On the outside these look like pancakes. One bite and you'll see they're far from ordinary. Flecked with bits of crisp corn and jalapeno pepper, these griddle cakes are the answer to breakfast, lunch or even dinner. We suggest using grilled or roasted corn, but thawed frozen kernels work well in a pinch.
This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn, but steamed or boiled works too.
Quesadillas are a win-win for busy weeknight meals. They come together quickly and easily, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Just when you think a sweet, crisp ear of corn can't get better, this recipe shows that the goodness keeps on giving long after the last kernel is eaten. The stock is made from the empty cobs once the kernels have been cut off. Use it as you would vegetable stock in your favorite recipes.
Summer calls for lighter meals, and this chowder delivers with a healthier take on a classic. The soup is thickened by pureeing part of it in a blender, eliminating the need for flour or cream. Fresh sage and a hint of chile pepper flakes give it a subtle, smoky flavor. We suggest using grilled or roasted corn, but thawed frozen kernels will work well in a pinch.
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