There are several ways to cook fresh sweet corn; on top of your stove in a pot of water or steamer, on your grill, in your microwave (not the best choice).

The most popular way to cook corn on the cob with most families is boiling it.

For us, if the corn is older and has been sitting on the store shelf for a while, I usually add a tablespoon of brown sugar to the pot of water, to keep the corn tender. If you are lucky enough to have fresh sweet corn, don't bother.

Who can resist chowing down on a feed of corn. Add some butter, salt and pepper and you are in paradise! Sometimes simple is just best!

Corn and products made from corn improve the lives of Americans in thousands of little ways. Often, consumers don't even know corn is present, let alone know the role it plays. But if corn and its products weren't available, many common products would be less useful, more expensive, even unavailable.

Here are just a few examples of the little annoyances and bigger problems Americans would face without corn:

No frozen pizza! - Freezing pizza is a problem, because the moisture in the sauce can migrate into the crust, making it so soggy it's unappealing to eat. Modified corn starch is used to provide a barrier that prevents water migration and keeps the crust crisp.

On a low-fat diet? - Say thank you for corn. Many low-fat foods depend on corn-derived food starches to provide qualities that used to come from fats. Examples include everything from low-fat salad dressing to baked goods and meat products.

Frustrating wallpaper - If you've installed wallpaper, you know how important it is to have time to adjust each strip accurately. Repositioning is possible because the wallpaper paste is made with corn starch modified to slow down its adhesive action.

Daily bread buying - Corn syrup prevents waste and saves consumers money by keeping bread fresh longer. By retaining moisture, corn syrup keeps baked goods from drying out too quickly and going stale.

No coloring for kids - Whether playing with chalk on the sidewalk or crayons in school, American children rely on corn. Corn starch is used as a binder to help such products hold together better when in use. It may also be used to dust molds during the manufacturing process so that brand-new crayons pop out undamaged.

Drippy lollipops - Candy makers began using corn syrups in lollipops and other hard candies generations ago because the syrups hold moisture and prevent drips.

Putting the "crunch" in snack foods - When Americans snack, corn products are more popular than potato chips. In addition to corn and tortilla chips (20% of the snack foods we eat), other snacks such as cheese puffs rely on corn ingredients to provide their crunch.

Packing, storing and moving with corn - Corn starch provides the adhesive to glue down every little ridge in corrugated cardboard. Whether you're taking delivery on a new appliance, boxing old clothes for the church bazaar, or moving across country, you're using corn.

Ack, hack, cough, gag - Corn contributes in many ways to reducing pollution. Ethanol, used to reduce air pollution, is probably the best-known example. Others include the use of corn starch in industrial filters to reduce water pollution, and corn-based plastics like PLA (polylactic acid), which composts back into natural components after use.

• Corn is a member of the grass family
• There are over 200 varieties of sweet corn
• An ear of corn has about 800 kernels in its 16 rows
• There is one piece of silk for each kernel
• A good acre of corn might have up to 25,000 plants
• A bushel of corn contains about 27,000 kernels
• A bushel of corn weighs 56 pounds
• A bushel of corn can provide 2.5 gallons of ethanol fuel, or about 32 pounds of sweetener or cornstarch
• Over 3,000 products in the supermarket contain corn in some form, including cereals, snack foods, margarine, oil, puddings, soda, and soap
• A bushel of corn fed to livestock produces over 5 pounds of beef, 13 pounds of pork, 19 pounds of chicken, or 28 pounds of catfish!

When selecting, look for husks that have good green coloring with pale colored silk.

To check the freshness, pull the top of the husk away from the ear and pierce a kernel with your fingernail. If the kernel releases a slightly cloudy juice it is typically a fresh batch. If the kernels are dented or discolored, the corn is not fresh.

Avoid sweet corn with dried or dark colored silk or discolored husks.

Buying sweet corn from a road side stand may result in corn that has lost much of its sweetness from being exposed to high temperatures. The high temperatures will rapidly convert the corns sugar to starch, causing it to lose some of its sweet flavor.

Unless you are grilling or roasting corn in the husk, strip off the husk and snap off the stems, (or leave them on to use as handles). Pull off the silk, using a dry vegetable brush to remove strands between the kernels.

Boiling
This is the most common method but there is some argument concerning the best way. Two basic rules apply:

1. Do not add salt because it will toughen the corn. (Adding sugar, however, will enhance the sweetness.)

2. Cook the corn just long enough to tenderize it - a matter of minutes. Some folks cook it for as little as 2-3 minutes, others up to 10 minutes.

One method is to add husked ears to a pot of boiling water, cover it, and let the water return to a boil. Turn off the heat and let stand for five minutes. (You can leave it in the water for up to ten minutes.)

Roasting or Grilling
Pull back the husk and remove the silk, then replace the husks and tie with kitchen string. Soak the corn in cold water for five minutes. (If the corn is already husked, you can wrap each one in foil.) Bury the ears in the hot coals of a barbecue fire for 10 to 15 minutes, or place them on the grill and cook for 15 to 20 minutes, turning occasionally. To oven-roast corn, place the ears in a 375°F oven for 20 to 30 minutes.

Steaming
Place whole or cut-up ears of corn in a vegetable steamer and cook, covered, over boiling water. Or steam boil them in a heavy pot by placing in 1" of water, covering tightly, and bring to a simmer. Cooking time is 6 to 10 minutes.

Microwaving
Individually wrap one or two ears of husked corn in waxed paper or place several ears in a covered microwavable dish with 2 or 3 tablespoons of water. Cook on high 3 to 6 minutes for wrapped or 5 to 7 minutes in a dish.

Hold the cob vertically, resting the tip on the work surface, and slide a sharp knife down the length of the cob.

For cream style corn, slit each row of kernels with a sharp knife and then run the back of the knife down the length of the cob to force out the pulp and juice, leaving the skins of the kernels on the cob.

I often will remove the corn from the cob, and if it is fresh, eat it just as it is, raw and uncooked..... it's yummy!

This lens has been featured on the Giant Squid Community Showcase Blog.

Be sure to check back for new recipes below.

I try to add one each month, browsing through various recipes and picking just one to share with my squidbuds (that's you).

Ingredients

1 1/4 cups self-rising cornmeal mix
1 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted
1 (15.25 ounce) can corn, drained
Vegetable oil, for frying

Directions

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

Cook Time: 10 min
Level: Easy
Yield: 2 dozen

Ingredients

6 ears fresh corn, husked and silk removed
1 tablespoon sugar
1 tablespoon salt
1/2 cup heavy cream
2 tablespoons butter, cut into chunks
1/4 cup grated Parmesan
White pepper

Directions

Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn). Add the sugar and salt and boil until tender, about 10 to 15 minutes. Remove corn to a utility platter and let cool.

While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.

While cream is reducing, cut kernels from the cobs and set aside until needed.

Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish.

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

A method I have been using for over 30 years, you will never boil corn in just water again once you try this, this method produces a very tender and sweet corn on the cob, I promise!

Ingredients

6-8 ears corn, husks and silk removed
water
1 cup milk
1/4 cup whipping cream, unwhipped (or use 1-1/4 cups milk)
1/3 cup sugar (can use more sugar)
1/4 cup butter (optional and to add to the water)

Directions

Fill a large stock pot half full with water (use a large enough pot to hold all the corn).

Add in the cream, milk, sugar and butter.

Bring to a boil, then add in the corn cobs.

Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.

Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.

Serve with butter and salt to taste.

Ingredients

3 tablespoons butter
3 tablespoons vegetable oil
2 medium-size white onions, diced
2 cloves garlic, minced
2 leeks (white part only), cleaned and diced
8 ears of fresh corn
4 cups water
1 bay leaf
2 cups heavy cream
Coarse salt and white pepper to taste
Tabasco sauce to taste
9 ounces fresh Dungeness crabmeat, picked through to remove shells
Hot red chili oil for garnish
Chopped chives for garnish

Directions

In a large soup pot or skillet, heat the butter with the vegetable oil over medium heat. Stir in the onions, garlic, and leeks. Cook over low heat, covered, for approximately 10 to 15 minutes, stirring occasionally, until the onions are very tender.

Meanwhile, slice the corn kernels from the cobs. Cutting corn off the cob: In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs. Set the corn aside and reserve the cobs for the broth.

Pour the 4 cups of water into the onion mixture; add the bay leaf and the corn cobs; bring the mixture just to a boil. Reduce the heat to a simmer and cook for about 20 minutes. Remove and discard the cobs.

Add the corn kernels and the heavy cream, and simmer until the mixture is reduced by 1/3 (about 35 minutes). Working in batches, puree the soup in a blender or food processor; then pass the soup through a fine sieve. Reheat the soup over medium heat, stirring occasionally, until hot. Season with salt, white pepper, and Tabasco.

To serve, ladle into pre-warmed soup bowls. Distribute the crab evenly in the center of the soup bowls and garnish each bowl with chopped chives. Dot with red chili oil around the edges.

Makes 6 servings.

Ingredients

2 small to medium ripe avocados, peeled, seeded, and finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded and finely diced*
2 to 3 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
1/2 teaspoon salt

* Sometimes I like to peel the skin of the tomatoes. It is easy to do. * Learn How To Peel Fresh Tomatoes.

Directions

In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. cover and refrigerate until ready to be served.

Yields 1 1/2 cups.

Ingredients

- 1/4 cup butter, melted
- 2 tablespoons frozen orange juice concentrate
- 2 teaspoons canned chipotle chiles, minced
- 2 teaspoons light molasses
- 6 ears fresh sweet corn

Directions

In a small bowl, whisk together butter, orange juice, chiles and molasses.

Husk corn and remove all silks.

Heat grill to medium high heat.

Brush glaze on corn and grill for 10-12 minutes. Apply glaze once more during grilling.

Remove corn from grill. Drizzle with remaining glaze and serve.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Description: 1 ear of corn
Servings: 6

Hoisin-a Chinese soybean- and chili-based sauce-adds a bit of spicy-sweet flavor to the corn.

Ingredients

4 tablespoons butter, room temperature
1 tablespoon hoisin sauce*
2 1/2 teaspoons finely grated orange peel
3/4 teaspoon chili-garlic sauce*
6 ears of white corn, husked, rinsed
Chopped fresh cilantro

Preparation

Prepare barbecue (medium-high heat). Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.

Grill corn until beginning to soften, turning occasionally, about 5 minutes.

Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer.

Transfer to platter; brush with more hoisin butter.

Sprinkle with cilantro; serve.

* Available in the Asian foods section of many supermarkets and at Asian markets.

Prep: 20 minutes; Total : 20 minutes
Servings: Makes 6 servings

Ingredients

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings

Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Directions

1. Heat a deep pot over moderate heat. Add oil and butter.
2. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper.
3. Add bay leaf to the pot.
4. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour.
5. Cook flour 2 minutes, stirring constantly.
6. Stir in broth and combine.
7. Stir in milk and combine.
8. Bring soup up to a bubble.
9. Add corn and crab meat and simmer soup 5 minutes.
10. Adjust the soup seasonings. Remove bay leaf.
11. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

4 ears corn on the cob in husks
1/4 cup (1/2 stick) butter, softened
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1 tsp. chopped fresh parsley

PREHEAT grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess water. Wrap corn individually in foil.

GRILL 15 to 20 min. or until corn is tender, turning occasionally. Remove from grill; unwrap corn.

MEANWHILE, mix butter, Parmesan cheese and parsley. Spread butter mixture onto corn.

Prep Time: 5 min
Total Time: 25 min
Makes: 4 servings, one ear of corn each

Kraft Kitchen Tips

Serving Suggestion - For a great summer meal, serve this corn on the cob with grilled chicken breasts and a fresh fruit salad.

Food Facts - Remove hot foil-wrapped corn from the grill and stack on a platter. This will help the corn to stay warm longer. Then, let each guest select their own ear of corn and spread it with the butter mixture immediately after removing the foil.

Flavored Butter Variations - Barbecue Butter: Substitute 2 Tbsp. KRAFT Original Barbecue Sauce for the cheese and parsley. Caesar Butter: Substitute 2 Tbsp. KRAFT Classic Caesar Dressing for the cheese and parsley. Tomato and Herb Butter: Substitute 2 Tbsp. KRAFT Sun-Dried Tomato Dressing for the cheese and parsley. Tuscan Herb Butter: Substitute 2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade for the cheese and parsley.

In a bowl, using a handheld blender or fork, combine (until blended)

• 1/2 cup (1 stick) unsalted butter (at room temperature)
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt

Spoon the butter onto a piece of plastic wrap, and shape it into a small sausage.

Wrap tightly and refrigerate until firm.

For longer storage, wrap a second time in foil.

To use as a sauce, slice off a round and let it melt on the hot food.

To use as a spread, let the butter warm to room temperature. Its great on hot vegetables, grilled chicken, and fish too!

Makes: 1/2 cup

Preheat an oven to 450°F.

• Remove the papery outer layers from a large garlic head
• Cut off about 1/2 inch from the top of the head and discard
• Place the head in the center of a 10-inch square of aluminum foil
• Drizzle with olive oil
• Wrap the garlic in the foil and twist the top to seal
• Bake until the pulp is soft, about 20 minutes
• Remove from the oven, let cool, and squeeze the pulp from the garlic cloves into a small bowl

Add 1/2 cup (1 stick) unsalted butter (at room temperature), 1 teaspoon fresh lemon juice, and 1/2 teaspoon salt.

Proceed as directed in the Tarragon Butter recipe. This is delicious on everything.

Makes: 1/2 cup