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4 Stupid-Easy Recipes to Get the Most Out of Corn This Summer

Corn on the cob just got a whole lot sweeter.

Erik Olsson

In Gestalten’s new cookbook Eat Your Greens!: 22 Ways to Cook a Carrot and 788 Other Delicious Recipes to Save the Planet ($36), authors Anette Dieng and Ingela Persson detail multiple ways to prepare over 40 types of fruits and vegetables. Dieng and Persson are chefs who started Ekoladan, a vegetable delivery box service in Sweden. Leave it to two produce experts to concoct over 800 succinct recipes for turning fresh fruits and vegetables into delicious dishes.


Corn is a sweet treat that’s about to be everywhere with the start of summer. Eat Your Greens! includes 21 corn recipes, four of which are published below, that are more addictive than popcorn.

Buy the Book: $36

Boiled Corn With Butter, Paprika and Cayenne Pepper


1. Cook corn cobs in salted water for about 10-15 minutes, or until soft. Pierce with a fork to check if the kernels are soft. Remove, drain and let cool.

2. In a bowl, combine softened butter, paprika, cayenne pepper and salt. Spread the butter on hot corn on the cobs.

Corn Kernels With Black Beans, Red Pepper Flakes, White Onion or Shallot and Cilantro


1. Stand the corn on the cob on a cutting board on its end and hold the top with one hand while cutting straight down with a sharp knife with the other, or slant the knife blade in between the rows of kernels and pop the out.

2. Cut the kernels from the cob. Cook in a dry skillet until golden brown and transfer to a plate. Add cooked black beans to the saucepan for a few minutes and heat without stirring. Season with dried red pepper flakes, salt, and pepper. Return the kernels to the saucepan with finely chopped onion and shredded cilantro.

Note: Corn kernels can be frozen raw or blanched. Spread out on a tray and freeze before placing in freezer bags.

Oven-Roasted Corn


1. Cut corn cobs into 1-inch slices. Toss in olive oil and salt and pepper, and transfer to a baking tray. Roast at 440°F for about 20-30 minutes, or until soft.

Broiled or Barbecued Corn


1. Broiling will be a lot quicker if you cook the corn first. Broil whole cobs or in thick chunks. Keep the husk on or wrap the corn in aluminum foil, and place directly under the broiler or onto the barbecue. Serve with flavored butter.

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