You can tell how fresh the corn is by examining the husks. Silks that are too pale indicate the ears were picked too early. Rather than tear back the husk, as many do, be considerate to those who follow you and merely feel gently around the top of the husk to make sure the kernels are plump and resilient. Low in fat and high in fiber, a sweet, crisp ear of corn is almost a meal in itself. In dried form, corn meal yields bread, tortillas, muffins, and corn cakes.
Corn chowder is a hearty soup with a rich texture even though it contains no cream, butter, or milk.
Once the corn is eaten, use the cobs to make a tasty and versatile home-made vegetable stock. Put six cobs or more in a pot and cover with two inches or so of cold water. Bring the water to a boil and simmer uncovered for about half an hour. The liquid should then be strained through a sieve to make a vegetable stock that can be frozen or used immediately for soups or other dishes. Bean dishes are inexpensive, filling, and offer a dazzling array of flavors and textures.