After this Gettysdope, I was left with about a dozen and a half ears of fresh corn on the cob. I normally boil it for a few minutes (basically, when the water’s done boiling, the corn’s done) and serve with butter. This ain’t gonna work for 18 ears of corn. So I’m looking for recipes for interesting things to do with it.
Robin
Wrap them in foil and grill them.
My husband cuts the corn off the cobs, and mixes it with sliced bell peppers, chopped partially baked potatoes, and chopped onion. He piles it in heavy-duty aluminum foil, salts & peppers, and puts in more butter than I want to know about, and puts it on the grill when he’s doing chicken or fish. It is really good.
How about some chicken corn soup? You could make it and then freeze it for later.
Slice it off the cob, fry it up, and then use it in corn bread.
I found a lovely recipe for creamed corn that actually calls for frozen corn, but worked just as well for fresh. I threw in a pound of ham cubes and made a casserole out of it. It was yummy. 
The rest of them saw a coating of butter mixed with dill week, a layer of foil, and the grill. Also yummy.
Thanks, everyone!
Robin
Corn Salad:
Cook up a couple of cobs, slice the kernels off of them, and mix them with diced green pepper, diced tomatoes, and chopped green onion in these proportions:
2 parts corn
1 part tomatoes
1 part peppers
green onion to taste
Dress the salad with olive oil and wine vinegar, salt and lots of fresh cracked black pepper. Serve it up with barbecue.
And here’s a similar salad recipe I just did this weekend:
Garbanzo and corn salad
1 can of garbanzo beans, drained
kernels from 2 cobs of cooked corn
1/4 cup diced red bell pepper
1/4 cup thin sliced red onion
2 tablespoons chopped cilantro
Again, dress with olive oil, wine vinegar, salt and pepper. If you have a lemon lying around, squeeze half of one into the salad, as well.