Enjoy local corn on the cob!
Are August corn roasts one of your family traditions? Here’s what you need to know about this grain relished by people in Quebec and some recipe ideas for changing it up!
- Corn is native to North America, more specifically from Mexico.
- Today it’s grown everywhere on the planet and is the most produced cereal crop in the world.
- We are most familiar with the yellow and white kernel varieties but heirloom varieties with dark red or blue kernels are making a comeback.
A nutritious grain that seems like a vegetable
Even though corn is generally thought of as a vegetable, it is, in fact, a grain. So we are actually munching on little juicy whole grains. In addition to being delicious, corn is very nutritious. Here are a few examples:
- It’s a source of fibre (approximately 3 grams per ear)
- It’s low-fat since it contains good polyunsaturated fat…as long you don’t use too much butter!
- Like all vegetables, it contains vitamins and minerals, including phosphorus, magnesium, potassium, folate and vitamin E.
- It’s rich in lutein and zeaxanthin, giving it a distinctive yellow colour. These two antioxidants contribute to eye health.
- Corn doesn’t contain gluten, making it a good grain for people who have celiac disease.
Tips and suggestions for a successful corn roast
It’s best to buy your corn directly from the farmer the same day it is to be consumed. Look for the following features for the ears of corn you select:
- The corn silk should be dry outside the husk, but moist inside
- The husk should be green and smooth
- The kernels should be plump, shiny and of a similar size right up to the top of the ear
Corn is tastier when it’s fresh. You can store it unhusked in the vegetable drawer of the refrigerator for approximately a week. If the corn is husked, it’s best to consume it within two days.
- Cooking and seasoning
There are many ways to enjoy corn. Why don’t you try some of these ideas to spice up your corn roasts?
A change from boiling corn:
- Leave the husk on and bake in the oven or on the barbecue for 25 minutes
- Cut into slices and add to summer stews
Healthy seasonings for replacing butter:
- A little olive oil and fleur de sel
- An olive oil and herb vinaigrette
- Olive oil, lemon juice, salt, pepper and an herb mixture (e.g. thyme, paprika, chives, lemon balm and chervil)