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Danasha Wise: Editor
June 11th is National Corn on the Cob Day. Celebrate with these tips and a recipe from Gourmand World Award Winning Chef Maria Liberati. Please feel free to use this article as is. For additional comments, an interview, or photos please reach out to Danasha Wise me at publicityintern1@marialiberati.com
Sweet corn is far from being the new kid in school. In almost every country besides the United States, corn is called maize. It goes back to around 9,000 BC, and it’s believed to have come originally from Mexico. Biting into a perfectly cooked corn on the cob really solidifies that summer feeling.
Versatility Corn is very versatile because when you remove the kernels from the cob it is a delicious movie treat, dessert, side dish, salad and more!
How to Celebrate? If the parade is a corny overload for you, try sharing your pictures of your favorite corn foods on social media. Trust me, there are many corn lovers out there so share your corn recipes to the world and don’t forget to tag your corny pictures with #NationalCornOnTheCobDay.
Here is one of Celebrity Chef Maria Liberati’s favorite recipes:
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Celebrity Chef/Award Winning Author-blogger Maria Liberati is the author of the Gourmand World Award Winning book series The Basic Art of Italian Cooking. She is executive editor of The Basic Art Art of Italian Cooking by Maria Liberati and blog at https://www.marialiberati.com/blog2- winner of culinary travel blog of the year 2013 by the NY Travel Writers’ Society, and with 300,000 worldwide subscribers
