Unique and tidy to serve, corn-husk boats stuffed with harvest vegetables make an attractive side dish. Make them ahead and bake at the last minute for a carefree dinner.
Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish. It's also a treat with leftover gravy.
Enjoy the bright flavour of fresh corn weeks after the season ends with this no-processing quick pickle. It's a nice addition to a charcuterie platter and it makes an extra-special topping for grilled sausages.
Sweet corn is delicious on its own, but adding a flavourful butter swirled with Indian spices certainly doesn't hurt. Cover and refrigerate any leftover butter for spreading on pitas or tossing with popcorn.
Baking this corn bread in a 13- x 9-inch (3.5 L) cake pan makes it easy to cut into cubes for turkey stuffing. It is also delicious served with blueberries and a pot of tea for an afternoon treat
Canned corn, tuna, evaporated milk and dried pasta are always surefire items to keep on the pantry shelf. Here, they're baked together in a comforting casserole. Your favourite salsa on the side would add zing.
Serve this fresh summery salad at your next backyard barbecue or potluck. Grilling the corn brings out its natural sweetness, which pairs well with the edamame. To remove kernels from the corncob, hold the cob at an angle and carefully cut down the ear with a sharp knife, removing several rows of kernels with each slice. If you're short on time, substitute with 1 cup frozen corn kernels, cooked and cooled.
Nothing says summer like sweet and smoky grilled corn, the star of this sunny salad, which is loaded with peak-of-the-season cherry tomatoes, grilled salmon and a zesty lime dressing.
Welcome guests with the tiniest pancakes — a golden, corn-studded Canadian version of traditional Russian blini — and a glass of wine or, if you like, champagne.
Choose your favourite way to cook cobs of corn: boil or steam for 8 to 10 minutes, grill over medium-high heat for 10 to 15 minutes, or microwave at high for about 10 minutes. Then brush with butter or olive oil and season with salt and pepper. Or dress them up with one of these butter, mayonnaise or olive oil toppings. Each topping makes about 1/3 cup (75 mL), enough for 6 cobs of corn.
