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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 sautéed, tossed into a salad, or puréed into a soup.
This fresh, crisp corn salad is a delicious and make-ahead alternative to boiled corn on the cob. Perfect for a party!
With just 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 summer-in-a-bowl pasta with with roasted summer vegetables, sharp Pecorino Romano, crunchy pine nuts, and fresh basil is a great way to use up your summer produce.
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 is just one of those crowd-pleasing, make-ahead salads that everyone loves. Bonus: it doubles as a dip!
Goat cheese adds tons of flavor and creaminess to this dish, making it the perfect side to jazz up any simple grilled chicken, salmon, or steak entree.
This flavor-packed black bean shrimp salad is the perfect light weeknight dinner. It also screams summer potluck!