As a kid, I would gorge myself on freshly husked and boiled sweet corn during its brief season every August ― sometimes eating half a dozen ears for dinner and nothing else.
Now, thanks to dozens of different hybrids created to ripen throughout the summer, we can have more corn more often.
So after that first rush of eating the tender ears simply buttered and salted, what else can you do with them?
Grill them as well as boil them, of course (we are in the West, after all). Beyond that, we've developed some seriously delicious ways to keep corn on the table and everyone glad to see it there.
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