Published: August 23, 2012
A Dozen Recipes for Corn Off the Cob
For most of these recipes, use 4 to 6 ears of corn, which should work out to between 3 and 4 cups of kernels, depending on the size of the ears. Related Article »
Cold Salad
Warm Salad
Soup
Fried Cakes
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Photographs by Yunhee Kim for The New York Times. Food stylist: Paul Grimes. Prop stylist: Megan Hedgpeth.
