For those of you who are getting great local corn for a good price, remember to make stock. I use it to make cornbread using the 18 hour bread recipe, sub 1/2 cornmeal for the flour, and use the corn stock instead of the water. I cook it in muffin tins, then cut the muffins into rounds. We top it with pulled pork, and a bit of sauce for a passed appetizer. So easy, and so good!
Practice safe lunch. Use a condiment.