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Les Marchés Publics de Montréal
August 20, 2018

Cooking corn on the cob without wasting a kernel

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Cooking corn on the cob without wasting a kernel
By Florence-Léa Siry from Chic Frigo Sans Fric

If you look forward to fresh Quebec corn each year, here are some waste-saving tips for savouring the delicious sweet corn season without wasting a kernel!

Buying Tips

You can buy Quebec ears of corn at your favourite market as early as mid-July. When you visit the market, pick the best cobs by gently pulling back the husks to check the colour and condition of the kernels. Pick cobs with pale kernels since they’re more crispy and juicy than deep yellow kernels, which tend to be floury and tougher on the teeth.

Conservation Tips

Kernels of corn can be frozen for up to six months. To freeze, remove the kernels from your leftover cobs and freeze them on a baking sheet. Then transfer the frozen kernels to a container and label it with the date.

Cutting Tips

To make it easier to remove the kernels, use a tube cake pan to stabilize the cob. As you slice, the kernels will fall into the pan, making them easier to transfer later.

Cooking Tips

If kernels of corn are floury and tasteless, don’t throw them out! Turn them into homemade “corn cream.” You’ll need 4 parts of corn to approximately 1 part cooking cream. For a family-style Shepherd’s Pie, you’ll need about 3 cobs to 1 cup of cream. Add salt and pepper, spices, chopped onions or shallots to taste. Heat everything in a saucepan over medium heat and mix with a stick blender until smooth. Since this corn cream is made without preservatives or excess fat and salt, you’ll be pleasantly surprised by its natural taste… and you’ll use every kernel of our golden Quebec corn!

Zero waste Tip

Finally, after removing all the kernels, keep the shaved cob for making your next batch of homemade stock. Boiling the cob in water for about 10 minutes (with or without other vegetable scraps), releases its flavour and gives your soup a hint of sweetness.

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