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Corn on the cob is great, but after awhile it can get boring (not to mention its tendency to get stuck in your teeth). This summer, try your corn with an Old Bay kick or in a simple soup.
With only a few simple ingredients — butter, shallots, corn, chicken broth and fresh herbs — this soup has an intense corn flavor that tastes just like summer.
This recipe comes from Vivian Howard’s much-acclaimed cookbook, Deep Run Roots: Stories and Recipes from My Corner of the South (Little, Brown and Company, 2016). It’s the perfect side dish for summer.
Old Bay is typically used on seafood, especially on the Eastern Shore, but here it infuses sweet summer corn and tomatoes with a subtle kick of flavor.
This Southwestern-style quinoa salad is as healthy as it is delicious. You can make it a day ahead of time; just be sure to add the avocado at the last minute so it doesn’t discolor.
This Northern-style cornbread has great flavor from the addition of fresh corn, cheddar cheese, and thyme. Serve it with barbecue or Texas-style Beef Chili for a hearty meal.
This fresh corn salad is a delicious (and make-ahead) alternative to boiled corn on the cob.
This is just one of those crowd-pleasing, make-ahead salads that everyone loves. One of my readers wrote to me, “I’m having an affair with this salad. Please don’t tell anyone.”
The best part of this dish is the goat cheese. It adds tons of flavor and creaminess, making this dish the perfect side to jazz up any simple grilled chicken, salmon, or steak entree.