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- Peaches and Cream This popular early bicolour variety is our first corn of the season and is only available at our Barns in early to mid July
- Triplesweet Jubilee Our specialty, Triplesweet corn is available at our Barns from late July through early October
- There are many ways to cook fresh sweet corn. These are some of our favourites:
- Boiling Bring a large pot of water to boil. Add corn, cover and cook for 5-8 minutes until kernels are tender. Salt should not be added to the cooking water as it will toughen the corn. Sprinkle it on after the corn is cooked. Alternatively, place husked corn in a large pot of cold water and bring pot to a boil; corn is ready when the water reaches a rolling boil.
- Microwaving Place husked corn in a microwave safe dish and add about 2 Tablespoons of water to the dish. Cover the dish with plastic wrap, making sure to leave a small opening in the corner to let the steam escape. Microwave the on high for 4 to 6 minutes depending on the strength of your microwave. Use caution when removing the plastic wrap as the dish will be filled with steam.
- Barbecuing Soak corn in the husks in water for about half an hour prior to cooking. Trim silks and grill turning frequently for about 20-25 minutes on medium heat.
- All fruits and vegetables contain enzymes that, over time, break down the destroy nutrients and change the color, flavour, and texture of food during frozen storage. For best results, corn requires a brief heat treatment, called blanching to destroy the enzymes before freezing.
- Blanched Blanch corn by bringing a large pot of water to a boil and adding corn. Boil for 5 to 10 minutes depending on the size of cob (longer for larger cobs). Place corn in ice cold water to cool for the same amount of time as it took to boil the cobs. Drain and either cut off the cob and place in freezer bags or put the whole cobs in bags and freeze. The blanching process enables the corn to last for up to 12 months in the freezer.
- In the Husk Corn can also be frozen in the husks but will only last for 2 to 3 months in the freezer without blanching. Place whole cobs with husks intact in bags and freeze. To serve, defrost and prepare as you would fresh corn.
Here are some of our favourites:
Mexican Corn Hash
4 tablespoons Oil 1 pound Ground Beef 1 cup Fresh Corn 1 Medium Onion, Finely Chopped 1 Large Sweet Pepper, Finely Chopped 1 Hot Pepper, Finely Chopped 2 Crushed Garlic Cloves 2 cups Stewed Tomatoes 1 ½ teaspoons Salt ½ teaspoon Pepper ¼ teaspoon Cayenne Pepper
Heat oil in frying pan, then sauté meat over medium heat until browned. Stir in corn, onion, peppers, and garlic and cook for about 10 minutes. Then add remaining ingredients and cook over medium heat for about 20 minutes. Excellent served with rice.
Corn & Shrimp Salad
2 cups Cooked Corn 1 cup Shelled Shrimp 1 cup Shredded Carrots 1 cup Cooked Peas 4 tablespoons Olive Oil 4 tablespoons Teriyaki Sauce ½ teaspoon Salt ½ teaspoon Pepper
Combine all ingredients in a salad bowl and chill. Toss and serve. Serves 6-8 people.
Corn Fajita Beef
2 tablespoons Oil 1 pound Sirloin Beef Steak 1 Green Pepper, Thinly Sliced 1 Small Onion, Thinly Sliced 1 ½ cups Corn 1 ½ cups Salsa 1 tablespoon Sugar
Heat oil in skillet and cook beef until browned. Stir in remaining ingredients and simmer until vegetables are tender. Serve with warmed tortillas.
1 pound Ground Beef 1 Medium Onion, Chopped 1 can Tomato Paste 1 teaspoon Chilli Powder 1 cup Corn Kernels 1 can Chopped Olives 1 ½ cups Grated Cheese Butter Tortillas ½ cup Water
Brown onion and beef in skillet. Add tomato paste, powder, corn, and chopped olives. Butter 1 tortilla and place on bottom of large casserole, butter side down. Place meat mixture on top layer and then a layer of cheese. Repeat until you have used 5-6 tortillas. Add water. Cover and bake at 375 degrees for 30 minutes.
Chicken Corn Casserole
4 cups Cooked Chicken ½ cup Butter 1 cup Flour 1 ½ teaspoons Salt ½ teaspoon Pepper 1 Small Onion, Chopped 1 Red or Green Pepper, Chopped 1 Garlic Clove, Minced 6 cups Chicken Broth 3 cups Corn Kernels 1 ½ cups Cheddar Cheese ¾ cup Pimentos, Chopped 1 ¼ cups Breadcrumbs ¼ cup Butter
Melt butter. Stir in flour, salt, pepper, peppers and onion. Add broth slowly. Cook until thickened, stirring constantly. Mix hot mixture with chicken, corn, cheese, cheese ,and pimentos. Pour mixture into large baking pan. Mix breadcrumbs and butter together until crumbly. Cover casserole with breadcrumbs mixture and bake at 350 degrees for 45 minutes.
4 slices Bacon, Diced 1 Medium Onion, Chopped 2 cups Corn Kernels 1 ½ cups Raw Potato, Diced 1 10 ounce can Condensed Cream of Mushroom Soup 3 cups Milk ½ teaspoon Salt 1/8 teaspoon Pepper
Sauté onion and bacon in large sauce pan until onion is clear. Then add next 6 ingredients. Bring to a boil. Cover and simmer until potato is cooked, stirring occasionally. Makes 6 cups.
Beef and Corn Bake
2 pounds Ground Beef 1 Medium Onion, Chopped ¼ cup Cooking Oil 1 ½ cups Cooked Corn Kernels 2 cans Tomato Soup 1 teaspoon Salt ½ teaspoon Pepper 2 tablespoons Ketchup 2 cups Cooked Noodles 1 cup Grated Cheese
Sauté ground beef, and onion in oil in frying pan. Drain off fat. Place meat mixture in large bowl mix in next 6 ingredients. Pour into 3 quart casserole. Sprinkle grated cheese on top. Cover, and bake at 350 F for 45 minutes.
2 Eggs 1 ½ cups Kernel Corn 2 tablespoons Flour 2 tablespoons Sugar 1 tablespoon Sugar 1 tablespoon Butter ¾ cup Milk 1 teaspoon Salt 1/8 teaspoon Pepper 1 teaspoon Dry Onion Flakes ½ cup Dry Bread Crumbs
Beat eggs in medium sized bowl, add corn, flour, sugar and butter. Mix well. Add milk, salt, pepper and onion. Mix and pour into 1 quart casserole. Melt second portion of butter and stir in crumbs. Sprinkle over corn mixture. Bake 1 hour or until set. Makes 4 to 6 servings.
Corn and Avocado Salsa
1 cup Salsa 1 Avocado, Coarsely Chopped 1 cup Kernel Corn 2 tablespoons Fresh Cilantro
Mix all ingredients in a medium bowl. Serve immediately or refrigerate until serving time.