For many of us, there’s no better food than fresh picked sweet corn. The arrival of the new crop at the height of summer, draws crowds out to all the farmer’s markets around here. At Masse’s Fruit and Vegetable market, they pick it fresh throughout the day.
There’s lots of debate over the best way to cook a cob but my favourite is to shuck the husk and roast ’em directly on the grill. Brush on a little corn oil and salt as it roasts, turning it three or four times until the kernels are a bit caramelized all around.
Use corn dishes for serving. Add a dollop of butter and season with a mix of garlic powder and my Hot Smokey Chipotle. Combine 1/4 tsp of each, drop a pinch or two on your cob, and roll in the dish to spread evenly. Delicious!