Sourced from CNN | August 16, 2022, by Casey Barber

It's the sweetest part of summer, that stretch of the year when sweet corn is IN SEASON.

Fresh corn is at its peak between July and September for most of the U.S. Since kernels are at their sweetest and juiciest as soon as each ear is picked, now is the best time to take advantage. It doesn't take long either to prep to make it taste amazing. It is also one of the best foods to enjoy in a heatwave.

If you think corn has ZERO nutritional value, think again, Corn is definitely good for you, and eating fresh corn on the cob gives you the most nutritional benefits.

Fun Facts About Corn:

Good gracious alive… Authentic Mexican street corn.
**Here’s the recipe from Cookie & Kate**!

Corn has been given a bad rep for being high in sugar. But depending on the size, an ear of corn has between 3-6 grams of sugar and has about 100 calories or so. When you eat corn, a lot of carbohydrates aren't really being digested or absorbed. It's the job of eating a carb knowing that you're not digesting half of it.
Corn is also a good source of fiber, you can't digest fiber but it can help regulate bowel movements and limit constipation. As well as it can keep you full in between meals, it also has been shown that it reduces levels of blood sugar and cholesterol.
Corn is also high in lutein and zeaxanthin, two carotenoids that help decrease the risk of macular degeneration and cataracts. Both contain B vitamins as well as essential minerals such as magnesium and potassium.
Yellow corn is higher in antioxidants than white corn because of the pigments in each kernel. Red, blue, or purple sweet corn has even more pigments. If you know a gardener or local farmer who's growing these rarer varieties.
You can eat corn raw or cook it in a few different ways. You can either microwave, boil on the stovetop or on the grill, or on fire. By grilling the corn, you add a slightly smoky flavor to the kernels without leaving them overcooked and gummy.

To use corn in the recipes below, first, strip the kernels off the cob. There are corn-stripping tools that can help you accomplish this task, but my favorite method uses two items already in the kitchen: a sharp paring knife and a large bowl.

Hold the corn vertically and stem side up in the bowl. Run the paring knife down each side of the corn, turning as you go, to remove the kernels. By using a small knife and a big bowl, you won’t hit the sides with your knife and the corn won’t bounce everywhere!

When it comes to summer salads, corn rivals tomatoes for the title of the most popular ingredient. It pairs well with nearly any other ingredient in a variety of flavor profiles. Chances are a kitchen-sink salad will turn out well with whatever you have on hand, but you can also take inspiration from these ideas: