Three more ways to get the most out of summer corn

In Corn: Beyond the Cob, we gave you eight ideas for getting the most of this sweet summer starch. Now, three more ways to bask in the season of this crave-worthy crop. Corn broth Sauté half a white onion in olive oil until translucent. Add husks from 4 ears corn and water to cover. Toss in a hefty amount of kosher salt and 10-12 grinds of black pepper. Bring to a boil then reduce heat and let simmer until reduced by half. Strain out solids and reserve corn juice. Substitute ½ cup of the corn broth for the vegetable broth used in the corn ravioli recipe seen here. You can also use it as a base for fresh summer soups. Grilled with citrus butter Combine 4 tablespoons butter with the juice and zest of 1 lime, ½ teaspoon cayenne pepper and salt to taste. Cover and refrigerate. Remove husks and place corn on a hot grill, turning occasionally, for 5 minutes. Remove corn from the grill, and brush it with the butter. Return to the grill, brushing every 5 minutes with butter until charred on all sides, about 12 to 15 minutes. Remove from the grill, brush with more butter and serve. Corncakes In a bowl, whisk together 1 cup buttermilk, 2 eggs and 3 tablespoons vegetable oil. Add 2 tablespoons melted butter that’s cooled. Set aside. In another bowl, combine ½ cup flour, ½ cup cornmeal, 4 teaspoons baking powder, 2 teaspoons sugar and 1 teaspoon salt. Whisk wet ingredients into dry ingredients. Add in ½ cup cooked corn kernels. Heat a griddle to medium heat and add butter. Once melted, cook cakes on each side for 3 to 4 minutes, or until cooked through. Serve with honey butter.

- Photo by Greg Rannells