By Meghan Gourley
Ubiquitous as it is, it’s easy to forget the subtle side of corn. Chowder—here with cheddar and scallions—reminds us that summer’s favorite crop is versatile. The key to this chowder is finding the freshest summer corn you can, and shaving it off the cob like a pro: spare nothing. Get as close to the cob with the blade of your knife as you can. Work slowly and carefully, and don’t waste anything—the meatiness of the kernels is what makes this soup so hearty. Recipe from How to Cook Everything: The Basics.
Makes: 4 servings
Time: 30 minutes
Here you have three choices for preparing the corn: If it’s truly fresh and really good, leave it raw; just shave the kernels from the ears and toss them with the rest of the ingredients.
That’s not usually the case, though, and almost as good is to roast the kernels from good corn in a skillet with a little oil. Or use the kernels from already steamed corn, which—if the corn was good in the first place—is an excellent way to take care of the leftovers. Recipe from How to Cook Everything.
Makes: About 6 servings
Time: About 45 minutes
Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal. And few dishes deliver so much for so little work. Recipe from How to Cook Everything Vegetarian.