er’s corn of plenty
iside near you

TRUE CORN lovers like me wait al! year for its summer
debut. I don’t mean the supermarket variety, more often
thar not shipped in from somewhere far, far av

mean focal corn. Nothing else, as far as I’m concerned, is

worth bothering with.

Buying corn takes a bit of care.
When you sec a roadside stand
(and there are several right now in
both North and West Van), stop!

Hope that this vendor kept the
corn shaded. For hot, blistering
sun is no friend of just-picked
corn.

Make sure the tassel is brown,
but not dry.

As the husks are pecked into,
the tassel should be green and
silky. ;

Poke a kernel; ‘“‘milk’’ should
spurt right out when it is tender

. and sweet. (Purchase only what
you need for that day and, if you
must store it, refrigerate it right
away.

Corn cooks have argued for
centuries on the best way to cook
up a batch of fresh'corn on the
cob. :

They all agree on removing the
husks, washing the silk away
under cold water, and putting a
big kettle of water on to boil.

Then the arguments begin — to
salt the water or not (many say it
toughens the corn).

Add a bit of sugar to the water
(same swear it makes the corn
sweeter). Add a splash of milk to
the water (I wasn’t clear on why
this was best).

rene

Edena
Sheldon

But they do all agree — cook
only two to five minutes, or until
just tender,

Many cooks even bring the
water to the boil, add the corn,
and turn off the heat and let the
corn stand for five minutes.

And everyone agrees on one
thing: corn needs lots of fresh
butter and plenty of salt!

CORN GRILLED IN THE HUSK

A great way to cook corn on

in

We reserve the right to limit quantities.

the grill is right in its natural
husk.

Follow these simple suggestions,
and serve with any of the flavored
butters featured, hot off the grill.

Plan on several ears per person!

Carefully pull husks back from
each ear of corn, taking care to
leave them attached at base of
each cob. Remove and discard
silks.

Replace husks in original posi-
tion, smoothing them with your
hands,

Tie the ends together using a
half-inch (i cm) wide strip of
husk to enclose the ear of corn
completely.

Soak the prepared ears in cold
water (to cover) 20 to 30 minutes
while preparing the grill (this pre-
vents the ears from burning).

Place the corn on a medium-hot
grill and cook, turning several
times, about 18-20 minutes until
tender.

Remove from grill. Pile into a
basket, and serve hot with butter
and salt.

GINGER-LIME BUTTER

Serve this chilled butter with hot
grilled corn on the cob.

Also great used to top off a
sizzling piece of grilled fish or
chicken. Makes one generous cup
(250 mL).

Y2 Ib (250 g) butter, softened
2 Tbsp (30 mL) grated fresh
ginger

See Curry-flavored page 47

” jain ee ane

DOUG SALMON holds up produce at his North Shore roadside
stand. Just-picked local corn from Chilliwack and Delta is now
available. Nothing better or sweeter! And it will be here until

mid-October — lucky us!

Cor, Edgemont Blvd, & Queens
Edgemont Village, North Van

883-8330

Free
parking
&

customer
service