This tomato salad is the perfect fresh-from-the-garden all-purpose summer side dish for the season. It’s bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
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This corn chowder recipe is a delicious way to showcase sweet end-of-summer fresh corn. It’s also a perfect not-too-heavy soup to enjoy as the evenings start to cool off. Trim away the corn kernels with a sharp knife, propping the cob on end in a large shallow bowl to catch the kernels. Simmering a whole, pierced chile in the broth infuses the chowder with subtle heat that doesn’t overpower the sweet corn. This recipe serves 6 as an appetizer or 4 as an entree. It’s ideal for summer entertaining: Make the chowder up to 3 days ahead and chill, and then warm it over gentle heat while your saute the shrimp.
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This succotash recipe is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and summer squash for a luscious, easy side dish.
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This pasta salad was a hit when Alison and I made up a giant batch of it to serve at the Taste of Sonoma event a few years ago. I first made this for a potluck picnic at church and no less than five people came up to me and said, “Did you by chance make that quinoa salad? It was de-LICOUS!” (when pondering what to name it, Sierra even recommended Really Yummy Pasta Salad). And here I was afraid the quinoa would freak people out. Truth is, there’s a lot to love about this salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo. This pasta salad is a potluck winner, whether you’re making it for a backyard barbecue or a high-end event. And, yep, you can make this pasta salad a day in advance — in fact it tastes even better when you do because the flavors have time to develop.
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Fresh corn is one of summer’s most delicious treats. Watch this cooking video in which NOURISH Evolution founder Lia Huber shares a smart cooking for how to cut corn kernels off the cob — safely!
NOURISH Evolution Kitchen Tips: Cutting Corn from Lia Huber on Vimeo.
This polenta bridges the gap from summer to fall. Starchy, last-of-the-season fresh corn is ideal for this polenta recipe, giving it a natural creaminess, while the vanilla brings out its sweetness.
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