Few side dishes bring the same warmth and nostalgia as scalloped corn. Creamy, buttery, and baked to golden perfection, this ...

These are our favorite chowder recipes from clam chowder to corn chowder and beyond. Creamy, rich, and nourishing, these ...

Happy national ravioli day! To celebrate, Executive Chef of The Sicilian Butcher, Omar Bernal, joins The Ten to show viewers ...

Toss together fresh sweet corn kernels, diced avocado, cherry tomatoes, red onion, and cilantro. Drizzle with a light ...

A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite. David Malosh for The New York Times.

Cut corn kernels off cobs and discard cobs. Set a large cast-iron skillet over medium heat and swirl in ⅓ cup olive oil. Add onions, garlic and red pepper flakes. Cook, stirring, until onions ...

Add onions and sweat until translucent, about 2 minutes. Add 1 cup corn kernels and continue to cook until corn softens but onions take on no color, about 2 minutes more. Season with salt.

Dissolve the cornflour in 1/2 cup water and keep aside. 2. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. 3. Add the cornflour solution and let simmer for about ...

and add the corn and shrimp. Simmer until the shrimp curl and are just cooked through, 2 to 4 minutes, stirring occasionally. Stir in the cilantro and serve. Recipe courtesy of Masala Farm ...

corn and egg Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine as well as articles for PEOPLE Digital. Sabrina has been ...