In the heat of the summer when corn is at its peak, it’s tempting to eat it straight off the cob. While we fully endorse that action, there are so many different ways to enjoy this sweet and crunchy summer crop. Here, we cover all the options from hearty salads to summer soups and everything in between. So next time you head to the farmer’s market, grab a few extra ears of corn, and get shucking!
This lightened-up version of the Mexican street-food staple omits the mayo-heavy dressing yet still delivers all the flavor. Whole ears of corn are charred on the grill, brushed with a spicy lime vinaigrette and topped with salty queso fresco and cilantro. Platter the corn and serve as part of a spread including Chicken Taco Bowls and Black Bean Quesadillas. Can’t find queso in your market? Crumbled feta makes a great substitute.
This sweet & savory summer soup has the addition of hearty chunks of summer squash and salty bits of ham. Scallions and spicy pepper-jack cheese top this soup. Feeling ambitious? Bake some of these Chile-Lime Tortilla Chips to dunk into the soup.
The corn in this bright salad are cut right off the cob; no cooking necessary. The fresh kernels are tossed with cherry tomatoes and tender arugula in a simple vinaigrette studded with pickled shallots. Boycott standing at the stove and start this Crispy Slow Cooker BBQ Chicken in the morning to serve with next to this salad for dinner.
Hand-held lunches are an easy on-the-go lunch option. In this light and healthy wrap, corn is folded into a tangy relish with cherry and sun-dried tomatoes and rolled in a whole wheat tortilla with turkey and crisp romaine. Looking for a vegetarian option? Swap in a few pieces of salsa baked tofu for the turkey.
What makes creamy grits even better? Fresh kernels of sweet corn and grassy, tangy goat cheese. This comforting side can be served for breakfast with poached eggs and greens or a few Chili-Lime Grilled Shrimp Skewers.
This creamy linguine recipe is summer-in-a-bowl. Corn kernels and red peppers are simmered with the “milk” from the cobs and tangy sour cream. Sweet, seared scallops, fresh basil, and lemon finish off this elegant pasta dish that should be your back-pocket summer dinner party dish.
This riff on the ambassador of cold soups takes advantage of eating the rainbow. Yellow tomatoes and peppers are blended with corn kernels, country bread, and tangy vinegar. This soup benefits from an overnight trip in the refrigerator, so do yourself a favor and make it the day before. Save a few slices of the bread to griddle a melty grilled cheese to eat alongside.
Grated fresh tomatoes are added to the warm bacon dressing in this savory blue cheese-studded salad. The addition of chopped hard-boiled eggs makes this salad hearty enough to pack for lunch. Need a dinner protein option? Rub this Southwest Pork Tenderloin in the morning, pan roast it when you get home and slice it up to serve with the salad.
Got a rotisserie chicken in the fridge? Shred it up to top this Southwestern chopped salad for dinner when it’s too hot to toil away in the kitchen. Tender Bibb lettuce and bitter radicchio are tossed with black beans, corn and roasted red peppers in a cumin-lime vinaigrette. If you’re packing it for lunch, wait to add the dressing until you’re ready to eat it.
In this one-pan meal, cherry tomatoes and corn kernels are tossed with chili powder and cumin and roasted alongside the salmon fillets. Halfway through the cooking time, the fish is brushed with a honey-lime marinade that gives a sweet, acidic hit to the salmon and vegetables. Bring the finished dish right to the table and serve family-style.