In the late summer in East Hampton, when the fields are filled with gorgeous corn, I love to make corn salads, sauteed corn, corn chowder — anything that uses fresh corn! I’ve loved it ever since I moved out here, which is why you’ll find so many corn recipes in my cookbooks.

I have an easy trick for getting the kernels off the cob. Stand the cob on its trimmed stem end (or little tuchis, as I said to my assistant the other day!) and slide a sharp knife down between the kernels and the cob. I like to do this over a clean dishtowel so the kernels don’t scatter all over the counter. Then I just fold up the towel and pour them into a measuring cup or bowl. Easy!

Confetti Corn - Back to Basics, page 160.
Lobster Corn Chowder - Back to Basics, page 55.
Fresh Corn Pancakes - Cooking for Jeffrey, page 150.
Chipotle Parmesan Sweet Corn - Cook Like a Pro, page 148.
Perfect Poached Lobster & Corn with Tarragon Butter - Cooking for Jeffrey, page 117.