Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients?

If you’re craving fresh summer corn, and looking for easy and inspired recipes to enjoy this seasonal darling, then you’ll want to tune-in and discover how to transform sweet cobs of kernals into refreshing salads, comforting soups, and exciting pasta dishes that will elevate your weeknight meals and summer hosting.

In this episode, you’ll…

1. Uncover the secrets to cooking perfectly grilled corn-on-the-cob, which enhances its natural sweetness and has just the right amount of char.

2. Get inspired by unexpected salad, soup, and pasta recipes like ramen with soy butter and a 5-star vegan coconut corn soup

3. Learn how to make “corn ribs,” a popular restaurant dish that’s easy to recreate at home, and stunning to offer guests or bring to your next potluck

Tune into our latest episode now to satisfy all of your corn-y cravings!

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Links to from this week’s show:

Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and corn

Compound chili lime butter

How to make corn ribs from Food Wishes

All Time restaurant in Los Angeles

Corn soup with basil by David Tanis for the NY Times, and chilled corn soup with basil oil from Food52

Soy butter corn ramen by Hetty Lui McKinnon for the NY Times

Sarah Jampel’s spicy corn coconut soup for the NY Times

Ham El-Waylly’s corn and miso pasta salad for the NY Times

Sue Li’s grilled corn and avocado salad with feta dressing for the NY Times

“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes

Colu Henry’s orecchiette with corn, jalapeno and feta for the NY Times

Sonya’s corn, romano bean, tomato pasta dish

Korean corn cheese by Darun Kwak for the NY Times

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