Corn

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Prep ahead for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

Char tender, crunchy, irresistible mini heads of romaine lettuce on the campfire, then smother them in dilly buttermilk dressing.

Toss a few extra cobs on the grill at your next cookout and stash them to make this smoky corn salad later in the week.

In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.

Stir the last few kernels of fresh corn into these sweet-and-savory waffles. No fresh strawberries where you are? Frozen, or even sliced plums, work just as well.

You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those smoky, charred flavors on the table anytime you want them.

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.