From pasta and nachos to cheesy casseroles, you’ll never get tired of corn.
Simple Recipes / Elisaire Martinez
Did you know that the reason corn season is so short is because the ears ripen and are harvested at roughly the same time? Now is that time of year. I’m going to eat my body weight in sweet corn this summer.
Grab lots of corn — you’ll never get tired of it. Every day this week, we’ll share seven corn recipes perfect for hot, summer days, with clever tips from Simply Recipes editors, contributors, and readers.
Read more: A great trick to peel corn in one go (corn farmers love it)
Simple Recipes / Ciara Kehoe
Get the recipe: Fresh Corn Pasta
“After you cut the kernels off, don’t forget to run the back of your knife all the way around the ear. This will bring out the juicy interior, the most flavorful part of the corn, and make your sauce creamy.” —Laurel Randolph, Senior Editor
Simple Recipes / Elise Bauer
Get the recipe: Mexican Street Corn Nachos
“I had this for dinner tonight and it was amazing! I also added chicken taco meat for some protein.” —Kelly, Simply Recipes reader
Simple Recipes / Elisaire Martinez
Get the recipe: How to cook corn in the microwave
“These instructions are for one ear of corn. If you’re microwaving more than one ear at a time, increase the cooking time by 2 minutes for each ear of corn, depending on the power of your microwave and the size of the ear. It may take some trial and error to find the time that works for your microwave.” —Elise Bauer, Founder of Simply Recipes
Simple Recipes / Elise Bauer
Get the recipe: Spicy Corn Fritters
“I had this for lunch today and loved it, especially the dipping sauce. I didn’t have rice vinegar or red onion so I substituted white wine vinegar for green onions and it was still delicious. I’ll definitely make it again and it’s so easy to make.” —Andi, Simply Recipes reader
Simply Recipes / Photography: Fred Hardy II / Food Styling: Ana Kelly / Prop Styling: Shell Royster
Get the recipe: Creamy Pan-Fry Shrimp with Corn, Pancetta and Tomato
“There’s no need to thaw frozen corn for this recipe; just pop it in straight from the freezer and allow the ice to evaporate quickly.” —Julia Levy, Simply Recipes contributor
Simple Recipes / Ciara Kehoe
Get the recipe: Korean Corn Cheese
“I tried this today and it’s going to be a permanent addition to my collection! I can’t believe how little effort it takes and how delicious it is! I didn’t have any spices so I substituted some smoked paprika and cayenne pepper. I love this dish now and can’t wait to buy the right spices.” —Leigh, Simply Recipes Treader
Simple Recipes / Sally Vargas
Get the recipe: Creamed Corn
“To make creamed corn casserole, add a little liquid (cream or water), sprinkle a little cheddar or Parmesan cheese on top, and bake in a 375°F oven until brown and bubbly.” —Sally Vargas, Simply Recipes contributor
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