Corn

• Raw
• Sautéed in butter
• Pickled
• Creamed: juice 3 ears corn; blanch kernels from 2 ears of corn; whisk juice while heating until thickened and combine with kernels and butter (TFL)
• Soup: simmer cobs in equal parts stock and cream for 20m; combine with kernels and cook sous vide 30m @ 185°F (Under Pressure)