a peek inside the fishbowl

15 Aug, 2011

Summarize summer with corn on the cob

Posted by andrea tomkins in: Recipes and Food

I have more to write about our holiday at Smuggs, but I wanted to get something down about corn before I (a) forgot and because (b) I’m feeling a little obsessed about summer produce at the moment.

Roasted corn!

Corn is one of my favourite summertime veggies. Whether it’s boiled in water or roasted on the BBQ or over a smoky fire, just one bite is enough to make me say … ahhhhh, yes. Summer.

My mouth is watering just thinking about it.

I am a traditionalist. I don’t run with the crazy people on this one. I like corn with butter and salt, but I like it so much that I’m afraid to try something new and RUIN THE CORN, because, you know, ruining the corn would be the worst crime ever.

Butter application is a very precise thing. I prefer using unsalted butter and adding a healthy shake of sea salt. We have a special butter application tool called the Butter Boy, pictured here. I never thought I’d say this about a corn buttering tool but it is kind of awesome. (If you click on it, the image links to an affiliate listing on Amazon.ca.)

I put the “how do you like your corn” question out to my Twitter friends and this is what they told me:

I like soaking them in water and then grilling them husks and all where they steam/grill simultaneously.

Boiled with enough butter and salt to give @YoniFreedhoff a heart attack by osmosis.

on the barbecue, husks off, but wrapped in foil with a bit of water (and herbs if you have them)

husks off, cut in thirds, and grilled with a nice chill dusting.

now I want Cuban corn for dinner. the recipe here is worth a try if you’re so inclined http://unarata.blogspot.com/2008/06/may-31-end-of-may-bbq.html

Mix chipotle chilli powder into olive oil, brush it on and grill (husks off). Mmmm.

coat w/ butter, chili powder,cumin, touch of cayenne, S&P. Wrap in tin foil & BBQ. The BEST!

the best corn: Roasted on the bbq then seasoned with lime juice and chili powder. A smear of sour cream to keep it cool.

Boiled, topped with butter, salted, peppered :P

Boiled and topped with butter and a bit of salt.

last summer I usually steamed it. This year we’ve been grilling.

boiled and then rolled in butter and then sprinkled w salt.

I was amazed by your enthusiasm and excitement. I had no idea you all liked corn as much as I DO!

I thought the respondents proved to be an interesting combination of traditionalists and culinary trendsetters with brave tastebuds… and it finally inspired me to finally try something with chili powder. So I checked the Canadian Living website and found this recipe for Chili Barbecued Corn. I made it, and I’m glad I did. And you know what? I didn’t ruin the corn at all! It was delicious.

How do you like your corn?

5 Responses to "Summarize summer with corn on the cob"

1 | Lorrie Douthwright

August 16th, 2011 at 8:46 am


No need to soak corn before putting in on the BBQ! Just pull off the silk and the little dangly bit of the husk and toss it on the grill. Love just butter and salt but really love a little butter, light dusting of chili powder and a squeeze of lime. Finely chopped parsley tossed on is yummy too. :)

2 | lisa

August 16th, 2011 at 9:52 am


We have a Butter Boy too! Well, actually a Butter Girl. I am more experimental about corn, but my husband is a traditionalist. I’m pretty sure he would gladly marry Butter Girl and live happily ever after in corny heaven.

3 | binki

August 16th, 2011 at 4:39 pm


Mmmmmm…..corn on the cob. It really is a summer treat. I eat it boiled with butter and salt. The secret is not to overcook it. When the water boils, no more than 3 minutes and get it out of the water to cool off. And the butter is applied to the cob by rolling it on a half pound of hard (cold) butter.

I always get an extra dozen and cut/freeze it for corn chowder in the fall and winter. My comfort food.

4 | Stefania

August 17th, 2011 at 11:15 am


I like it plain — no butter or salt. That’s when you taste how fresh and good the corn is. Of course, I’ve been known to eat it other ways as a guest at people’s homes.

5 | FireMom

August 17th, 2011 at 12:06 pm


We grill it now. I sometimes eat it absolutely plain (no butter, no salt) because I have to watch my sodium. If I have behaved for a few days, I’ll use some salted butter. My sons eat it with no salt/no butter because we haven’t yet let them realize you can add salt to it. LOL

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The Obligatory Blurb

My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark and our dog Piper who is kind of a big deal on Instagram. We also have two human daughters: Emma (20) and Sarah (18). During the day I work as a writer at The Royal Ottawa Mental Health Centre. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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