The Annapolis Valley is renowned for its stunning landscapes, fertile farmlands, and bountiful harvests–especially Annapolis Valley corn on the cob. This classic mid-summer treat is one of the many crops that thrive in this agricultural paradise.
The Valley’s moderate climate, influenced by its proximity to the Bay of Fundy, creates an ideal environment for corn cultivation. Warm summers, ample rainfall, and well-drained soils provide the necessary ingredients for both early and late varieties of corn to flourish. Driving through the Valley you’ll see fields of brilliant green corn stalks waving in the breeze, and even small patches in people’s yards.
When Annapolis Valley corn is in season, it’s impossible to miss. You’ll see it piled up at roadside stands and farmers’ markets, and in local grocery stores with “local corn” signs. People absolutely have their favourite farms they buy from–in our house, we go out of our way to pick up corn from Newcombe’s Sweet Corn. They pick their corn every morning, so you know when you stop by their stand you’re getting the freshest cobs in the Valley.
I grew up in Alberta before moving to Nova Scotia in 2017, and like many Albertans, I loved the corn out of Taber, the Corn Capital of Canada. Taber is famous for its corn due to the large amounts of sunshine the area receives. They even hold an annual “Cornfest” in the last week of August! I was so happy to discover that Valley corn is just as sweet and delicious as Taber corn.
While I’m a big fan of a classic corn boil (just 2-3 minutes in the pot, don’t overcook it!), BBQ’d corn (try it slathered with butter and hot honey) or even eating it raw, I do have three recipes I use when I’ve bought a big sack of corn.
Here are my top three favourite corn recipes:
