Gobs of cobs

With a sharp knife, cut kernels from corn cobs. Store kernels in fridge for now. In a large stockpot, bring corn cobs, water, and salt to a boil; lower heat to medium, cover, and cook 25 minutes. Use tongs to transfer cobs to a strainer; once cooled to the touch, use the back side of a knife to pop remaining soft corn out of the cobs into stockpot, then discard cobs. Add potatoes to stockpot and bring to a boil once more; lower heat to medium, cover, and cook 8 to 10 minutes, until potatoes are tender when pricked with a fork.  

Meanwhile, melt butter in a skillet over medium heat and sauté carrot and onion until onion is soft and translucent. Add garlic, stirring another minute. When potatoes are cooked, transfer contents from skillet to the stockpot, then stir in corn from fridge, tomatoes, zucchini, bouillon, and pepper; continue cooking until heated through. Stir basil into chowder or sprinkle on top.

In a large bowl, mix together dry ingredients (flour through salt) until well combined. In the bowl of a stand mixer with whisk attachment, cream butter, sugar, and honey until fluffy and light in color. Add egg, mixing and scraping until fully incorporated. Add flour mixture, mixing on low at first, then increase speed to medium until just combined. If dough is crumbly, slowly drizzle in a teaspoon of water at a time while mixing on medium speed until dough sticks together and holds its form.

Preheat oven to 325 F. Line baking sheets with parchment paper. With a large spoon, loosely form dough into 2-inch balls (if weighed, 34 grams each), space them 2 inches apart, and press a pecan into the center of each.  

Bake 12 to 14 minutes until edges are a medium golden and set. (For a slightly toasty or crunchy cookie, let them brown all over, an extra 2 to 3 minutes.) Place cookie sheet on a trivet and let cookies cool 10 minutes before transferring. (If reusing cookie sheet, ensure it's fully cooled so the butter doesn't run out of the dough.) Store cookies in an airtight container for up to three days. Makes 30 (2½ dozen) cookies. 

In a medium bowl, mix together corn, tomatoes, and bell pepper. With a small food processor or immersion blender, pulse garlic through olive oil until a creamy dressing is formed. Pour dressing over the mixture, stirring to coat, then fold in black beans. Serve with tortilla chips or get creative by adding it to salads, tacos, fish, meat, or rice dishes. Store leftovers in the fridge for up to four days. Stir each time just before serving.

Melt butter in a saucepan over medium heat. Add buttermilk and cornmeal, whisking until thickened, 3 to 5 minutes. Remove from heat and let cool 10 minutes. In a large bowl, whisk together flour through salt. Whisk eggs into cooled cornmeal mixture, then fold in flour mixture with spatula until fully combined.

Heat an electric skillet to 325 F (or a large skillet over medium heat) and coat lightly with cooking spray. Spoon about 2 tablespoons of batter into skillet and spread it a bit with the back of a spoon. Repeat, cooking a few at a time, about 90 seconds per side. Meanwhile, heat up the pulled pork so it's ready when the pancakes are finished. Using tongs, plate pancakes, then top with pulled pork and sprinkle with chives, if desired.