Who doesn’t love a good corn roast? There isn’t anything better than freshly shucked ears of corn boiled and seasoned with an herb studded butter (how about some chili-lime butter?). Whether on the cob, in a salad, in a soup or in baked goods fresh corn is synonymous with summer in Ontario. It is packed with vitamins and minerals. It is a good source of folate, niacin, thiamine, pantothenic acid, vitamin C, magnesium, phosphorus and potassium. It’s properties aid in the prevention of birth defects, aid in metabolism, are an enzyme activator and an electrolyte balancer.
Corn has deep historical roots (~2000 BC) in the Americas where it was used as a dietary staple (still is today too), in everyday rituals, in religious ceremonies and in the arts. It was introduced to Europe and grew to be globally cultivated after early settlers arrived.
Today Ontario grows 3 types of sweet corn: regular, sugar-enhanced and supersweet. Super sweet corn tends to last longer after being picked because unlike the other types, its sugars don’t covert to starch which causes kernels to toughen.
Try out my recipe for corn salad which I use to top fresh tomato rounds, simple and yummy!
- 3 ears of Ontario corn, grilled and shucked, kernels removed
- 1/2 Ontario green pepper & Red pepper, chopped
- 1/4 Ontario red onion, minced
- 1/2 cup crumbled blue cheese
- 3 Ontario Beef Steak tomatoes, cut into rounds
- 3 Tbsp cider vinegar
- 3 Tbsp Extra Virgin Olive Oil
- salt and pepper to taste
- Whisk together dressing ingredients and set aside
- Combine all salad ingredients except for the tomatoes and toss gently.
- Drizzle with dressing and toss to coat.
- Top each tomato round with a generous helping of salad.