CORN OFF THE COB

Fresh local corn is back— not a minute too soon— so try any of these great ways to make the most of every kernel.

You can eat all the tomatoes, watermelon and peaches you want, and I will too, but for me the true champion of summer produce is farm-fresh corn. Slathered with butter and salt straight off the cob is the usual go-to (and it is sublime), but corn is also a great addition to everything from soup to salads. I’ve used several different cooking preparations for the fresh corn in these recipes, but you can use your favourite method in them all.