Laurentians corn

In August, there’s nothing better than fresh corn and we’re lucky enough to have several producers mere minutes from home, including the Brossard farm of La Conception. Always use fresh corn, picked the same day. It’s only available for a few weeks, so we have to take advantage of it!

One small tip for having corn year-round: have a corn roast or boil and scrape/cut the kernels off all the uneaten cooked cobs. You can keep them in a sealed bag in the freezer for a whole year!

Portions: 4 to 6 | Preparation time: 25 minutes | Cooking time: 15 minutes

Ingredients

• 4 to 6 cooked cobs of corn — on the BBQ or in boiling water
• 4 zucchini, fresh, cut into rounds
• 1/4 cup (60 ml) olive oil
• 3 cups (750 ml) arugula
• 1 sweet red pepper, finely diced
• 1/2 cup (125 ml) coarsely chopped mint leaves
• 1/2 cup (125 ml) coarsely chopped basil
• 2 Tbsp (30 ml) chopped fresh oregano
• 1/2 cup (125 ml) feta, crumbled

For the dressing

• 1/3 cup (80 ml) olive oil
• Juice of one lemon
• 1 Tbsp (15 ml) liquid honey
• 1 Tbsp (15 ml) strong mustard
• Salt and pepper

Preparation

1. Preheat BBQ to medium-plus heat.
2. For the dressing, mix all the ingredients.
3. If your corn is not already cooked, cook it using your favourite method: on the BBQ or in boiling water. Reserve.
4. In a bowl, mix the zucchini rounds with olive oil and grill them on the BBQ for 1 to 2 minutes on each side; be careful not to overcook. Remove from heat and allow to cool to room temperature.
5. Scrape (cut) the kernels off the corn cobs into a large salad bowl. Add the grilled zucchini rounds.
6. Add other ingredients and mix eveything with the dressing.

Illustration by Valentine Leclerc Anderson  valentineillustrates.com

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