Corn requires little more preparation than a quick dip in a pot of boiling water and a slip of salted butter to taste divine. But the sweet, starchy kernels pair well with contrasting flavors, lending themselves to countless other preparations.
Submitted by Larry Toombs of Shallowater, Texas.
Recipe from Vickie Pierre of Lake Charles, La.
Recipe from Linda Ginther of St. Helens, Ore.
Recipe from Nona Parris of South Carolina
Recipe from Cleo Babin of Youngsville, La.
From Georgene Trewatha in Campbell, Mo.