SPOTLIGHT ON LOCAL CORN

The corn roast is a summer tradition deeply rooted in Québec culture. As the days grow longer and the evenings warmer, this cherished family event makes its return, marking the season’s friendly gatherings. Who can resist the aroma of freshly cooked corn on the cob, still steaming, coated in melted butter and enjoyed in good company?

Québec corn: a local treasure

Lovingly cultivated by our local farmers, Québec corn is available from mid-July to the end of September. This sweet and crunchy vegetable is not only delicious but also packed with nutritional benefits. A medium-sized ear of corn contains around 2 grams of fibre and is a good source of magnesium, phosphorus, and vitamin C. It also contains two antioxidant pigments important for eye health: lutein and zeaxanthin.

A passion for local growers

Every summer, I take great pleasure in visiting Québec’s market gardeners. These are passionate men and women who work tirelessly to feed the population. Their knowledge, expertise, and dedication inspire me with every visit. I’ve had the chance to tour dozens of farms, walk among towering corn stalks, and even joyfully get lost in field mazes. These educational and fun experiences only strengthen my attachment to our local agriculture.

Nothing beats the taste of freshly picked corn served the same evening. I like to serve it simply, with a drizzle of extra-virgin olive oil and a sprinkle of fleur de sel. Another favourite of mine is a Mexican-style corn salad: I cut the kernels off the cob and mix them with red kidney beans, finely chopped red onions, crunchy green peppers, avocado, and a splash of fresh lime juice. This colourful salad is as nourishing as it is refreshing.

Miche Dorée: a flavourful companion

To accompany a corn-based dish, I have a soft spot for the Miche Dorée from the Campagnolo range. This artisanal bread, made in part with corn flour and ground corn, offers a rustic texture and a slightly sweet taste. On top of that, it provides 3 grams of fibre per two-slice serving.

A recipe that showcases corn

To fully celebrate this iconic vegetable, the chicken panini with honey BBQ sauce is a delicious and original option. This generous sandwich combines chicken, strong cheddar, cheese curds, honey barbecue sauce, and corn in two forms: as a topping and baked into the bread. It’s a protein- and calcium-rich recipe that’s also a good source of fibre. A wonderful way to highlight Québec corn while enjoying a comforting and tasty meal.

• 15 ml (1 tbsp) olive oil

• 1 onion, chopped

• 180 ml (¾ cup) corn kernels

• 500 ml (2 cups) cooked chicken, diced

• Salt and freshly ground pepper

• 30 ml (2 tbsp) tomato paste

• 30 ml (2 tbsp) honey

• 10 ml (2 tsp) cider vinegar

• 2 ml (½ tsp) Worcestershire sauce

• 1 ml (¼ tsp each): dry mustard, garlic powder, onion powder, smoked paprika

• 250 ml (1 cup) grated strong cheddar

• 250 ml (1 cup) coarsely chopped cheese curds

• 8 slices of Campagnolo Golden St-Méthode bread

Preparation:

1. In a frying pan over medium heat, heat the oil and cook the onion for 5 minutes.

2. Meanwhile, in a small bowl, mix the tomato paste, honey, vinegar, Worcestershire sauce, and spices.

3. Add the corn and chicken to the pan. Heat through and season generously. Add the sauce, stir well to coat the ingredients, then remove from the heat.Add the cheeses and stir.

4. Lay 4 slices of bread on a work surface and top with the chicken mixture. Close the sandwiches with the remaining slices.

5. Preheat the panini press to 180°C (350°F).

6. Place the sandwiches in the press, close, and cook for 5 minutes or until the bread is golden. Remove from the press, slice in half, and enjoy.