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maïs rôti

Corn (or "Indian corn")

It is eaten as a vegetable, although it is part of the cereal family. We love it for its pretty bright color and its soft and sweet taste. 

We eat it in our Chinese dough, our corn roasts and even our movie nights, because it can be cooked in many ways. It can be barbecued, boiled, steamed or even microwaved. It can be eaten on the cob, frozen, canned (in cream or in grains) or popped.

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cooking technique

Corn is very versatile. It can be grilled, boiled, steamed or even microwaved.

  • In the microwave by wrapping them individually in ovenproof cellophane. It takes three to 5 minutes for an ear of corn then leave to rest for a minute before removing the plastic film and eating it.

  • 15 minutes in the steamer and all you have to do is eat 

  • In water: Boil water, plunge the ears into it, and, when the water starts boiling again, count from 4 to 11 minutes depending on the size of the ears.

Did you know that... corn retains all its flavor cooked on the BBQ? Just cook it without peeling it, only removing the hairs at the head of the cob, for about 15 minutes on each side.

Price range

In high season (towards the end of summer), the price drops to around $3 per dozen. The rest of the year, it is harder to find, more expensive and less tasty.

Well done

  • Excellent source of carbohydrates;

  • Gluten free ;

  • Antioxidant power;

  • Good source of dietary fibre;

  • Promotes cardiovascular health.

Rich in protein, iron and calcium, energizing while being low in calories

 

Click hereto view their nutrition facts.

Did you know?

The term "maize" appeared in the French language in 1519, first in the form of "maiz", then in 1544, in its current form. It derives from the Spanish but, which borrowed it from the Caribbean mahis meaning "source of life".

"Wheat from Turkey", "wheat from Spain", "wheat from Italy", "millet", "wheat from India", these terms have long designated maize, at times when we did not know that it came from America.

How to choose it

We choose corn on the cob with the kernels swollen and smooth, the silks pale and moist and, if it is still in its leaves, they must be green and very smooth.

Available from July to October.

Conservation

It should be eaten as soon as possible so that it does not lose its flavor. Otherwise, put in the fridge with the peel for about 4-5 days.

Trick

Tip for keeping it longer: freeze it or makecanned corn

maïs rôti

Chinese dough

Recipe ideas

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Classic of Quebec gastronomy and a real comforting dish that invites us to share it with the family during the coldest seasons of the year. 

To view the recipe,Click here.

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