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Some of the best corn I've ever had was straight off the stalks at my grandmother's farm in Iowa.  OMG...so good!  Getting lost in a corn field...NOT so good.

We like to grill it...shucked, buttered and wrapped in foil.  Just easier to shuck before grilling and it really caramelizes nicely.  Sometimes I cut the kernels off the cob and saute them in butter with salt, pepper and chopped fresh basil. 
 

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Cerise, that's funny since the only time I did it in the oven was using Tyler Florence's method. It was good but lacked the caramelizing I get from the grill. I'm not sure why, but I just don't like shucking corn after cooking it. When it's done I want to eat it NOW.

Speaking of Tyler Florence and corn, ever tried his Corn and Black Bean Salad? Pretty tasty with a lime vinaigrette.

Corn and Black Bean Salad (Tyler Florence)

Dressing:
1 small clove garlic
Pinch salt, plus 1/2 tsp.
3 T. lime juice
1/4 tsp. chili powder
1/4 cup extra-virgin olive oil

Salad:
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 T. olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until just tender in skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
 
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