We’ll still enjoy red, ripe tomatoes for several weeks yet, but summer corn is on its way out at farmers’ markets around here. So make this summer favorite tomato and corn pie in a no-roll cornmeal crust — while you still can! Get the recipe.
Got corn? Sure you do! Which means you’ll want to make up a big batch of baked sweet corn and ricotta dip and grab a bag of restaurant-style corn tortilla chips. Get the recipe!
Here’s the simplest, best way to enjoy summer sweet corn: grated off the cob and cooked briefly with plenty of butter. Great with grilled meats; it’s been our summer go-to side dish. Get the recipe!
This hearty pilaf of barley with brightly colored vegetables makes the perfect side dish for roast chicken or grilled fish. Get the recipe!
They’re back: summer corn and tomatoes. Time to make tomato-corn pie (and don’t skip the super-easy pie crust). Get the recipe on the blog.
As the summer corn season reaches its end here in the Midwest, grab a few ears and make this creamy corn soup.
This corn and vegetable chowder recipe is easy to make—plus it’s low-calorie, low-fat and delicious!
I’ve upgraded a recipe for corn and tomato pie with an improved cornmeal-olive oil crust and an easier preparation. This is the ultimate summer supper.
This pasta salad comes together easily, with a few sauteed summer vegetables, prepared pasta and creamy peppercorn dressing.
