In a heavy-bottomed sauce pot or Dutch oven, heat enough water to just cover the corn along with 2 tablespoons kosher salt.

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Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a large skillet, heat the olive oil.

Corn served on its own has several health benefits, and, likewise, corn-based foods can be part of a nutritious diet. For instance, Wicker Velez says, “Corn tortillas are a staple of Mexican food ...

Mexican street corn is a highly variable dish, and that extends to how it's cooked. It's usually done on the grill, but if ...

Chef Michel Nischan adds a little bit of roasted garlic to softened butter to create a rich, creamy spread for this grilled corn. A leader ... the oven to 350°. Cut off the top third of the ...

Brush ears with olive oil and put them on grill over medium-high heat. Turn occasionally until charred all around. Serve hot ...