Here's how I made a rustic wholemeal polenta from homegrown corn that was left to dry on the plant. This is a great way to ...

Technically I poach my corn on the cob. It’s relatively fast ... 212°F is too aggressive to keep the corn’s pectin (snappy plant fiber) in good shape. While you want the starches inside ...

It can also be enjoyed right off the cob. But one of corn's downsides is its preparation. The picking, shucking and boiling might be enough to convince you to buy it frozen and microwave instead.

“It was a beautiful corn on the cob.” They were the last two ears of ... Its root system is incredibly stable, making the plant less susceptible to falling over in storms – something Ward ...

Corn takes on myriad configurations, from the classic corn on the cob to popcorn to more processed options including corn flour and corn syrup. How, then, do you classify such a versatile food?