Though you can technically buy ears of corn from the grocery store all year round, summer is when this vibrant, starchy vegetable really steps into the spotlight and shines. Summer corn is brighter, crunchier, and more flavorful than its wintertime counterparts—with corn this good, you’re going to want to eat it for every meal of the day. Feel free to use this guide and make summer corn a staple in your life. Because now, you can!
Get ready to chop, boil, purée, and grill your way to a-maize-ing summer meals (sorry for the corny jokes, we just had to). Let’s get shucking!
This blueberry cornbread—a Plated favorite— is subtly sweet and crumbly with just the right amount of tartness—making it perfectly acceptable to eat for breakfast. Add a dollop of whipped cream or yogurt, grab a cup of coffee, and you have all the makings of an amazing morning meal.
Is there anything better than warm homemade scones? No, there’s not.
Cajun Shrimp and Corn Chowder
While making soup may not be your first instinct during the hottest months of the year, this Cajun shrimp and corn chowder is perfect for those cooler, rainy summer days where you want a simple, hearty meal to cozy up to. In addition to peak summer corn, this Cajun-inspired dish features sautéed shrimp, potato, and fragrant smoked paprika for a burst of flavor in every bite. You’ll definitely be wanting seconds.
Sweet Potato Corn Cakes
We like to call these Cheddar Corn Cakes the ultimate corn dish, as they use corn in not one, but two forms—fresh off the cob and coarsely ground into cornmeal. These are perfect to serve at a barbecue in place of veggie burgers, alongside—yup, you guessed it—grilled corn. Because you can never have too much!
Seared Steak with Italian Street Corn
Okay, we know. Corn can’t be in the spotlight of every dish you make all summer. But even when corn isn’t the star of your meal, it can still shine in a supporting role— like the Italian street corn in this seared steak dish. Come for the perfectly cooked, tender steaks; stay for the cheesy, herby fresh corn. It’s a match made in heaven.
Blackened Cod with Corn Salsa
This corn salsa that we serve up alongside garlic aioli-smothered blackened cod is good enough to eat on its own as a refreshing summer lunch. It manages to be both crunchy and creamy, tart and sweet at the same time—and we can’t get enough of it. It also functions well as a party appetizer, served alongside tortilla chips and a pitcher (or bucket) of punch.
Sweet Corn Soufflé
Surely you thought this corn roundup would end before we got to the dessert, right? If you’ve been keeping corn firmly in the savory category, you’ve been missing out on a whole world of sweet corn dishes. In this Sweet Corn Soufflé Cake, airy soufflé meets dense corn spoonbread for a lightly sweet summer dessert. The cherry-on-top (literally) for this dessert is the tangy fresh cherry sauce, which gives the plated cake a pop of flavor and color.
If you’re looking for a dessert that’s a bit more fruit-forward (but still just as corny), look no further than this Blackberry-Cornbread Trifle, complete with homemade whipped cream and toasted pistachios. If the idea of making a trifle seems anything but casual to you, don’t worry—trifles are one of those ridiculously easy desserts that come together in a pinch when you want to impress a crowd. Pro tip: this dessert is also the perfect way to use up leftover cornbread you may have after a barbecue.
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