Yellow Gold

STORY AND PHOTOGRAPHY BY NATALIE FINDLAY

Fresh Corn Salad

Serves 4 (as a side)

4 cups corn kernels or 4-5 corn cobs 2 cloves garlic, peeled and minced 2 Tbs (30 mL) olive oil 2-3 Tbs (30-45 mL) lime juice To taste salt and pepper 4 slices bacon, thinly sliced ½ small red onion, thinly sliced 200 g cherry tomatoes, halved 2 avocados, skin removed and sliced 5 sprigs lovage (or sub parsley or cilantro)

Fresh Corn Salad

You know you are getting

into the heat of the summer when fresh corn stands start to pop up at the side of the road. The sweet, starchy bite of each corn kernel, preferably liberally coated in butter, reminds us of being a kid again.

A favourite preparation is simply to boil the peeled and husked cobs of corn in a large pot of water for 8-10 minutes, jab those holders into each end, roll the steaming hot cob around in a block of butter and enjoy. Everyone can live a happy, fulfilled life on just that one corn experience. However, if you are hankering for other ways to enjoy those pearly, yellow-gold kernels then forge ahead with these recipes.

1. If using cobs, boil or roast and cut kernels from cob before adding to the salad. If you are using frozen kernels then boil for 8 minutes or roast 12 - 15 minutes in a 375º F oven. 2. In a small bowl, whisk together minced garlic, olive oil and lime juice to make the dressing. Add salt and pepper to taste. 3. In a small pan, add bacon and cook until crisp. 4. In a medium sized bowl, add corn kernels, red onion, bacon, and cherry tomatoes and mix together. Add the dressing, avocado, and lovage, and gently stir to combine.

Corn and Mushrooms

Serves 3 (as a side)

4-5 corn cobs corn or 4 cups frozen kernels 4 slices speck, thin sliced 1/3 cup butter 125 g shiitake, oyster, enoki (or your preferred mushroom) 2 cloves garlic, thinly sliced 1 Tbs fresh marjoram leaves To taste salt and pepper

1. Preheat barbecue to medium. 2. Remove husk from corn and roast, turning the cob every few minutes, for 15 minutes. Remove from BBQ. When cool enough to handle, trim kernels from cob. 3. In a medium sauté pan, over medium

Corn and Mushrooms

low heat, add the speck with a touch of olive oil and cook until crisp, about 2 minutes. Remove from pan and reserve. 4. In the same pan add the butter and once melted, add your mushrooms and cook 5 minutes. 5. Add the garlic and marjoram and cook 3 minutes. Add the corn kernels and cook 3 minutes. Season to taste with salt and pepper. 6. Remove from heat. Garnish with the speck.

Corn Stuffed Sweet Peppers

Makes 6 half peppers

3 sweet peppers Drizzle olive oil To taste salt ½ red onion, peeled and diced 2 chorizo sausages 2 cloves garlic, rough chop 1 cup black beans, cooked 2 cups corn kernels 1 tomato, rough chop ½ small sweet potato, peeled, cooked and cubed ½ tsp chili powder ½ lime, juiced ½ cup feta cheese, crumbled 2 scallions, thinly sliced Garnish cilantro or parsley

1. Preheat oven to 350º F. 2. Cut sweet peppers vertically through the stem. Drizzle with olive oil and sprinkle with salt and place on a baking tray. Cook in the oven 15 minutes while you prepare the filling. 3. In a large sauté pan, over medium low heat, add onion and cook 3 minutes. Remove chorizo from casing and add to the pan, breaking it up with your spoon so it resembles ground meat.

Corn Stuffed Sweet Peppers

4. Add garlic and cook 5 minutes. Add black beans, corn, tomato, sweet potato, and lime juice, and stir to combine. Remove from heat. Add the feta. 5. Remove sweet peppers from the oven and fill with the mixture. Place the stuffed sweet peppers back in the oven and bake another 15 minutes. 6. Remove from oven and garnish with scallion and cilantro or parsley. Serve with a side salad.

Corn Chowder

Corn Chowder

Serves 4

2 slices bacon, thinly sliced 1 small onion, peeled and diced 2 small carrots, peeled and diced 1 stalk celery, diced 3 cloves garlic, peeled and roughly chopped 2 bay leaves 6 sprigs thyme 4 sage leaves 2 tsp salt ½ tsp pepper 1/3 cup (80 mL) white wine 5 cups stock (vegetable or chicken) 2 small russet potatoes, peeled and cubed 3 cups corn kernels 1 lime, juiced ¾ cup (180 mL) cream Garnish parsley 1. In a medium sized pot, over mediumlow heat, add bacon and cook 3 minutes. 2. Add onion, carrots and celery and cook 3 minutes. Add garlic, bay leaves, thyme, and sage and cook 2 minutes. Add salt and pepper. 3. Add white wine and deglaze pot and reduce 3 minutes. Add the stock, cook 10 minutes. Add potatoes and cook 15 minutes. 4. Add corn and cook 10 minutes. Remove 1/3 of the soup and transfer to a blender, or a bowl if using a hand blender. Blend until smooth. 5. Return to the pot. Add lime juice and cream and stir to combine. Taste and adjust seasoning as desired.

Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.