Corn has been grown in Ontario for centuries — Indigenous peoples cultivated it along the shores of the Great Lakes long before European settlers arrived, and it remains one of the province’s most beloved crops. Come August, roadside stands and farmers’ markets from Essex County to the Ottawa Valley pile up pyramids of fresh ears, and no Ontario summer gathering is complete without a pot of corn on the stove. It’s the side dish that defines the season: golden, sweet, and dripping with butter.
What makes it great is pure simplicity — an ear of sweet Ontario corn needs almost nothing but a few minutes of cooking and a good roll in butter. The kernels pop with juice and that unmistakable fresh-picked sweetness, which starts fading the moment the corn leaves the stalk. Serve it with burgers off the grill or a mess of lake perch, and you have summer on a plate.
