Corn

What to drink: Try these with a lightly chilled Oregon Pinot Gris.

This recipe adapts a classic outdoor clambake for the stovetop. The ingredients are steamed together in mesh bags that fit easily into a large lobster pot. Although the beauty and drama of unveiling an outdoor clambake cannot be duplicated, this method produces a mingling of flavors that's nearly indistinguishable from the original. "At my Summer Shack restaurants, we literally sell thousands of these indoor clambakes each week," says White. Clambakes vary up and down the New England coast. In Maine you might find chicken and hotdogs, on Cape Cod a whole fish, in other places crabs. One famous clambake held for over 100 years by the "Friends" from Allen's Neck in Westport, MA, features tripe that's braised and wrapped in little foil packages. "In this recipe," says White, "I add Portuguese sausage, which is common around the 'South Coast' area of Massachusetts and Rhode Island." Read more about White and clambakes >.

Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn. What to drink: An oaky California Chardonnay. Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.

What to drink: Pinot Noir or dry rosé.

Improv: Add or substitute corn on the cob, eggplant slices, or portobellos.

A bold medley of cumin, cayenne, corn, and cilantro ups the flavor here. Great with: Grilled-fish tacos, steak fajitas, or chipotle-rubbed chicken.

Adobo is the spicy tomato sauce that comes in the can with chipotle chiles. Look for canned chipotles at supermarkets, specialty foods stores, and Latin markets.

This colorful side dish gets a hint of heat from roasted poblano chiles. Its bold flavors make it a great accompaniment to grilled meats.

If you want to eat this entire menu with your fingers, the corn can be served hot on the cob, brushed with the butter mixture and sprinkled with cilantro. To save space on your stovetop, you can boil the corn first, then boil the crabs in the corn-cooking water.

This terrine is a beautiful — and unusual — way to showcase fresh summer vegetables. While there's nothing like truly fresh peas, if what's available seems particularly starchy, use frozen instead.

Crema — a Mexican cultured heavy cream similar to sour cream — is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.