Today is Corn on the Cob Day! It's no wonder June is country cooking month. We had corn on the cob last week and cooked more than we could eat in one sitting. I cut the corn off the cob and was surprised by at how much one cob yielded: one medium cob yields about 3/4 cup. Stored in the refrigerator, it was good cold (the best ever snack food!), and reheated as a side dish.