Corn on the Cob
With the return of fall, it means we will be saying goodbye to backyard barbecues and patio meals. Thankfully, we have plenty of vegetable dishes and stews to look forward to cooking. Common September fruit and vegetable harvests for Alberta include, but are not limited to: apples, zucchini, tomatoes, onions, corn, squash, turnips, carrots, and potatoes.
This summer I co-hosted a BBQ, and when I attempted to add sugar to the boiling water there were strange looks all around. No one had ever heard of adding sugar when boiling corn on the cob. I’m glad I didn’t mention the old traditional recipe which calls for adding milk, cream, and butter to the boiling water.
I’ve learned that there are many ways to cook corn on the cob, and people will often insist that their favourite way to cook this delicious vegetable is the only way that it should be cooked and eaten. For this month’s recipe, I’ll share one of the cooking methods that I love but doesn’t seem to be well known in Edmonton.
Ingredients:
- 6-8 Corn ears. Husk and silk removed.
- Milk. Anything less than 2-3% milk is not recommended for use due to being less flavourful and the likelihood that it will curdle.
- ¼ Cup whipping cream.
- ¼ Cup butter. Margarine is not recommended and will alter the taste.
- 1/3 Cup Sugar.
- Pepper.
Do not add salt to the water. It will make the corn hard.
Instructions:
- Fill a large pot halfway with water.
- Add milk, cream, sugar, butter.
- Bring pot to a boil. Add corn cobs.
- Reduce temperature, simmer, allowing the corn to cook 7-8 minutes until tender.
- Once cooked remove corn from liquid, place corn on a serving plate and cover with aluminum foil until ready to eat.
Leaving the corn in liquid will alter the taste and can also lead to overcooking the corn.
Yovella is a former resident of McCauley who still works and volunteers in the area.
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