Corn ― enshrined in childhood memories of nibbling rows of kernels from the cob, typewriter-fashion ― is surely one of the most eagerly anticipated tastes of summer.
In Olathe, Colorado, where the population more than doubles on the day of the Olathe Sweet Corn Festival, revelers come in droves to celebrate the town’s eponymous variety of corn. It’s a blowout affair that includes an unlimited number of roasted ears for every participant.
With its mellow nature, fresh corn is equally at home in a spicy grilled salsa, such as this one from a festival goer, or our Asian-inspired chowder. So even if you’re celebrating corn season on a smaller-than-Olathe scale, you will find recipes here to help you pay homage to a very sweet vegetable.
An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.