Shuck and awe: 4 creative ways to enjoy summer corn

Instead of eating corn straight from the cob, try these delicious recipes featuring the fresh summer staple. Here, Mark Bittman makes two kinds of corn salad, corn-and-coconut milk soup and corn-and-crab cakes.

Corn salad with tomatoes and basil
Servings:

Makes 4 servings

Ingredients

    • 4 to 6 ears corn (about 3 1/2 cups kernels)
    • 1 cup cherry tomatoes, sliced in half
    • 1/2 cup chopped fresh basil, plus more for garnish
    • 1/4 to 1/2 cup olive oil
    • 2 tablespoons lemon juice or good vinegar
    • Salt and freshly ground pepper

Preparation

Baking Directions:

Corn-and-crab cakes
Servings:

Makes 4 servings

Ingredients

    • 2 tablespoons olive oil
    • 1 egg
    • 2 cups fresh corn kernels
    • 1/2 pound crab meat
    • 1/4 cup mayonnaise
    • 1 tablespoon Dijon
    • 1/2 cup breadcrumbs
    • Salt and freshly ground black pepper
    • 1/2 cup flour, for dredging
    • Lemon wedges for garnish

Preparation

Baking Directions:

Mexican-style warm corn salad
Servings:

Makes 4 servings

Ingredients

    • 4 to 6 ears corn (about 3 1/2 cups kernels)
    • 2 tablespoons neutral oil
    • 1 onion, chopped
    • 2 cups cooked or canned black beans, with reserved liquid
    • Salt and freshly ground black pepper
    • 4 eggs
    • 1/4 cup chopped fresh cilantro
    • Lime wedges, for garnish

Preparation

Baking Directions:

Corn-and-coconut milk soup
Servings:

Makes 4 servings

Ingredients

    • 4 to 6 ears of corn
    • 2 cups coconut milk
    • Salt and freshly ground black pepper
    • 1 tablespoon neutral oil
    • 1/4 cup Thai basil leaves, chopped, plus more for garnish
    • 1 stalk lemongrass, peeled and chopped
    • 1 or 2 seeded and chopped green chiles
    • 2 Yukon Gold potatoes, chopped

Preparation

Baking Directions:

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