Yes, We Crown a "Corn King or Queen"
Every September at the Agassiz Fall Fair & Corn Festival, local farmers compete for the ultimate small-town bragging rights.
They aren't judging sweet eating corn on a display table. Local field judges actually drive out directly to the farms to inspect the massive fields of silage corn grown for our local dairy cows! They rate the standing crop on field cleanliness, weed control, stalk density, and overall crop perfection. The single winning farmer earns the coveted title of Corn King or Corn Queen—complete with an official sash, a crown, and royal parade honors!
Beside the hilarious Farmer Olympics, one of the absolute highlights of the fair is the iconic Chicken & Corn Roast—a classic quarter-chicken dinner served with piping-hot, fresh local corn that draws crowds from all over the valley.
Cow Corn vs. Sweet Corn (Where to Buy Local)
While driving around, you’ll see giant harvesters chopping down those massive silage fields. That’s "cow corn" grown for our local dairy cows. Back in the day, almost every local dairy farm grew an acre or two of sweet corn on the side to sell out of the back of a pickup truck along the roadside. While modern dairy farming has become much more specialized, that roadside sweet corn tradition is still alive and well!
The season starts early with sweet, tender varieties like Peaches and Cream, while late-season favorites like Jubilee roll in as the summer winds down.
Here are a few classic local spots to grab fresh ears:
Sparkes Corn: The iconic yellow and green barn right at the entrance to Agassiz—you can't miss it when you drive into town!
Highway 7 & 9 Stand: A great little roadside grocery setup right at the corner of 7 and 9.
Wells Market: Located right on Highway 7 just before you reach Agassiz.
Joiner’s Corn: The Joiner family has been growing sweet corn across the river in Chilliwack since the 1970s, selling daily from their classic yellow roadside stands!
How to Finish Your Corn (Don't Overcook It!)
Because super-fresh local sweet corn is so naturally tender, a simple 3 to 5-minute boil in a pot on the stove is all it needs.
The biggest mistake people make is overcooking it—if you leave it in boiling water too long, the kernels lose their sweet crunch and actually start to get tough and chewy. You want it just heated through so it stays nice and crisp-tender. Handing the un-shucked ears to the kids out on the lawn first is a classic local rite-of-passage activity that keeps them happily occupied while you get the rest of dinner ready!
When it comes to toppings, nothing beats good real butter, fresh cracked pepper, and a generous pinch of flaky sea salt.
That said, if you want to add a little extra kick, try dusting your buttered corn with Tajín—that tangy chili-lime spice. The splash of citrus against the sweet local corn is unbelievable!
Next-Level Local Eats: Mexican Street Corn Salad (Esquites)
If you want to take your corn beyond the classic butter-and-salt, turn your fresh ears into Mexican Street Corn Salad (known traditionally as Esquites).
Because our local Peaches & Cream and Jubilee varieties are so naturally sweet and crisp, they pair remarkably well with bright, savory Mexican flavors.
Slice & Char: Slice the raw kernels off 4 to 6 ears of corn and toss them into a screaming-hot cast-iron skillet with a little oil until they get a nice, smoky char (about 3–5 minutes).
Dress It Up: Transfer the warm charred corn to a bowl and toss with a spoonful of mayonnaise (or Mexican crema), fresh lime juice, crumbled cotija cheese (or feta), chopped cilantro, fine red onion, and a generous shake of Tajín or chili powder.
It’s quick, smoky, sweet, and tangy—the ultimate summer side dish to whip up on the deck after a morning spent exploring the valley!
Whether you're visiting in September for the Agassiz Fall Fair or just picking up a few fresh ears for dinner on the deck, it’s one of those fun little details that makes staying in the valley so special.