Chef Ashish Alfred, who co-hosts the show Bar Rescue, is also #TeamBoiling. “If you actually want to taste the corn, boiling ...

From there, you’ll add the corn and "a little" water to a skillet over medium heat. Next, add small pieces of butter to the ...

Mary Berry's 20-minute twist on corn on the cob is the perfect barbecue side dish Mary Berry's 20-minute twist on corn on the cob takes this classic favourite to a whole new level.

This corn fried rice is a force of flavor, thanks to salt, sugar and MSG This speedy fried rice from chef Calvin Eng is a flexible lesson in balancing salty, sweet and savory flavors.

Honey, butter and spicy cayenne pepper add sweetness, spice and richness to tasty grilled corn on the cob.

Garnish with lemon zest, a hearty pinch of salt and pepper and any leftover herbs. • Andrea McCoy’s Salt and Stone column and recipes appear weekly in Explore.

Missouri Meerschaum Company is keeping the magic of corn cob pipes alive, even using a heritage corn hybrid dating back to the 1900s. The big cob creates the perfect pith for making pipes.

Americans love it, but is corn a vegetable? Or could it really be a grain or a fruit? The answer may surprise you.