Late summer means cobs of sweet corn, most likely slathered in butter with a delicious dose of salt on top. It's a luscious sweet-and-salty combination usually reserved for desserts, but here we are filling up our dinner plates. And sometimes coming back for seconds. If you can think of a better vegetable than that, we're all ears.
The key to great corn (besides great farmers) is to cook it for a short period of time; the longer corn is cooked, the starchier it becomes. For boiled corn, throw the cobs in for a maximum of four minutes. Roasting will take you longer, up to 30 minutes at 400F, but check it often and remove from heat once the kernels are golden brown and tender.
Back to that farmer thing. Most of our corn this year is coming from Clear Water Ridge, a farm about 30 minutes southeast of Calgary. Brian Lehodey and Mike Williams have been supplying our Calgary markets with a variety of lettuces, beans, zucchini, chard, onions and radishes this summer. Using only natural compost, the veggies thrive without fertilizers or sprays. And best of all, the produce is picked and delivered the same day to ensure the highest quality, freshest products possible. The rest of our corn is coming from other great Alberta farms like El Dorado and Johnson Fresh Farms.
Along with delicious cobs of corn in our produce department, you can enjoy fresh Alberta corn in our cornbread, succotash salad, corn chowder and ham soup and sweet corn salsa! And for a quick and delicious side, try our tomato and corn salad recipe.