You can freeze and save the stripped corn cobs, too. They add a pleasantly sweet flavor to vegetable stock if you want to make your own — just add them to a stock pot with veggie scraps like ...

How This One-Pot Corn Pasta Became My Family's Summer Staple As soon as summer hits, there's a shift in my cooking style. I ...

Shuck and de-cob the corn. Place the corn in a zip lock bag or a bowl. Refrigerate until ready to use. Place the cobs in a soup pot. Cover with water and place over medium heat on the stove.

Purée corn to form a liquid, 1-2 minutes or more, depending on how powerful your blender is. In a medium pot, heat oil over medium-low heat. Add onions and sweat until translucent, about 2 minutes.

In a tall pot, heat a neutral oil to 350ºF and try to maintain this temperature when frying the corn dogs. Put the corn dog in the oil and keep it moving until it’s an even dark brown color.