette.com/recettes/salade-d-ete-au-mais-et-aux-legumes-frais
