This easy one-pan skillet corn lasagna features tender noodles that cook right in a creamy corn sauce — no boiling required.

Chef Ashish Alfred, who co-hosts the show Bar Rescue, is also #TeamBoiling. “If you actually want to taste the corn, boiling is the way to go. It’s the most efficient, consistent method to cook it ...

All summer long, we indulge in local corn every which way: on the cob with butter and salt, sauteed kernels with herbs and diced tomato, or grilled to goldenness. We stand in line at state fairs for ...

Place the corn in a shallow roasting pan. Hold the cob vertically, resting the flat end in the pan. Slide a small, sharp knife down the length of the cob, slicing the kernels just above where they ...

Grilled Corn On The Cob In Foil!! Now, this is my version of a pioneer woman grilled corn on the cob in foil, and I love ...

Using a small, sharp knife, slice the corn off the cob, turning the ear as you go. Capture more of the corn's milky juices by scraping the cob with the knife. --Hunter Lewis ...

Maldon salt. Combine the cornmeal, butter and salt in a medium heatproof bowl. Add the boiling water and stir until smooth. Cover and let sit for 10 minutes.

My grandmother, who lived about a mile away from us in my small Missouri town, also had a set of dachshund corn-on-the-cob holders, but she saved those for special occasions.

Typically, he said, the Victorians would cut kernels off the cob with metal scrapers. A corn holder that looks like a tiny ear of corn — with a blade to stick in the cob, like a whimsical little ...

"Humans completely reshaped the ancestor of corn, effectively turning the cob inside out. Our results show that a small genetic change has had a big effect on this remarkable transformation," says ...