Green salad. Corn salad. Corn pudding. Chili. Corn salsa piquante. Corn butter (paste). Corn fritters. Sprinkled on something sticky (so it won't fall out, like almond butter or soft cheese) in a sandwich. Soup. Succotash.

One of the best ways I've been served corn was from Thomas Keller's Ad Hoc:

Creamed Summer Corn

I use it the same way I use frozen corn. Occasionally I will add it to cornbread or hush puppies, and sometimes I add it to zucchini that I heat up very quickly, with or without a tomato sauce. I do like creamed corn, and last week I bought two cans of creamed corn that were in the marked-down section of the market. I normally do not buy canned corn, but I will when it is reduced in price, if that makes any sense. I haven't decided what to do with it yet, but I will probably have it plain. I like corn very plain, and when I eat corn still on the cob, I often use no butter and definitely no salt. I will sometimes add chili powder, however. I find that salt on fresh corn interferes with the sweet flavor - I do not like salt on sweet food, and that includes any vegetables that are sweet, such as squash.

Cut it off the cob....scrape the cob with the dull edge of a knife to get all the "milk"...put into a small sauce pan, add a tiny dab of butter, a good glug of cream and heat and simmer about 1 minute. Salt and pepper to taste.

Like Lars, I put it in cornbread, or I make Nancy/Wizardnm's creamed corn. I like corn chowder a lot, and sometimes make corn fritters. I make a salad with beans, corn and tomatoes sometimes, and add corn kernels to chili. I like lots of vegetables in chili. I make corn relish, occasionally, and my girls always liked corn casserole.

Annie

If super fresh and not over-cooked, just blanched, i freeze it, right away, then use it like all of the above. Use it all winter from the late summer harvest. I'm all out and can't wait for the first good corn.

If in the fridge from a day or two ago, it is still great in cornbread or soup or chowders, saute. I don't bother freezing. Just use it up.

We've been getting Peaches & Cream non-GMO corn at the farmers' market the past two weeks. I used the remaining ears from the last batch in Huevos Rancheros the other night.

Also use it in black bean salads.

Perfect for a bean salad. I made a 3 bean salad this morning for the weekend. My weekend starts tomorrow, Friday. Garbanzo, black, and red beans. My market advertised a fresh corn sale...thinking from the south, driven or flown...usually pretty good for a first time few ears...being long keeper varieties. (prefer local later on)...too bad it looked awful so i did not fall for it. Grrr

Lots of good ideas. The corn was very fresh. I bought 4 ears, but we only ate 2. Wasn't planning on leftovers. Thanks for all of your ideas. I'm going to cut the corn off of the cobs and freeze it as Sleevendog suggested, then do something with it later.

seagrass

That's my kind of pasta dish. It'll be a little while until I can gather all those ingredients locally.

Oooooo - saving this for summer when our tomatoes and zuchs come on. Thank you - it looks yummy.

When you have nice corn on the cob, either uncooked or cooked. Holding cob upright on a cookie sheet with short rim, cut the kernals in half as you cut top to botton, go all way around. Make second cut close to cob. Corn is much more tender when kernals are not whole. Saute in generous amount of butter till lightly browned and carmelized. Sometimes dice onion when starting the saute. Salt and pepper to taste. Fresh garden tomato diced up (uncooked) mixed in on plate is a great taste.

I grill all my corn - on the cob or not (in a mesh pan Mesh BBQ Grill Pan or Smaller Mesh BBQ pan), pre-cooked or just raw. Something about the toasted flavor it gets that way makes my tongue happy. Butter is an important addition, and chili powder or Mexican cheese or smoked paprika makes it even more so. Grilled corn in corn bread is way above the norm.

Good in a batch of salsa or guacamole - & also yummy in a batch of taco meat, or 3 bean salad...

sleevendog, I checked out fresh corn today too, on sale 5 ears for $1. They were HUGE, I can't imagine them being tender or tasting good. I passed. :-(

On the upside, I'm planting the garden this weekend, it's going to be in the 80s all weekend with intermittent rain. Perfect gardening weather, if I can get seeds in the ground they'll get wet and warm, simultaneously. Sweet corn will be a couple of months after that, LOL.

Cindy, that recipe looks like something Elery would like very much, I'm saving it too.

Seagrass, thanks to this thread, I want corn chowder, and the temps hit 90 here today!

Annie

Annie, I've been getting good corn at Wal-Mart.

When you see corn look at the silk if it is moist and fresh looking the corn has not been picked very long. Best chance for being good tasting. I am very picky about corn, and in season there is a farm near my home. But the corn being offered in chain stores before harvest starts, is much fresher and not starchy . I would guess it is one of the things that has been engineered . Was pleasantly surprized.

Made the Summer Harvest Pasta tonight. It was pretty good. I did a little tweaking. Peeled the tomatoes before chopping, added another ear of corn, less zucchini, Pecorino Romano sub for Parmesan.

macropolo5 - someone in our family invented a little gadget that when run down an ear of corn it pops the kernels, so I will be trying your recipe which sounds yummy!

pillog - do you have a T&T recipe for corn fritters to share?

macropolo5 - someone in our family invented a little gadget that when run down an ear of corn it pops the kernels, so I will be trying your recipe which sounds yummy!

pillog - do you have a T&T recipe for corn fritters to share?

macropolo5 - someone in our family invented a little gadget that when run down an ear of corn it pops the kernels, so I will be trying your recipe which sounds yummy!

pillog - do you have a T&T recipe for corn fritters to share?

Sorry - computer problems.