There's nothing quite like biting into a deliciously buttery corn on the cob. The salt and butter perfectly complement the juicy, sweet kernels making this a true dinnertime staple, especially ...

It can also be enjoyed right off the cob. But one of corn's downsides is its preparation. The picking, shucking and boiling might be enough to convince you to buy it frozen and microwave instead.

If using the oven, place the corn in its husks directly onto an oven rack ... If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn ...

Bring to the boil, then reduce the heat until the mixture ... Preheat the oven to 200C/400F/Gas 6. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli ...

Hold the ear firmly at the tip and carefully shave off the corn kernels at their base, without cutting the cob. Each ear will produce about ¾ cup of corn. Boil: Shuck corn. Boil a large pot of water ...

According to a study published today (July 13) in Genetics, just a single DNA base substitution gave corn its soft, fibrous exterior. “Humans completely reshaped the ancestor of corn, effectively ...