There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.
A summer vegetable curry punctuated with the citrusy pop of fresh coriander seeds.
Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice...
A crunchy, sweet no-cook summer corn salad & a few snapshots from the nearby dahlia garden in bloom right now. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.
A simple corn soup topped with an electric harissa-yogurt swirl + photos from a walk around North Beach on the Fourth of July.
A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.
A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
A moist, tender buttermilk cornbread packed with corn kernels and flecked with red pepper flakes. Simple and delicious.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
A lovely herb salad recipe made from lots of summertime herbs, green beans, and corn.
Yeast-leavened corn bread recipe, heavily flecked with kernels of bright yellow corn and generously spiked with chives. Perfect for stuffing and soup-dunking.
Rebecca Wood's perfect summertime quiche - creamy corn flavor hits your tongue first, the summer tomatoes burst next, and then you are hit with accents of slivered basil and scallions. Made in a tef flour crust.