As seasons change, so does the food on the table! You know that winter is coming when you see the cornfields leveled to the ground. Corn is a staple in diets around the world. Full of health benefits including good for the heart and skin, even managing diabetes, corn is also a source of vitamins A, B, E, K and many minerals. Whether you prefer to eat your corn across the cob or around, each kernel packs a punch for health. It’s just a matter of finding ways to serve it to keep it fun.

The B.S. way

The traditional “butter and salt” way of serving up corn on the cob has been a buttery cob staple for picnics, Thanksgiving or Sunday dinner. Passing the toppings around can leave you with a serious case of butter fingers. Keep it clean by including the butter in the boiling process. Add a cup of milk and stick of butter to your boiling water before adding the corn. Simmer for 6-8 minutes then serve! The flavours will infuse into the kernels for all that buttery taste without the mess.

The BBQ way

Spend more time out on the patio enjoying the final warm days of the year by cooking on the grill. Barbecuing corn gives it a smoky, charred flavour. Add a rub or spices such as chili, paprika and white pepper for some extra kick. You can barbecue corn in their husks or in foil. To cook in the husk, fold the husks back and strip away the silk from each ear, then fold husks back over the corn. Soak the corn in a cold bath for about 10 minutes prior to grilling. For a delicious foil wrap, coat each ear in butter and seasoning. Wrap each ear individually in foil. Preheat the grill to 350° and cook the corn for 10-15 minutes turning often.

The bacon way

Mmmm, bacon! Bacon-wrapped corn can be cooked on the grill or in the oven. It may be tempting to use different kinds of bacon, but regular cut is the best way to go. Thinner slices will melt away and thicker slices will have a hard time staying wrapped around the cob. Two slices of bacon per cob work well. Wrap the bacon around the cob and sprinkle with BBQ rub or seasonings. No butter is required on this one! Wrap each cob in foil. For grilling, keep the grill at 350-400°F for approximately 25 minutes, turning frequently. Or lay the cobs on a baking sheet and roast for 20 minutes at 425°F.

Whichever way you wish to cook your corn, be sure to include this staple in your autumn meal planning and reap the health benefits and full-on flavour. To make your cobs go that extra mile, dry the husks and use them for tamales or fall décor.