First created by Native Americans, this savory dish of corn, peppers, zucchini, and lima beans is still a favorite in the U.S. South. The name "succotash" is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Succotash is hearty enough to be served as an entree, but also makes a wonderful accompaniment to fried chicken or grilled pork chops.
Throw a few ears of corn on the grill and toss the cooked kernels into a bowl. Stir in some tasty mix ins like bacon, jalapeno, and cheddar cheese until you’ve got this fresh and creamy Jalapeno Popper Grilled Corn Salad. It’ll be your new go-to side salad dish.
Southern Milk and Honey Corn on The Cob 8 ears of non-GMO verified organic sweet corn Water 1 cup of whole milk 1/2 cup of heavy cream 1-stick of unsalted butter 3 tablespoons of organic honey 1 teaspoon of Cajun Seasoning 1 teaspoon of kosher salt freshly ground peppercorns chopped parsley for garnish, optional Directions Remove the corn husks from the ears of corn, rinse well to remove any corn silk. You can cut the ears of corn to the desired size or leave the corn on the cob whole if…
How to Remove the Silk from an Ear of Corn microwave method: “Cut a small slice off the stem end of un-husked ear of corn. Put a few ears in microwave on high for 30 seconds, the husk and silk should come off more easily. Then cook corn as desired.”
Yes, you CAN grow full, plump ears of corn in a small garden! Start with an appropriate variety, prepare the site properly, understand corn pollination, plant in blocks, learn to hand pollinate (it's super easy!), and protect from wildlife. Learn the details here, and you'll be picking beautiful ears of corn from your own backyard.: