I like plain corn on the cob, and off the cob.
Each week when I go to the farmers market, I buy extra corn. When I get home, I shuck the corn husks into my compost bin.
I start a big pot boiling, toss in 6 to 8 ears of corn, and when it boils again, I remove the corn with my handy hand-made wooden tongs.
After cooling the ears a bit, I cut the kernels off, put the equivalent of 3 or so ears in a freezer baggie, chill, then freeze.
Come midwinter, corn combined with edamame beans or lima beans, with butter, salt and pepper becomes the center of a quick meal.
Or use it as a basis of corn chowder, or corn bread, or corn and black bean salad, or…
Good. Simple. Plain.
“corntastic” photo courtesy of flickr user Darwin Bell through use of Creative Commons Attribution 2.0 Generic license.