It’s great with even plain but much better regular butter, seasoned butters or more exotic toppings or spreads. To each their own, so you enjoy it your way.
But there is so much else one can do with fresh corn. Use it in soups, salads, relishes, dips, salsas or as a unique side dish.
There are quite a few such recipes already on this food blog and in my cookbook. You might want to check them out.
This week, I have a soup and a salad for you. The “Corn Soup with Cilantro-Corn Relish” comes on Wednesday. Then on Thursday, we have a “Mexican Street Corn Salad” you should try.
There will be another recipe next week with corn when I offer up a couple of dips for cast iron skillets. So be sure to check back.
In the meantime, “Happy Cooking” until next week.
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