Corn
A staple of summer and fall gatherings in Quebec, sweet corn adds a delicious touch of sweetness and crunch to your meals!
Why is corn called “blé d’Inde” in Quebec? 🤔
It comes from a mistake made by the first European settlers! Believing they had arrived in India (based on their navigators’ calculations), they quite logically named this “grain” they had just discovered “blé d’Inde,” literally “Indian wheat.” The proper term, however, is simply corn!
Corn really is a vegetable, not a starchy food. One ear of corn counts as about two servings of vegetables—that’s quite a lot!
How can you use it in the kitchen? 🌽
Corn can be prepared in several simple ways: boiled for a few minutes, steamed, grilled on the barbecue in its husks, or even quickly cooked in the microwave!
Although a hot ear of corn brushed with a little butter—or oil and fresh herbs—is delicious on its own, its sweet kernels can be added to all kinds of dishes. Once removed from the cob, corn is a great addition to summer salads, such as this colourful “Three Sisters” salad, as well as chilis, stuffed peppers, or vegetarian shepherd’s pie.
It also adds a lovely creamy texture to chowders and soups. A waste-reducing tip: freeze any leftover cooked kernels and add a handful to your winter recipes!
Be sure to eat your corn as soon as possible, however, as it quickly loses both flavour. It should be kept in the refrigerator for no more than three days, ideally still in its husks.