Kat Thompson Is the fellow food editor at home, covering house cooking and cooking, cooks, and kitchen gadgets. She likes corn in corn in mayonnaise, cotija cheese, tajín, and limestone jime.
It's hard to think about a corn recipe with a new grilled corn in the COB, falling into butter. That until you consider all the ways that can change during the Summer Heat: thrown at cotija cheese and lime juice in an esquite-style slolad, touched by a soft cornbread leaves and floats on the leaves, and heated fresh seafood like scallops and clams. You can also turn to milk for a perfect pair of Lat! and Matcha. Here are the preferred recipes of eater staff using summer corn.
Gina Homolka, Skinnyttete
I like a recipe with a useful ratio effect of effect, and IT from bloggers skinnytaste qualified. Although only a few ingredients requested (Boursin makes some heavy lifting here), I have a lot of people who tell me that these scallops diseases, corn in shaking. The ingredients shouting in the summer, and the use of fresh corn is worth the effort here. If scallops are hard to get for you (or a little price), I know that a strong whitefish is like halibut (ok, vicy) or cod too can stand by good. – Missy Frederick, City Director
J. Kenji Lópi López-Alt, Serious Food
it Corn to dip It was very nice that it turned me into a recipe for each summer party. With Cojita Cheese crumbles, Diced Jalapeño, a generous jime juice, and a sprinkle of Chile flakes, this dish full of taste. You can use it as a dip for tortilla chips (scoops of tostitos are ideal), an additional tover in a taco bar, or spoon it itself. If you don't feel like shucking, grilling, and removing kernels from a corn cob, then a good hack is to buy a cans of stale fire. You can also customize it, add cherry tomatoes when during or black beans for some additional protein. The entire shebang takes about 20 minutes and guarantee you have the most colorful dishes of potluck. – Jess Mayhugh, handling editor
Even jinich, enjoy cooking
This is my Go-to Easy Grilled Goss Vice In summer heat, when I think about and plan a marinated protein. Prep your dressing while the grill heals and puts a reliable cutting board next to it so you can easily wipe out the fresh tomato while your asparagus, corn, and green onions get even grill marks. I recommend providing your green onion with high heat for a quick char, in your asparagus in the smallest warm place in your grill so that they can cook and your corn in perfect half soil. Cut your corn into the COB in a bowl and quickly iron the rest of your vegetables for a grilled salad with a lot of citrus and salt. This is the perfect part for stewed fish, tasteful steaks, and even tofu kabobs. – Emily Venezsky, with editorial
Joshua Mcfadden, Six times
Live in Portland, Oregon, I feel that Joshua McFadden's award-winning cookbook Six times To guide me to the Microse in the Pacific Northwest. In the late summer chapter, corn with the center stage with seven recipes, five of what I did. Everyone is worth your time, but the dish I expect most is Clam Toast. The kernels were added to the last step, so they stayed fresh and gave a sweet link to taste, white wine tomatoes, and thick slices of garlic mixed garlic. It is worth a dinner party, but don't wait for an occasion to do it. – Kaitlin Bray, Director of Hearing
Greg Atkinson, Enjoy your food
Cornbread is something of my thing during the holidays but, lucky, the noble season of barbecue in the summer summer calls. Good appetite 2007 Recipe For parable and honey skillet cornbread is one of the best – endlessly usual and easy to fear. The recipe call for heating a heavy bottom of iron steel in an oven for 10 minutes before your wish) butter in Sage leaves. Chazara Batter Cornbread in Sage Sages so if you finally flip the skillet after the tin of Leaf and healing, you'll get a beautiful parable leaf on top of the golden top side of the golden brown top side. There is no downside to bring this corn in the garden to any party or barbecue, other than the fact that no one remain left. – Nicole Adlman, Manager in Cities
Andrea Nguyen, strong in the world in Viet World
Vietnamese corn milk, or SữA BắP, is the only thing I want to drink this summer. It is easy to prepare: simply healing the corn kernels and coconut with a potion in coconut milk, water, and salt until the corn taste is imposed, then mix and mix. From there, you can view milk with condensed milk and add tastes such as vanilla or insurance. I love to top up my corn milk with fluffy whisked matcha but it's also beautiful like a base for a sago pudding or frozen in a popsicle. – Kat Thompson, Associate Editor