Corn is one of those vegetables that encapsulates the essence of summer in its very being. There are endless ways to eat it: raw, off the cob, in sweet puddings, in bread. This week, with cobs on the mind, we asked our team:
What's your favorite way to prepare corn?
Do you douse yours in butter? Do you mix it with other fresh produce? Tell us in the comments!
Brette: Since I don't have a grill, I cut the kernels off the cob, put them on a baking sheet, and broil them -- a la EmilyC's Charred Corn and Avocado Salad. In fact, I've made some iteration of that salad 3 times since Saturday.
Stephanie: I'm going fancy on this one. I tested this Sweet Corn Budino with Blueberries and Cornmeal Shortbread recipe for James Beard and I love it. From the other end of the spectrum, Buttered Corn and Noodles. So tasty!
Bryce: Sweet white corn on the cob. Rolled in butter. Bonus points for kitschy corn holders (mine as a kid were miniature corn cobs).
Kenzi: So were mine! Corn holders for lyfe. [sic] I'm a corn salad kind of girl (any salad, really, but I especially like avocado and salty cheese). And I wouldn't kick a corn pudding out of bed.
Maggie: I used to have even sillier corn holders: Minnie Mouse ones. Appropriate because of Mickey's history with corn. I like it raw, too, shaved off the cob so you can munch on the ends of the kernels that didn't get fully sliced off.
Amanda: Corn stew, which is like corn pudding but without the egg and flour -- it's just stripped corn, simmered with a dash of cream and butter, and some corn water (from the cobs cooked in water). That's it, Y'ALL!
Allison: Straight out of the can, y'all. Just kidding! I think corn makes a great addition to any burrata dish.
Gabriella: Grilled on the cob, then brushed with a mixture of olive oil, sea salt, and cayenne pepper.
Allen: +1 grilled in the husk. Then butter and cayenne pepper.
Jason: Grilled on the cob with honey, butter, and cayenne under the husk.
Hannah: I'm going plain Jane -- raw, off the cob, with a liberal amount of salt.
Maddy: I'm in the raw corn salad camp. I just made the Dilled, Crunchy Sweet Corn Salad with Buttermilk Dressing on Monday for the umpteenth time, but replaced feta with crumbled blue cheese since I had it on hand. So good. It stays crisp for days.
Brette: Ah, that tomato and corn pie!
Bea: High fructose corn syrup!! (Kidding.) Or cornbread with whole corn kernels!
Jennifer: Barely boiled with butter, salt, and pepper. I grew up with, and still use, the kitschy yellow corn holders, and for the record I eat my corn across the cob -- typewriter style!
Karl: If fresh enough, raw. Otherwise, steamed just enough. Boring, I know -- but you gotta really taaaste the corn, maaan!
Lauren: Barely boiled!
Amanda Li: Barely boiled in unsalted water. This would be a more heated (and embarrassing) discussion if we discussed how you *eat* the corn.
Tell us: How do you like to prepare your corn? (You can even tell us how you *eat* it if you want.)