Garlic-Pepper Butter Perfect for spreading on corn on the cob, this butter is dressed-up with the addition of roasted green peppers, garlic, and cayenne pepper. See the recipe for Garlic-Pepper Butter »James Baigrie
Maryland Crab Soup This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast. ** See the recipe for Maryland Crab Soup »** Christopher Hirsheimer
This recipe is adapted from The Neighborhood House Cookbook, compiled by East Hampton’s Women’s Service Club, a “small group of ladies still carrying on the tradition of old-fashioned, home-cooked covered dish suppers”. See the East Hampton Corn Pudding recipe
This version of the classic Central American sweet and silky-smooth beverage is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. See the recipe for Sweet Corn and Milk Drink »
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.
Sweet Corn Chowder
Sweet, ripe summer corn makes for a richly satisfying chowder. When fresh corn isn’t in season use thawed frozen corn, and add a pinch of sugar to the pot. See the recipe for Sweet Corn Chowder
