Aug 21, 2014 16:12 Gourmet Galley: Get creative with versatile, sweet corn this summer Gourmet Galley: Get creative with versatile, sweet corn this summer Advocate staff photo by April Buffington -- Carribean Okra, Corn and Tomatoes is colorful and pretty enough to serve straight from the skillet. Corinne Cook| Special to The Advocate Aug. 21, 2014 Comments No matter our age, I think we all have a love for fresh corn. For years, I only knew of boiled corn slathered with butter, fresh corn soup or maque choux, or maybe I should say those were my favorite corn dishes. I also remember that all of them cooked on the stove for a LONG time. If there is one thing I’ve learned and enjoyed lately, it is to not overcook corn. With simple steaming or microwaving corn on the cob for just a couple of minutes, you end up with crisp kernels that are juicy and naturally sweet. Here’s a link that will give you step-by-step instructions: instructables.com/id/How-to-never-shuck-corn-again/ This is about the easiest way to cook and end up with a clean ear of corn. It really works. If you’re Internet challenged, I’ve included instructions below. You can get creative with topping corn with compound butters, Parmesan cheese, herbs, hot pepper jelly or just about anything.The accompanying recipes are more traditional. I make Fresh Corn Soup even in the summer. It’s similar to vegetable beef soup, but with just onion, bell pepper, tomatoes and lots of fresh corn cut from the cob. The Fresh Corn Salad is a mix of everything fresh, tossed with a light vinaigrette. The corn for that recipe should be cooked and cooled before adding it to the salad. Make the pretty Caribbean Okra, Corn and Tomatoes dish in a skillet that has a lid. The dish is similar to corn maque choux. One ear of corn equals about ½ cup corn kernels. Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.