From chowder to cakes to straight off the cob (with some crazy-good ideas for toppings), these dishes remind us why we love this farm-stand classic.
A Time-Tested Corn Chowder
When Brooke Dojny was researching her book, Chowderland, she found a chowder version of succotash (a simple Native American dish made with stewed beans and corn) in an old cookbook, its headnote claiming that the recipe could be traced back more than 250 years to one Maine family. This version adds a bit of fresh tomato and basil for some liveliness; and, the hearty, unfussy soup is great with a pan of skillet cornbread to bring the corn theme full circle.
A Rich Pasta Dish that still feels Right on a Hot Night
This fresh recipe is the definition of low-maintenance, from leaving shallots to steep and melt into butter, olive oil and balsamic vinegar for 20 minutes (just stirring them occasionally) to tossing in any kind of mushroom to join them while you cook the pasta. The result: a delicious alternative to a tomato-based summer pasta dish. The corn comes in toward the end, when you stir three cobs-worth of kernels into the veggie mixture you’ve got simmering on the stove; then, mix it all up with some crème fraîche and spaghetti or linguine. The soft and creamy noodles with mushrooms, mellow shallots and tender corn make a terrific combination.
A Reinvention (3, actually) for Corn on the Cob
Whether you grill, boil or steam it, corn on the cob is a beloved seasonal side. And while the usual butter and salt work for traditional barbecue fare, a more international menu is a good reason to try a spiced-up spin. If you’re having Mexican food, spread the ears with a cumin mayo, roll them in crumbled cotija cheese and sprinkle with chopped cilantro. An Indian meal calls for a cool yet spicy topping made from yogurt, onion, coriander, cayenne and turmeric. Corn can even work for Italian dinners: Coat the cobs with a mixture of Parmesan, garlic and parsley.
A “Burger” Packed with Seasonal Ingredients
These lightly fried corn cakes are as satisfying as any meat patty but burst with vegetables (in addition to corn, they include potatoes, scallions and diced cucumbers and tomatoes). You coat the cakes in panko and cook them in a pan for about five minutes per side, so they get nice and crunchy. Cool sour cream and a big spoonful of diced tomatoes are the only accompaniments you need.
Tacos You may not have Tried Before
Corn often pops up in salsa, yet we’d never tried the vegetable inside tacos until we discovered this unusual recipe, which uses some of the best summer produce in a surprising way. You roast poblano peppers and combine them with cream to form a soft, pleasantly lumpy base; then mix with cooked zucchini [courgettes] and corn kernels. Pile everything into soft tortillas for a delicious Mexican meal – no salsa necessary.