Corn Salsa

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

A steak dinner that’s more about the sauce than the meat.

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.

The first thing you should make with sweet summer corn.