Corn

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

Featuring cornmeal AND fresh corn kernels.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

Having a ton of people over? Here's your dinner plan.

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

Bacon and cream gild this ultra-rich corn chowder recipe, but it easily goes vegetarian if you want it to.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)