Corn glorious corn, insert tune to the musical Oliver here. Fresh corn on the cob has got to be one of my most favourite elements of summer. For the past couple of years, I deprived myself of this delightful golden maize, as the majority of the crops are genetically modified. While I was shopping at my local Rowe Farms, I noticed a bountiful display of huge ears of corn on the cob. The sign said, "Non-GMO Corn from Welsh Bros.", a farm in Scotland, Ontario that specializes in very few crops; sweet corn, asparagus, and organic produce.
I took that amaizing looking Non-GMO corn (pun intended) home, ripped off the husk and proceeded to do my “is this a corn fit for The Spice Lady cooking classes clean eaters or what” test. I pull off a few kernels and taste test them raw. OMG not to be confused with GMO, this corn brings me back to my childhood. It’s childhood corn. The stuff that families are made of. I cannot rave enough about the flavour. It is unmatched in my books. It not only is a perfect looking cob, it tastes like a happy childhood. I roasted the corn on the cob, rolled in foil with about a teaspoon of butter and a touch of pink Himalayan sea salt at 400 degrees F for about 20 minutes. The corn came out bright yellow, sweet, plump, and juicy. I was so sad to see that I nibbled to the end of the cob. Ok, if that’s not enough for you to go out and taste test it for yourself. How about a few recipes to wet your appetite?
The Chopped Mexican salad is over the top when you pair this special Non-GMO corn with jicama, avocado, and jalapeño. When we served this at The Spice Lady Modern Mexican cooking class this month, the plates were licked clean. At that cooking class, I had an appetizer waiting, with the Non-GMO corn as well, a Mexicano Corn Dip. The participants of the class asked for my recipe. Here it is for easy reference guys! In my humble opinion, one can never have too much of this corn in The Spice Lady cooking classes.
Chopped Mexican Salad with Feta, Fresh Corn, and Honey Lime Dressing
2 1/2 cups romaine lettuce, chiffinaude 3/4 cup tomato, diced 3/4 cup jicama, peeled and diced 1 cup fresh corn kernels, uncooked 3/4 cup radishes, julienned or thinly sliced a ripe avocado, diced 1 red bell pepper, diced 1/4 cup crumbled reduced-fat feta cheese
1/4 cup fresh lime juice 1/4 cup olive oil 2 tbsp honey 2 tbsp finely chopped fresh cilantro 1 garlic clove, peeled and minced 1 tsp chopped jalapeño pepper (use canned for less heat)
In a large bowl toss all the salad ingredients together.
In separate bowl, mix dressing ingredients.
Pour dressing over mixture and toss again.
Season with salt and pepper to taste.
Adjust lime juice and honey to your taste.
Mexicano Corn Dip
Serves 4 to 6
1 cup sour cream, room temperature (you can use low fat) ¼ cup mayonnaise (you can use low fat) small garlic, microplaned or minced well 1 tsp fresh lemon juice 2 green onions, chopped 1 cup or an ear of corn, microwave until el dente 1 teaspoon jalapeno or other hot chile pepper of your choice, chopped fine 1/3 cup parmesan cheese, grated pink Himalayan sea salt and fresh ground pepper, to taste
Cook the corn, el dente, for about 3 minutes. I did this in a bowl in the microwave.
Mix the corn with any juices and all ingredients in a large bowl until smooth.
Serve with corn chips or other type of dipping chip, cracker or bread of your choice.