Grilled Corn and Poblano Chile Salad
Laura Murray
Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
With homemade quick pickles, this will be your new signature side dish.
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.