We're all ears as native corn fills farm stands
For most of us, piping hot, slathered with butter and sprinkled with salt really is the best way to enjoy corn on the cob.
Our only gripe with it? It’s so good, we tend to forget that fresh corn doesn’t need to be cooked to be delicious. In fact, raw corn eaten right off the cob is easily one of the freshest, sweetest ways to capture the taste of summer. And adding raw corn kernels is an easy way to push just about any salad over the top.
The best way to cut kernels from an ear of corn — cooked or otherwise — is to stand each ear on its wide end on a cutting board. Then use a serrated to knife to saw down the side of the cob, cutting just deep enough to slice off the kernels. Rotate the cob and saw down again, repeating until all of the kernels are removed.
Not ready to go raw? Here are two recipes — a corn and edamame succotash and a corn and sausage-rich “gravy” that’s a meal unto itself — that still get you thinking beyond the basic cob.
