"corn on the cob" news and stories

• It's zucchini season -- you might need some recipe suggestions.
• Family reunions are potluck heaven.
• Got corn on the cob? Put a little char on it.
• Northwest wines are the main character in Swirl, Sip & Savor.

They're not knee high, and it's not the Fourth of July, but fresh corn on the cob, and the summer parties that surround it, are on our minds. File this under "Must Make As Soon As Possible," and start salivating. Blogger Dayna McIssac put a little Latin-American flavor in her grilled corn with a sweet chile-lime glaze. With leftovers, she continued the Latin theme in a recipe for corn-and-quinoa salad.

Grilling corn doesn't mean simply throwing the cobs on the flames. You need to first pull back the husks, remove the silk, and soak the corn for around ten minutes, then drain it. I'll let Curtis Stone explain it all for you: See his recipe for grilled corn with parsley and garlic.

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Love the fresh flavor of corn on the cob but hate how it gets caught in your teeth? There are a few ways to cut a good kernel.

Yesterday, I mentioned the produce anxiety I face when the summer starts to head into fall. One way I combat the unrest I experience during the waning days of peaches and heirloom tomatoes is to eat meals that are simple, easy combinations of the best of the season. After I unpacked my farmers market haul yesterday, I made a very basic salad for lunch.

You can think of it as a very chunky guacamole, and if you were looking for a tasty dip, you could chop everything a bit finer and serve it with tortilla chips. I like eating more like a creamy salad, the corn kernels blending into the avocado chunks and hiding in the tomatoes. I made mine completely plain, seasoned with just with salt and pepper, although if you wanted a bit more acidity, you could dress it with a squeeze of lime juice. My basic recipe is after the jump.

Sure, you put butter and salt on your corn on the cob, but what about peanut butter?