corn

Did you know that corn was domesticated from a Mexican wild grass ancestor more than 8,700 years ago? There's a reason why maize, or corn, has been popular across civilization ever since; it's sweet, crunchy, substantially filling, full of nutrients, and inexpensive when it's in season (from the beginning of June into the Fall months of September and October).

Aside from being thousands of years old, corn — which grows in "ears" covered in kernels, threads of corn silk, and green husks — comes in a range of colors, from blue and black to the widely-available white and yellow types. When shopping for this grain at the market, look for ears that are firm in texture, heavy for their size, and have bright green husks and golden brown tassels.

If you can, peel back the husk a little and look for baby-sized kernels at the top; this indicates the corn's young and sweet. Keep corn, husk intact, in the refrigerator; consume ears as soon as possible to maximize their sweetness. Continue reading for more information and our favorite corn recipes.

Recently I was in need of a seasonal appetizer that would satiate both vegetarians and carnivores alike. After watching an episode of Giada at Home, I decided to try her grilled corn and cheese cakes. Instead of using frozen corn, I substituted fresh corn cut off the cob.

The recipe has mixed reviews, and I was a little worried that the resulting bite wouldn't be embraced by my all-female guests. However, these cakes blew my friends and I away! They were amazing.

The corn flavor is enhanced by spicy pepper Jack cheese, and the panko provides a perfectly crisp crust. Although they are rich, they're not heavy; they are satisfying and filling but still light. These cakes pair perfectly with a glass of sparkling wine! I highly recommend you make this hors d'oeuvre. Get the recipe here.

Sometimes plain old corn on the cob can be boring. You have it over and over again during the Summer, and it's always the same. However, this July I've decided to remake corn on the cob, starting with this delicious recipe. The corn is grilled with the husks on, and then it's coated with a spicy-sweet glaze. The glaze is a mixture of butter, maple syrup, garlic, and chipotle chiles.

It's an easy recipe with extraordinary results. This corn is amazing and unlike any corn I've had before! The combination of maple syrup and chipotle chiles is perfect; the two ingredients balance each other out, so the glaze isn't too sweet or too spicy. It's a classic side with a modern twist, and it pairs well with everything from barbecued chicken to Cuban-style pork. Here's the recipe.

Take advantage of Summer's corn crop with this recipe for sweet corn fritters posted in our Healthy Recipe group by FitSugar reader Dara8182. And don't worry; they're not deep fried!

Here is a healthy twist on an usually deep fried treat. This dish takes advantage of delicious Summer sweet corn, avocados, and fresh cilantro. This dish is both filling and delicious. Worth the effort!

Learn more about the recipe after the break.

It's Wednesday, and the week is already half over! Why not celebrate with an elegant and seasonal seafood supper? Employ this recipe to combine thick and fleshy white fish with fresh corn, snappy beans, and flavorful pesto.

The ingredient list calls for store-bought pesto, but if you have time, take advantage of Summer's bounty of basil, and make your own. Serve with a glass of wine and grilled bread for a light, healthful, and satisfying meal. For the recipe, keep reading.

Are you attending a cookout this holiday weekend? While it's key to distance pooches from a hot grill, and monitor that corn intake to keep away cobs, the hot dogs could always use a lil ketchup and mustard, right?

Well, in addition to those cool condiment costumes I spotted last Summer, here's another way to make a pup's presence known as he brings the corn . . . literally. Coming in five sizes for $20 a cob, the soft kernel top has a strap to stay atop his head while the back husk has a leash hole to parade him all over the party, too. Since I couldn't resist a second helping, see one more puppy pic and read more

I've been to many a party where an adorable shooter of soup was on the menu as an appetizer. I love the idea, but it seems like a lot of work to refill the cups while making sure the soup is hot enough to serve — more work than I like to do at a party. However, when I hosted a recent bridal shower, I decided to give it a try with a seasonal chilled soup.

It was perfect! I made the soup two nights before the shower, so that the day of all I had to do was pour it into the plastic shot glasses. With a velvety texture and rich corn flavor, it tasted absolutely excellent. Although the original recipe called for ham hocks, I simply omitted them to make it vegetarian-friendly. To take a look at the method (I highly recommend it) read more.

Although I love the flavor of corn, simply eating it off the cob can get a little boring. That's why I incorporate it in salads or quick and easy sautes. Upon reading this recipe in the current issue of Bon Appétit, I knew I would enjoy it.

It's an effortless dish; basically you take corn and saute it in butter, then throw in a bunch of herbs. It's uncomplicated, but wonderfully fresh with the pure flavors of Summer highlighted. I served it with grilled buttermilk chicken and it was the perfect side.

It's a pretty versatile recipe: the sautéed corn would be great over mixed greens, tossed in a warm tortilla and topped with crumbled cotija cheese, or on a crisp pizza dough with dollops of ricotta. Add the method to your repertoire now.

Ever wondered how to spice up your relationship with corn on the cob? Well, OnSugar blog Cooking in Pajamas has one idea. To start, skip the boiling pot in favor of the grill.Have you been boiling your fresh summer corn?  If you are, you are rinsing away all of the fresh flavor! Once you have roasted it on the grill, you will never heat up a pot of water for your corn again.

Make sure you're getting the most of your corn when you keep reading.