Here's How to Use Up All That Corn

Marcela and GZ show off their signature takes on this abundant summertime ingredient.
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Host Geoffrey Zakarian's No Cream Creamed Corn dish is seen on the set of Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

The unofficial end of summer may be just days away, but that doesn't mean that one of the season's most-abundant crops has slowed down. From farmers markets and roadside produce stands to the aisles of your local grocery store, corn — a lot of it — is everywhere right now. On this morning's brand-new episode of The Kitchen, the co-hosts shared their top tricks for putting this seasonal beauty to work while it's still around. Check out two easy recipes from Geoffrey Zakarian and Marcela Valladolid below for their signature takes on this staple ingredient.

GZ reinvents the traditionally rich dish of creamed corn with his no-cream recipe. His secret? Pureeing the kernels of a few ears, which produces a naturally creamlike texture after only a few whirls in the blender. He combines that corn juice with whole kernels and adds crispy chopped bacon for a salty bite. Perhaps the best part is that his recipe can be on the table in a hurry, so it's ideal for last-minute entertaining.

Host Marcela Valladolid's Grilled Corn and Poblano Potato Salad dish is seen on the set of Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Potato salad is likely making an appearance at your Labor Day cookout spread this weekend, so why not update it with Marcela's corn-studded version for a dressed-up favorite? She opts for red-skinned potatoes instead of the classic Idahos, and for guaranteed bold flavor, she adds charred chiles to the fresh corn to create smoky results. Keep it simple with the dressing: A duo of tangy sour cream and mayonnaise will marry the ingredients. Marcela notes that you make this potato salad a day ahead of serving it; just keep it chilled until 30 minutes before you want to dig in.

Tune in to The Kitchen every Saturday at 11a|10c.
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