...main varieties of corn grown in the US: corn for popcorn (popping corn), seed corn (for planting in the next season), sweet corn (consumed fresh or canned), food-grade corn (used...Read More

...onto the grill grate. Grill the corn for about 3 minutes without turning until the kernels begin to char slightly. Turn the corn over and repeat until all sides are...Read More

Just like Grandma used to make —these corn fritters are pan-fried until crispy on the outside and light and airy on the inside! You can serve corn fritters as a...Read More

...from 5 ears of fresh corn 4-6 ounces of corn stock, heated (see recipe) 1/2 cup heavy cream, and more as needed METHOD: Heat a large (12-inch) sauté pan over...Read More

Sweet Mexican corn cake, also known as pan de elote, is a moist, scoopable buttery corn cake that is a cross between a warm corn pudding and cornbread. Serve as...Read More

...and immerse corn in ice water to stop the cooking. When the corn is cool, pat dry, and cut the kernels off the cob with a sharp knife, cutting close...Read More

This simple stock gives tons of flavor from something that would normally be thrown out. Use this stock to enhance dishes made with corn such as a succotash or corn...Read More

This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on...Read More

...still amazing. Be sure to save the cobs for making corn stock. INGREDIENTS: Kernels from 4 ears of fresh corn 1½ tablespoons minced shallot 1 ounce cognac or brandy 1/8...Read More

...cup fresh corn kernels 1 large egg, lightly beaten 2 tablespoons melted cooled unsalted butter, plus additional butter METHOD: Bring 1 cup of water to a boil. In a medium...Read More