Corn

I love corn muffins, so I’m always looking for new twists on the old standby, which can be kind of bland. These have the surprise of little flecks of sun-dried tomatoes and tender corn kernels, and the garlic makes them so rich they don’t need butter or another topping.

If you like gumbo, you will like this one-dish beef meal. This recipe lends itself well to experimentation, so try different vegetables and beans for variety. To stretch the number of servings, ladle the mixture over steamed brown rice.

This simple dish is as pleasing to the eyes as it is to the palate. Savor it as is or over whole-grain toast or rice.

This basic stir-fry recipe gives you many options. You can choose between the Asian and Italian flavorings (see Italian Stir-Fry on page 147), and you can vary the meat by replacing the chicken with round steak, pork chops or tenderloin, firm-fleshed fish, bay scallops, or tofu. Save even more time by using precut vegetables or frozen mixed vegetables (no need to thaw before cooking). Even if you make only half this recipe, you’ll probably want to make the entire amount of sauce.

Rich-tasting, thick, and so flavorful—no one will miss the meat in this stew.

If you want to, you can stretch this hearty southwestern stew by serving it over brown rice. Put about a half-cup of cooked rice in each bowl, then top with the stew.

This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.

Such a simple meal and such a great taste! The fresh and tangy blend is wonderful by itself or with whatever additions you have on hand. Check your refrigerator for tomatoes, bell peppers, chiles, or corn to add to this versatile salad.

Unlike many other poppy seed dressings, the one used in this fresh vegetable salad is sweet and sour.

Simple to prepare, this chowder has a rich flavor and an interesting texture that make it enormously satisfying. For a delectable light dinner, serve it with a crisp salad and follow with fruit for dessert.

Gina: Pat and I are huge fans of grilled corn on the cob, but once the girls started wearing braces (!) we had to figure out a better—easier to eat—alternative, for obvious reasons. Shucked corn in cream did the trick. After a while, the girls became accustomed to having corn served in this decadent manner, and pretty soon there was no turning back. Thus, another Neely staple was born. I think the sweetness that this method coaxes from the fresh corn makes all the difference in the world, and I know Pat agrees. When my husband serves us this dish, he always says, “Some sweet for my sweets.”

When we fire up the grill to entertain, this side dish is always a big hit with our guests. Now, a lot of people grill corn on the cob for sure, but one thing our friends don’t expect is for Mr. and Mrs. Barbecue to transform it into a salad (we love to surprise folks). The grilled corn imparts a wonderful smoky flavor to this salad, and the red pepper and scallions add great color and crunch. The fresh lime juice and honey create a sweet tart dressing. This is a salad that can be prepared up to 2 days in advance, which is great for people on the go (like us)! And you may want to consider grilled sweet corn alongside most any grilled meat including chicken, steak, or pork chops. It’s the perfect accompaniment.

Pat: This creamy corn chowder, packed with vegetables and spices, has more sass than your average chowder (and the sweet potato and spices give it a distinct orange hue). The ingredients smoky bacon, fresh herbs, and a little Neely kick (cayenne pepper) combine for an over-the-top, out-of-this-world chowder flavor. When corn is at its peak, during the summer, we use fresh kernels straight from the cob. But since we crave this soup all year long, we use frozen corn as well and get great results. If you use frozen corn, look for the white kernels—they are particularly sweet.

I must admit that I didn’t realize at first that tortilla soup was an American favorite, but it slowly dawned on me. One of my favorite hotels serves it, there is a movie called Tortilla Soup, and when I asked my Twitter peeps about soups, it came up over and over. Its origins are Mexican, but it has become Americanized over the years. In Mexico City, this soup is made simply with roasted tomatoes, chiles, chicken broth, and corn tortillas. This version is true to the original, with a few additions.

Make this delicious soup in the summer, when you can use corn that was picked that morning. Corn is loaded with sugars and carbs, but that’s why we like it so much. I incorporated cauliflower in this soup to reduce the carb count and to add body, without adding the starch and calories of potatoes.

Choose any or all of the toppers for your chili.

East Coast meets West Coast in this dish. Chowder plus Tex-Mex equals a really good idea in any direction!