In sauces (you can also grate the corn)
In salsa and relish (add some black beans to the salsa for even more punch)
In classic recipes such as corn chowder, corn fritters, corn muffins, corn pudding and corn soufflé
Each ear of corn (10 to 14 oz.) will yield about 1 cup of corn kernels.
Here’s a video showing an easy way to remove the kernels from the cob.
HOW TO BE SURE YOUR CORN IS FRESH
To eat raw corn from the cob, it needs to be fresh and sweet. The moment it’s picked, the sugars in corn begin to convert to starch. Two days later, the corn can taste starchy rather than sweet.
It’s easy to tell if the corn is fresh by looking at the silk tassel. It should be a light, whitish color. As the corn ages, the silk turns brown. The corn can still be good as long as the tassel is not dried out.
If the tassel has been removed, don’t buy the corn. It means the silk dried out and the corn is too old.
If your mother taught you to peel back the husk before buying the corn, forget it! All it does is dry out the corn. If the tassel and husk look fresh, there’s nothing to see. If a few kernels are missing from the top of the cob, it means nothing. Don’t husk corn until you’re ready to use it.
Eat corn the day you buy it. Keep it in the fridge until you’re ready to eat raw or cook.