Fresh Sweet Corn!

There’s nothing better or easier to prepare than fresh sweet corn…and now is the time that fresh corn is available in abundance on the prairies.  We usually boil it in a nice big pot of water for 5-8 minutes until it has reached the desired ‘doneness’, dust it with a bit of butter and sprinkle it with salt and pepper to taste.  Leftover corn can be added to salads or salsas.  If you’re looking for something a little different for your next BBQ, try this Mexican style corn recipe.   Serve with Pulse Canada’s  Black Bean Burgers (with or without the buns).




Elote (Mexican Grilled Corn)


Vegetable oil, for brushing

1 teaspoon chile powder

½ teaspoon cayenne powder

8 ears of corn, husked

¼ cup mayonnaise or unsalted butter

½ cup crumbled cotija cheese, Parmesan, or ricotta salata

1 lime, cut into 8 wedges



Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chile powder and cayenne in a small bowl.

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve.

Nutritional analysis (per cob): 160 kcal, 9 g fat, 2 g saturated fat, 18 g carbohydrates, 2 g fibre, 6 g protein.  Canada’s Food Guide Servings:  1.1 Vegetables & Fruit, 0.3 Milk and Alternatives.