There are three umbrellas of commonly grown sweet corn in Ontario: yellow, sugar-enhanced and supersweet. The corn also falls under three colour groups: yellow (the most old-fashioned in look and taste), bi-colour (a.k.a. peaches and cream) and white. A few of the best from among the dozens of varieties include Miracle, Kandy Korn and Silver Queen.

Buy corn in season: The outer husk should be a glorious green, moist, snug to the kernels, and have no brown spots or holes (holes usually mean critters.) And take a look at the top tassel — that bit of corn silk sticking out. Is it golden brown (not dark brown), slightly sticky and smells of sweet corn? Buy this corn. And don’t peel back the husks until ready to cook as that will dry out the kernels. Store in the crisper in a tightly wrapped plastic bag, and cook within two days.

These types of recipes call for sparkling wine with honeyed notes — it will pick up the sweetness of corn and contrast with the sharpness of the cheese.

Try our Corn, Cheddar & Chive Soufflé with Tawse Spark Limestone Ridge Organic Sparkling Riesling VQA.

Umami-rich miso can make wine taste lean and edgy, so pair with a bottle that has pronounced fruit. A warm-climate Chardonnay, with ripe pear and tropical fruit flavours would be ideal.

Try Sweet Miso Corn Soup with Bay Shrimp with Ghost Pines Chardonnay Winemaker’s Blend.

Grilling enhances corn’s sweetness and adds a smoky flavour. To match: Try a barrel-fermented Chardonnay with a toasty character that complements the corn.

Try Grilled Corn & Vegetable Salad with Chimichurri with Château des Charmes Barrel Fermented Chardonnay VQA.

A hint of sweetness from an off-dry Ontario Riesling will balance out the char on the corn and tame the heat of spice.

Try Vineland Estates Elevation St. Urban Vineyard Riesling VQA with Grilled Corn & Peach Quesadillas with Jalapeño Crema.