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Grandma’s Best Summer Corn Recipes
Fresh off the stalk—that’s how Grandma enjoys her corn. When those golden ears start showing up at the farmers’ market she’s the first to grab a dozen—or two or three!
Follow her easy directions for flash-cooking farm-fresh ears of corn (fresh corn doesn’t need more than 5 minutes in the pot). Then slather on the butter and enjoy!
Or take it a step further and use those golden kernels to make Velvety Creamed Corn, Homestyle Succotash, Golden Bacon Corn Cakes or Classic Corn Relish.
Grandma’s Perfect Fresh Corn
Prep time: 5 minutes; Cook time: 5 minutes; 4 servings
• 4 ears of sweet corn, husked •
1. Bring a large pot of water to a boil over high heat. Add the corn; reduce heat to medium and cook for 5 minutes. Immediately remove the cobs from the water with tongs.
2. Enjoy as is, with just a slather of butter and sprinkle of salt.
3. Or, remove the kernels from the cob to use in recipes or to serve kids with braces: Trim the stem end, then place the ear cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels. Each ear should yield about 1/2 cup of kernels.
Grandma's Secret Tips: You can also substitute frozen corn kernels for fresh in any of these recipes—a 10-ounce box yields 2 cups.
Feel like grilling corn? See Zesty Corn-on-the-Cob.
