"The First Press"
The best Canola you can get.
Pure Expeller Canola
  • ½ the saturated fat of olive oil
  • No Trans Fat
  • Low Saturated Fat
  • 1100 mg of Omega-3 Polyunsaturates per 14 g serving
  • No Cholesterol
  • No Sodium
  • Made from non-genetically engineered seed.
  • Kosher approved
  • Available in 16 oz and 32 oz

Choose the vegetable oil low in saturated fat.

  • Stays free running when stored in the refrigerator.
  • Light in colour and taste.
  • Blends well with many different spices and herbs.
  • Won't separate from other salad dressing ingredients

Naturally Cholesteral Free

0 Grams of Transfat
Low in saturated fat

Non-Hydrogenated

Excellent source of Vitamin D, Vitamin E and Vitamin A

Source of monounsaturated, polyunsaturated fat
BBQ, Fry, Bake, Saute, Grill, Baste
  • Fat free
  • Non-hydrogenated
  • Cholesterol free
  • Sodium free

 

 
Perfect Corn-on-the-Cob  


Fresh corn on the cob has a
perfect sugar-starch ratio of 80:20.

Within 3 days, this ratio shifts to 20:80.

Cooking Corn on the Cob
* Never overcook the corn. It should retain the milky moisture else it will dry out.
* Do not salt corn while cooking it as it draws out moisture from the corn. It then toughens the corn.
* Never cool hot corn by rinsing in cold water, lest it turns soggy.
* You can start shucking the corn by peeling the husk back from the top and removing it completely. Remove all the silk that runs from top to bottom. Finally break off the stalk at the bottom.
* Fresh corn on the cob has a perfect sugar-starch ratio of 80:20. Within a short span of about 3 days, this ratio shifts to 20:80.
* Choose corn ears that are full and plump, with rich pale gold silk.
* Store corn on the cob with the husks in the refrigerator, as it will help slow down the process of transforming the sugars to starch.
Boiling the Corn
1. Remove the ears and silk from the corn.
2. Fill a large pot with enough water just to cover all the ears and boil over high heat. Don't add salt to the cooking water while cooking corn as it will toughen the skin of the kernels.
3. Add the ears of the corn to the boiling water and cook them for no more than five minutes. You may have to adjust the cooking time keeping in mind the size of the corn. Reduce your cooking time to three minutes when you cook ears with smaller kernels.
4. Remove corn from the cooking water and serve immediately. If you like it, you can apply a pat of Canola Harvest Margarine as soon as you take it out of the water. For tangier corn on the cob, mix Canola Harvest Margarine with chili powder or apply a mixture of lime juice and salt.

Microwave - Corn on the Cob
Another option for cooking corn on the cob is to microwave it. Shuck the corn, wrap the ears in damp paper towels and put them in the microwave. Spread Canola Harvest Margarine on the cob if you prefer. Put ears in zip lock bag and cook them on high for about 6- 8 minutes. Don?t forget to turn them around halfway through. Alternatively, you can also shuck the corn after cooking. In that case, use dishtowel to protect your hands from the heat as you shuck.

Grilled corn on the cob
On the other hand, you can also grill the corn either with the husk or without it. For a milder flavor, soak the corn in husks in cold water for 2 to 3 hours. Put them on the hot grill and cook them for 8 to 15 minutes. Ensure that the corn is cooked is heated evenly on all sides. If you husk first, you?ll get a much more intense grilled-corn flavor. In this case, you may need to grill the ears for 5 to 7 minutes, turning occasionally to expose all surfaces to the heat. For spicy grilled corn, sprinkle the cob with oregano, thyme, black pepper, fine red pepper and fine chili powder. Double wrap the cobs in foil. Grill on high, 15-17 minutes a side.

Parmesean Corn-on-the Cob
with Lime
4 hot cooked ears of corn
2 Tbsp. Canola Harvest Margarine
1/4 cup Grated Parmesan Cheese
4 fresh lime wedges

SPREAD corn evenly with Canola Harvest Margarine.
SPRINKLE each with 1 Tbsp. of the cheese.
SERVE each with a lime wedge to squeeze over the corn.