This combination of grits with fresh corn, tomatoes, and chili peppers is an inviting summer dish — good for a weekend brunch or for dinner. Stoneground grits are more flavorful than those available in supermarkets; they’re available in natural food stores and well-stocked supermarkets with natural foods sections. Photos by Hannah Kaminisky. more→
This pleasing combination of two of summer’s premier bumper crops—corn and tomatoes—makes for a delightful late summer salad. more→
Here’s a relish-style corn salad that’s especially good made with fresh corn. It’s embellished with colorful red bell pepper, carrot, green pimiento olives, and herbs. It’s an especially nice side dish with veggie burgers and wraps. more→
Here’s a great way to highlight fresh corn in a summer salad. Crisp snow peas, cabbage, and bell peppers meld nicely with the sweetness of corn kernels. more→
It should come as no surprise that okra is the characteristic ingredient in this southern variation on succotash. If you like okra (and admittedly, not everyone does), you’ll enjoy this dish. more→
The Pennsylvania Dutch variety of succotash typifies the style of that cuisine—filling and simply seasoned, but not bland, with a pleasant combination of flavorful vegetables. more→
Here’s a classic combo of corn, bell peppers, and tomatoes, creole syle. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Adapted from Great American Vegetarian. more→
This attractive recipe is quite common in old southern cookbooks. I suggest making it in late summer, when the evenings begin getting cool enough to allow baking. Using fresh sweet corn and a combination of both green and red bell peppers, this colorful preparation is an enticing dish for company.