Summer Corn: Three Ways

Blink, and you’ll miss their prime time! Each season’s harvest brings its own bundle of gifts. Summer’s bragging rights lead with abundant strawberries, the ripest of tomatoes, and of course, sweet Summer corn. Remember, the fresher the corn, the better the taste.

When shopping, look for cobs that have bright green husks wrapped tightly against the corn, don’t choose ears with husks that are yellow or dry. The whiskers at the top should be brown and sticky for the freshest outcome. Once the whiskers turn black, you know it’s an older ear of corn. It’s best to eat your corn as soon as possible after bringing home from the farmstand or store, and corn will keep well in the fridge for 3 days.

Here are three fun recipes to elevate your cobs this Summer.

1. Grilled Street Corn with Cotija & Cilantro Crema



  • 4 ears of fresh corn on the cob
  • ¼ c. Cotija cheese
  • 1 whole lime, juiced
  • ¼ c. Chopped cilantro leaves
  • ¼ c. Mayo
  • ¼ c. Sour cream
  • EVOO
  • Paprika for garnish


  1. Remove husks and all silks from cobs.
  2. Brush extra virgin olive oil all over naked corn cobs.
  3. On an outdoor grill or grill pan – grill cobs for 8-10 minutes, continually turning to make sure all are cooked through.
  4. Extra bonus points for those char marks!
  5. Remove corn from the grill and let cool.
  6. As the corn is cooling, start the Crema. Whisk the mayo, sour cream, and lime juice together in a bowl. Sprinkle salt & pepper to taste.
  7. Next, set up a “Rolling Station”
  8. Set out two plates or trays.
  9. Pour Crema onto one tray. The second tray will be used to pour the Cotija cheese.
    Roll each cob first in the crema so they are covered, then roll each over the Cotija cheese to cover the cobs.
  10. Last, sprinkle a little chili powder and chopped cilantro leaves over each cob. Squeeze fresh lime juice on top and serve!

2. Lemony Kale & Summer Corn Pasta



  • 1 box Fusilli
  • 1 ½ Cups Fresh Summer Corn Kernels
  • 2 bunches of Kale, washed with stems removed
  • 3 Tbsp. unsalted butter
  • 4 Tbsp. olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 c. Grated Parmesan Reggiano cheese
  • 1 Lemon
  • Fresh Parsley for Garnish


  1. In a pot of boiling water, cook pasta per package directions.
  2. While pasta is cooking, heat a second pot of boiling water and cook all 4 corn cobs for 3 minutes or until just tender.
  3. Remove the cobs to cool. Once cooled, using a sharp knife, slice the kernels off of the cobs into a bowl. Sprinkle salt, pepper, and a little EVOO.
  4. Take your washed fresh bunches of kale and tear them into small pieces, and set aside.
  5. Heat a sauté pan with 2 tbsp. olive oil at medium-high heat. After a minute or two, add the corn, kale, butter, and garlic. Let all cook together for about 3 minutes. Turn off the heat.
  6. With tongs, remove cooked pasta from the pot into the sauté pan. Add grated parmesan cheese. Zest ½ a lemon and squeeze the juice of 1/2 lemon over the whole dish. Add remaining olive oil and toss all together very well.
  7. Garnish with chopped parsley, and serve!

3. Summer Corn Salad With Grilled Green Onion & Chives

This recipe performs well on an outdoor grill or a grill pan on the stovetop. It’s a perfect side salad or main dish bursting with in-season Summer ingredients. I prepared this a few Summers ago in the Hamptons after sourcing the fresh ingredients from a local Farmstand on the North Fork. It’s become a Summer staple since!



  • 2 ears of fresh corn
  • 2 green onions
  • 1 small bunch of Chives
  • 1 fresh tomato
  • 1 lemon
  • EVOO
  • Salt & Pepper
  • Optional: Add avocado or feta to this salad if desired.


  1. Remove husks and all silks from the ears of corn. Rinse cobs and set them aside.
  2. Heat a pot of water to boil, and cook cobs until just tender, about 2-3 minutes.
  3. Remove cobs and let cool.
  4. Meanwhile, heat the grill pan to medium-high and place whole stalks of green onion and chives on the grill. Turn them over a few times to ensure even cooking results.
  5. Next, take cooled corn cobs and place them on the grill. Turn them often, and look for the char marks – they are signs of success!
  6. Next, take a sharp knife and slice the cobs so the freshly grilled kernels fall into a serving bowl. Dice the green onions, chives, and tomatoes and add to the bowl. Squeeze the juice of ½ a lemon over the top. Add salt and pepper to taste.
  7. Toss all together and serve!

About the Author

Hilary Pereira
Hilary Pereira is a best-selling author, entertaining expert, designer, experiential marketer, and award-winning beverage entrepreneur. She is a sought-after guest speaker on women in business and all things lifestyle and culinary. Hilary has been featured in the Wall Street Journal, The New York Times, Veranda, Refinery29, Real Simple, and multiple other beverage and lifestyle publications. She has appeared on the Martha Stewart Living Show and is a frequent guest panelist & host for brands like American Express, Food & Wine Festivals, Birch Box, and Dermalogica.

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