15 Corn-Centered Summer Dinner Ideas Beyond Elotes

Corn can elevate summer dinners beyond elotes with diverse and delightful dishes. Consider a Grilled Corn and Avocado Salad or Spicy Corn Fritters with zesty cilantro lime dressing. A Creamy Corn and Zucchini Chowder provides comfort, while a Mexican Street Corn Pasta Salad adds vibrancy. Sweet Corn and Black Bean Tacos offer a satisfying bite, complemented by Roasted Corn and Bell Pepper Risotto. For more tantalizing ideas featuring this versatile ingredient, explore further culinary inspirations.

Grilled Corn and Avocado Salad

Grilled Corn and Avocado Salad is a vibrant and invigorating dish perfect for summer gatherings, picnics, or a simple weeknight dinner. This hearty salad combines the smoky sweetness of grilled corn with the creamy richness of avocado, making it a delightful side or a light main course. The preparation time is about 20 minutes, making it a quick yet impressive addition to any meal.

Ingredients:

• 4 ears of fresh corn, husked
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional: crumbled feta cheese or diced jalapeños for a kick

Cooking Steps:

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Grill the Corn: Place the husked corn directly on the grill and cook for 10-15 minutes, turning occasionally, until charred and tender. Remove from the grill and allow to cool slightly.
3. Cut the Corn Off the Cob: Once cooled, carefully slice the grilled corn off the cob and place it in a large mixing bowl.
4. Add Ingredients: Add the diced avocados, cherry tomatoes, red onion, and cilantro to the bowl with the corn.
5. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour over the salad and gently toss to combine.
6. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
7. Serve: Garnish with crumbled feta cheese or jalapeños if using, and serve immediately.

Variations and Tips:

• To enhance the flavor, try adding a sprinkle of chili powder or smoked paprika to the dressing.
• For a heartier salad, you can mix in some black beans or cooked quinoa.
• This salad is best served fresh, but if you need to make it in advance, keep the avocado separate until just before serving to prevent it from browning.
• If you don’t have a grill, you can also roast the corn in the oven or use frozen grilled corn for convenience.
• Feel free to mix in other summer vegetables such as bell peppers or cucumbers for added crunch. Enjoy this summer delight!

Spicy Corn Fritters With Cilantro Lime Dressing

Spicy Corn Fritters are a delightful and vibrant dish perfect for summer evenings, gatherings, or casual dinners. This dish balances the sweetness of corn with a hint of spice, making it ideal for those who enjoy bold flavors. It’s also a great option for vegetarians or anyone looking for a light yet satisfying meal. The preparation time is approximately 30 minutes, making it a quick and tasty addition to your summer dinner menu.

Ingredients:

• 2 cups fresh corn kernels (or canned/drained)
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup green onions, chopped
• 1 small jalapeño, finely diced (seeds removed for less heat)
• 1 teaspoon baking powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1/2 cup milk
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the corn kernels, flour, cornmeal, chopped green onions, diced jalapeño, baking powder, cumin, salt, and black pepper. Mix well.
2. In a separate bowl, whisk together the egg and milk until fully combined.
3. Pour the egg mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
4. Heat about 1/4 inch of oil in a large skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of a spatula. Cook for about 3-4 minutes per side, or until golden brown and crispy.
5. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

Cilantro Lime Dressing:

1. In a small bowl, combine 1/4 cup Greek yogurt, the juice of one lime, and 1/4 cup fresh cilantro, finely chopped.
2. Mix until smooth and season with salt to taste.

Tips and Variations:

• For a twist, add shredded cheese or diced bell peppers to the batter for additional flavor.
• To make the fritters spicier, leave some seeds in the jalapeño or add a sprinkle of cayenne pepper.
• Serve the fritters warm with the Cilantro Lime Dressing drizzled on top or on the side as a dip.
• These fritters can be enjoyed as an appetizer or paired with a side salad for a more substantial meal.
• Leftover fritters can be stored in the fridge for up to 2 days and reheated in an oven for a few minutes to regain their crispness.

Creamy Corn and Zucchini Chowder

Creamy Corn and Zucchini Chowder is a delightful summer dish that brings the fresh flavors of seasonal vegetables to your table. This comforting and creamy soup is perfect for families or anyone looking to enjoy a light yet satisfying meal on a warm evening.

With a preparation time of approximately 30 minutes, this chowder is quick to prepare and can be served as an appetizer or a main dish.

Ingredients:

• 4 ears of fresh corn, kernels removed
• 2 medium zucchinis, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk for a lighter option
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Add the diced zucchini to the pot and continue to sauté for an additional 5 minutes, allowing the zucchini to soften slightly.
3. Stir in the corn kernels, followed by the vegetable broth. Increase the heat and bring the mixture to a gentle boil.
4. Once boiling, reduce the heat and let the chowder simmer for about 10 minutes, allowing the flavors to meld together.
5. Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier texture, blend only half of the soup or pulse the blender a few times.
6. Stir in the heavy cream or coconut milk, season with salt and pepper, and heat through for another 2-3 minutes.
7. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh basil or parsley if desired.

Variations and Tips:

• For a spicier chowder, add diced jalapeños or red pepper flakes while sautéing the vegetables.
• If you prefer a vegetarian option, make sure to use vegetable broth and, for a vegan version, opt for coconut milk.
• Feel free to add other summer vegetables like bell peppers or carrots for additional flavor.
• This chowder can be stored in the refrigerator for up to 3 days and can also be frozen for longer storage.
• When serving leftovers, you may need to add a little extra broth or cream to restore the desired consistency as it may thicken in the fridge.

Enjoy this creamy corn and zucchini chowder as a delightful way to celebrate the summer harvest!

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that celebrates the essence of summer with its fresh ingredients and zesty flavors.

This pasta salad is perfect for picnics, barbecues, or as a light dinner option for families or gatherings. With a preparation time of about 20 minutes, it promises to be a crowd-pleaser that can be enjoyed by both kids and adults alike.

Ingredients:

• 8 ounces of pasta (elbow, orrotini, or your choice)
• 2 cups of corn (fresh, frozen, or canned)
• 1/2 cup of red onion, finely chopped
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of fresh cilantro, chopped
• 1/2 cup of feta cheese, crumbled
• 1 lime, juiced
• 2 tablespoons of mayonnaise
• 2 tablespoons of sour cream or Greek yogurt
• 1 teaspoon of chili powder
• Salt and pepper to taste
• Optional: slices of jalapeño for heat

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
2. Prepare the Corn: If using fresh corn, grill it until charred (about 5-7 minutes) or bring salted water to a boil and cook for 4-5 minutes for frozen corn. Drain and let cool.
3. Mix the Salad: In a large bowl, combine the cooked pasta, corn, red onion, cherry tomatoes, cilantro, and feta cheese.
4. Prepare the Dressing: In a separate small bowl, whisk together lime juice, mayonnaise, sour cream, chili powder, salt, and pepper.
5. Combine Everything: Pour the dressing over the pasta salad and gently toss until everything is well coated. Adjust seasoning to taste, adding more salt, pepper, or lime juice if desired.
6. Serve: Chill the salad in the refrigerator for at least 15-30 minutes before serving to allow flavors to meld. Serve cold or at room temperature with optional sliced jalapeños for extra spice.

Variations and Tips:

• Vegetarian Option: Omit the cheese or substitute with a plant-based alternative.
• Add Protein: Toss in some black beans or grilled chicken for additional protein.
• Herb Substitutions: Swap cilantro for parsley or dill if you prefer a different flavor profile.
• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days; however, it’s best enjoyed fresh!
• Make it a Meal: Pair this salad with grilled shrimp or fish for a complete summer meal.

Sweet Corn and Black Bean Tacos

Sweet Corn and Black Bean Tacos are a vibrant and satisfying dish perfect for a summer dinner.

These vegetarian tacos combine the sweetness of fresh corn with the hearty texture of black beans, making them a nutritious option for both meat lovers and vegetarians alike.

They can be prepared in about 30 minutes, making them an ideal choice for busy weeknights or casual gatherings with friends and family.

Ingredients:

• 1 cup fresh sweet corn (cooked or grilled, or 1 can of corn, drained)
• 1 can (15 oz) black beans, rinsed and drained
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Corn tortillas (about 8)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Steps:

1. In a medium skillet over medium heat, add the diced red onion and bell pepper. Sauté for about 5 minutes until soft and translucent.

2. Add the black beans and sweet corn to the skillet along with the ground cumin, chili powder, salt, and pepper.

Mix well and cook for an additional 5 minutes, stirring occasionally, until heated through.

3. While the filling is heating, warm the corn tortillas in another skillet or directly over an open flame for a few seconds on each side until pliable.

4. Once warmed, place a generous spoonful of the corn and bean mixture onto each tortilla.

5. Top with sliced avocado and a sprinkle of fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Variations and Tips:

• For added flavor, consider marinating the corn and beans in lime juice and spices for about 30 minutes before cooking.
• You can customize these tacos by adding toppings such as feta cheese, sour cream, salsa, or hot sauce.
• To make it a protein-packed meal, add grilled chicken or shrimp to the filling.
• If you want a bit of heat, include diced jalapeños or a pinch of cayenne pepper.
• For a gluten-free option, make sure to use gluten-free corn tortillas.

Corn and Tomato Bruschetta

Corn and Tomato Bruschetta is a vibrant and invigorating appetizer that highlights the flavors of summer, making it perfect for outdoor gatherings or casual dinners. Bursting with juicy tomatoes and sweet corn, this dish is ideal for vegetable lovers and can easily be adapted for vegans or those looking for a gluten-free option.

Preparation takes around 15 minutes, and it serves about 4 to 6 people, making it a great starter for a small get-together or a delightful snack for any occasion.

Ingredients:

• 1 cup fresh corn kernels (about 2 ears of corn)
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 baguette or crusty Italian bread, sliced
• Optional: 1 garlic clove, halved (for rubbing on bread)

Cooking Steps:

1. Prepare Corn and Tomatoes: In a mixing bowl, combine the fresh corn kernels and halved cherry tomatoes. Add the chopped basil, balsamic vinegar, olive oil, salt, and pepper.

Gently toss everything together until well mixed. Allow the mixture to sit for about 10 minutes to let the flavors meld.

2. Toast the Bread: While the tomato and corn mixture is resting, preheat your oven to 400°F (200°C). Arrange the sliced baguette on a baking sheet.

Optional: rub the cut side of a garlic clove on each slice for added flavor. Toast the bread in the oven for about 5-7 minutes or until golden brown and crispy.

3. Assemble Bruschetta: Once the bread is toasted, remove it from the oven and let it cool slightly. Top each slice of toasted bread with a generous spoonful of the corn and tomato mixture.

4. Serve: Arrange the bruschetta on a serving platter. Garnish with extra basil leaves if desired and serve immediately.

Variations & Tips:

• Grilled Variation: For a smoky flavor, grill the corn instead of boiling it and then cut the kernels off the cob. This adds a lovely charred taste to the bruschetta.
• Add Cheese: For a richer flavor, sprinkle some crumbled feta or goat cheese on top of the corn-tomato mixture before serving.
• Gluten-Free Option: Use gluten-free bread or endive leaves for a low-carb version of the bruschetta base.
• Make Ahead: You can prepare the corn and tomato mixture in advance and store it in the refrigerator. Just toast the bread right before serving to guarantee it stays crispy.
• Herbal Variations: Experiment with different herbs like cilantro or mint for a unique twist.

Charred Corn and Quinoa Bowl

The Charred Corn and Quinoa Bowl is a vibrant and nutritious dish perfect for summer evenings. With its hearty ingredients and bright flavors, this bowl is ideal for vegetarians, meal prep enthusiasts, or anyone looking to enjoy a light yet filling dinner. The preparation takes approximately 30 minutes, making it a quick and enticing option for weeknight meals or a special gathering.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 ears of fresh corn, husked
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste
• Feta cheese or vegan cheese (optional, for topping)

Cooking Steps:

1. Cook Quinoa: Rinse the quinoa under cold water, then combine it with vegetable broth or water in a medium saucepan.

Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed.

Remove from heat and let it sit for 5 minutes before fluffing with a fork.

2. Char the Corn: While the quinoa is cooking, preheat a grill or grill pan over medium-high heat.

Brush the corn ears lightly with olive oil and grill for approximately 10-12 minutes, turning occasionally until the corn is charred and tender.

Once done, let it cool and then cut the kernels off the cob.

3. Sauté Veggies: In a large skillet, heat a small amount of olive oil over medium heat.

Add the diced red onion and bell pepper, sautéing for about 5 minutes until softened.

4. Combine Ingredients: In a large bowl, mix the cooked quinoa, charred corn, sautéed vegetables, cherry tomatoes, black beans, and lime juice.

Season with salt and pepper to taste.

5. Serve and Garnish: Portion the quinoa mixture into bowls and top with diced avocado, chopped cilantro, and feta cheese if using.

Variations and Tips:

• Spice it Up: Add diced jalapeños or a sprinkle of chili powder for a spicy kick.
• Protein Boost: Include grilled chicken, shrimp, or tofu for additional protein.
• Make it a Meal Prep: This bowl can be stored in an airtight container in the fridge for up to 4 days.

Keep the avocado separate to avoid browning.

• Fresh Herbs: Experiment with different herbs like parsley, basil, or mint to customize the flavor profile.
• Seasonal Additions: Feel free to add other seasonal vegetables like zucchini or asparagus for more variety.

Enjoy your colorful and wholesome Charred Corn and Quinoa Bowl, perfect for savoring the summer vibes!

Corn and Crab Cakes With Remoulade

Corn and crab cakes with remoulade are a delightful seafood dish that combines the sweet flavor of corn with tender crab meat, perfect for summer dining. This dish is ideal for seafood lovers and is a great addition to any dinner party or casual family meal.

With a preparation time of about 30 minutes and cooking time of 15 minutes, you can easily whip up these flavorful cakes that are sure to impress your guests.

Ingredients:

• 1 cup fresh corn kernels (or canned, drained)
• 1 pound lump crab meat, picked over for shells
• 1/2 cup breadcrumbs (plus more for coating)
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup chopped green onions
• Oil for frying

Cooking Steps:

1. In a large bowl, combine the corn kernels, lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, and green onions.
2. Mix gently to combine, being careful not to break up the crab meat too much.
3. Form the mixture into evenly sized patties, about 3 inches in diameter.
4. Coat each patty lightly with additional breadcrumbs to create a crispy exterior.
5. In a large skillet, heat a couple of tablespoons of oil over medium heat.
6. Once the oil is hot, add the crab cakes, cooking in batches if necessary to avoid overcrowding the pan.
7. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
8. Remove and drain on paper towels.
9. Serve the corn and crab cakes warm with remoulade sauce on the side.

Variations and Tips:

• For added flavor, try incorporating diced red bell pepper or jalapeño into the mixture.
• You can bake the crab cakes at 375°F for about 20-25 minutes if you prefer a lighter option.
• Serve with a tangy remoulade sauce made from mayo, Dijon mustard, chopped pickles, capers, and a squeeze of lemon for a delicious dipping experience.
• Pair with a simple side salad or grilled vegetables for a complete summer meal.

Southern-Style Cornbread Muffins

Southern-Style Cornbread Muffins are a delightful, slightly sweet baked treat that perfectly captures the essence of Southern cuisine.

Ideal for family gatherings, barbecues, or as a companion to hearty soups and stews, these cornbread muffins are sure to please everyone at the table.

Preparation takes about 15 minutes, with an additional 15-20 minutes of baking time, making them a quick and appealing option for any meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup corn kernels (fresh, frozen, or canned)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin or line it with paper liners.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, mix the milk, vegetable oil, and egg until smooth.
4. Combine and Fold: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in the corn kernels gently.
6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove from the oven, let cool for a few minutes in the pan before transferring to a wire rack. Serve warm with butter or honey if desired.

Variations and Tips:

• Add Cheddar Cheese: For a savory twist, mix in 1 cup of shredded sharp cheddar cheese to the batter.
• Spicy Kick: Add 1-2 diced jalapeños for a spicy version that pairs wonderfully with BBQ dishes.
• Herb Infusion: Stir in 1 tablespoon of chopped fresh herbs like chives or cilantro for extra flavor.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for up to a month.
• Serving Suggestion: These muffins are delicious on their own but can also be served alongside chili, pulled pork, or a fresh salad to round out your meal.

Enjoy your delicious Southern-Style Cornbread Muffins as a perfect accompaniment to any summer feast!

Corn and Spinach Stuffed Chicken Breasts

Corn and Spinach Stuffed Chicken Breasts is a delightful and healthy dish that brings the flavors of summer to your table. Perfect for family dinners or gatherings with friends, this dish combines juicy chicken breasts filled with a savory mixture of sweet corn and fresh spinach.

With a preparation time of approximately 30 minutes and a cooking time of 25 minutes, you’ll have a satisfying meal ready in just over an hour.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for cooking
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, corn, cream cheese, mozzarella cheese, garlic, onion powder, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Carefully cut a pocket into each chicken breast by slicing it horizontally, making sure not to cut all the way through.
4. Stuff each chicken breast with the corn and spinach mixture, using toothpicks to secure the openings if needed.
5. Season the outside of the chicken breasts with salt, pepper, and a drizzle of olive oil.
6. In a large oven-safe skillet, heat a bit of olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
7. Once browned, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Remove from the oven, let rest for a few minutes, then garnish with fresh basil or parsley before serving.

Variations and Tips:

• For a different flavor profile, add some diced red bell pepper or jalapeño to the stuffing mixture.
• Use different cheese varieties such as feta or cheddar for unique tastes.
• Serve the stuffed chicken with a side of roasted vegetables or a fresh salad for a complete meal.
• To save time, prepare the stuffing ahead of time and refrigerate until you’re ready to cook.
• Confirm your chicken breasts are even in thickness; pound them lightly if necessary for uniform cooking.

Pineapple Corn Salsa With Tortilla Chips

Pineapple Corn Salsa with Tortilla Chips is a vibrant, invigorating dish that pairs perfectly with summer barbecues, picnics, or simply as a light snack during warm evenings.

This salsa is a delightful combination of sweet and savory flavors, making it an ideal appetizer for gatherings or a tasty side for grilled meats. The preparation time for this dish is about 15 minutes, and it serves approximately 4 to 6 people.

Ingredients:

• 1 cup corn kernels (fresh or canned)
• 1 cup diced pineapple (fresh or canned)
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1 jalapeño pepper, finely diced (optional, for heat)
• Juice of 1 lime
• Salt and pepper, to taste
• Tortilla chips for serving

Cooking Steps:

1. In a large mixing bowl, combine the corn kernels and diced pineapple.
2. Add the finely chopped red onion and jalapeño pepper (if using).
3. Stir in the chopped cilantro and lime juice until everything is evenly mixed.
4. Season with salt and pepper to taste, adjusting as necessary for flavor.
5. Serve the salsa chilled or at room temperature with tortilla chips on the side.

Variations and Tips:

• For added flavor, consider roasting the corn kernels on a grill or in a skillet until they are slightly charred before adding them to the salsa.
• You can substitute the pineapple with mango for a different tropical twist.
• If you’re preparing the dish in advance, mix the ingredients together but hold off on adding the lime juice until just before serving to keep the flavors fresh.
• This salsa also makes a great topping for grilled fish or chicken, or can be used as a salad topping for added crunch. Enjoy!

Grilled Shrimp and Corn Skewers

Grilled Shrimp and Corn Skewers are a delightful summer dish that combines the sweet, smoky flavors of corn with succulent shrimp, making it perfect for outdoor barbecues, family gatherings, or even a quick weeknight meal. This dish is ideal for seafood lovers and can be enjoyed as an appetizer or a main course.

With a preparation time of about 15 minutes and a grilling time of 10 minutes, you can have a delicious meal ready in no time.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 ears of corn, kernels removed (or use frozen corn)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh lime juice
• Skewers (wooden or metal)

Cooking Instructions:

1. Prepare Skewers: If you’re using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
2. Make Marinade: In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice.
3. Marinate Shrimp: Add the peeled and deveined shrimp to the bowl, tossing them to coat thoroughly in the marinade. Let them marinate for about 10 minutes.
4. Assemble Skewers: Thread the shrimp and corn kernels onto the skewers, alternating between shrimp and corn as desired.
5. Preheat Grill: Preheat your grill to medium-high heat.
6. Grill Skewers: Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque and the corn is slightly charred.
7. Serve: Remove from the grill and serve immediately, garnishing with extra lime wedges or fresh herbs if desired.

Variations and Tips:

• Add bell peppers, zucchini, or cherry tomatoes to the skewers for extra flavor and color.
• For a spicy kick, include red pepper flakes or a dash of hot sauce in the marinade.
• If you don’t have a grill, you can use a grill pan on the stovetop or bake the skewers in the oven at 400°F for 10-12 minutes.
• Pair with a revitalizing salad or a side of rice to make it a heartier meal.

Roasted Corn and Bell Pepper Risotto

Roasted Corn and Bell Pepper Risotto is a creamy and flavorful dish that highlights the freshness of summer ingredients, making it perfect for a light dinner or a special occasion. With a delightful combination of sweet corn, colorful bell peppers, and Arborio rice, this risotto is not only pleasing to the palate but also a feast for the eyes.

Ideal for vegetarians and anyone looking to enjoy a seasonal dish, this recipe takes about 30-40 minutes to prepare and serve.

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 ear of fresh corn, husked and kernels removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Chopped fresh basil for garnish (optional)

Cooking Instructions

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and diced bell peppers. Cook for another 3-4 minutes until the peppers start to soften.
4. Add the Arborio rice to the skillet and stir for about 1-2 minutes until the rice is well-coated and slightly toasted.
5. If using, pour in the white wine and stir until it is mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir frequently, allowing each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is creamy and al dente, stir in the roasted corn, Parmesan cheese (or nutritional yeast), and season with salt and pepper to taste.
8. Remove from the heat and let it sit for a couple of minutes before serving. Garnish with fresh basil if desired.

Variations & Tips

• For added protein, you can mix in cooked chickpeas or diced cooked chicken.
• Feel free to experiment with different seasonal vegetables such as zucchini or peas.
• To achieve a smokier flavor, try grilling the corn before adding it to the risotto.
• If you prefer a vegan version, simply omit the cheese or substitute it with a vegan alternative.
• Always taste and adjust seasoning at the end for the best flavor.

Corn-Infused Gazpacho

Corn-Infused Gazpacho is a invigorating twist on the classic cold Spanish soup, perfect for hot summer days. This vibrant dish combines sweet corn with ripe tomatoes, peppers, and herbs to create a delightful blend of flavors, making it an excellent choice for light dinners or as an appetizer for entertaining friends and family.

With a preparation time of just 30 minutes, it’s a quick and healthy option for anyone looking to add a burst of summer rejuvenation to their table.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 4 ripe tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth (chilled)
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Cooking Steps:

1. In a blender or food processor, combine the corn, diced tomatoes, cucumber, red bell pepper, red onion, and garlic.
2. Pour in the chilled vegetable broth, red wine vinegar, and olive oil. Blend until smooth or to your desired texture (about 30 seconds to 1 minute).
3. Taste and season with salt and pepper as needed. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
4. Transfer the gazpacho to a large bowl or pitcher and chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
5. Serve the gazpacho cold, garnished with fresh basil or cilantro.

Variations and Tips:

• For added texture, reserve some whole corn kernels and finely chopped vegetables to stir in just before serving.
• Experiment with different herbs, such as dill or mint, for a unique twist.
• For a spicy kick, add diced jalapeños or a splash of hot sauce to the mixture before blending.
• Pair with crusty bread or avocado toast for a more substantial meal.
• This gazpacho can be made a day ahead and stored in the fridge, making it a perfect make-ahead dish for summer gatherings.

Corn and Chorizo Stuffed Peppers

Corn and Chorizo Stuffed Peppers are a vibrant and flavorful dish that combines the earthy taste of chorizo sausage with sweet corn, all nestled in fresh bell peppers.

This colorful meal is perfect for a summer dinner, whether you’re hosting a barbecue or looking to impress family on a weeknight. With a preparation time of about 30 minutes and a cook time of 25 minutes, you can have this delightful dish ready to savor in under an hour.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked corn (frozen or fresh)
• 1 cup cooked and crumbled chorizo sausage
• 1 cup cooked rice (white or brown)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent.
4. Add garlic and cook for an additional minute until fragrant.
5. Add the cooked chorizo to the skillet and stir until well incorporated with the onions and garlic.
6. Mix in the cooked rice, corn, cumin, paprika, salt, and pepper. Stir until everything is evenly combined and heated through.
7. Remove the skillet from heat and stir in half of the shredded cheese.
8. Carefully spoon the filling into each prepared bell pepper, packing it slightly to guarantee they are filled generously.
9. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese on top of the stuffed peppers.
10. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
11. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is bubbly.
12. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley, if desired.

Variations and Tips:

• For a vegetarian version, substitute the chorizo with diced mushrooms or a meat alternative of your choice.
• You can add black beans or diced tomatoes to the filling for added texture and flavor.
• Experiment with different types of cheese for varied flavor profiles; feta or goat cheese can add a unique twist.
• Serve with a simple side salad or paired with avocado slices for extra freshness.
• Leftover stuffed peppers can be stored in the fridge for up to three days and are delicious when reheated.