Kat Thompson is the affiliate editor of Eater at Dwelling, masking dwelling cooking and baking, cookbooks, and kitchen devices. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice.
It’s onerous to consider a corn recipe that beats a freshly grilled corn on the cob, slathered in butter. That’s till you take into account all of the methods corn may 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 recent 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, Skinnyttete
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 components (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 components scream summer season, and utilizing recent corn is well worth the effort right here. If scallops are powerful to obtain for you (or slightly expensive), I’ve discovered {that a} sturdy whitefish like halibut (okay, additionally expensive) or cod can stand in simply nice. — Missy Frederick, cities director
J. Kenji López-Alt, Critical Eats
This esquites corn dip is so versatile that it’s change into my go-to recipe for each summer season occasion. 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 best), a further topping at a taco bar, or just spoon it up by itself. For those who don’t really feel like shucking, grilling, and eradicating kernels from a corn cob, then an amazing hack is to purchase a can of fire-roasted corn, which provides you that very same charred taste. You can too completely customise it, including cherry tomatoes when in season or black beans for some additional protein. The entire shebang takes about 20 minutes and ensures you’ll have probably the most colourful dish on the potluck. — Jess Mayhugh, managing editor
Pati Jinich, take pleasure in cooking
That is my go-to straightforward grilled vegetable salad within the warmth of summer season, once I’ve already put thought and planning right into a marinated major protein. Prep your dressing whereas the grill heats up and place a trusty chopping board beside it so you possibly can simply slice up the recent 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 by way of and your corn within the excellent center floor. Lower your corn off the cob right into a bowl and shortly 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 by way of the Pacific Northwest’s microseasons. Within the Late Summer time chapter, corn takes heart stage with seven recipes, 5 of which I’ve made. Every is price your time, however the dish I sit up for most is the clam toast. The kernels are added on the final step, in order 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 await an event to make it. — Kaitlin Bray, viewers director
Greg Atkinson, Get pleasure from your meals
Cornbread is sort of my factor through the holidays however, fortunately, summer season’s gloriously languid barbecue season requires it too. Good urge for food’s 2007 recipe for sage and honey skillet cornbread is without doubt one of the finest — 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 choice) butter within the skillet and artfully putting sage leaves into it. You then spoon the cornbread batter over these sage leaves in order that whenever you ultimately flip the skillet over after baking and cooling, you get a stunning sage leaf mosaic on the golden-brown high facet. There isn’t a draw back to bringing this cornbread to any occasion or barbecue, apart 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 straightforward to arrange: 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 could even be fantastic as a base for a sago pudding or frozen right into a popsicle. — Kat Thompson, affiliate editor
