Corn

Eat it right away.

If you buy corn on the cob, you should eat it right away. The longer it sits, the more flavor it loses. It is good for about a week in the fridge but after that you are taking your chances.

Corn Salad

3 cups thawed frozen corn
2 Tbsp. extra virgin olive oil
1 cup chopped red onion
2 tsp. chili powder
1 tsp. cumin
1 green bell pepper, seeded, and diced
1 red bell pepper, seeded and diced
1–1/2 cups tomatoes, seeded and diced
4 Tbsp. chopped fresh cilantro
3 Tbsp. cider vinegar
salt and pepper to taste

In a small frying pan, heat the oil over medium/high heat. Sautè the onion for a few minutes then add the chili powder and cumin and sautè the mixture for another minute or two until the onion is cooked then remove from heat and put it in a bowl and allow it to cool.

Next, add the corn, bell peppers, tomatoes, and the cooled onions. Toss. Add the cilantro and the vinegar and then toss well so everything is mixed up. Add salt and pepper to taste and serve at room temperature.

Grilled Corn

Enough corn to feed everyone (leave the husks on)
Margarine (optional)
salt to taste (optional)

Preheat your grill so it is good and hot. While it is heating up, soak the corn in water. Once the grill is good to go, take the corn out of the water and pull off as much of the silk as you can. Now put the wet corn on the grill. Cover the grill and let it cook. Check it every 5 minutes or so and turn it when the husks start turning black. It can take anywhere from 15 to 25 minutes or so depending on how hot your grill is but we take it off when the husks are dark and that seems to be about right. Serve with margarine and salt, if desired.