Corny on Main - The New York Times

Last week I told you that I was in the middle tomato fashion . What is true. But that’s not the whole story. My other summer love is ...


Last week I told you that I was in the middle tomato fashion. What is true. But that’s not the whole story.

My other summer love is fresh sweet corn, which I find so irresistible that I bring home way more of it than I can carry when I leave the market. I’ll probably end up in physical therapy, but I gotta get my corn.

Tomatoes and corn are great partners, and I do a lot of salads that incorporate both. But sometimes you just want that corn – spiky, in pancakes, in pasta, in soup and in all kinds of desserts. I’m in love with sweet corn ice cream. I scramble corn kernels with eggs for a pleasantly monochromatic meal.

This week I have selected five corn recipes for you. And to everyone who wrote to me last week saying I forgot to include BLT in the bulletin: I promise, I haven’t forgotten the BLTs. I never would. The BLT is the queen of sandwiches and my sandwich of choice. But sometimes you don’t have bacon at home, or you don’t feel like frying anything, or you don’t want (or eat) meat, or it’s too hot one day. and you just want to spread the mayo on the bread, layer the tomatoes, and sprinkle the whole thing with a shower of salt. Either way, I won’t make that mistake again.

Now tell me what you think of corn and how you cook it. I am dearemily@nytimes.comand it’s good to hear from you.

You know how you’re supposed to let the meat rest for several minutes when it comes off the grill? (If you didn’t know this, now you do.) I usually put it on a cutting board, but now I let it sit on a bed of raw sweet corn and sliced ​​tomatoes, Ali Slagle style, so the juices of meat can flavor the rest of the plate. The meat here is chili-rubbed chicken thighs, juicy and delicious.

See this recipe.


I love corn cakes and fritters, especially when the kernels are left intact (not mashed), which is what Vallery Lomas does here. You could serve them as a side, but I would eat them as a main course, perhaps topped with eggs and definitely sour cream or plain yogurt. Watch the heat on the stove – too high, and your beans will explode right out of the pan.

This is a New York Times Cooking canonical recipe, and I can’t help but share it with you here, even though it does require a blender and I really try to save you that on weeknights. It’s by Melissa Clark, and it’s loved for a reason.

See this recipe.


Recipes like this let you eat like you’re at the beach, even when you’re not near the beach. Kay Chun’s Clever Seafood Dinner uses fish, corn, and old berry to get you there.

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