It’s almost the end of August and I still can’t get enough corn on the cob.

There are few things better than steamed corn on the cob, slathered with butter and salt.

As for how to cook corn on the cob: Steamed is the standard, followed by grilled. You can also boil it.

But my latest go-to method is in my slow cooker. Cut about 12 ears of shucked corn in half, place them in the slow cooker, pour in four or five ounces of water. Cover and cook on high for three hours or so. Two hours minimum, four hours max. Easy, peasy. The corn is wonderfully tender without being so hot you have to wait 20 minutes for it to cool off before you do your slathering and salting ritual.

And the leftover corn makes for all sorts of nice side dishes. Two of which I am now going to share with you.

Just last week I had left over about three cups of cooked, scraped corn kernels so I used them in Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce.

Making the corn polenta (which is really just creamed corn of a sort) is easy: Just food-process your cooked corn with some cream or chicken stock and season it as you like. The Eggplant Sauce is basically sautéed diced eggplant and tomato with seasonings. This is a company-worthy recipe and well worth checking out online.

And just two days ago I had around two cups of cooked, scraped corn kernels. I also had just thawed out two cups worth of cooked pulled pork and two cups of turkey gravy (freezer maintenance).

And since we had one parent and two children visiting, I decided to make quesadillas. I used the “everybody in the pot” approach, heating up the pork, corn and gravy, which was spread on flour tortillas, then covered with grated cheddar cheese. Another tortilla on top, then fried in olive oil. Cut in quarters, served with sour cream. All five tortillas were gobbled up. No sour cream left either.

I am writing this Thursday and even as I type I have a dozen ears of corn simmering in my slow cooker. Guess I have to go churn some butter from my cows and harvest some salt from my ocean.

— LOU

Wow, that all sounds really corny. Mostly the last part; that really was corny.

I have to freeze some corn soon to make some corn chowder come Halloween. But right now I will eat corn while the corn grows as often as I can.

— LUCY