Oh sweet corn, how I love you.

It is one of my all-time favourite vegetables and there isn’t any way I wouldn’t eat it. Boiled, grilled, creamed, in a chowder, salad, relish, cornbread or salsa are just a few ways I like to enjoy it. It is the quintessential summertime indulgence.

I remember when I was little, my Dad worked at a local grocery store and he would bring home fresh corn after work. It was mine and my siblings’ jobs to sit on the front step and husk it. It’s funny how what seemed to be so much fun then seems to be work now. Still takes me back to my childhood though with memories of late summer days and making corn husk creations out of dried husks. No pets were safe. Mine and the neighbours cats and dogs all had corn husk bows on their collars compliments of me. Enough nostalgia, let’s talk about corn.

If you ask, most people enjoy their fresh corn boiled or steamed with butter, salt and pepper. This is probably my favourite way too but sometimes I have a little fun with it and spice things up by adding things to the melted butter or by making a cold compound butter that can be enjoyed on corn, steak, chicken, fish, steamed vegetables, just about anything really.

Here are just a few ways I enjoy it to get you going, but you should get creative and make your own creations. Have fun with it.

In a sauce pan with enough room to lay a piece of corn down in it melt enough butter for how many cobs you have. I use about 2-3 cups for a dozen cobs. Add the following.


  • 2 tbsp smoked paprika. Top with queso fresco cheese (or feta cheese) and a squeeze of fresh lime juice.
  • 2 tbsp of pureed sundried tomatoes. Enjoy just like that.
  • 2 tbsp of fresh oregano or marjoram. Top with parmesan cheese and chili flakes.
  • 2 tsp of truffle oil and 1 tsp pureed roasted garlic.
  • Sriracha, lime juice and a pinch of cumin.

You can make a compound butter using any of these by taking softened room temperature butter and blending the ingredients well into it and then place on a large piece of plastic wrap and then rolling it into a log and freezing until hard. Slice discs of it and let melt on hot veggies or meats. Enjoy!