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Man, have I been enjoying the corn harvest this summer. There’s been some great stuff that I got from a local farmers market, and it just hits different.

There are so many good things you can do with corn, so I wanted to share some of my favorites for this seasonal sensation. All of these recipes can use corn cut straight from the cob, which is the best way to do it, but canned corn works as well. Just make sure your corn is cooked in some way, shape or form before adding it in.

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STREET CORN 

PASTA SALAD

2 tsp. kosher salt, plus more for the pasta water

1 lb. ditalini pasta

1 Tbsp. vegetable oil

6 ears corn, kernels cut off the cob (4 to 5 cups)

1 poblano pepper, diced

6 green onions, thinly sliced, whites and greens separated

1 tsp. black pepper

2 garlic cloves, finely chopped

1 cup mayonnaise

1 cup crema or sour cream

Zest and juice of 3 limes

1 cup crumbled Cotija cheese (about 4 oz.)

1 cup fresh cilantro, chopped, plus more for serving

2 tsp. chili powder

Hot sauce (optional)

Bring a large pot of salted water to a boil. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water.

Meanwhile, heat the vegetable oil in a large cast-iron or stainless steel skillet over medium-high heat. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 to 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let cool 5 minutes.

Add the mayonnaise, crema, lime zest and juice, and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the Cotija, cilantro, chili powder, pasta, and green onion greens. Sprinkle with more cilantro and serve with hot sauce (if using).

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CORN & BLACK 

BEAN SALSA

2 Tbsp. olive oil, divided

3 cups fresh or thawed frozen yellow corn kernels

1 tsp. salt, divided

1/2 tsp. ground cumin

2 15.25-ounce cans of black beans, drained and rinsed

1 cup chopped fresh or drained canned tomatoes

1/2 cup chopped red onion

1 jalapeño, chopped

3 Tbsp. fresh lime juice

1 garlic clove, grated or minced

1/4 cup chopped cilantro leaves

Tortilla chips, for serving

Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.

Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.

Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.

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HOT CORN DIP

4 to 5 ears corn, shucked

Vegetable oil, for brushing

Salt and pepper, to taste

1/2 red onion, diced

2 cloves garlic, minced

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)

2 Tbsp. butter

1 (8-oz.) package cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

1 lb. monterey jack cheese, grated and divided

2 green onions, sliced

Chili powder, for sprinkling

1 (4-oz.) can diced green chiles

Tortilla chips, to serve

Preheat the oven to 350°F.

Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.

In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.

Spread the mixture into a baking dish and sprinkle with the remaining monterey jack. Bake until bubbly and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips!

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CORN FRITTERS

3/4 cup all-purpose flour

1 Tbsp. sugar

1 tsp. baking powder

2 whole eggs

1/2 cup milk, more to thin if necessary

1 tsp. kosher salt

1/2 tsp. cayenne pepper

4 cups (generous) corn kernels: fresh, frozen, or canned

3 tsp. chopped fresh chives

canola oil, for frying

powdered sugar (optional)

maple syrup (optional)

Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter. Add corn and chives to batter. Fold together to combine.

Heat canola oil to 365°. When oil is heated, drop spoonfuls of batter (about 1 1/2 tablespoons each) into the oil and cook, flipping to the other side, until golden brown, 1 1/2 to 2 1/2 minutes.

Drain on a paper towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup. Divine!

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LEMON DROP 

MARTINI

4 oz. vodka

1 oz. triple sec

2 oz. fresh lemon juice

2 oz. simple syrup

Granulated sugar, for garnish

Lemon twists, for garnish

Fill a cocktail shaker halfway full with ice. Add the vodka, triple sec, lemon juice, and simple syrup. Seal the shaker and shake vigorously for 30 seconds.

Rub lemon slices around the rims of 2 coupes or martini glasses. Add sugar to a small plate; dip the rims of the glasses in sugar. Divide the vodka mixture between the two glasses. Garnish with lemon twists, if you like.

TFD: "Every day may not be good... but there's something good in every day" - Alice Morse Earle

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