When summer arrives, there are few culinary delights as anticipated as fresh corn on the cob. Whether it's for a backyard ...

Think of Million Dollar Corn as the most elevated version of creamed corn you'll ever eat. This dish is topped with an ...

Southern Creamed Corn. Serves 4. 8 ears of corn, shucked. 1/3 cup of butter. 1 Tbsp bacon grease (optional) 1 Tbsp all-purpose flour. Kosher salt and ground black pepper. ½ cup heavy cream.

Summer calls for appetizers that make the most of the season's bounty. Use fresh corn to make these flavorful dips, salads, ...

2. You need to get the corn off the cob. Unlike cutting kernels off cooked cobs for a salad, you don’t want to cut too deep. While there are lots of suggestions out there to use a tube cake pan ...

Hobbs simmers fresh corn kernels briefly in half-and-half, for a classic Southern side that’s both simple and decadent. He doesn’t overcook the corn, so it still tastes fresh. A touch of his ...

Remove the corn and bring the water to a boil, then add the milk, butter, and corn. Reduce the heat and simmer for 5 to 10 minutes, until the kernels are bright yellow and tender. Remove from the ...

Instructions. In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onions and cook, stirring frequently, until soft and translucent, 5 to 7 minutes.