The Cherokee trio of corn, beans, and squash have long been grown together for a more robust harvest and superior flavor. But that doesn’t mean you’ll see them all on one plate. (Well, maybe, if you know where to look.)
corn
Grilled Corn with Chili-Cumin Butter
Reminiscent of the classic Mexican street food, this grilled corn recipe couldn't be easier — or tastier.
Two-Corn Summer Salad
A bold salad from Sandra Gutierrez's The New Southern-Latino Table cookbook.
Corn Fritters
These crispy fritters are best served warm with a healthy dusting of powdered sugar on top.
Scalloped Corn and Tomatoes
This recipe comes from Fletcher United Methodist Church's Bread of Life cookbook.
