Summer Corn: Essential Recipes On and Off the Cob

Grill shucked corn directly over medium-high heat for 10-12 minutes, turning often, until kernels are tender and slightly charred. Brush with compound butter.

Grill or boil corn cobs, then slather with a mixture of mayonnaise and sour cream. Roll in crumbled cotija cheese, sprinkle with chili powder and fresh cilantro, finish with a lime wedge.

Combine raw or lightly blanched corn kernels with rinsed black beans, finely diced red onion, bell pepper, and chopped cilantro. Toss with a simple lime and olive oil vinaigrette.

Bake a classic cornbread batter in a preheated cast iron skillet, folding in fresh corn kernels and a touch of diced jalapeño for texture and a subtle kick. Bake at 400°F (200°C) for 25-30 minutes.

Mix corn kernels with a light batter and pan-fry until golden brown and crisp. Serve with an aioli made from mayonnaise, sriracha, and lime juice for brightness.

Sauté arborio rice with onion, deglaze with white wine, then gradually add warm vegetable broth, stirring until creamy. Stir in fresh corn kernels and Parmesan cheese near the end for a sweet, savory finish.

Render bacon, then sauté onion, celery, and potatoes. Add broth and cook until potatoes are tender. Stir in fresh corn and shrimp, simmering until shrimp are cooked through. Finish with a touch of cream.

Combine raw corn kernels, halved cherry tomatoes, finely diced red onion and jalapeño, and chopped cilantro. Dress with fresh lime juice and a pinch of salt.

Roast corn kernels and sliced poblano peppers at 400°F (200°C) for 15-20 minutes until tender and slightly charred. Serve in warm tortillas with crumbled cotija cheese and a squeeze of lime.

Bring a large pot of salted water to a rolling boil. Add shucked corn cobs and cook for 3-5 minutes until tender-crisp. Serve immediately with butter and a sprinkle of flaky salt.