When late summer rolls around, we’re up to our ears in corn. We love how it swings both savory and sweet depending on the recipe, and how adaptable it is to countless cooking methods. Here, we’ve rounded up five favorite dishes calling for fresh summer corn so you can really sink your teeth in, too.
Fresh corn takes center stage in this simple side from Martha Stewart. And we love how easy it is to prepare with pantry staples since it cleverly swaps in brown rice for sometimes harder to find risotto. Our tip: after you slice the corn kernels off the cob, run the cob down a box grater and collect the corn “milk” that the grater shaves off in a bowl—you can add this to your veggie broth for even more pronounced fresh corn flavor.
Inspired by Mexico’s popular street snack known as elote, this fresh-from-the-cob corn salad combines blistered corn kernels with mayo, cotija cheese (or use feta in a pinch) and the perfect amount of spice. Serve is as a side, or as a bed under some grilled chicken or shrimp for an easy summery main.
Just when we thought we couldn’t love pizza more than we already do, Spoon Fork Bacon had to go and give us this ultimate bagel-meets-pizza corn pie. A shake of cornmeal gives the crust a nice bite, while the everything bagel spice and cream cheese-stuffed crust really take it to the next level. Add in char-blistered corn and strips of smoky bacon and we’ve basically found pizza perfection.
Corn, cashews and cream cheese form a trifecta of flavor in this spicy hot dip from Minimalist Baker. The recipe is entirely—and surprisingly—vegan, though it’s also easily modified to whatever ingredients you already have on hand.
Corn for breakfast? Absolutely. These crisp-on-the-edges, fluffy-in-the-middle hot cakes combine two very unexpected pancake ingredients into the summery hotcakes of any corn-lovers dream. Top with a generous drizzle of maple syrup, or use the pancakes themselves as a savory-sweet shell for breakfast tacos, as What Should I Make For cleverly suggests.