Category: Corn

This soup features two of the most abundant late summer vegetables: corn and summer squash. It’s creamy, slightly sweet and full of flavor for quite a simple ingredient list.   Serves 4-6 ... Read more »

It's hard to beet fresh corn, especially dressed with lime juice to balance the corn's sweetness and tossed with cucumbers, cilantro and maybe a little tomato.... Read more »

This is lighter version of a classic corn chowder and uses tomatoes for a portion of the broth and is delicious. If you substitute smoked paprika for the bacon it's vegan. Be sure to cook the potatoes until almost tender before adding the tomatoes since the acidity in the tomatoes will prevent them from cooking properly.... Read more »

In late summer I often roast and process peppers of various kinds together with a few tomatillos into a flavorful sauce. I thinned out this sauce to make a dressing for this template of a salad. Feel free to use a typical vinaigrette instead and feel free to change up the beans, vegetables, to suit your needs. You could by all means add bacon too!... Read more »

This takes 5 minutes to stir together and 15 to bake. Warm cornbread for dinner (breakfast, brunch or lunch) is always a treat. If you happen to have access to locally grown and milled cornmeal, buy it and store it in the freezer. Some farmers markets are showcasing local grains and beans and they're so worth buying. Leftovers are delicious toasted, with butter and honey.... Read more »

No time for chowder but have the same ingredients on hand, more or less?  Make this, robust and bright salad with a buttermilk dressing.   Variations Substitute halved cherry tomatoes for the bacon Substitute cilantro or basil for the parsley Substitute smoked trout for the bacon (see comment below)  ... Read more »

This is a delicious salsa/relish/side. It uses all the things that are harvested at the same as corn in the vein of what grows together, goes together. Adapt to what you have just make it nice and bright with vinegar, tomatoes, and fresh chilies. ... Read more »

This dish was inspired by one in Bryant Terry's book Afro Vegan. I have changed it substantially and give two different versions here: one quicker one with white rice made in a rice cooker (pictured above) and one with brown rice on the stove top that takes a bit longer. Both are delicious and good either warm or at room temperature. It's a great picnic/potluck dish.  ... Read more »

Corn chowder is quick to make, adaptable, and a rich yet fresh late summer dish that takes advantage of corn, peppers of any kind, potatoes and herbs. You can cook the potatoes longer and have them thicken the soup a bit or less long and have distinct chunks. Adapt as you see fit. And here's a lighter tomato-based version.... Read more »

A lovely salad to make with the first of the season’s sweet corn--which isn't cooked for this dish.  Use diced sweet red pepper instead of cooked, green beans (as in the photo) or omit them and just use corn, cucumbers and onions.  ... Read more »

Combining roasted and fresh vegetables is fun. And if you don't want to turn the oven on you can cook the vegetables on the stove top in a cast iron pan over fairly high heat and achieve similar results. Just don't crowd the pan otherwise they'll steam rather than browning nicely.  ... Read more »

Succotash was created by the Naragansett Indians and remains popular especially in the South and there are dozens of interpretations of the dish. I think of corn as the essential ingredient and that all the vegetables are chopped quite small. Lima beans are the classic bean to use but I've used many different kinds and sometimes substitute or just add blanched, green beans (as I did here). It's a great technique to employ with CSA/market/garden vegetables since you can adapt it with what you have (summer squash, turnips, chard stems, etc.) and vary the ratio of vegetables as you like.   I make it with and without bacon and both versions are wonderful.... Read more »

-inspired by Julia Moskin   This theoretically serves 2 but of course scale up as you like. I eat this whole dish by myself with ease. If the dish is a bit rich, finish with a good squeeze of lime juice or some sherry vinegar. Corn varieties really vary in the their sweetness so taste it and see what you think.... Read more »

This is my go to cook-with-what-you-have process. Toss most any vegetable together with some fresh herbs and a good dressing and to make things even better in my bean-loving opinion, some cooked beans. Late summer this is a particularly satisfying thing to do with corn, black beans and fresh tomatoes.... Read more »

This is quite similar to the plain summer squash pancake but the addition of corn, cumin and some herbs gives it a different and slightly heftier character. [caption id="attachment_6554" align="alignleft" width="640"] I had a bit of kale to use up so this batch is a bit greener than usual. They were just as delicious. It's a great recipe to use up whatever vegetables you have.[/caption]... Read more »

This is a quick, savory pan-full of late summer goodness. The dill adds a nice herby touch. And this is more technique than recipe.  ... Read more »

This can be adapted in any way you want. If you like spice by all means add more jalapenos or Czech Black peppers. Feel free to add lots of chopped cilantro and/or parsley.  ... Read more »

This pizza was a last minute creation one fall night and was a big hit. I grabbed some of  my favorite (prepared) whole wheat pizza dough (Grand Central Bakery) and used it—it was perfect. By all means make your own if you have time. ... Read more »

--adapted from Bon Appetit   This dish is ridiculously good. It's sort of height-of-summer comfort food, in a very good way. To make this vegetarian, instead of the bacon you can sauté the corn in butter or olive oil and add 1 teaspoon pimenton (smoked Spanish Paprika) and then add a few squeezes of lime juice at the very end. ... Read more »

Corn is a long-awaited summer treat and when it finally arrives, the first few batches are delicious on the cob with butter and salt. Corn has a rich and complex history and is such a central part of Mexican cuisine as well as other cuisines around the world to which it was introduced later.   If you have plenty of corn and are eager for some variety, there is no shortage of wonderful recipes and combinations from classic succotash and corn pudding to light salads and pasta sauce of sweet corn pesto (one of my all time favorites).   Corn is best eaten as soon as possible after it is harvested as the sugars turn to starch and it loses some of its sweetness but it certainly won't go bad for a while. You can also cut off the kernels and blanch it and refrigerate or freeze for later. Corn freezes well.  ... Read more »