Indulge your appetite for sweet corn by shopping farmers markets, roadside stands and local grocers for freshly picked ears, then crunching your way around cob after cob after cob.
And when you decide you’ve had enough, let these recipes seduce you into indulging one, two or three more times with salads that embrace summer’s best produce and the season’s easygoing attitude.
Tomatoes stuffed with fresh corn, mango salad
Adapted from “Heather Christo’s Generous Table.”
Chop: Cut tops off 6 large heirloom tomatoes. Gently cut around inside edge of each tomato; use a spoon or your hands to scoop out most of the insides (reserve for another use) creating a cup. Sprinkle insides with salt and pepper. Cut off kernels from 4 ears corn and place in a large bowl. Add ½ mango, peeled and diced; ½ bunch green onions, thinly sliced; ½ cup halved cherry tomatoes; ¼ cup minced fresh cilantro; ½ jalapeno, finely minced; 1½ tablespoons olive oil and 3 tablespoons fresh lime juice.
Mix: Gently mix to combine; season with salt. Spoon salad into tomato cups. Transfer to a platter. Garnish with fresh chive blossoms or another edible blossom (such as nasturtiums). Serve at room temperature.
Grilled corn, avocado and cilantro
Adapted from “Meatless: More Than 200 of the Very Best Vegetarian Recipes,” from the kitchens of Martha Stewart Living (Clarkson Potter, $25).
Heat grill to medium high. Grill 4 ears of shucked corn, rotating often until lightly charred, about 15 minutes. Cool slightly. Cut kernels from cob. Toss corn and 1 sliced avocado gently with ½ cup fresh cilantro leaves, plus 1 tablespoon each fresh lime juice and olive oil. Season with coarse salt.
Corn, string bean and potato succotash salad
Adapted from “Canal House Cooks Every Day” by Melissa Hamilton and Christopher Hirsheimer.
Cook: Put 4 thin-skinned waxy potatoes in a pot of salted cold water. Bring to a boil over medium-high heat. While potatoes cook, add 4 shucked ears of corn to the pot; cook 3-5 minutes. Remove corn from water; cool. Add ½ pound trimmed string beans to pot; cook until tender, about 5 minutes. Scoop beans out with a slotted spoon; cool quickly in ice water. Drain potatoes when tender; about 20 minutes.
Assemble: Cut corn off cob into a large bowl. Cut potatoes into slices or chunks. Add to bowl. Drain green beans, add to bowl. Add 1 finely chopped shallot; a handful fresh parsley leaves, chopped; 1/3 cup extra-virgin olive oil, salt and pepper. Toss gently. Adjust seasonings, adding more oil if needed.
Servings: 4 to 6