Life and living: A-maize-ing summer recipes

Whether you grow it on your own, buy it from the local grocery store or farmer’s market, or you have friends or family who share the fruits of their labor with you, this is the season of corn. Since fresh corn is only in season from June through September, we hope you’re all ears (aw, shucks, see what we did there?) for these fun summer recipes, including fresh corn on (and off) the cob.

Traditionally boiled sweet corn


  • Corn on the cob

  • 1 tablespoon sugar

  • Butter

Fill a large skillet with enough water to cover the corn by at least an inch, add sugar and heat to boiling. While the water is heating up, shuck the corn and remove all strings. Gently place the corn in the boiling water, cover and cook for 3 minutes, until the corn is bright yellow and tender. Carefully remove, drain, serve with butter and enjoy!

Husky grilled corn


  • Corn on the cob (still in the husk)

  • Butter

  • Salt and pepper

Preheat your grill to medium heat (around 350 degrees). While the grill is heating up, pull back (but don’t remove) the husk of the corn and place the corn in water for about 10 minutes. Remove the corn from the water and shake off the excess water. Replace the husks and place the corn directly on the grill for about 15 to 20 minutes, rotating every 5 minutes for even cooking. Carefully remove from the grill, pull back the husks, slather with butter and serve.

Corn ice cream


  • 2 cups raw corn kernels

  • 2 cups half-and-half

  • 1 cup sweetened condensed milk

  • Salt, to taste

Bring the raw corn kernels and half-and-half to a simmer; season with salt and cook for 5 minutes. Cool slightly. Puree with the sweetened condensed milk and allow to chill. Churn in an ice cream maker and freeze until firm.

Summer corn-ival salad

Salad ingredients

  • 6-8 ears corn

  • 1/4 cup diced red onion

  • 1/8 cup fresh basil, chopped

Dressing ingredients

  • 4 tablespoons olive oil

  • 6 tablespoons vinegar (apple cider is best)

  • 1 teaspoon sugar

  • 1 teaspoon Dijon mustard

  • 2 tablespoons fresh lime juice

  • Salt and pepper to taste

Add shucked corn ears to boiling water and cook for 3 to 4 minutes. Drain water and allow corn to cool. While cooling, whisk the dressing ingredients together and set aside. Cut the corn off the cob and add to a bowl. Add remaining salad ingredients and toss with the salad dressing to combine. Refrigerate until ready to serve.

Cowboy caviar


  • 2 cups corn, cooked, cooled and cut off the cob

  • 2 15-ounce cans black-eyed peas, drained

  • 1 15-ounce can black beans, drained

  • 1 cup red onion, minced

  • 2 bell peppers, diced

  • 1 jalapeno, seeded and minced

  • 5 garlic cloves, minced

  • 1/4 cup minced cilantro

  • 3 scallions, sliced thin

  • 2 tablespoons fresh lime juice

  • 1 cup Italian salad dressing

Add all ingredients to a large bowl and toss to combine. Cover and refrigerate for at least one hour (up to 24 hours) before serving with tortilla chips, on hamburgers or hot dogs, or as a side dish on its own.

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