Try one of these deliciously different ways to cook corn on the cob, whether you prefer a smoky flavor, tongue-slapping ...

The best corn on the cob is fresh and sweet with a bit of crunch. Here's how to capture the flavor of summer in every bite.

Unlike Native Americans and early settlers who embraced indigenous foods, Europeans have generally been reluctant to eat corn straight off the cob because it was considered to be nothing more than hog ...

In a heavy-bottomed sauce pot or Dutch oven, heat enough water to just cover the corn along with 2 tablespoons kosher salt. Remove the corn and bring the water to a boil, then add the milk, butter, ...

Summertime means corn on the cob! If you find yourself up to your ears in ears of corn, Chef Janet Loughran has some great recipes to clear some space in your fridge. Using a large bowl and a small ...

But as delicious as these recipes can be, sometimes you can't go wrong with a simple corn on the cob. With its snappy texture and mildly sweet flavor, there's just something so satisfying about ...

It can also be enjoyed right off the cob. But one of corn's downsides is its preparation. The picking, shucking and boiling might be enough to convince you to buy it frozen and microwave instead.

I boil it. Well, kind of. Technically I poach my corn on the cob. It’s relatively fast, it doesn’t dry out, and it’s mostly hands-off. Part of the reason this method is so fast, while ...

Do not remove the husk. Corn also freezes beautifully. Cut the kernels from the cob and place them in a freezer-quality bag and in the freezer. There's no need to blanch the corn. You can also ...