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Corn Recipes
Golden grilled pepper-and-corn relish
While barbecuing, grill an assortment of peppers and perhaps an ear of corn, for a flavorful relish that's a soothing complement to spicy food such as barbecued fish, chicken or hot Italian sausages

2 sweet peppers, preferably orange and yellow
1 green sweet pepper
2 jalapeño peppers
1 large ear of corn (optional)
1 lemon
3 tbsp ( 45 mL) olive oil
1 minced garlic clove
1/4 tsp ( 1 mL) salt
1/4 tsp ( 1 mL) freshly ground black pepper
1/4 cup ( 50 mL) chopped fresh coriander or Italian parsley

Preheat barbecue and oil grill. Cut peppers in half and seed. Remove husk from corn. Squeeze juice from lemon. In a medium-size bowl, stir 3 tablespoons (45 mL) lemon juice with oil, garlic, salt and pepper. Lightly brush peppers and corn once. Set aside remaining lemon mixture. Grill vegetables, turning often but without further brushing, until slightly singed on edges, but still firm, from 15 to 20 minutes.

Coarsely chop sweet peppers and add to remaining lemon mixture. Finely chop jalapeño peppers and add. Using a sharp chef's knife, cut kernels from corn and add along with coriander. Toss until well mixed. Relish will keep well, covered and refrigerated, for up to 2 days. For best flavor, serve at room temperature
Perfect Corn-on-the-Cob Every Time
 

You will receive your sweet corn from Bryson Farms in the husk.

Please do not remove the husks. Instead, place one cob and husk into your microwave and cook on high for one minute. Two ears will take about two minutes, depending on the strength of your microwave oven.

Perfect corn every time! Enjoy!
Corn on the Cob, Italian Style
Makes 4 servings
4 ears sweet corn, in their husks
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped italian parsley
1/4 cup freshly grated Parmigiano-Reggiano cheese

Soak the ears of corn in cold water for at least 30 minutes. If necessary, use a weight to keep the ears submerged. Drain. In a small bowl mix together the butter and parsley with the back of a fork.

Pull back the husks on each ear of corn, leaving them attached at the stem. Remove and discard the corn silk. Spread about 1 tablespoon of the butter evenly over the kernels of each ear. Fold the husks back over the kernals and use string or a thin strip of husk to tie them at the top. Grill the corn over direct medium heat until the kernels are tender, 25 to 30 minutes, turning three or four times druing grilling time.

Don't worry if the husks brown or burn. Remove from the grill. When cool enough to handle, carefully pull the husks back and cut them off with a knife. Sprinkle the corn kernals with the cheese. Serve warm.