Sweet corn comes in a range of kernel colors: yellow, white, and bicolor (yellow and white). Here's a short video about preparing sweet corn. Sweet corn is most often eaten cooked. Peel or “shuck” the ...

Once fully cooked, drain the water and transfer the sweet corn kernels to a bowl. Add butter according to your taste, mixing ...

Transform the vibrant flavors of Mexican street corn (elote) into an irresistible dip that's perfect for any gathering. This ...

Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt.

In a large mixing bowl, beat the eggs until smooth ... Stir in the milk, followed by the cornmeal, cornstarch, salt, corn kernels and scallions. Whisk until just combined. Lightly grease an ...

Slice kernels off cobs and transfer to a blender. Purée corn to form a liquid ... Ladle soup, warm or chilled, into bowls and garnish with chives.

Heat a flat griddle pan to very hot. Heat a medium frying pan. 2. Add the bhuna masala to the pan and heat through, then tip in the sweet-corn toss until each kernel is covered then tip into a bowl ...

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite. David Malosh for The New York Times.