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Corn Cakes with Fresh Corn and Chives Everything old is new again! That most traditional of American foods, the corn cake, has been updated with fresh corn and just-snipped herbs.
Corn and Tomato Bread Pudding The proof of a delicious dinner is in this pudding, a classic baked custard dessert reinvented as a savory main course. Cut cubes from only firm, day-old (or older) bread, as fresh bread is too soft to soak up all the milk and eggs and hold its shape.
Grilled Corn on the Cob Add grilled corn to your list of summer vacation traditions. Everyone will gladly help husk, soak, and grill the corn in anticipation of its sweet, smoky flavor.
Southwestern Grilled Corn Remember to turn the foil-wrapped ears of corn as they grill to get corn that's evenly cooked.
Select fresh corn on the cob that has bright, healthy-looking, green husks. Look for well-filled-out ears when you peel back the husks and avoid those ears with lots of underdeveloped kernels. Use the fresh ears of corn as soon as possible or husk it, wrap in plastic, and store it in the refrigerator up to 2 days. (Certain super-sweet varieties retain their sweet flavor if stored a few extra days in the refrigerator.)
To freeze fresh, whole kernel corn, remove husks, scrub with a vegetable brush to remove the silks, rinse, and drain. Cover ears of corn with boiling water; return to boiling and boil 4 minutes. Cool quickly; drain. Use a sharp knife to cut kernels from cobs at 2/3 depth of the kernels; don't scrape. Fill freezer containers, leaving 1/2-inch headspace. Freeze up to 10 months.