• 3 cups corn kernels/niblets (canned or frozen)
  • 2 fresh limes, whole
  • ½ cup sour cream
  • 2 sprigs cilantro, chopped
  • 1/4 cup Ontario queso fresco cheese, crumbled/shaved
  • 2 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper, cracked
  • 1/4 tsp togarashi, ancho or regular chili powder


  • Canned corn: Rinse corn, drain and set aside. / Frozen corn: Soak in warm water until defrosted, drain and set aside.
  • Bring small sauté pan to medium heat and add oil.
  • Add corn and slowly sauté, bringing corn to a warm heat. Squeeze juice of 1 ½ limes into pan and sauté contents for 3 to 5 minutes until all corn is warm.
  • Add sour cream, half of the cilantro, and salt and pepper.  Mix contents for another minute. Turn heat off. 
  • Keeping pan on residual heat, mix the corn mixture until all contents are thoroughly folded through and the corn mixture takes on a light, creamy texture.
  • Transfer corn into serving bowl. Sprinkle chili powder and garnish with queso, remaining cilantro and more fresh ground pepper.
  • Serve with side of lime wedges.

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

Local Kingston: Atomica Takes Bold Flavour in a New Direction

Once the capital city of the province of Canada, Kingston has been quietly reinventing itself, and you can see it in its local food scene.

Read the article
Freshly harvested apples in bins

Ontario's Fall Fruit Harvest is Here!

Those of us who call Ontario home are frankly spoiled by the splendour of our fall harvest.

Read the article

VQA Ontario Wines and Artisan Cheese: The Fall 2019 Pairing List

Universally loved and craved around the world, the art of pairing distinctive wines with exquisite cheeses is ancient, going back thousands of years. While the symbiosis is both evident and beloved, many of us find the art of pairing wines with cheeses daunting, an art form reserved for the highly experienced and sophisticated, served to the rest of us on rare occasions.

Read the article