Korn on the cob Whether you prefer niblets or nu metal, we’ve got you covered in the kitchen Homemade
By: Eva Wasney Posted: 2:00 AM CDT Wednesday, Sep. 24, 2025

Cooking is about balance.

Often, this means combining opposing flavours to enhance the final product. A squeeze of citrus to cut through a rich sauce. A dash of salt to mellow the bitter bite of dark chocolate. Or, hear me out, the subtle sweetness of corn to tone down the flamboyant angst of ’90s nu metal.

Korn, a pioneer of the genre, performs in Winnipeg on Thursday with Gojira and Loathe. The California band celebrated its 30th anniversary last fall and tomorrow’s show at Canada Life Centre promises to be a night of aggressive scatting, driving guitar and dizzying headbanging.

To mark the event, today’s Homemade column pairs reader-submitted corn dishes with tangentially fitting Korn hits from the past three decades.

Corn, It’s On! the cob — and occasionally from the can or the freezer.

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Corn Salad

1 L (4 cups) canned or frozen corn niblets, drained and thawed

2 large tomatoes, seeded and coarsely chopped

125 ml (1/2 cup) onion, diced

125 ml (1/2 cup) green onion, diced

125 ml (1/2 cup) red pepper, diced

Dressing

125 ml (1/2 cup) vegetable oil

0.5 to 1.25 ml (1/8 to 1/4 tsp) cayenne pepper

60 ml (1/4 cup) apple cider vinegar

7.5 ml (1 1/2 tsp) lemon juice

60 ml (1/4 cup) fresh parsley, minced

2.5 ml (1/2 tsp) dried basil

10 ml (2 tsp) sugar

5 ml (1 tsp) salt (optional)

Drain corn if using canned or cook in a pot of salted boiling water for two minutes and drain if using frozen.

To a large bowl, add prepared corn, tomatoes, onion, green onion and red pepper.

Add dressing ingredients to a jar and shake well to combine. Pour dressing over salad and let stand in the refrigerator for several hours or overnight before serving.

— Anna-Maria Stein

Pair with: Got the Life, a relatively upbeat song — despite the opening lyrics “hate, something, someway, each day” — that meshes well with this fresh, sunny salad.

 

Campstyle

225 g (1/2 lb) bacon, chopped

1 or 2 onions, diced

2 stalks celery, diced (optional)

125 ml (1/2 cup) mushrooms, diced (optional)

1 green pepper, diced (optional)

1 large can diced tomatoes

1 large can creamed corn

1 large can niblet corn

500 ml (2 cups) cheddar cheese, shredded

In a large pan, sauté chopped bacon and diced onions. Add celery, mushrooms and green pepper, if using, and cook through.

Transfer cooked bacon and vegetables to a large pot and add tomatoes and corn. Bring to a boil, reduce heat and add cheese. Simmer until the cheese is melted.

Serve hot, spooned over toast.

— Catherine Mackay

Pair with: Falling Away From Me. Life gets tough sometimes. Fill the void with hot, cheesy corn on toast.

 

Corn Casserole

6 slices bacon

60 ml (1/4 cup) onion, diced

30 ml (2 tbsp) green bell pepper, diced

30 ml (2 tbsp) butter

30 ml (2 tbsp) all-purpose flour

2.5 ml (1/2 tsp) salt

250 ml (1 cup) sour cream

2 (12 to 16 oz) cans whole kernel corn, drained

15 ml (1 tbsp) fresh parsley, minced

Fry bacon in a large skillet. Drain, crumble and set aside.

Pour off bacon grease and melt butter in the same skillet over medium-low heat. Add onion and green bell pepper and sauté for 2 minutes.

Stir in the flour and salt, and gradually add the sour cream. Heat until just bubbling, stirring constantly. Add corn and heat through. Stir in half of the crumbled bacon.

Transfer the corn and sour cream mixture to a 2-quart casserole or serving dish; top corn casserole with remaining crumbled bacon and fresh parsley.

— Elaine Mathieson

Pair with: Thoughtless. Feel free to turn off your brain while making this easy, decadent one-pan casserole recipe.

 

eva.wasney@winnipegfreepress.com