Four fast ideas for preparing fresh corn, both on and off the cob.

By Sue Li
Whether it’s boiled, steamed, or cooked on the grill, corn on the cob is a sweet summer favorite. Don’t miss your chance to eat it while it’s best—we suggest making corn a weekly staple all month long. Look for tightly wrapped husks that feel firm when squeezed, and use within two days of purchasing, if possible. Try it in: Spicy Corn and Cucumber Salsa Nutritional bonus: Corn is packed with dietary fiber and phytochemicals that help with vision. (Sorry, melted butter is not included in these health benefits.)
Levi Brown

Corn and Celery Slaw
Toss fresh corn kernels with shredded radicchio, thinly sliced celery, crumbled Feta, lemon juice, and olive oil. Season with salt and pepper.

Charred Corn With Cotija and Lime
Grill shucked corn over medium heat until cooked through and slightly charred (5 to 7 minutes). Spread with mayonnaise and sprinkle with crumbled Cotija cheese or grated Parmesan, lime juice, and cayenne pepper.

Corn Relish
Toss fresh corn kernels with chopped cucumber, chopped tomato, chopped jalapeño, olive oil, lime juice, and cumin. Season with salt and pepper. Serve with tortilla chips, fish, or chicken.

Corn and Pepper Jack Quesadillas
Sandwich fresh corn kernels, grated pepper Jack, and sliced red onion between flour tortillas and cook in canola oil in a skillet over medium heat, turning once, until the cheese has melted and the tortillas are crispy. Serve with sour cream and salsa.

Hungry for more?  Learn how to choose, store, and prepare corn, then try these fresh corn recipes.