Column: Corn roast on the barbecue

This is one of my favourite times of the year for the wide variety of fresh fruits and vegetables that are produced locally or in B.C.

This is one  of my favourite times of the year for the wide variety of fresh fruits and vegetables that are produced locally or in B.C.

Corn is always high on my late summer foods that are now in season.

It is such a versatile food that can be cooked in so many ways and it always tastes great.

I especially like fresh corn on the cob done on the barbecue.

Soak the corn for a while with the husks still on, a half hour works well, then put them directly onto a 400 degree barbecue and rotate the cob throughout cooking.

You can also peel the corn, rub on butter and some salt then cook directly on the barbecue.

It will not take long before you notice some nice brown char marks as you turn the cob and that should make it done.

Or you could do the same thing but cook on tin foil placed on the barbecue and lightly coated with butter.

Corn recipes, such as garlic corn, many tasty corn salad recipes, sweet curry corn, dill-caper corn mix, buffalo corn, corn quesadillas, creamed corn, corn relish and of course corn chowder.

Lots and lots of wonderful ways to cook corn for a wide variety of recipes.

Mexican Grilled Corn

• 6 ears of corn husked

• 1/4 cup of mayo juice of a small lime

• grated Parmesan cheese, 1/4 cup.

Put butter on husked corn and grill on barbecue for about six minutes, while cooking, mix together mayo, juice of small lime and grated Parmesan cheese (you could also have a little shot of paprika in that mix).

Take the hot corn and roll in the mix, then add a little pepper and salt.

This is a very simple and quick recipe for corn and one that will make your taste buds jump up and say ‘wow.’

There are many good things to eat at this time of the year and corn is just one of those treats we get from the ground.

Take some time to eat good local corn this season.

Bye for now and goood cooking.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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