What to Make and Eat This Week

Peak midsummer produce & a fun perk

I remember when local corn season was in late July through late August, but we’re hitting produce peaks earlier due to the relentless heat this summer. Lately, I’ve been better friends with corn than with tomatoes in the realm of summer produce, so I’m happy to highlight a few favorite corn recipes in this issue.

Let’s get started and make our shopping lists! Hopefully you have fresh produce markets near you for that delectable fresh summer corn.

Make sure to scroll to the end, where you can download a spread from my classic cookbook Vegetariana with three bonus recipes — easy slaws that go with many summer meals.

Grilled Corn with Avocado

You don’t need a lot of ingredients to make a beautiful dish highlighting grilled corn. With avocado, red onion, chile peppers, and lime juice, summer corn becomes a delicacy in this room-temperature dish.

Choose from jalapeño, poblano, serrano, Anaheim, hatch peppers, or any you prefer. If you’re not a fan of chile peppers, swap in half of a bell pepper, any color you’d like, diced small.

What to serve with this dish: This a great side dish with plant-based Mexican and Southwestern specialties like tacos, quesadillas, fajitas, and the like. But don’t limit yourself to this theme; this dish goes with almost any type of meal. Following are a few that would make perfect pairings.

• Summer Squash and Black Bean Soft Tacos

• Lime-Marinated Tofu Fajitas or Soft Tacos

• Flexible & Easy Vegan Quesadillas

This recipe makes 4 to 6 servings. For even more tips, & the printable recipe card, follow this link.

INGREDIENTS

• 2 large or 3 medium ears fresh corn on the cob

• Olive oil for brushing

• 1 good-size medium ripe avocado, peeled and diced

• 1/2 cup thinly sliced red onion, in about 2-inch lengths

• 1 to 2 fresh hot red or green chile peppers, stemmed, seeded,
  and sliced (see notes above for varieties)

• Juice of 1 lime

• 1 to 2 tablespoons extra-virgin olive oil, as desired

• 1 to 2 teaspoons fresh oregano leaves, or 1/2 teaspoon dried oregano

• Salt and freshly ground pepper to taste

INSTRUCTIONS

1. Grill the corn in your preferred way. First, brush each ear lightly with olive oil. Then, cook in one of 3 ways: on a hot outdoor grill (10 to 12 minutes, turning occasionally); in a preheated air fryer (10 to 15 minutes at 390º F, turning halfway through); or on an indoor grill pan (10 to 12 minutes, turning every 3 or 4 minutes).

2. Transfer the corn to a plate and allow to cool until just warm. Break each ear in half; set on a plate with the flat end down and scrape off the cob with a sharp knife. 

3. Combine the corn kernels (letting several rows to remain intact makes for a pretty dish, as shown) with the remaining ingredients in a serving bowl. 

4. Toss together gently. If time allows, cover and allow to stand for 15 minutes or so to allow the flavors to blend, then serve at room temperature.