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