Corn on the cob: A history Posted August 05, 2015 6:00 am Along ... In practically every country but the United States, corn is called maize, coming from the Spanish maiz via the Taino mahiz.

Shuck 8 ears of supersweet corn and fry, several ears at a time, until most of the kernels are deep golden, 3-4 minutes per batch. Drain corn on paper towels and season to taste with salt, if you ...

In honor of National Corn on the Cob Day on Tuesday (June 11), this Cheddar Bacon Ranch Corn on the Cob is the perfect way to throw a twist in your traditional summer grub.

Since local corn on the cob is such a precious commodity, it’s a shame to let the leftovers go to waste. If there is just an ear left, I’ll boil a little water and reheat it for lunch the next ...

Corn (also known as maize) is perhaps the most American of vegetables. "When you eat corn you eat American history in every kernel," Betty Fussell, author of The Story of Corn, wrote in an email.

It was the late Milburn Wever who came up with the idea to sell butter-dipped ears of sweet corn for $1 at the Monroe County Fair to raise money for the Indian Creek Township Lions Club.

Savoring Sweet Corn. Following a feature on growing corn that aired on the Eight O'Clock Hour Thursday, August 30, 2007, hosts Martha and Todd got talking about the joys of fresh corn on the cob ...