Serve this fresh summery salad at your next backyard barbecue or potluck. Grilling the corn brings out its natural sweetness, which pairs well with the edamame. To remove kernels from the corncob, hold the cob at an angle and carefully cut down the ear with a sharp knife, removing several rows of kernels with each slice. If you're short on time, substitute with 1 cup frozen corn kernels, cooked and cooled.
Smearing mayonnaise all over the cobs before wrapping and grilling them infuses Mexican flavours into the kernels.
Corn kernels and creamed corn add crunch and moistness to muffins. Serve with Really Good Beef and Bean Chili.
This salad is crunchy, chewy, sweet and savoury. Fresh corn kernels make all the difference in this hearty beef salad.
This chili recipe is made special with sweet peppers and corn kernels, and is delightful comfort food for a party of six.
The zippy flavours and brilliant colours of this salad complement tender, perfectly grilled shrimp. Grilling the corn concentrates the kernels' sweetness and adds a smoky accent.
A small cup of this velvety golden soup is an elegant start to a holiday meal. Use yellow corn instead of bicolour kernels (peaches and cream) for superior flavour.
Grilling the corn gives a nice smoky flavour and a Southwestern touch to this salad. If you are short of time, substitute 2 cups (500 mL) cooked fresh or frozen corn kernels.
This delightful corn-kernel-and-cornmeal cake is an adaptation of one served for breakfast on the Toucan, an Amazon riverboat. The cook, Francisca Martins Pimental, shared the recipe with Elizabeth Baird, our food & nutrition editor.
Fresh-from-the-cob corn comes alive in these southern-style fritters. Biting into the sweet, juicy kernels is a flavour explosion like no other. Use a splatter screen when frying, as the corn can pop right out of the pan.
