Sweet corn season is so fleeting that it’s extra important to take full advantage of it. I grew up doing this by eating my weight in corn on the cob — and while that’s still probably my favorite way to enjoy it, I quickly learned there are so many more options. Whether it’s crispy fritters, cheesy casserole, or a light salad, corn is easily one of summer’s best side dishes.
While many versions of esquites start with cooking the corn on the grill, this take relies on just a skillet, so it’s a great choice if you don’t have a grill to cook on.
You’ve been warned: This savory cake might just steal you main dish’s thunder. It’s extra moist and buttery, and leftovers — if you have any — are wonderful enjoyed for breakfast.
Classic corn on the cob is an easy favorite, but it’s hard not to fall for this smoky bacon-wrapped version.
Finished fritters actually freeze quite well, so it’s worth making a double batch and tucking some away for future snacking.
This lightened-up potato salad is perfect alongside grilled chicken or fish. Any leftovers make a nice lunch, too, especially when sprinkled with some feta or goat cheese.
While a lot of corn puddings call for sugar and tend to lean quite sweet, this one relies on the simple sweetness of the corn itself to result in a new and improved version.
While this smoky corn salsa definitely plays well with chips, it’s especially nice spooned over grilled romaine hearts for a hearty side.
While salty Mexican cotija cheese is the most traditional for elote, if you’re having trouble finding it, you can substitute Parmesan.
While this casserole is definitely cheesy and indulgent, a mix of corn, veggies, and fresh herbs ensures it’s not too heavy for summer.
You’ll have leftovers of the aromatic Jamaican curry powder that’s made for this dish — it’s great blended in soups, stews, marinades, and other vegetable dishes.