Now, you can save your frustrations, because we've found the absolute easiest way to get your corn off the cob and ready for salads, salsas, or whatever else your heart desires. All you need is a ...

Cover and chill until needed. Preheat the oven to 200C/400F/Gas 6. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper ...

When corn season comes to an end ... Alternatively, cut the kernels off the cob and toss them almost anywhere to elevate your ...

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.

Add the corn kernels and fennel and sauté for 2 minutes. Add the curry powder, and heat until fragrant. Season to taste with salt and pepper. Shut off the heat, add the herbs and toss to combine.

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 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?

To make the herb paste: Combine the curry leaves, ginger ... Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp. Simmer until the shrimp curl and are just cooked through ...