The best corn on the cob is fresh and sweet with a bit of crunch. Here's how to capture the flavor of summer in every bite.

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A medium ear of sweet corn or a half cup of fresh, frozen or canned kernels (without added sugar or salt): Has about 77 to 100 calories Is naturally gluten-free and low in fat, with only about one ...

The coconut milk and sugar in the sauce that glazes the corn intensify the sweet corn flavor. In a small saucepan, combine the coconut milk, coconut sugar, salt and turmeric. Bring to a boil ...

Chef Michel Nischan adds a little bit of roasted garlic to softened butter to create a rich, creamy spread for this grilled corn. A leader in the local, organic, and sustainable food movement ...

Set dressing aside. Bring a large pot of salted water to a boil. Working in batches as necessary, add corn and boil until tender, about 4 minutes. Drain. As soon as corn is cool enough to handle, cut ...

Unlike corn-on-the-cob which is bulky and slippery, corn ribs are comparatively drier and easier to handle. They're tossed in just enough oil to help the seasonings stick, so they aren't dripping with ...

Supporting Figures 1–6: RSDs vs recoveries (%) of labs 1–6 for corn, peanut butter and wheat flour; corn; peanut butter; and wheat flour, respectively (PDF) ...

Campfire Chicken: A savory, marinated half-chicken seasoned with campfire spices, slow-cooked with sweet corn on the cob, red skin potatoes, carrots, grape tomatoes, and onions in a buttery broth.