Corn

This elegant first course from American Seasons is topped with parsley oil, which is easy to make and could also be drizzled over roasted fish or steamed potatoes, and other vegetables.

Green chilies, cumin, and chorizo flavor this spicy southwestern rendition of the eastern seaboard classic.

This is my son, Dante's, favorite summer dish at Craft, and it's not hard to figure out why; the white corn, already sweet to begin with, is served in a "cream" derived naturally from puréed corn, further intensifying the corn flavor. Unlike corn on the cob, which is best eaten straight from the field, corn that is a day or two old may work even better here, since some of the natural sugars will have converted to starch, allowing for a thicker cream.

Familiar sides meet in a fresh, colorful salad.

"While visiting a friend in Albuquerque, I fell in love with a local bakery and cafe called Double Rainbow II," writes Beth White of Phoenix, Arizona. "The food is great—especially the caldo de maìz (corn soup) that I had for lunch." This spicy version gets its hot, smoky taste from chipotle chilies.

Hannah Levitz of Monroe Township, New Jersey, writes: "I'm always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

This variation on basic polenta incorporates fresh corn just off the cob.

Buy cooked fresh lobster meat and you can whip this salad together in about 30 minutes. Cooking your own lobster, however, not only ensures the freshest flavor and the tenderest meat, but you get more bang for the buck—you can use the lobster shells to make stock and lobster oil.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Active time: 20 min Start to finish: 25 min

A lovely dish that's a snap to prepare.

This lively salad adds color, flavor and crunch to any grilled main course.

Smoky vegetables, corn and brown rice are dressed with citrus vinaigrette.

Can be prepared in 45 minutes or less.

Fresh, colorful and simple, this salad is the essence of summer. In the picnic basket, tuck a cold pack next to this dish to keep it at the right temperature.