Corn is a long-awaited summer treat and when it finally arrives, the first few batches are delicious on the cob with butter and salt. Corn has a rich and complex history and is such a central part of Mexican cuisine as well as other cuisines around the world to which it was introduced later.
If you have plenty of corn and are eager for some variety, there is no shortage of wonderful recipes and combinations from classic succotash and corn pudding to light salads and pasta sauce of sweet corn pesto (one of my all time favorites).
Corn is best eaten as soon as possible after it is harvested as the sugars turn to starch and it loses some of its sweetness but it certainly won’t go bad for a while. You can also cut off the kernels and blanch it and refrigerate or freeze for later. Corn freezes well.