leaves, and serve with plenty of butter, salt and pepper.”
The method worked well for us, and we thoroughly enjoyed our grilled corn on the cob.
Acting on another of the Mavis’ suggestions, I minced the leaves from a sprig of fresh sage and added to the butter to serve with our grilled corn. Delicious!
The method just described is not the only way to grill corn on the cob. Here’s one that the author, Joe Daigneault, aka Mad Coyote Joe, claims is based on the cooking traditions of Mexico.
Grilled Corn on the Cob
with Lime and Chile
from Mad Coyote Joe: The Sonoran Grill, Northland Publishing Company, Flagstaff, 2000.
Ears of fresh corn
Butter or vegetable-oil spray
Limes
Paprika
Salt
Boil corn until tender, about 6 minutes. Coat with butter or vegetable-oil spray. Grill over medium heat, allowing grill marks. Remove from heat, squeeze lime over corn, and sprinkle with paprika. Salt to taste.
If you want to preserve Island corn for later use, freezing is a good option. When freezing corn, I prefer to cut the kernels off the cob. Kernel corn takes much less freezer space than corn on the cob, and it is fast and easy to prepare for a tasty vegetable side dish in the winter.
To prepare, fill a large kettle with water and bring to a boil. Place cobs of husked corn, all similar in size, into a basket that permits the water to circulate freely, and plunge into the rapidly boiling water. Cover. As soon as the water returns to the boil, begin timing. After 4 minutes, remove basket from boiling water immediately and chill the corn in ice water. Drain thoroughly, and cut kernels from the cob, about 2/3 the depth of the kernels. Package, leaving 1.25 cm (1/2 inch) for expansion if using rigid containers; label and freeze.
Corn relish is a colourful and tasty addition to a roast pork or chicken dinner or any type of sliced cold meat. Follow a tested recipe, as it is important to have a balance of vinegar and vegetables that is high in acid and will not require processing in a pressure canner.
Here is a recipe for a condiment to make and serve quickly in smaller amounts, without bottling and processing. Roasting the corn kernels caramelizes the sugar in the corn kernels.
Roasted Corn and Sweet
Pepper Salsa
from Topp, Ellie and Margaret Howard: More Put a Lid on it! Small-Batch Preserving Year Round, Macmillan Canada, Toronto, 1999.
375 mL (1 1/2 cups) fresh corn kernels (about 3 ears)
5 mL (1 tsp) olive oil
50 mL (1/4 cup) each: diced sweet orange pepper and sweet green pepper
50 mL (1/4 cup) diced red onion
25 mL (2 tbsp) chopped fresh Italian parsley
10 mL (2 tsp) each: balsamic vinegar and lime juice
0.5 mL (1/8 tsp) salt
Heat a large non-stick skillet over medium-high heat.
Add corn and oil and cook until corn turns a light brown, stirring constantly. Remove from heat and cool for 5 minutes.
Stir in peppers, onion, parsley, vinegar, lime juice and salt. Cover and let stand for 30 minutes before serving.
Makes 375 mL (1 1/2 cups).
No matter how you decide to prepare it, this is the season for fresh Island corn.
Margaret Prouse, a home economist,
can be reached by writing her at RR#2,
North Wiltshire, P.E.I., C0A 1Y0, or by email
at margaret@islandgusto.com.
