If you have been to your local markets lately, which we hope you have, you will notice that there is an abundance of amazing and fresh produce for you to choose from. I happened to pick up some corn on the cob from the St. Jacobs Farmers’ Market last weekend, and let me just say it did not disappoint.
If you haven’t had any corn yet, you must do so soon before the window of opportunity closes.
I don’t usually add anything to my corn, but every once in a while I like to be creative with some seasoning. Here are a few interesting ways you can spice up an all-time favourite.
Toasted Pecan and Tarragon
1/2 cup pecans
2 tbsp finely chopped fresh tarragon
1/4 tsp kosher salt
Spread pecans on a rimmed baking sheet. Bake at 350 F until golden and toasted, about 8 minutes. Allow to cool. Mix in tarragon and kosher salt. Coat each hot ear of corn with butter, then roll in the pecan-tarragon mixture.
Blue Cheese & Chive Butter
4 tbsp softened butter
B lue cheese, crumbled
2 tbsp finely chopped chives
1/2 tsp ground black pepper
Mash together softened butter with crumbled blue cheese. Stir in finely chopped chives and ground black pepper. Spread on hot corn on the cob.
Thai Chili Lime
Fresh lime juice
Lime zest, finely grated
Thai chili, minced
Spread cooked ears of corn on a platter. Sprinkle with fresh lime juice, finely grated lime zest, ground cumin, minced Thai chili and salt.