What do with your fresh, ever-so sweet corn? If you ask people how they like to eat corn, you will get almost as many answers as people you ask.
CALABACITAS: Steam the corn until almost done, then slice the kernels from the cob. Meanwhile, chop a zucchini or two, some onion, garlic and chile; add the corn, green chile to taste, other veggies and at least a half can of chicken broth; simmer gently until veggies are tender but firm. Serve with grated sharp cheddar cheese.
SALAD TOPPING: Cut the kernels off the cob and sauté them with onion and salt and pepper, and serve on a salad.
SALSA: Really fresh corn doesn’t need to be cooked. Cut it off the cob. Rinse canned black beans. Dice red onion, green pepper, tomato and cilantro. Toss them together, and dress with a lemon/olive oil vinaigrette. This is delicious with steak or grilled chicken.
GRILLED: Soak the still-husked corn in slightly salted water for 30 minutes, drain the excess, then give it a slow roasting on an outdoor grill before serving with lots of real, unsalted butter on the side.
BOILED: Two basic rules apply to good ol’ fashioned corn on the cob right out of the pot. Do not add salt, as it will toughen the corn; and cook the corn only long enough to tenderize it — a matter of minutes. Turn off the heat and let stand for five minutes. (You can leave it in the hot water for up to 10 minutes.) Top with a little butter and salt.