NOTHING IS LOST, EVERYTHING IS TRANSFORMED!
Cold, corn kernels are eaten, most often canned or frozen. The corn can then accompany a salad of vegetables, pasta or rice. Hot, it is delicious in omelettes, quiches and Mexican dishes.
Corn can be cooked in several ways: boiled, barbecued, steamed or microwaved.
Two recipe ideas: stuffed corn husks and corn cream, if your ears are too old.
In Mexico, corn husks are found in tamales and prawns.
It is advisable to eat corn as soon as possible after purchase because it loses its flavor quickly. It can be stored in the refrigerator, unpeeled, for two or three days.
Corn can also be stored in the freezer for a year. Before freezing it, it is necessary to blanch the corn cobs. To do this, peel the corn on the cob and remove the silks (beards). Cut it into pieces and put it in boiling water for 5 to 10 minutes. Drain and let cool before freezing. For cooking, let it thaw for 2 hours then boil it for 3 to 5 minutes.
Corn on the cob is at its peak during the months of July, August and September during the Quebec harvest.
Choose ears with rounded and smooth kernels. This shows that it has not started to dry out.
Sweet corn is also available canned or frozen.