Corn Cooking Tips

Hunter Brothers take great pride and care in producing the sweetest, most tender sweet corn there is. Here are a few tips so that you enjoy its full flavour.

Just eat it! The sweetest corn, is the freshest corn. Buy the corn as close to the day you plan to eat it IMMEDIATELY.

Boiling: Hunter Brothers Hydrocooled Sweet Corn is so sweet you could eat it raw. We like to boil it just long enough so that the butter melts. Put husked cobs in a pot of boiling water. Cook for 3 to 6 minutes, or until the water boils again. Remove from water, add butter, season with salt and pepper and ENJOY!

On the grill: Remove silk strands from corn and all of the outer leaves except one layer. Add oils and/or seasonings and BBQ for about 20 minutes until leaves are blackened. Remove leaves and enjoy.

Freezing: The best and simplest way to freeze corn is to first boil or blanche it (see Boiling). Then place cob inverted in the funnel part of an angle food pan (or Bundt pan) and scrap kernels off cob with a sharp knife. When the pan is full (8-10 cobs), scoop corn with ladle and fill plastic storage bags with corn. Freeze.

To cook frozen corn, either boil in storage bag (so juices don’t evaporate) or remove from bag and microwave.

A few of our favourite recipes:

Corn Chowder


  • 4 bacon slices, diced
  • 1 medium onion, sliced or chopped
  • 2 cups of niblet corn (fresh or frozen)
  • 1 1/2 cups diced raw potato
  • 10 oz. cream of mushroom soup
  • 3 cups milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Put baon and onion into large pot. SautŽ together until onion is clear and limp.
Add rest of ingredients. Bring to boil. Cover and simmer until potato is cooked. Stir occasionally.

Makes: 6 cups (1.3 litres)
Source: Company’s Coming Soups and Sandwiches

Fresh Corn Salad


  • 8 ears fresh corn, husked and cleaned
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1 1/2 tsp. lemon juice
  • 1/4 cup minced, fresh parsley
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. dried basil
  • 1/8 to 1/4 tsp. cayenne pepper
  • 2 large tomatoes, seeded amd coarsely chopped
  • 1/2 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped sweet red pepper

In large saucepan, cook corn until tender. See How to Cook Corn. Drain, cool and set aside.
In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper.
Cut cooled corn off the cob (about 4 cups). Add corn, tomatoes, onion and peppers to the oil mixture.
Mix well. Cover and chill for several hours or overnight.

Makes: 10 Servings
Source: Country Woman July/August 1993

Corn Relish


  • 10 cups fresh whole kernel corn
  • 1 small head cabbage, shredded
  • 6 medium onions, chopped
  • 4 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1 quart cider vinegar
  • 4 cups sugar
  • 2 1/2 tsp. ground turmeric
  • 2 1/2 tsp. dry mustard
  • 2 tsp. celery seed
  • 2 tsp. salt

In large Dutch oven, combine corn, cabbage, onions and peppers.
In a bowl, stir together remaining ingredients. Pour over vegetables.
Bring to a boil; reduce heat and simmer for 10 minutes.
Ladle into hot sterilized jars, leaving 1/2 inch headspace.
Adjust caps. Process in a boiling water bath for 10 minutes.
Let stand for at least 1 week to blend flavours.

Makes: 14 12-oz jars
Source: Country Woman July/August 1993

Cornmeal Pancakes


  • 1 cup flour
  • 3 tbsp. cornmeal
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • 1/2 tsp. baking soda
  • 1 1/2 cups milk
  • 1 egg
  • 1 tbsp. vegetable oil

In a bowl, combine dry ingredients. Add milk, egg, and oil. Stir (but not too well).

Makes: lots of pancakes and/or waffles
Source: Hunter family favorite