Kat Thompson is the affiliate editor of Eater at House, masking house cooking and baking, cookbooks, and kitchen devices. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice.
It’s arduous to consider a corn recipe that beats a freshly grilled corn on the cob, slathered in butter. That’s till you contemplate all of the methods corn will be remodeled through the summer season: tossed with cotija cheese and lime juice in an esquites-style salad, whisked right into a fluffy cornbread batter and baked off with sage leaves, and warmed with contemporary seafood like scallops and clams. You may even flip corn into milk for an ideal pairing with lattes and matcha. Listed below are Eater staffer’s favourite recipes for utilizing corn this summer season.
Gina Homolka, Skinnytaste
I really like a recipe with a worthwhile effort-to-impact ratio, and this one from bloggers Skinnytaste qualifies. Regardless of solely requiring a handful of elements (the Boursin does some heavy lifting right here), I’ve had a number of folks inform me that this primary scallops, corn, and tomato dish tastes restaurant-quality. The elements scream summer season, and utilizing contemporary corn is definitely worth the effort right here. If scallops are robust to acquire for you (or a bit expensive), I’ve discovered {that a} sturdy whitefish like halibut (okay, additionally expensive) or cod can stand in simply wonderful. — Missy Frederick, cities director
J. Kenji López-Alt, Critical Eats
This esquites corn dip is so versatile that it’s turn into my go-to recipe for each summer season social gathering. With crumbles of cojita cheese, diced jalapeño, a beneficiant pour of lime juice, and a sprinkle of chile flakes, this facet dish is bursting with taste. You need to use it as a dip for tortilla chips (Tostitos Scoops are splendid), a further topping at a taco bar, or just spoon it up by itself. When you don’t really feel like shucking, grilling, and eradicating kernels from a corn cob, then an excellent hack is to purchase a can of fire-roasted corn, which provides you that very same charred taste. You may also completely customise it, including cherry tomatoes when in season or black beans for some further protein. The entire shebang takes about 20 minutes and ensures you’ll have essentially the most colourful dish on the potluck. — Jess Mayhugh, managing editor
Pati Jinich, NYT Cooking
That is my go-to simple grilled vegetable salad within the warmth of summer season, after I’ve already put thought and planning right into a marinated most important protein. Prep your dressing whereas the grill heats up and place a trusty slicing board beside it so you possibly can simply slice up the contemporary tomatoes whereas your asparagus, corn, and inexperienced onions get even grill marks. I like to recommend giving your inexperienced onions that high-heat spot for a fast char, along with your asparagus within the least sizzling spot in your grill to allow them to cook dinner via and your corn within the good center floor. Minimize your corn off the cob right into a bowl and rapidly chop the remainder of your greens for a thrown collectively salad with loads of citrus and salt. It’s the proper facet for grilled fish, juicy steaks, and even tofu kabobs. — Emily Venezsky, editorial affiliate
Joshua McFadden, Six Seasons
Residing in Portland, Oregon, I really feel lucky to have Joshua McFadden’s award-winning cookbook Six Seasons to information me via the Pacific Northwest’s microseasons. Within the Late Summer time chapter, corn takes middle stage with seven recipes, 5 of which I’ve made. Every is price your time, however the dish I look ahead to most is the clam toast. The kernels are added on the final step, so that they keep crisp and supply a candy counterpoint to the savory, white wine-soaked tomatoes, briny clams, and thick slices of garlic-rubbed grilled bread. It’s worthy of a cocktail party, however don’t anticipate an event to make it. — Kaitlin Bray, viewers director
Greg Atkinson, Bon Appétit
Cornbread is sort of my factor through the holidays however, fortunately, summer season’s gloriously languid barbecue season requires it too. Bon Appétit’s 2007 recipe for sage and honey skillet cornbread is among the greatest — endlessly customizable and straightforward sufficient to not be intimidating. The recipe requires heating a heavy-bottomed cast-iron skillet in an oven for 10 minutes earlier than melting (or browning, if that’s your desire) butter within the skillet and artfully putting sage leaves into it. You then spoon the cornbread batter over these sage leaves in order that once you finally flip the skillet over after baking and cooling, you get a stunning sage leaf mosaic on the golden-brown high facet. There is no such thing as a draw back to bringing this cornbread to any social gathering or barbecue, aside from the truth that there gained’t be any leftovers. — Nicole Adlman, cities supervisor
Andrea Nguyen, Viet World Kitchen
Vietnamese corn milk, or sữa bắp, is the one factor I wish to drink this summer season. It’s simple to organize: merely simmer the corn kernels and kob in a potion of coconut milk, water, and salt till the corn taste is infused, then mix and pressure. From there, you possibly can sweeten the milk with condensed milk and add flavorings like vanilla or pandan. I like to high my corn milk with fluffy whisked matcha however it will even be fantastic as a base for a sago pudding or frozen right into a popsicle. — Kat Thompson, affiliate editor
