"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."
- 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.
