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
Tomato salad with corn, summer squash and roasted onions by Merrill Stubbs
Summer corn risotto in sweet corn broth by Susige
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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