Contributed by Angela Cleveland

Corn has been cultivated for over three thousand years. It was first discovered in the Americas and was used by the Native Americans in many ways. For example, the silk was smoked and used to create a type of fuel. The kernels were used for necklaces and the leaves were used to stuff mattresses and to make dolls and ritual masks.

Today, corn is more commonly enjoyed for its freshness and flavour. It is a good source of vitamin A and provides fibre. In addition, it is low in calories (watch out for the butter though!).

We all know that corn can be boiled and enjoyed with butter and salt. But, there are other ways that we can enjoy this nutritious and delicious treat. By barbequing the corn, we are able to create a variety of tastes without the perils of butter, margarine, or salt.

Many think that fresh corn is something that can just be enjoyed in the summer months. Corn-on-the-cob will freeze for up to one year so that it can be enjoyed year-round. To freeze corn properly, boil a large pot of water and cook the cobs for four minutes or until the colour has deepened. Drain and plunge the corn into cold water to stop the cooking process. Drain well,cut the kernels from the cob, and pack into freezer bags.

Grilled Corn On The Cob

(Recipes adapted from “Recipe Source” at www.recipesource.com)

Corn on the cob (as many as you like)

Strip back the husks without tearing them off. Pull out all of the silks and scrub at the ear to get the silks out. Pull the husks back up over the ear to completely encase it. Soak the ears in a bucket of salt water overnight. Take the ears directly from the bucket and put them on the grill to cook. To eat, just pull back the husks and use them for a kind of a handle, butter and enjoy.

Ingredients

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Instructions

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