Corn

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.

The combination of corn, soy, and butter is as delicious as it is classic. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here, the three come together along with pan-fried tofu, scallions, mirin, and sesame oil to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.

The zestiest chicken thighs, a peachy chaat, and more reader favorites from this month.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

Sweet summertime corn is here. And with it, the nectar of the gods: corn milk.

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

Too much zucchini? We've got you covered.

From muffins to salads to chowder—these are our best corn recipes.

Grilled corn tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

Adam Rapoport has lots to say about corn, so you better not ask him to cook it in February.

All the recipes from our annual Simple Issue.

It's the most wonderful time of the year.

This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.

You don’t need a recipe, just plenty of fresh corn and a few great mix-ins.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman finds inspiration in an iconic Italian dish.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Put down the pre-bagged stuff, shut the microwave door, and learn how to make stovetop popcorn—the best popcorn, if you ask us—once and for all.