One of my fondest childhood summer memories is eating sweet corn-on-the-cob fresh from my grandparent’s vegetable garden. They grew all kinds of vegetables, but corn was always a family favourite. The corn was sweet, crisp and almost as good as dessert. My Nana and I would pick it, husk it and cook it, all within an hour. Summer dinners consisted primarily of vegetables, beginning with corn and ending with whatever other fresh vegetables were ready to harvest that day.
Whether you buy it from a roadside stand or your local grocery store, choose corn with dark green husks and moist stems. Because corn loses its natural sugars as soon as it is picked, it should be eaten as soon as possible. Keep it in the refrigerator if it isn’t going to be consumed that day. Whether you boil or grill it, corn is a delicious summer treat.
Here are some tips on preparation: