off the cob

At this time of year, when corn shacks and make-shift stands appear in every gas station or parking lot you pass, it's hard to resist bringing home a baker's dozen (and why would you want to?). And while I love a good cob on its own -- boiled, grilled, microwaved, whatever! -- there is a corn-on-the-cob saturation point. 

I've got two really good recipes to share whether your feeling like you can't face another cob or your ear-to-eater ratio is out of whack and you need to feed more of a crowd than your cob count can handle....

Both start by standing that cob on its end, cutting off the kernels, and throwing them in a frying pan (cast iron if you've got it!) with some oil.

Cook and stir occasionally -- my favourite part is when they start to pop! Nope, you won't end up with anything fluffy, white and movie-watching worthy, but they will let you know when they're cooked!

The first recipe also uses up the tomatoes that are rapidly ripening in your garden now --  Click here for toasted corn, tomato and edamame salad. 

And the second recipe incorporates two of my favourite food groups -- Sriracha and lime -- so you can't go wrong there! Click here for the sriracha-lime corn salad Note, I made this one for a lactose intolerant crowd and omitted the cheese.... but if you can find (and digest!) Mexican "queso fresco" it's definitely worth the splurge!