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12 creative ways to eat corn this summer
Summer’s golden vegetable wants you to use every last scrap
 
Say hello to summer.
Say hello to summer. (James Ransom/FOOD52.com)

If you haven't noticed, we talk a lot about nose-to-tail eating. Pork tenderloin for dinner? We want offal and sanguinaccio dolce, too. Roasting a whole chicken? We'll have wings one night and drumsticks the next, then use the bones for stock when we're done. We waste not; we want not — and that goes double for corn.

After all, summer's golden vegetable wants you to use every last scrap. Shuck it, prep it, and get down to business: You'll turn those silks into tea, those cobs into risotto, and those kernels into breakfast, lunch, and dinner. But while you're congratulating yourself on your old-world thrift, don't forget to dig into a whole cob, roasted and smothered in butter, too.

Savory masa corn cakes with green chile, cheese and lime crema by zindc



Corn, spring onion, and ricotta tart by Jade O'Donahoo | Eat This My Friend



Sweet corn fritters with sriracha-lime greek yogurt by Carey Nershi



Black bean and corn burgers by Gena Hamshaw



Grilled corn with basil butter by lisina



California chicken tacos with corn and ted cabbage slaw by Linda Burkhart



Charred corn and avocado salad with lime, chili, and tomato by EmilyC



Avocado cornbread by aargersi



Tomato salad with corn, summer squash and roasted onions by Merrill Stubbs



Summer corn risotto in sweet corn broth by Susige



Kettle corn by Kenzi Wilbur



Picolo de milho verde (corn pop) by meraviglia

Photo of corn fritters by Carey Nershi; photo of kettle corn by Eric Moran; all others by James Ransom

This article originally appeared on Food52.com: 12 new ways to eat corn this summer

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