Monday, April 28, 2025

Packed with summer goodness this salad is perfect for a barbecue, potluck or for lunch. A great make-ahead salad; cover and refrigerate for up to 24 hours.

Preparation Time: 15 minutes

Grilling Time: 15 minutes

Chilling Time: 30 minutes

Serves 6 to 8

4 cobs Ontario Sweet Corn, husked

1/4 cup (50 mL) vegetable oil

1-1/2 cups (375 mL) frozen shelled edamame

2 tbsp (25 mL) Ontario Maple Syrup

2 tbsp (25 mL) each cider vinegar and Dijon mustard

1/4 tsp (1 mL) each salt and pepper

1 cup (250 mL) Ontario Grape Tomatoes, halved or quartered if large

1/2 cup (125 mL) chopped Ontario Red Onion

1/2 cup (125 mL) chopped Ontario Celery

Brush each cob of corn with 1/4 tsp (1 mL) of the oil. Place corn on grill over medium-high heat. Grill covered, turning often, until tender and grill-marked, 10 to 15 minutes. Let cool. Cut kernels from corn. Measure out 4 cups (1 L) of kernels.

Meanwhile, in medium saucepan of boiling water, cook edamame until slightly tender, about 3 minutes; drain. Rinse with cold water and drain again.

In large serving bowl, whisk together remaining oil, maple syrup, vinegar, mustard, salt and pepper. Stir in corn, edamame, tomatoes, onion and celery. Cover and chill for 30 minutes.

Nutritional Information:

1 Serving (When recipe serves 8):

PROTEIN: 7 grams

FAT: 9 grams

CARBOHYDRATE: 25 grams

CALORIES: 195

FIBRE: 4 grams

SODIUM: 170 mg

Warm Caramelized Corn Dip

A summer favourite, corn blends with sweet smoked paprika for a tasty dip. Smoked paprika is the secret spice of Spain and is available in bulk stores and spice aisles. Serve with corn tortilla chips for dipping.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Makes 3 cups (750 mL), enough for 12 servings

4 large cobs Ontario Corn

2 tbsp (25 mL) butter

2 Ontario Green Onions, minced

4 cloves Ontario Garlic, crushed

2/3 cup (150 mL) reduced-fat mayonnaise

1/3 cup (75 mL) water

1/4 cup (50 mL) freshly grated Parmesan cheese

2 tsp (10 mL) smoked paprika

2 tsp (10 mL) fresh lime juice

1/2 tsp (2 mL) pepper

1/4 tsp (1 mL) salt

Hot pepper or chipotle pepper sauce (optional)

1/4 cup (50 mL) finely diced seeded Ontario Tomatoes

2 tbsp (25 mL) minced fresh Ontario Coriander

Slice kernels from corn cobs to make 4 cups (1 L). In large skillet, melt butter over medium-high; cook corn, undisturbed, for 3 minutes or until starting to brown. Stir and cook for 2 minutes or until deep golden brown.

Stir in green onions and garlic; cook for 1 to 2 minutes. Reduce heat to medium-low; stir in mayonnaise, water, cheese, paprika, lime juice, pepper and salt until smooth. Cook, stirring, until slightly thickened, 2 to 3 minutes. Season with hot sauce (if using). Spoon into shallow serving dish, such as pie plate; garnish with tomato and coriander. Serve warm or at room temperature.

Nutritional Information:

1 Serving:

PROTEIN: 3 grams

FAT: 7 grams

CARBOHYDRATE: 11 grams

CALORIES: 114

FIBRE: 2 grams

SODIUM: 220 mg