I heard that cooking corn on the cob while they're still in their husks helps to keep the sweetness from seeping out, so now I always use this method.The most important point is to steam the corn with the husks. Their sweet flavor won't escape and they will be so delicious~I think it's best to use a cast metal, non-stick pot, or an earthenware pot. Recipe by kazz72

I learned this from someone at work. I was shocked at how easy and delicious it was... and adapted itIn step 4, the corn will still be OK if you don't turn it over, but it may be cooked a bit unevenly. If you don't want to turn them over though, just microwave for 5 to 6 minutes.I've already said this in the instructions, but please be careful not to burn yourself. It's really hot when you take it out! Recipe by natsuno

This tamale recipe is the one my mom always makes, and I chose it because I love it so much—the flavor is truly unique.

Mmmm Good

I received a lot of fresh corn so I steamed it to lock in the sweet taste.Do not overcook. Recipe by Yupun

MY VERSIONEASY AND DELICIOUS ASIAN STYLE SOUPLOVING IT

I just love sweet potatoes. This is time consuming but so perfectly worth it. As soon as I make this for thanksgiving I'll post a pic!! 😊

I always serve this soup to my family when corn is in season. It doesn't use any scallions or consommé cubes.Try to use corn that's fresh and sweet.Don't overcook when simmering, since you'll lose the flavor of corn.Make sure to pulse and blend the ingredients together well in the blender. For 4 to 5 servings. Recipe by Uniikura

I'm a little conflicted about this recipe. On the one hand, it's pretty fantastic. Like a warm, sweet and savoury hug to your belly. On the other hand, it's the first true "cold-weather" recipe I've posted since the end of summer. So, yeah, bye-bye sunshine, and hello cold and drizzle. Feelings aside, this dish is a great way to use up those spare cans of corn loitering on your pantry shelf. We had enough on ours to last through the apocalypse, which is a little strange because I don't really like canned corn, at least versus frozen corn. Regardless, it was time for a few of those cans to go. Because I had no intention of actually using the canned corn kernels (say that five times fast), I simply blitzed and strained them instead to extract their milk. If you think this is wasteful, feel free to use the canned corn and skip the frozen corn. You'll also need to bump up the liquid with a little extra stock or milk. You may lose some silky sweetness from the missing corn milk, but the chowder should still come out just fine.

This is one of my absolute favorite ways to cook fresh sweet corn! It's so simple and really takes advantage of the corn's natural sweetness. Last summer I think almost of all of the corn I bought ended up being turned into this soup! If you use old corn or some that has dried out a little (wrinkly kernels), it won't turn out very good so I highly recommend using very fresh, in-season corn with plump kernels.

My mom made the best corn bread. I worked on this recipe to get it as close as I possibly could to hers, without her actual recipe. My family loves this.