Locally grown corn is still in season, and it's one of the most delicious, inexpensive and versatile veggies of the summer! Although it's great all on its own on the cob, you can do so much with it besides slathering it in butter and salt (not that there's anything wrong with that method!).

Here's some recipe inspiration to take your corn to the next level, so you can make the most of what's left of the season!

Grilling

For a unique flavour, try grilling your corn on your BBQ! The smokey flavour goes perfectly with the sweetness of the corn, and you don't have to wait for a big pot of water to boil. A few minutes per side over hot heat will be enough to get some good char marks, and then you can finish cooking your corn on the top rack of your BBQ until it's cooked evenly throughout. Easy peasy!

Oven roasted

If you've already got the oven on, this is a great way to save yourself some time and energy. Toss your corn straight into a hot (about 375 degrees) oven keeping the husk on. Let bake for about 20-30 minutes, then remove and allow to cool slightly before peeling off the husk. You'll be amazed at how easily the husk peels off, and how juicy and perfectly cooked your corn is! It's fool proof.

Mexican style

You have to try these out-of-the-box Mexican toppings on your next cob. On a cooked cob of corn, slather on any of the following: mayo, sour cream, plain yogurt, cilantro, chili lime seasoning, cotija cheese (or feta or Parmesan) and lime juice. Get creative with your favourites; you'll be addicted to the dynamic flavour combinations with one bite! Be even more authentic by serving it on a stick.

Fresh Corn Cornbread

Fresh corn can amp up any recipe, but it (no surprise) works great in homemade cornbread. Cut corn kernels off a cob or two and sprinkle into the raw batter before baking. Use a raw cob for a more firm corn texture, or cooked corn for softer. The fresh corn boosts the cornbread flavour to the next level. Pair with homemade chili and Okanagan tomatoes and dinner is served!

Southwest Salad

This is my favourite summer dish for many reasons; it utilizes so much local summer produce (corn included), it's inexpensive, customizable, great for a crowd (or leftovers) and requires no actual cooking!

Mix together the kernels of two cobs of corn, cherry tomatoes cut in half, diced red pepper, diced red onion, minced jalapeño, minced garlic, lime juice to taste, a bunch of chopped cilantro or parsley and a can of black beans or chickpeas. Sprinkle liberally with salt, and a good splash of olive oil and you're done! You'll love how the corn adds a sweetness to the savoury and spice flavours. The best part? You can get almost all those ingredients at the Kelowna Farmer's Market.

We will always love boiled corn rolled in butter and sprinkled with salt, but these creative ways to enjoy local corn might just make you love it even more! #Treatyoself and take advantage of the season while it lasts!

Kelowna born and raised, Keddy Pavlik of TheTreatLife has been passionate about the local food scene basically since birth. If she's not in the kitchen, you can probably find her at the farmer's market or taking pictures of food. Photo Credit: Jordana Dickson.