Corn

Grilled steak, fresh corn, juicy tomatoes, and crunchy pita chips come together for a summer-flavor party in your mouth.

Plus, a tip for crispy—never floppy—crust.

A delightful corn salad whose components can be prepared and chilled ahead of time so that all thats left to do is assemble and enjoy.

These charred cobs get slathered in a gochujang mayo for a spicy, funky twist on classic elotes.

All it takes is one tangy spice mix to knock your summer grilled corn out of the park.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

The combination of corn, soy, and butter is as delicious as it is classic. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here, the three come together along with pan-fried tofu, scallions, mirin, and sesame oil to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.