Choose the Tastiest Corn
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.
Find the Freshest Ears
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.
Corn with Egg and Cheese & Sparkling Wine
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.
Corn Cooked with Umami Flavours & Fruity Chardonnay
Grilled Corn Salad & Oaky Chardonnay
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.
Spicy Barbecued Corn & Off-Dry Riesling
A hint of sweetness from an off-dry Ontario Riesling will balance out the char on the corn and tame the heat of spice.