Bittman cooks with corn 4 ways: Cakes, soup and more

Put a large skillet on medium heat and add the neutral oil.

In a large bowl, combine the cornmeal, flour, baking powder and some salt.

Beat together the egg and milk, then pour the mixture into the dry ingredients. Add a few tablespoons more milk if necessary to make a thick but smooth batter. Stir in the corn kernels.

In batches, drop the batter by the 1/4 cup or large spoonful into the oil. Brown corn cakes on both sides, 4 to 5 minutes per batch. Garnish with chopped parsley and serve.

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.

Add the cherry tomatoes and fresh basil to the bowl with corn.

Pour in the olive oil and lemon juice or vinegar and sprinkle with salt and pepper; toss to combine. Garnish with fresh basil and serve.

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.

Put the olive oil in a large skillet on medium heat. When the oil is hot, add the bacon and cook until nearly crisp on both sides, turning as necessary, about 8 minutes. Remove the bacon from the pan with a slotted spoon. Pour off most of the fat.

Add the corn to the pan, and sprinkle with salt and pepper; let sit for a moment. As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface. Turn off the heat. Return the bacon to the pan; add the scallions and parsley and stir to combine; serve.

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.

Put the corncobs and 6 cups water in a large pot over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently. Cover and cook until the liquid is quite cloudy, about 30 minutes; discard the corncobs.

Put the olive oil in a large skillet on medium heat. When the oil is hot, add the scallions and green chiles and cook until scallions are soft, about 3 minutes. Add the cornmeal and cook for another 2 or 3 minutes, stirring as needed.

Add the cornmeal mixture, corn kernels, and potatoes to broth and cook until potatoes are soft, about 20 minutes. Stir in the heavy cream, if you're using it, and serve.