Growing up on a farm & ranch my family usually had a huge crop of corn – literally coming out of our ears! We didn’t fuss with it much and ate it as is and it generally WAS the meal and was eaten as a fast typist would operate a typewriter. The best way to eat this classic American ingredient is cooked and smothered with butter and salt. However, I wanted to offer up some recipes that are as simple as Quick Cooked Corn on Cob, kicked up a notch with Corn on the Cob with Chipotle Chili Pepper Butter Compound to masterpieces such as Gnocchi with Lobster in a Corn Puree, Cornmeal Encrusted Halibut with a Cilantro Pesto over a Corn Puree and a very similar dish Pan Seared Scallops over a Sweet Corn Puree. There are many other options to try such as Sweet Corn Soup and fast options are to stir into salads. Try Corn, Black Bean and Cherry Tomato Salad, Southwest Chicken Salad or Taco Salad. Grab an ear or two, dish it up and enjoy!