Corn

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue

The blogger at JJ Begonia came up with a new approach to pizza: she put it on a piece of grilled corn

Preserve summer's golden ears of corn by pickling it in a spicy brine.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

At farmers’ markets, look for Golden Bantam or Silver Queen varieties to make this tarragon creamed corn recipe.

You can also try this recipe with chives, dill, oregano, or parsley.

Bearman makes risotto with nutritious whole-grain farro instead of rice

Use the microwave. We're not kidding—it comes courtesy of YouTube sensation "Ken"

Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

This delicious, silken ice cream isn’t meant to be super sweet, according to chef Andrea Reusing. It’s more about a fun way to taste corn. Using coconut milk in the base means there’s no need to make a custard.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.