Weekend Cook and Tell: Aw, Shucks

Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

Crisp, sweet, and total perfection with just a little salt and butter added to the mix. What's that, you say? Corn. Cobbed or shucked, we love it all. Corn has the beautiful ability to add a lovely crunch and slight burst when bitten. It makes our mouths happy.

Mark Bittman, of The New York Times, is also a fan of the yellow (or white) gold. While he enjoys it on the cob, Bittman proposes 12 recipes for your eating pleasure. In the recipes, he encourages creativity and flexibility, with corn being the only static ingredient.

What are your favorite corn dishes? Do you prefer it al dente with just a touch of salt? Or does it get mashed into batter and become something crispy and sweet? Roadside stands and farmer's markets are calling. Show us your favorite recipe, and tell us where you found your corny secrets.

Share your favorite corn fare on Photograzing (make sure to include "Weekend Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. You can now also pin your creation on your Pinterest board as well. Please use the hashtag, #cookandtell, and tag us, @Serious Eats in your pin's text.

We'll post a round-up of your corn-loving ideas, recipes, and experiences the following Wednesday, September 5th.


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