n the milk and reserved corn liquid (or water).
Stir
Cook fresh corn in 1 cup boiling salted
Melt butter in a large skillet over medium heat. Add scallions and saute until soft, about 3 minutes. Add corn and saute 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
minutes. If you're using frozen corn, try to partially thaw it
Melt butter in a saucepan over medium heat. Add remaining ingredients.
Simmer uncovered and stir occasionally for about 10 minutes (if using frozen corn, heat covered for 10 minutes, then uncovered an additional 10 minutes).
-.
Stir in the corn and milk (if using frozen corn, chop it up
If using fresh corn and edamame, parboil for a
tir in the butter and corn; season to taste with salt
If you are using fresh corn cook it for 5 minutes
If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.
Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.
et aside.
If using fresh corn, cut the corn from cobs, with
Remove the frozen corn from the freezer to begin
NOTE: If using frozen corn, thaw first.
Whisk the vinaigrette ingredients together.
In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.
his recipe.
If using fresh corn blanch for 5 minutes.
If using frozen corn
15-20 minutes. Stir in frozen corn, cream and milk and bring
cut kernels off corn cobs, if using fresh corn.
In medium skillet
ntil ready to serve the corn fritters. The topping is best
otatoes are tender.
If using fresh corn, cut the kernels off
an until shimmering.
Add frozen corn, then onion; saute, stirring very
br>Place the ear of corn on a microwaveable dish covered