Summer Vegetable Soup with Dill

Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting on the grill for dinner tonight. If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

• 
  
  3 cups buttermilk, chilled and well shaken
  
  


• 
  
  1 cup plain Greek yogurt, chilled
  
  


• 
  
  2 cups seeded medium-diced ripe tomatoes
  
  


• 
  
  2 cups fresh corn kernels
  
  


• 
  
  1/2 cup small-diced fresh fennel, plus chopped fronds if available
  
  


• 
  
  1/2 cup peeled, seeded, and small-diced cucumber
  
  


• 
  
  3 Tbs. finely chopped fresh dill; more for garnish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Whisk the buttermilk and yogurt in a large bowl. Stir in the tomatoes, corn, fennel, cucumber, dill, 1 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper. Serve immediately or cover and refrigerate for up to 24 hours.

Serve the soup in chilled bowls, garnished with dill.

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.

• 
  
  2 ears corn, husked
  
  


• 
  
  3 tablespoons olive oil, divided
  
  


• 
  
  Kosher salt to taste
  
  


• 
  
  1/4 cup (1/2 stick) unsalted butter
  
  


• 
  
  1 cup Crushed Tomato Sauce 
  
  


• 
  
  2 tablespoons crème fraîche
  
  


• 
  
  1/4 cup uncooked grits or polenta, for rolling the dough
  
  


• 
  
  1 ball prepared pizza dough, at room temperature
  
  


• 
  
  4 ounces St. Andre cheese (a triple crème cheese)
  
  


• 
  
  1 cup cooked lobster meat
  
  


• 
  
  4 fresh chives, thinly sliced
  
  


• 
  
  Freshly ground black pepper to taste
  
  

Preheat the grill per the master directions below.

Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.

Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.

In a medium bowl, combine the tomato sauce and crème fraîche.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the corn and cheese.

Finish grilling the pizza per the master instructions.

While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza:

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.


• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Chicken Corn Chowder

For the best flavor, make this soup in late summer when fresh corn is at its sweetest best. It's perfect for those surprisingly cool August nights. The small amount of cream does not thicken the soup, but simply adds more richness.

• 
  
  1-1/2 Tbs. olive oil or canola oil
  
  


• 
  
  4 cups finely chopped onion
  
  


• 
  
  1 or 2 fresh green chiles, such as jalapeño or Anaheim, cut into think disks
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  3 quarts Homemade Chicken Broth or lower salt chicken broth
  
  


• 
  
  3-1/2 to 4 cups shredded, cooked chicken
  
  


• 
  
  4 cups cooked-until-barely-tender peeled and diced (1/2-inch) potato  
  
  


• 
  
  1-1/2 cups fresh or thawed frozen corn kernels
  
  


• 
  
  2 Tbs. to 1/2 cup heavy cream
  
  


• 
  
  1/2 cup crisped and crumbled bacon (optional)
  
  


• 
  
  1/2 cup thinly sliced scallion (optional)
  
  


• 
  
  Freshly ground black pepper 
  
  

Tip:

If you made the chicken broth yourself, use the cooked meat from making the broth; otherwise use the meat from a store-bought rotisserie chicken.
 

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds. 

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes. 

Stir in the shredded chicken, potatoes, and corn. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

Stir in 2 Tbs. of the cream. If you would like the soup to be creamier still, add up to the full 1/2 cup of cream. Season to taste with salt and pepper, and garnish each bowl with some bacon and scallion, if you like.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 
  
  1 Tbs. plus 1/2 tsp. unsalted butter
  
  


• 
  
  4 slices bacon
  
  


• 
  
  1-1/2 cups fresh breadcrumbs
  
  


• 
  
  1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. chopped fresh thyme leaves
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2/3 cup heavy cream
  
  


• 
  
  3/4 cup lower-salt chicken broth
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
  
  


• 
  
  8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Summer Corn Soup with Crisp Prosciutto and Basil

If you've been throwing a few ears of corn on the heat every time you grill, change it up by capturing that sweet corn flavor in a hearty soup instead. This silky soup is the perfect way to use up a bumper crop of fresh corn. The cobs themselves lend great corn flavor to the broth, so be sure to save them.

• 
  
  3 very thin slices prosciutto
  
  


• 
  
  3-4 large ears fresh corn
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1 medium yellow onion, chopped (about 1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped fresh basil
  
  

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside.

Slice the kernels off the corn cobs for a total of 3 cups corn. Reserve the cobs.

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.

Add 4 cups of water, the broth, potatoes, 1-1/2 cups of the corn, the cobs, and 2 tsp. salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from the heat and discard the cobs.

Working in batches, carefully purée the soup in a blender, transferring each batch to a large heat-proof bowl or large liquid measuring cup.

Pour the puréed soup back into the pot. Add the remaining 1-1/2 cups corn and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.

Smoky Corn Quesadillas

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

• 
  
  1/4 cup fresh corn kernels (from half a medium ear)
  
  


• 
  
  1/2 cup grated Monterey Jack
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/2 tsp. smoked paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 7- to 8-inch flour tortillas
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  Lime wedges and sour cream, for serving
  
  

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Spicy Corn Chowder

Bacon makes this creamy dish—with just the right amount of heat—the ultimate summer comfort food. Don’t substitute frozen corn here; the flavor of this quick chowder depends on freshly cut kernels.

• 
  
  1/2 lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into 1/2-inch pieces
  
  


• 
  
  1 medium yellow onion, cut into 1/2-inch dice
  
  


• 
  
  3 scallions, thinly sliced
  
  


• 
  
  2 celery ribs, cut into 1/2-inch dice
  
  


• 
  
  1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 tsp. fresh thyme
  
  


• 
  
  5 cups fresh corn kernels (from 10 medium cobs)
  
  


• 
  
  1/2 tsp. pure chipotle chile powder
  
  


• 
  
  2 cups half-and-half
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 large russet potato, peeled and coarsely grated
  
  


• 
  
  Kosher salt
  
  


• 
  
  Grated white Cheddar, for garnish (optional)
  
  

Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat.

Return the Dutch oven to medium-high heat and add the onion, half of the scallions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds.

Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large soup bowls. Garnish with the reserved bacon and scallions, and the cheese, if using, and serve.

Chicken Corn Chowder

For the best flavor, make this soup in late summer when fresh corn is at its sweetest best. It's perfect for those surprisingly cool August nights. The small amount of cream does not thicken the soup, but simply adds more richness.

• 
  
  1-1/2 Tbs. olive oil or canola oil
  
  


• 
  
  4 cups finely chopped onion
  
  


• 
  
  1 or 2 fresh green chiles, such as jalapeño or Anaheim, cut into think disks
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  3 quarts Homemade Chicken Broth or lower salt chicken broth
  
  


• 
  
  3-1/2 to 4 cups shredded, cooked chicken
  
  


• 
  
  4 cups cooked-until-barely-tender peeled and diced (1/2-inch) potato  
  
  


• 
  
  1-1/2 cups fresh or thawed frozen corn kernels
  
  


• 
  
  2 Tbs. to 1/2 cup heavy cream
  
  


• 
  
  1/2 cup crisped and crumbled bacon (optional)
  
  


• 
  
  1/2 cup thinly sliced scallion (optional)
  
  


• 
  
  Freshly ground black pepper 
  
  

Tip:

If you made the chicken broth yourself, use the cooked meat from making the broth; otherwise use the meat from a store-bought rotisserie chicken.
 

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds. 

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes. 

Stir in the shredded chicken, potatoes, and corn. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

Stir in 2 Tbs. of the cream. If you would like the soup to be creamier still, add up to the full 1/2 cup of cream. Season to taste with salt and pepper, and garnish each bowl with some bacon and scallion, if you like.

Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1 pint cherry tomatoes, halved or quartered (depending on size)
  
  


• 
  
  1-1/2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and cook, stirring often, until softened, about 2 minutes. Transfer to a medium bowl to cool slightly.

Add the cherry tomatoes, lemon juice, tarragon, the remaining 2 Tbs. of oil, 1/4 tsp. salt, and a few grinds of pepper. Toss and serve.

Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette

If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and bell peppers.

• 
  
  3 ears fresh corn, in their husks
  
  


• 
  
  2 red bell peppers
  
  


• 
  
  1 tomato, diced
  
  


• 
  
  1/2 garlic clove, chopped
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  3 bunches arugula (about 8 cups), stems removed
  
  


• 
  
  3/4 cup imported black or green olives, for garnish
  
  


• 
  
  1-1/2 cups red and yellow cherry tomatoes, halved, for garnish
  
  


• 
  
  1 3-oz. piece Parmigiano-Reggiano cheese
  
  

Prepare a charcoal grill.

Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.

Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.

In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.

On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.

Salt Cod and Corn Chowder

Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.

• 
  
  8 oz. dried salt cod
  
  


• 
  
  1 tsp. olive oil
  
  


• 
  
  2 oz. salt pork, cut into small dice (about 1/2 cup)
  
  


• 
  
  1 small yellow onion, cut into small dice (about 1 cup)
  
  


• 
  
  1 medium stalk celery, cut into small dice (about 1/2 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium red potatoes, cut into small dice (about 2 cups)
  
  


• 
  
  1-1/2 cups fresh corn kernels (from 3 ears)
  
  


• 
  
  Two 8-fl.-oz. bottles clam juice
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  1 bay leaf, preferably fresh
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  Freshly ground black pepper
  
  

One day ahead, rinse the salt cod, put it in a large bowl, and cover with cold water. Cover with plastic and refrigerate for 24 hours, changing the water several times.


In a 4-quart saucepan, bring 6 cups of water to a boil over high heat. Add the soaked cod, and simmer gently over low heat until it flakes easily with a fork, 10 to 20 minutes, depending on thickness. Drain and cool. Remove and discard the skin, bones, and any spongy ends. Shred the cod into pieces.


In a 6-quart Dutch oven, heat the oil over medium heat. Add the salt pork and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion, celery, and a pinch of salt to the pot and cook until the vegetables are tender, 3 to 4 minutes. Stir in the potatoes and corn. Add 2 cups water, the clam juice, thyme, and bay leaf. Adjust the heat as necessary to reach a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt cod, salt pork, heavy cream, and milk. Heat to a gentle simmer, but don’t boil. Remove the bay leaf and thyme sprig, and season to taste with salt and pepper before serving.

Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs

New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pairing strawberries and cream with fresh summer corn in an outrageous cake. It's got layers of  vanilla buttermilk cake, white-chocolate-dipped Cap'n Crunch crumbs, corn-infused cream, strawberry jam, and of course, lots of fresh strawberries. A production this big does require some lead time. It needs to be frozen so the layers can set up properly, and then defrosted completely before serving. Plan on making it at least 4 days ahead.

For the cake

• 
  
  Cooking spray
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 cup plus 2-1/2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup packed light brown sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 cup buttermilk, at room temperature
  
  


• 
  
  6 Tbs. grapeseed or canola oil
  
  


• 
  
  2-1/2 tsp. pure vanilla extract
  
  


• 
  
  6 oz. (1-1/2 cups) cake flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  

For the corn crumbs

• 
  
  8 oz. (6 cups) Cap’n Crunch cereal
  
  


• 
  
  3/4 oz. (2 Tbs.) cornstarch
  
  


• 
  
  4 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt 
  
  


• 
  
  5-1/2 oz. (11 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  3-1/2 oz. white chocolate, chopped (1/2 cup)
  
  

For the corn cream

• 
  
  3 cups fresh or thawed frozen yellow corn kernels (from about 4 ears of corn)
  
  


• 
  
  1 tsp. unflavored gelatin powder
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  5 Tbs. sour cream
  
  


• 
  
  5 Tbs. heavy cream
  
  


• 
  
  3/4 oz. (3 Tbs. plus 2 tsp.) confectioners’ sugar
  
  

For assembly

• 
  
  2 cups best-quality strawberry preserves 
  
  


• 
  
  1 1/3 cups hulled and quartered ripe strawberries; more for garnish
  
  

Tip:

Use homemade strawberry preserves or all-natural, store-bought preserves made with sugar, not high fructose corn syrup.

Make the Cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Spray three 8x2-inch round cake pans with cooking spray and line the bottoms with parchment.


In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula.


On low speed, add the eggs one at a time, mixing for about 20 seconds after each addition. Return the mixer to medium speed and beat until homogenous and fluffy, about 3 minutes. Scrape down the bowl.


Combine the buttermilk, oil, and vanilla in a 1-cup measuring cup. With the mixer on low speed, slowly add the buttermilk mixture. Increase the speed to medium and beat until the batter is almost white and twice the volume of the original fluffy butter and sugar mixture, 4 to 6 minutes. Scrape down the bowl.


With the mixer on low speed, slowly add the cake flour, baking powder, and salt. Mix just until incorporated, 45 to 60 seconds. Divide the batter evenly among the cake pans and smooth with a spatula.


Bake the cakes until they’re golden-brown, bouncy to the touch, and a tester inserted in the center of each comes out clean, 18 to 20 minutes (rotate and swap the pans’ positions after 10 minutes). Cool the cakes in their pans on wire racks.

Make the Corn Crumbs

Reduce the oven temperature to 300°F. Line 2 rimmed baking sheets with parchment.


In a food processor, grind the cereal to a powder. Combine the cereal, cornstarch, sugar, and salt in a large bowl and mix with your hands. Add the melted butter and toss with a rubber spatula until the mixture is evenly moistened. Squeeze the crumbs with your hands to make small clumps no bigger than peas and sprinkle them evenly on the prepared baking sheets.


Bake until the crumbs are a shade darker, about 15 minutes (rotate the sheets after 8 minutes). Cool completely on racks.


While the crumbs cool, melt the white chocolate in a small microwave-safe bowl in the microwave, using 15-second high-power intervals. Let the melted chocolate cool until no longer hot to the touch.


Transfer the cooled crumbs to a large bowl and pour the melted white chocolate over them. Toss with your hands until the crumbs are enrobed in the chocolate. Continue tossing with your hands every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky, 30 to 40 minutes total. Break up any clumps that are larger than peas.

Make the Corn Cream

Purée the corn with 1/3 cup water in a blender until smooth. Strain through a fine sieve set over a measuring cup, pressing on the solids, until you have 9 fl. oz. of corn juice.


Put 1 Tbs. water in a small bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes.


Meanwhile, combine the corn juice, sugar, and salt in a small saucepan over mediumlow heat. Bring the mixture to a simmer and whisk for 2 minutes to cook out the starch in the corn. (The mixture will thicken as it heats.) Remove from the heat, stir in the gelatin, transfer to a heatproof container, and freeze until set to a pudding-like consistency, 1 to 1-1/2 hours.


In a large bowl, whip the sour cream, heavy cream, and confectioners’ sugar with a whisk to very soft peaks, 2 to 3 minutes. Add the cold corn mixture and slowly whisk until the color is even. Refrigerate until ready to use.

Assemble the Cake

Assemble an 8-inch springform pan. Cut two 12x14-inch rectangular strips of parchment. Fold the two strips lengthwise to get two 6x14-inch strips. Line the inside of the pan with the strips, nestling them into each other with the folded edge on the top.


Release the edges of the cakes with a paring knife. Turn the cakes out onto a clean work surface. Fit one of the cake layers into the springform pan, trimming it to fit snugly if necessary. Use the back of a spoon to spread half the corn cream over the cake base in an even layer. Sprinkle half of the corn crumbs evenly over the corn cream.


In a medium bowl, whisk the strawberry preserves to loosen them. Use the back of a spoon to spread one-third of the strawberry jam as evenly as possible over the corn crumbs. Sprinkle 2/3 cup of the fresh berries evenly across the jam.


Set another cake round (trimmed as needed to fit) on top of the berries and gently press it down. Repeat the process with the remaining corn cream and corn crumbs, half of the remaining preserves, and the remaining 2/3 cup berries.


Fit the remaining cake round atop the fresh berries and spread the remaining preserves over the cake.


Freeze the cake for a minimum of 12 hours to set it.

One to two days before serving, remove the side of the pan and let the cake completely defrost in the refrigerator—this will take about 36 hours. Do not thaw at room temperature.


Just before serving, carefully remove the parchment collar and garnish the top of the cake with freshly hullled and quartered strawberries. Serve cold.

Smoky Corn Quesadillas

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

• 
  
  1/4 cup fresh corn kernels (from half a medium ear)
  
  


• 
  
  1/2 cup grated Monterey Jack
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/2 tsp. smoked paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 7- to 8-inch flour tortillas
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  Lime wedges and sour cream, for serving
  
  

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Sautéed Corn with Garlicky Brown Butter

For subtle flavor, garlic cloves are briefly sautéed in butter and then removed. The butter continues to cook until it’s nutty, browned, and rich—the perfect complement for fresh corn.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  3 large garlic cloves, smashed
  
  


• 
  
  2-1/2 cups fresh corn kernels (from 4 to 5 medium ears)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  

In a 12-inch skillet over medium heat, melt the butter with the garlic. Cook until the garlic is lightly browned, about 1 minute, and then remove and discard. Continue to cook the butter until frothy with brown flecks, 1 to 2 minutes.

Add the corn and 1/2 tsp. salt and cook, stirring, for 2 minutes. Stir in the chives and serve.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Charred Corn and Zucchini with Basil

Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  3/4 cup halved and thinly sliced zucchini
  
  


• 
  
  1/4 cup small-diced red onion
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup coarsely chopped fresh basil
  
  

Heat 2 Tbs. extra-virgin olive oil in a 12-inch skillet over high heat until shimmering. Add the corn, zucchini, onion, and 1/2 tsp. salt; stir to combine. Cook, stirring only once or twice, until the corn is lightly charred, about 4 minutes. Stir in the basil and serve.

Summer Corn Soup with Crisp Prosciutto and Basil

If you've been throwing a few ears of corn on the heat every time you grill, change it up by capturing that sweet corn flavor in a hearty soup instead. This silky soup is the perfect way to use up a bumper crop of fresh corn. The cobs themselves lend great corn flavor to the broth, so be sure to save them.

• 
  
  3 very thin slices prosciutto
  
  


• 
  
  3-4 large ears fresh corn
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1 medium yellow onion, chopped (about 1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped fresh basil
  
  

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside.

Slice the kernels off the corn cobs for a total of 3 cups corn. Reserve the cobs.

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.

Add 4 cups of water, the broth, potatoes, 1-1/2 cups of the corn, the cobs, and 2 tsp. salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from the heat and discard the cobs.

Working in batches, carefully purée the soup in a blender, transferring each batch to a large heat-proof bowl or large liquid measuring cup.

Pour the puréed soup back into the pot. Add the remaining 1-1/2 cups corn and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.

Grilled Corn Planks with Tarragon Crème Fraîche

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact. Serve with grilled, fried, or roasted chicken.

• 
  
  4 medium ears corn, shucked and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  2 tsp. tarragon or white wine vinegar
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette

If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and bell peppers.

• 
  
  3 ears fresh corn, in their husks
  
  


• 
  
  2 red bell peppers
  
  


• 
  
  1 tomato, diced
  
  


• 
  
  1/2 garlic clove, chopped
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  3 bunches arugula (about 8 cups), stems removed
  
  


• 
  
  3/4 cup imported black or green olives, for garnish
  
  


• 
  
  1-1/2 cups red and yellow cherry tomatoes, halved, for garnish
  
  


• 
  
  1 3-oz. piece Parmigiano-Reggiano cheese
  
  

Prepare a charcoal grill.

Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.

Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.

In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.

On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.

Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. sweet pimentón (smoked paprika)
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1/4 tsp. ground mace
  
  


• 
  
  1/4 tsp. dried sage
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1/8 tsp. dried thyme
  
  


• 
  
  8 medium ears corn, shucked
  
  


• 
  
  Kosher salt
  
  

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.