Corn

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(Flour tortillas with Monterey Jack, Corn, and Chilies)

This recipe was inspired by Laurie Colwin's tomato pie — which ran in the August 1992 issue of gourmet; James Beard has a similar recipe that we also love in American Cookery. Paired with a green salad, it's a great warm-weather lunch. The very thin biscuit crust sets it apart from the usual (pastry-crust) pies. Active time: 40 min Start to finish: 2 hr (includes cooling)

Can be prepared in 45 minutes or less.

Offer with lots of hot tortillas and cold beer.

Can be prepared in 45 minutes or less.

Corn kernels and chili powder lend a southwestern accent to these muffins. They would also be nice alongside a bowl of chili.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

It may be corn season, but canned or frozen corn kernels work just as well as fresh in this corn salad. A mixed green salad rounds out the menu nicely.

I always choose a fresh salmon caviar over lumpfish when price is a factor.

Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

We've called for live lobsters in this recipe, but, to save time, you could use 1 pound (about 3 cups) cooked lobster meat from your fish market.