Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Scant 1/2 tsp. ground cumin
  
  


• 
  
  Scant 1/2 tsp. ground coriander
  
  


• 
  
  2 to 3 Tbs. chopped fresh mint
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Creamed Corn with Shallots

Forget canned or frozen creamed corn. Once you try this version, made with fresh corn, shallots, butter, and cream, you’ll never go back. Remove as much of the flavorful corn “milk” from the cob as possible for the best flavor.

• 
  
  5 ears fresh corn
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1/4 cup minced shallots
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  Freshly ground black pepper
  
  

Slice the kernels from the corn to yield 3 cups (don’t cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn “milk.”

Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.

Corn Sauté with Canadian Bacon, Potatoes & Peppers

Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed for grilled or roasted meat or fish.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup small-diced Canadian bacon (3 oz.)
  
  


• 
  
  1 cup small-diced red onion (from about a 6-oz. onion)
  
  


• 
  
  1 cup small-diced red potato (from about a 5-oz. potato)
  
  


• 
  
  1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic (2 medium cloves)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1/2 tsp. green Tabasco; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-half lemon
  
  

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.

Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.

Pan-Roasted Okra, Corn, and Tomatoes

Charring okra and corn in a cast-iron skillet brings high-summer cookout spirit to the classic Lowcountry vegetable trinity. The resulting caramelized, sweet vegetable flavor is the perfect complement to the acidity of fresh tomatoes that have been gently stewed with some onion, garlic, and bacon. You can turn this into a vegetarian dish in a snap by substituting a healthy pinch of smoked sweet paprika for the bacon, adding it to the pan along with the onion and garlic. Since you’ll lose the fat rendered by the bacon, you should add up to a tablespoon more vegetable oil to make sure the onions and garlic don’t brown.

• 
  
  3 Tbs. vegetable oil, plus more for brushing
  
  


• 
  
  8 oz. fresh okra, halved lengthwise
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups corn kernels (from 2 large ears)
  
  


• 
  
  2 lb. fresh tomatoes
  
  


• 
  
  2 oz. slab bacon, cut into large dice
  
  


• 
  
  1 medium white onion, chopped (3/4 cup)
  
  


• 
  
  1 large garlic clove, mashed to a paste
  
  


• 
  
  1 to 2 tsp. vinegar, either red wine, white wine, or distilled white (optional)
  
  


• 
  
  Freshly ground black pepper
  
  

Heat a large cast-iron skillet over high heat until very hot and brush lightly with vegetable oil. In a bowl, toss the okra with 1 Tbs. of the oil and season with 1/4 tsp. salt. Cook the okra in the pan in two batches, turning once, until charred and tender, 3 to 4 minutes per batch depending on the size and freshness of your okra. Reserve in a bowl so you can reuse the cast-iron skillet.

Add 1 Tbs. of the oil to the corn and season with 1/4 tsp. of the salt. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Reserve the corn in a bowl, separate from the okra.

Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool. Core and peel the tomatoes, and halve them crosswise. Working over a sieve set in a bowl, tease out the seeds with your fingers. Press on the seeds to extract the juice, then discard them. Chop the tomatoes and reserve them in the bowl of their juice.

Pour the remaining tablespoon oil into the skillet over medium-high heat, and when it shimmers, add the bacon. Sauté the bacon until it just begins to brown, about 4 minutes, then add the onion and 1/2 tsp. salt. Stir continuously for about 2 minutes, allowing the onion to release some moisture, but not letting it brown. Add the garlic and cook for about a minute to let its flavor bloom (do not brown the garlic). Then add the tomatoes, and stir to combine. Cover the pot, reduce the heat to medium, and cook for about 4 minutes until the tomatoes have mostly collapsed.

Add the corn, stir to combine, and cook for 3 more minutes. Add the okra, stir, and cook just until the okra is heated through, about 2 minutes. Season to taste with the vinegar (which you may or may not need, depending upon the acidity of the tomatoes), salt, and black pepper; serve.

Smoked Cheddar Polenta

Fresh corn adds texture to this classic ground-corn dish. Polenta leftovers make a great second-day meal—use them as a bed for sautéed vegetables.

• 
  
  1 large ear corn, shucked and snapped in half
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 cup water
  
  


• 
  
  1/2 cup polenta (not quick cooking)
  
  


• 
  
  1 oz. extra sharp white cheddar, coarsely grated (1/4 cup)
  
  


• 
  
  1 oz. smoked cheddar, coarsely grated (1/4 cup)
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Chicken broth, as needed (optional)
  
  

Position an oven rack in the center of the oven, and preheat the oven to 350°F.

Using the coarse holes of a box grater, grate the corn directly into an oven-safe, 2- to 3-quart, heavy-duty saucepan. Add the milk and water and bring to a simmer over medium heat. Slowly sprinkle in the polenta, whisking constantly (do not add quickly and all at once or it will become lumpy), until the mixture just begins to thicken, about 2 minutes. Cover pan tightly with a double layer of foil or a tight fitting lid, place in the oven, and bake for 45 minutes.

Remove the pan from the oven and whisk in the cheeses and butter. Season to taste with salt and pepper. The polenta should have the consistency of soft mashed potatoes. If not, adjust with more milk or chicken broth. Keep warm until ready to serve.

Corn & Mushroom Sauté with Leeks & Pancetta

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 to 2 tsp. coarsely chopped fresh thyme or oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  3 Tbs. heavy cream
  
  

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Corn Sauté with Ginger, Garlic & Fresh Cilantro

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 cup thinly sliced scallions (white and light-green parts, from 1 large bunch)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 to 3 tsp. minced garlic
  
  


• 
  
  Scant 1 tsp. minced serrano chile (include the ribs and seeds for a spicier dish)
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  One-half lime
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.

Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 slice thick-cut bacon, chopped
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1/2 cup small-diced red bell pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup coarsely chopped fresh parsley 
  
  

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1 cup sliced scallions (white and green parts)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup couscous
  
  


• 
  
  Pinch of cayenne
  
  


• 
  
  2 Tbs. crumbled blue cheese
  
  


• 
  
  Freshly ground black pepper
  
  

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,
stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.

Grilled Corn Planks with Tarragon Crème Fraîche

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact. Serve with grilled, fried, or roasted chicken.

• 
  
  4 medium ears corn, shucked and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  2 tsp. tarragon or white wine vinegar
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

Corn on the Cob with Mustard-Maple-Thyme Butter

Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it on bread.

• 
  
  1/4 cup unsalted butter, softened
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. pure maple syrup
  
  


• 
  
  2 tsp. finely chopped fresh thyme
  
  


• 
  
  1 tsp. stone-ground or grainy mustard
  
  


• 
  
  Sea salt
  
  


• 
  
  4 ears fresh corn, husks and silks removed
  
  

Bring a 6- to 8-quart pot of water to a boil over high heat.

Meanwhile, in a small bowl, combine the butter, Dijon mustard, maple syrup, thyme, stone-ground mustard, and 1/4 tsp. sea salt. Mix vigorously with a silicone spatula until combined.

Boil the corn until just tender, about 3 minutes. Remove the corn from the pot and let rest for a few seconds to allow some of the water to evaporate. Slather each cob with at least 1 Tbs. of the butter and serve immediately.

Grilled Corn on the Cob with Thyme & Roasted Red Pepper Butter

The butter in this dish is at once sweet and tangy, a bright addition to plain old grilled corn on the cob.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened to room temperature
  
  


• 
  
  2 jarred roasted red peppers, drained well, patted dry, and fi nely chopped (1/2 to 2/3 cup)
  
  


• 
  
  1 large shallot, minced (1/4 cup)
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  8 ears corn, shucked
  
  


• 
  
  2 Tbs. olive oil
  
  

Put the butter, red peppers, shallot, vinegar, 2 tsp. of the thyme, 1 tsp. of the salt, and the black pepper in a food processor and pulse until blended (it's fine if it's still slightly chunky and looks a little separated). Transfer to a large piece of plastic wrap and roll tightly, twisting the ends so the bundle acquires a sausage shape. (Store in the refrigerator for up to 1 week.) When ready to grill the corn, slice the butter into 1/3-inch-thick rounds.

Heat a gas grill to medium or prepare a low charcoal fire. If desired, cut each ear of corn in half. Toss the corn with the oil, the remaining 1 tsp. salt, and a few grinds of black pepper. Put the ears on the grill and if using gas, reduce the heat to medium low. Cover and grill the corn, turning every couple of minutes, until browned all over and tender, about 15 minutes. Transfer to a large platter, top with about half of the butter and the remaining 1 tsp. thyme. Serve, passing the remaining butter on the side.

Creamy Corn Sauce

A simple purée of simmerd summer corn in broth makes for a creamy (but cream-free) sauce for meat, chicken, and fish. This sunny sauce is especially good with grilled chicken, salmon, or shellfish.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small yellow onion, chopped
  
  


• 
  
  1 tsp. all-purpose flour
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1-3/4 cups lower-salt chicken broth
  
  


• 
  
  1 sprig fresh thyme
  
  


• 
  
  2 cups fresh corn kernels (from about 4 ears of corn)
  
  


• 
  
  2 tsp. unsalted butter
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until tender but not browned, about 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine, bring to a boil, and cook until the wine is reduced by about half, 1 to 2 minutes. Add the broth and thyme sprig and bring to a boil. Add the corn and simmer over medium-low heat until the corn is tender, about 15 minutes. Discard the thyme sprig.


Purée the corn mixture in a blender until smooth. Return the purée to the pan and stir in the butter, chopped thyme, 1 tsp. salt, and a pinch of pepper.

Sautéed Corn with Garlicky Brown Butter

For subtle flavor, garlic cloves are briefly sautéed in butter and then removed. The butter continues to cook until it’s nutty, browned, and rich—the perfect complement for fresh corn.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  3 large garlic cloves, smashed
  
  


• 
  
  2-1/2 cups fresh corn kernels (from 4 to 5 medium ears)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  

In a 12-inch skillet over medium heat, melt the butter with the garlic. Cook until the garlic is lightly browned, about 1 minute, and then remove and discard. Continue to cook the butter until frothy with brown flecks, 1 to 2 minutes.

Add the corn and 1/2 tsp. salt and cook, stirring, for 2 minutes. Stir in the chives and serve.

Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. sweet pimentón (smoked paprika)
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1/4 tsp. ground mace
  
  


• 
  
  1/4 tsp. dried sage
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1/8 tsp. dried thyme
  
  


• 
  
  8 medium ears corn, shucked
  
  


• 
  
  Kosher salt
  
  

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.

Grilled Corn Planks with Tarragon Crème Fraîche

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact. Serve with grilled, fried, or roasted chicken.

• 
  
  4 medium ears corn, shucked and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  2 tsp. tarragon or white wine vinegar
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. sweet pimentón (smoked paprika)
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1/4 tsp. ground mace
  
  


• 
  
  1/4 tsp. dried sage
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1/8 tsp. dried thyme
  
  


• 
  
  8 medium ears corn, shucked
  
  


• 
  
  Kosher salt
  
  

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Corn Sauté with Canadian Bacon, Potatoes & Peppers

Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed for grilled or roasted meat or fish.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup small-diced Canadian bacon (3 oz.)
  
  


• 
  
  1 cup small-diced red onion (from about a 6-oz. onion)
  
  


• 
  
  1 cup small-diced red potato (from about a 5-oz. potato)
  
  


• 
  
  1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic (2 medium cloves)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1/2 tsp. green Tabasco; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-half lemon
  
  

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.

Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.