Corn on the Cob is a Scrumptious Taste of Summer
It’s in season right now and when it’s locally grown, it’s the best!
There’s nothing like a feast of fresh, local corn on the cob in the summer. Now’s the time to enjoy it. Ottawa’s farmers’ markets and supermarkets are full of farm-grown corn from right in the area. It’s a treat for the whole family and youngsters love it especially because they get to eat with their hands.
If you have bigger kids, get them to help shuck the corn and to take the waste (husks, silky strands and end pieces) to the composter.
There are three easy ways to cook corn on the cob.
Fill a large pot (about two thirds of the way to the top) with water and put it on the stove to boil. When it’s boiling, carefully add the corn. Let it boil about five to 10 minutes, depending on how soft you like it. Drain and serve.
Wrap each cob of corn in waxed paper or a damp paper towel. Place it on a microwave-safe plate. If the microwave has one itself, use that. Arrange the corn around the perimeter and cook on high. The more cobs you’re cooking the longer it takes. When the corn has softened or you can pierce the cob with a fork and juice squirts out, it’s cooked.
Baste the corn with olive oil or butter and sprinkle with desired seasonings. Wrap each cob in tin foil, pierce the packages a couple of times with a fork, then place on the grill. Cook over medium heat for about 15 to 20 minutes, turning occasionally.
Note: You can grill or microwave corn on the cob without removing the husks. To cook it this way, carefully peel the husks back, remove the silk, then put the husks back in place. Soak the cobs in cold water for about an hour, then cook as directed.
*Corn on the cob is always very hot when finished cooking. Take care when removing it from the heat source and either allow time for it to cool or rinse under cold water until it is cool enough to eat.