Grilled corn on the cob with cheese, cilantro and lime.

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Photo of Luay Ghafari

Fresh corn is best eaten simply. I love it grilled with salted butter, but also love adding it to salads with feta and herbs, or stirred into fritters with jalapeño and cheddar.

But when the harvest outpaces the appetite, corn also freezes beautifully: cut from the cob, blanched briefly, and sealed into bags, it holds its sweetness through the winter and transforms soups, stews, and grain dishes for months to come.

Corn Salads

Corn Soups and Chowders

Corn Mains

All Corn Recipes