Making the most of local corn

Cinzia Cuneo 26 luglio, 2010 mangiare locale, legumi, ricette, verdure

Whether it goes by the name of «Indian corn» (a term used solely in Quebec) or «maize» (a term derived from the Caribbean mahis meaning «source of life»), fresh ears of corn are a real summertime treat.

Make sure that you cook and eat the corn as soon as possible after purchasing it, because the sugar in the ears of corn rapidly turns into starch after the picking. Rather than boiling or grilling it, I prefer the more modern method of cooking it in the microwave, as this preserves the bright yellow colour and it makes the kernels crunchier.

And instead of seasoning it with butter, I suggest that you try out a popular Mexican alternative: a mixture of mayonnaise, grated feta cheese and a pinch of Cayenne pepper. Bon appétit!

Try our recipe for Corn on the Cob Mexican-Style

Corn on the Cob Mexican-Style

Originally published in the Journal de Montréal on August 11, 2007.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.