It’s messy. It gets all over my fingers and in my teeth. It comes with a lot of waste material built in. It’s incredibly delicious.
Yes, it’s corn season again, and in spite of the cool weather, Ontario farmers have come up with some incredibly sweet cobs. (And, unlike in the grocery store, they don’t shrink wrap their cobs onto foam trays.)
While in the Frontenac Arch region of Eastern Ontario this weekend, I stopped by a roadside stand to pick up some fresh corn from the Kemptville area. I’d enjoyed some of this delish corn at my parents’ place the night before, so I knew it was great. Driving home to Toronto in my little hatchback, among heavy traffic, staring at tailpipes, I got to thinking about biofuels.
I can understand the controversy around using corn as fuel. After all, it’s fuel for our bodies, and it’s delicious. But what if we can use the husks and the spent cobs? Here’s an article showing that the U.S. Air Force is trying to develop such a fuel.
To help you enjoy the season’s bounty, here are some corn recipes from our Homemakers Test Kitchen at Homemakers.com to get you beyond butter, salt and pepper. If you need to.
Black Bean and Corn Salsa
Corn and Canadian Cheddar Souffle
Spicy Grilled Corn on the Cob
Chipotle Corn, Green Beans and Sweet Peppers
What’s your favourite way to eat corn?
