Grilled corn for an end-of-summer cookout, plus two other ways to cook your kernels.
Corn pudding: not just a side dish. Chef Wendy likes to serve her grandma’s version as a dessert, topped with a dollop of cinnamon whipped cream.
Corn + bread + honey butter glaze = perfection.
Sure to be the star of any outdoor party.
This colorful Southern classic is best when made a day or two in advance, to let the corn and butterbeans “pickle.”
Lemon-melon ice cubes make this classic beverage even more refreshing. Add a straw, and sip.
Orange juice gives this light summer dessert a bright flavor.
A cool and simple salad for family reunions, church gatherings, or any weeknight supper.
How do you improve upon already-pretty-perfect summer tomatoes? Put ’em in a pie.