There's more than one way to enjoy the most symbolic vegetable of summertime. Try these deliciously easy recipes, each of which is healthy, fast to prepare, and squarely focused on celebrating corn!
1. Corn salad
Bright, healthy, light, and perfect for picnics and backyard cookouts, corn salad should be a summertime staple-especially because it looks and tastes gourmet with very little effort and partners perfectly with everything from hot dogs to grilled steak. To make corn salad, cut cooked kernels off the cob and throw them in a bowl with diced tomato and avocado. Add a hearty splash of your favorite vinaigrette, toss, and serve!
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2. Chili-and-cheese kissed corn on the cob
It's easy to fancy up everyday grilled or boiled corn on the cob! All you have to do is mix together ½ cup mayonnaise, 1 generous pinch of cayenne pepper, a handful of chopped basil, and the juice of 1 lime, brush the cooked corn with the mixture, then sprinkle it with feta cheese. It'll be a simply elegant side dish you'll make again and again.
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3. Corn cakes
Perfect with a salad or served as an appetizer, especially when topped with a dollop of avocado salsa, corn cakes are easy to make. Just whip up your favorite pancake mix, add a handful of cornmeal, enough fresh corn kernels to make it extra chunky, about ¼ cup chopped red onion, and ¼ cup chopped basil or Italian parsley. Then pan-fry the cakes to brown on each side.
4. Ultra cornbread
Yes, those cornbread mixes are delicious. But know what makes them even more tasty? Fresh corn and other flavor enhancers! Next time you reach for a box, mix 1 cup grated cheddar cheese, 1 cup fresh corn kernels, and ¼ cup chopped chives into the mix before baking. It's the ultimate summer sensation for any barbecue.
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5. Sweet Creamy Corn soup
Creamy and dreamy
Fresh and delicious, corn soup is easy to make and perfect to serve at dusk on the patio with a glass of chardonnay! To make enough to serve four people, all you need is to combine 1 clove of garlic, ½ an onion (chopped), 1 seeded and chopped fresh jalapeno, and 1 tablespoon olive oil in a pot and simmer under low heat for about 8 minutes or until the onion is translucent but not browned. Then add the kernels from 5 ears of corn and 1-1/2 cups of chicken broth (or milk), bring to a boil, remove from heat and puree the mixture in a blender. Serve solo or with a scoop of chunky salsa or guacamole. Yum!
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