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Corn off the cob
At this point in the summer, we've enjoyed corn on the cob just about every which way: charcoal-grilled and dripping with butter; boiled with nothing but salt; steamed with herbs and olive oil and slathered in sour cream, cheese and red chili a la Mexicana-style.
By JeanMarie Brownson, Dinner at Home
August 22, 2012