This delicious Southern-style pudding is often served as a side dish for Sunday supper and is always served at Thanksgiving! INGREDIENTS: 1/4 cup sugar 3 tablespoons all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 6 large eggs 2 cups whipping cream 1/2 cup butter, melted 6 cups fresh corn kernels (about 12 ears),...Read More

This summer salsa can be used as an appetizer and served with corn chips. However, it’s also excellent spooned over grilled fish. INGREDIENTS: 1 large bunch cilantro (about 4 oz.), stems and leaves 3 medium green onions 3 medium cloves garlic 2 teaspoons soy sauce 1 teaspoon Sriracha hot sauce 1/4 cup rice vinegar 2...Read More

INGREDIENTS: 3 large garlic cloves, unpeeled Vegetable oil for coating garlic 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 3 medium sweet onions such as Vidalia, Walla Walla, or Maui, chopped 2 tablespoons plus 1 teaspoon peanut or vegetable oil 1/2 fresh jalapeño chilie 2 fresh poblano chilies, roasted and peeled 3 ears fresh corn...Read More

This sauce takes a little bit of work in the straining part. If you wish, you can skip the straining part for a more rustic sauce, but the flavor is 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...Read More

This is NOT like the stuff from out of the can. This version is much brighter and lighter in flavor. Using corn stock allows you to get away with less cream and enjoy a big corn flavor. INGREDIENTS: 1/4 white onion, finely diced 2-3 tablespoons shallots, finely diced 1 small garlic clove, minced 1/2 cup...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 sauce, or use instead of water when making polenta or chowders — it really makes the corn flavor sing here. It can also be used...Read More

INGREDIENTS: 6 large ears corn, husked and cleaned 4 large plum tomatoes, diced 1 small red onion, diced 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar Salt and pepper to taste 1/2 cup fresh chopped basil METHOD: Bring a large pot of lightly salted water to a boil. Cook corn in boiling...Read More

INGREDIENTS: 1 cup boiling water 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon salt 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon soda 1 cup buttermilk 1/2 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...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 the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More

Serve these delicious corn cakes with maple syrup. INGREDIENTS: 1 cup water 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon coarse salt 1 cup all-purpose flour 2 teaspoons baking powder 1 cup buttermilk 1/2 cup fresh corn kernels (one ear of corn) 1 large egg, lightly beaten 2 tablespoons melted cooled unsalted butter, plus...Read More