LCBO Food & Drink Summer 2019

CORN OFF THE COB

We usually conscript the kids at the cottage to shuck the bushels of corn we consume each weekend. Hours of fun! But here’s a quicker hack. 1 Best of shuck Boil the corn as is, tightly wrapped husks and all, for 8 to 10 minutes.

WHAT TO SERVE

2

Once fully cooked, cut off the root end (about ⁄ an inch).

Corn, Cheddar & Chive Soufflé Sparkling wine is a clas- sic pairing for soufflé. Choose a wine with honeyed notes that pick up the sweetness of corn and contrast with the sharp cheddar flavours. Tawse Spark Limestone Ridge Organic Sparkling Riesling VQA VINTAGES 370361, $20.95

Sweet Miso Corn Soup with Bay Shrimp Umami-rich miso can make wine taste lean and edgy, so pair with a wine that has pronounced fruit. A warm-climate Char- donnay, with ripe pear and tropical fruit fla- vours would be ideal. Ghost Pines Chardonnay Winemaker’s Blend VINTAGES ESSENTIALS 308122, $21.30

Grilled Corn & Vegetable Salad with Chimichurri Grilling enhances corn’s sweetness and adds a smoky flavour. A barrel-fermented Chardonnay has a toasty character that complements the corn, along with acidity that meets the zesty chimichurri head on. Château des Charmes Barrel Fermented Chardonnay VQA LCBO 81653, $14.95

Grilled Corn & Peach Quesadillas with Jalapeño Crema Echo the ripe peach notes in this dish with an off-dry Ontario Riesling. A hint of sweetness will offset the char on the corn and tame the heat of the jalapeños. Vineland Estates Elevation St. Urban Vineyard Riesling VQA VINTAGES 38117, $19.95

3

Using a clean kitchen towel, grab the body of each ear of corn and squeeze. The cob will slide out like a snake, leaving the silk and husk behind.

Tastiest cobs There are three umbrellas of commonly grown sweet corn in Ontario. They are: yellow, sugar- enhanced and supersweet. (Their natural sugar content ranges from 9 to 44 percent!) 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.

Freshest Ears

Whether from a farm stand or your local greengrocer, buying corn in season is the first rule of freshness.

The next is using your senses. 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.

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SUMMER 2019 FOOD & DRINK