Fresh Corn

Southern-Style Succotash

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→

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Pennsylvania Dutch Succotash

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→

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Creole Corn Maque Choux

This classic 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→

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Corn-Stuffed Peppers

Corn-stuffed bell peppers recipe

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.

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Fresh Tomato and Corn Soup

This soup is slightly labor intensive. But if you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers. more→

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Cold Farfalle with White Beans and Corn

Sturdy, savory pasta salads such as this one are reliable offerings for summer company. This is a delicious accompaniment to grilled vegetables. more→

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Leek and Corn Stuffed Peppers

Leeks on cutting board

Fresh southern corn is widely sold this time of year, and it is usually quite good. Use it if you can, leaving frozen corn only as a last resort. This dish makes an attractive centerpiece for special occasion dinners. more→

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Corn Relish Salad

Here’s a pretty salad that’s especially good made with fresh corn. more→

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