Every Ontario summer has its own soundtrack: cicadas buzzing in the trees, kids splashing in backyard pools, and the satisfying snap of corn husks peeling away at roadside stands. For many Ontarians, corn is a seasonal ritual, a bite of nostalgia, and a sign that the best of summer is in full swing.
From July through September, sweet corn takes centre stage at farmers’ markets and dinner tables across the province. Grown in fertile soil across Norfolk County, the Ottawa Valley, and beyond, Ontario corn is especially sweet thanks to our region’s warm days and cool nights. But if your go-to method is boiling and butter, you might be missing out on some of the most flavourful—and fun—ways to enjoy it.
Here’s how to make the most of one of Ontario’s most iconic summer crops.
Choosing the freshest ears
Whether you’re shopping at a grocery store or pulling over at a roadside stand, freshness is everything when it comes to corn. Look for ears with bright green husks that are tightly wrapped around the cob, with moist, slightly sticky tassels (that’s the silky stuff at the top). Gently squeeze the husk to check for plump, well-formed kernels underneath. You want the cob to feel firm and full.
Avoid ears with dry or browning husks, blackened or brittle tassels, or anything that feels shriveled or soft. And while it may be tempting to peel back the husk to sneak a peek, try to resist: doing so actually dries out the corn and damages the crop for others. Trust your senses instead.
How to cook corn on the grill
Boiled corn is a classic, but grilling it adds a depth of flavour that can’t be beat. Done right, grilling brings out a smoky sweetness that feels like summer on a plate.
If you want extra-juicy kernels, try grilling corn in the husk. Soak the ears in water for 15 to 30 minutes to prevent burning, then place them directly on the grill over medium-high heat. Turn them occasionally, and in about 15 to 20 minutes, the husks will be charred and the corn inside perfectly steamed. Let them cool slightly before peeling.
For more caramelized flavour and a bit of char, shuck the corn first. Brush the cobs with oil or melted butter and grill them over medium-high heat, turning every couple of minutes until golden brown with a few dark spots, usually around 10 minutes. A light dusting of smoked paprika or chili powder before grilling adds an extra punch.
Toppings that go beyond butter
Sure, butter and salt are classic for a reason, but there’s a whole world of toppings out there that can take your corn to the next level.
Elote-style corn
Inspired by Mexican street vendors, this version is messy, spicy, and totally addictive. Spread hot grilled corn with mayo or sour cream, sprinkle with chili powder, crumbled feta or cotija cheese, and finish with lime juice and chopped cilantro.
Garlic-herb butter
Fresh and fragrant, this combo brings big flavour with minimal effort. Mix softened butter with minced garlic, chopped parsley, and a little lemon zest, then slather it on while the corn is still warm.
Maple-bacon magic
A sweet-and-salty Ontario spin that’s hard to beat. Drizzle grilled corn with local maple syrup, then top with crispy bacon bits and a twist of cracked black pepper.
Pesto + parmesan
Bright and elegant, this one’s perfect for summer dinner parties. Spoon basil pesto (homemade or from a local market) over your corn, then add a dusting of finely grated parmesan and a squeeze of lemon juice.
Street corn salad (Esquites)
Looking for a twist? Cut grilled kernels off the cob and mix them with mayo, lime juice, chili powder, chopped green onions, and crumbled cheese. This warm, flavour-packed salad makes a delicious side for tacos or grilled meat.
Make it a corn bar
If you’re hosting a summer gathering, consider setting up a DIY corn bar. Grill a big batch of cobs and let guests top their own with a variety of spreads, spices, and garnishes. Think sriracha mayo, chipotle aioli, chopped herbs, crumbled cheeses, smoked salt, shredded cheddar, or even dill pickles. It’s casual, interactive, and guaranteed to be a hit—especially with kids.
Pair corn with local favourites
Corn pairs beautifully with the rest of your Ontario summer spread. Serve it alongside sausages from the grill, thick tomato slices and cucumber salad from the garden, or cold craft beers and ciders from your favourite local brewery. It’s a perfect match for whatever you’re making, and makes every meal feel a little more like a celebration.
Don’t toss those leftovers
Got a few cobs left over? Cut the kernels off and save them for later. Cold grilled corn is delicious in salads, especially with cherry tomatoes and feta. Stir them into cornbread batter, fold into scrambled eggs, or add them to soups, chowders, and pasta. The sweetness of Ontario corn plays well with just about anything.
The last bite
Corn is one of those simple pleasures that defines the season. Whether you’re grilling it over an open flame at the cottage or picking up a dozen from your local market, make room on your plate, and your grill, for this golden summer staple. Because the truth is, summer doesn’t last forever. And neither does corn season.
