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.

Whether you boil it or grill it ... recipe has very few ingredients Fieri keeps the ingredients of his corn on the cob simple and his preparation and cooking process more complex.

Bring to the boil, then reduce the heat until the mixture ... 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 ...

If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 ... chilli and lime zest in a bowl. Brush each corn on the cob with mayonnaise then dip in the cheese mixture ...

Corn takes on myriad configurations, from the classic corn on the cob to popcorn to more processed options like corn syrup. So how do you classify it?

without cutting the cob. Each ear will produce about ¾ cup of corn. Boil: Shuck corn. Boil a large pot of water with 1 tablespoon of salt and then add corn. Cook for 3-5 minutes. Steam: Shuck outer ...

After corn was husked, it had to be shelled and processed before it could be cooked into a meal in the early 1800s in Ohio Country.

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?