- On the cob
Remove silk and grill corn in husks for 5 to 10 minutes. In a food processor, blend 2 tbsp. butter, 2 tbsp. olive oil, and 2 tbsp. chopped cilantro; smear on hot corn. Tops 8 ears.
- In a black-bean salsa
Mix 1 1/2 cups cooked corn kernels, 1 cup diced tomato, 1/4 cup chopped cilantro, 1/4 cup chopped red onion, 1/2 cup black beans, and half a jalapeño pepper, chopped. Serves 4.
- As a summer salad
Toss together 2 cups cooked corn (sliced off the cob), 1/4 cup chopped basil, 1/2 cup chopped tomato, 1/4 cup chopped red onion, and 1 tbsp. olive oil. Serves 5.
| Apr 24, 2009
"For the best flavor, serve fresh corn as soon as you can," says Leanne Ely, author of Saving Dinner the Vegetarian Way. "After a day or two, the sugar will turn into starch, causing the vegetable to lose some of its sweetness."