These easy weeknight recipes prove that corn really is the most beautiful thing.
By Emily Weinstein
Is there a summer ingredient more enticing than corn? I love it grilled to a char, slathered in butter, sliced into a salad, fried into pancakes, baked into muffins, stirred into risotto and tossed with noodles. I love elotes, esquites and arepas. I really love it in ice cream and pudding; if you haven’t had these delicacies, do it now.
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1. Southern Fried Corn
This recipe from Millie Peartree is a classic of the South, and one of the most delicious ways to eat fresh corn: insistently cooked in a mixture of bacon fat and butter. Running your knife along the cob releases extra corn “milk,” which adds creaminess to the dish. (Sometimes I slurp that milk straight from the cob; it’s my kitchen, I’ll do what I want.) Serve this with simply cooked meat, chicken or fish.
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2. Skillet Shrimp and Corn With Lime Dressing
Corn plays well with lots of ingredients, but the zip and zing of lime is an especially good match. Yossy Arefi adds plump shrimp to make this dish a meal. I keep wild frozen shrimp on hand for quick recipes like this.
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3. Grilled Corn and Avocado Salad With Feta Dressing
Sue Li’s salad brims with delicious bites — chewy corn kernels, silky avocado, tangy feta, a pop of jalapeño. Make this into dinner by doubling the dressing and adding grilled chicken or shrimp.
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4. One-Pan Chicken Thighs With Coconut Creamed Corn
Ali Slagle adds coconut milk to this skillet-chicken dinner, which gives you creamed corn that has a familiar and very pleasing texture, but even sweeter flavor. Ginger, chile, scallions and lime add spark.
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5. Creamy Corn Pasta With Basil
This five-star Melissa Clark pasta is a New York Times Cooking classic. It’s a little more work than we usually do on a weeknight — but only a little, and it’s peak corn, and you’re worth it.
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Emily Weinstein is the Food and Cooking editor of The New York Times. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes. More about Emily Weinstein
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