Corn on the cob is a popular dish, especially during the summer. Cooking it with the husks on is a simple and effective ...

What to know before you shuck. Her trick that she swears makes the difference between a perfectly good old-fashioned creamed ...

To slice corn from the cob, use a very sharp knife (do not use a serrated knife ... Let corn cool and then pull off husks and silk. Grill: Heat grill to medium-hot, pull back the husks, but leave them ...

Hold the cob in the naked flame ... (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.) Brush the corn cobs with the mango chutney butter and sprinkle over ...

Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the corn, turning every 5 to 6 minutes, until tender, about 15 minutes. When cool to handle, remove the kernels.

SAPPORO--Corn on the cob is fast becoming a pricy delicacy in Hokkaido, famed for producing sweet kernels, lightly brushed with soy sauce, and grilled. Or simply boiled. Faced with a supply ...

Corn on the cob is charred on the grill before slicing off the kernels, bringing a delicious smoky element to this sweetcorn salsa. Perfect for serving with tortilla chips or spooning over tacos.