I like to cut it off the cob and saute in real butter, salt, and plenty of fresh cracked pepper. You can throw the Mexican Street corn angle on it with some mayo and parmesan cheese, maybe some chile powder too.
Then there is the Black bean jicama corn salad I have pics of in my Vegas thread. Not cooked at all.
As mentioned earlier, just don't over boil it, it doesn't need much more than hot enough to melt butter.
Last edited by calikooknic; 08/21/15. Reason: teal butter
