Grilling Corn Plus 7 Recipes To Make The Most of Corn Season

It's corn season. The end of August begins to signal the end of summer, but it is not the end of summer produce. In fact the farmer's markets, local farms, and backyard gardens are  bursting with the end of summer's bounty - especially corn on the cob!! It' now at its height.

There is nothing like fresh corn on the cob right from the farm. It is sweet, tender, and packed with flavor, and there are so many ways to enjoy it! I hope you will try some of my recipes that I'm sharing today.

My Last Summer Salad- Raw Corn and Tomato

Although its officially fall, the temperatures are still in the mid 80's, so I'm still making summer salads for dinner.

I went to a local farm (Shady Brook) and they were still selling the last of the corn on the cob, summer tomatoes, and cherry tomatoes. 

My Bird Bath

We love to watch the birds flock to my backyard to my bird feeders and now I have a new birdbath that I made myself! So easy too.

 

Beach Walk - Horseshoe Crabs

Look what I spotted on the beach on my morning walk while we were at the beach? 

If you have been reading my blog, you know that we just celebrated our 50th wedding anniversary this past week at the beach with our kids and grandkids. We spent 7 glorious rain-free days enjoying the beach, the beach house, each other, and the local restaurants and entertainment.

Ten Easy Summer Recipes From Down Memory Lane

1. 

Strolling down memory lane with 10 of my previously posted favorite summer recipes! All Vegan and GF. Click on the title with the blue link for the recipe. 

Refreshing Creamy Strawberry Soup- perfect on a hot humid day when you've got strawberries and need to refresh. Enjoy it as a nutritious snack or a starter for a meal. Vegan, Gluten-Free, Oil-Free 

2. Mango Peach Salsa Salad- wonderful flavors in this mango peach summer salsa. Delicious with chips as an appetizer, a side with any entree, a topping etc. Vegan/gluten-free

Fresh Corn and Blueberry Salad

Got corn on the cob? 

Talk about an unusual yet tasty salad! Sweet corn and sweet blueberries mix beautifully in this colorful summer salad. 

Vegetable Corn Chowder - Vegan and Oil-Free

Do you love corn? Corn chowder is one of my favorites, especially when I use fresh sweet farmer's market corn right off the cob. 

You are going to love this flavorful high fiber, low fat easy Instant Pot soup that of course can also be made in a regular pot too. The bonus is that not only does it taste good hot, the next day, leftovers taste really good chilled as well. 

I grew up in New Jersey. the Garden State, and during the summer the local farmer's market supplied us with lots of ripe delicious produce all season long. 

  

When I got married, we moved 10 minutes away across the bridge to Pennsylvania where we still seem to have lots of farmer's markets and fresh beautiful produce.

Mid July begins corn season in Bucks County, Pennsylvania and our corn is sweet and plentiful. We can't get enough of it and eat it a few times a week until the season is over. A local farm grows non-GMO corn which is a big plus!

I usually get to the local farm stand about once a week to purchase a dozen ears of corn that last us throughout the week. 

In addition to eating the corn on the cob raw or lightly cooked, I like to try to find other recipes to enjoy it. 

This week I made a delicious and very easy vegetable corn chowder.

I used a variety of vegetables including carrots, cabbage, parsley, celery, potatoes and the fresh corn. 

In addition to cooking corn in the soup, I topped each bowl with fresh corn kernels (uncooked) that I cut directly off the cob. They were crunchy and sweet.

Eating raw kernels right off the cob without cooking them is like eating fruit.

In the past, I've also used raw corn kernels in salads such as my recipe link: black bean and corn salad with artichokes and tomatoes.

Do you like corn on the cob? How do you eat it? Do you get it fresh and locally grown?

Ingredients:

1 cup of chopped onions 

2 cups of sliced or diced carrots

3 cups of sliced green cabbage

1 cup of sliced or diced celery

1/2 cup of parsley

2 cups of corn kernels (freshly cut off the cob tastes great) 

4 cups of vegetable broth (or more to cover vegetables)

1 cup of water

1/8 teaspoon of cracked black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

Optional: nut milk of choice for blending to add creaminess to the soup. 

Directions:

Add the onions, carrots, cabbage, celery, parsley, corn, broth, water, and seasoning to the Instant Pot. Set to pressure cook for 5 minutes. When done, allow steam to release naturally for 5 minutes and then release steam manually according to the manufacturers instructions When all steam is released, carefully remove the lid. Using an immersion blender, blend soup until almost creamy but leaving some

chunkiness. If desired, blend in nut milk (1 cup) for a creamier texture.

Vegan Salad Nicoise

Hot weather? Do what the French do- eat salads. 

Not every salad has lettuce in it. Salad Nicoise has a base of potatoes. 

I was introduced to authentic French cuisine and the famous Salad Nicoise on our first trip to the Cote D'Azur (French Riviera). We enjoyed our 10 day car journey (with our French cousins) along the beautiful Mediterranean coastline and visited Nice, Cannes, the village of Eze, Saint Tropez and Monaco. 

Originating in Nice, France, the popular Salad Nicoise has become well known in the United States as well. The hearty salad typically includes potatoes, French green beans, wedged tomatoes, anchovies and or tuna fish, olives, sliced red onions, etc. Everything works for a vegan except the fish. Perfect for a hot summer day!

I've been eating more salad meals this summer since the temperatures have been oppressively hot in the high 90's and very humid. Salad for a meal just feels right. 

Cube potatoes

If you saw my previous blog post, you saw my vegan herbed potato salad. Since I made enough to have leftovers, I decided to turn my leftovers into a Salad Nicoise by just adding ingredients.

I tossed my basic herbed potato salad with cooked green beans, capers, and chickpeas. I could have also added wedges of tomato and slices of red onion. It turned a side dish into a full meal.

Salad Nicoise makes a wonderful lunch or light dinner. My version is vegan, gluten-free, oil-free, filling and delicious. 

If you want a heartier meal, you could add a chilled soup such as my Mexican Zucchini, Corn, & Lime Soup found on page 151 of my Soups Cookbook which is eaten chilled. If you don't have my cookbook a similar recipe is on my blog link zucchini and corn soup recipe. 

Here is a link to : How to Order My New Soups Cookbook- Easy Plant-Based Soups from Farm To Ladle- Over 80 easy healthy soup recipes that you and your family will love with 80 wonderful quotes to give you Inspiration to live a healthier lifestyle. Makes a wonderful gift.

This easy soup recipe adds fresh uncooked corn off the cob and the zucchini can be made 
in the Instant Pot or stove top. Perfect with a salad.

80 recipes and 80 Inspirational Quotes 

                                                How to Order My New Soups Cookbook

This recipe is being shared on Deb's Souper Sunday Link Party where anyone can share (or find) a soup, salad, or sammie recipe. 

Chilled Zucchini Corn Lime Soup- Instant Pot or Not

Corn and zucchini are at their peak right now in late Augut, and the duo are sensational in this light summer soup which can be eaten chilled or warm.

I cook the soup in my Instant Pot and then blend the it with an Immersion blender.  ***If you do not have an Instant Pot (link to Amazon), follow my stove top recipe at the bottom of the page. ( But what are you waiting for? Instant Pot's make cooking a breeze). This recipe is vegan, oil-free, and gluten-free.

Corn , Cilantro, and Cucumber Salad with Creamy Lime Dressing

This is one of my favorite no-lettuce summer salads. It's crunchy, sweet, and full of flavor. The combination of cucumber, corn, red onion and pitted whole black olives makes a colorful presentation and is so easy to make.

Seasonal Local Produce

The farmer's markets are overflowing with fresh sweet tender corn right now. It's a perfect time to make salads using uncooked crunchy corn kernels cut right off the cob.

Uncooked Corn Tastes Great

There is no need to cook corn. I cut the kernels right off the cob ( uncooked) and eat them raw.  The tender milky kernels are sweet, crunchy and delicious making them a welcome addition to any salad.

One of my favorite no lettuce summer salads is my corn and Jersey tomato salad (recipe link)  which uses ripe Jersey summer tomatoes, fresh corn, red onion, and summer basil. 

This time I wanted to mix it up a little and create a new salad using corn.

I decided to use crisp Kirby cucumbers, cilantro, and fresh corn kernels tossed in a creamy citrus dressing. I was pleased with the combination 

** Please note: If you don't like cilantro, substitute parsley.

The key ingredients in this salad are corn, cilantro, and cucumber - all starting with the letter "C" !! I could have named this recipe the Triple C Salad, but I the addition of  whole black olives and chopped red onion broke the pattern. 

This combination of ingredients makes a beautiful presentation, and I love the contrast of the colors and flavors. 

So if you are looking for additional ways to enjoy summer corn, this light vegan salad might be just what you are looking for. It's just another way to enjoy summer corn and without heating up the house.

                              I made a video demonstrating the making of the salad

Asian Quinoa Slaw Salad

This festive Asian Quinoa Slaw will make a beautiful presentation at any get together. It's a colorful healthy recipe that includes shredded red cabbage, shredded carrots, crunchy pecans, raw sunflower seeds, sesame seeds and chopped green scallions and is mixed with a generous portion of flavorful tricolored quinoa and a delicious Asian dressing.

The healthy salad is perfect for any vegetarian, gluten free, or vegan guests, while the meat eaters will enjoy this salad as a complementary side dish. 

Jicama Mint Rainbow Salad Plus 7 Other Great Salad Ideas

jicama, mint, raw corn, tomato, radish, grated carrot, fresh basil, radish, raisins, red onion., etc.

Scroll down for recipe

Have you ever tried jicama? It's a delicious crunch, sweet, vegetable that is a welcome addition to most salads. Jicama is low in calories and fat but high in fiber and water content. A dieters friend, jicama can be eaten like a carrot- sliced, in sticks, or chopped into salads. 

Look for my Jicama Mint Rainbow Salad Recipe at the end of the post. 

I love summer salads because they include lots of local farm fresh produce and interesting summer herbs such as cilantro, basil, dill, parsley, and mint! 

Bring On The Salads

Brutally hot summers, such as this one, call for making salads !! 

I find salad is easy to make, hydrating, and refreshing. It seems like the perfect answer for on a hot summer night.  

I'm sharing 7 delicious salads- most are lettuce-free! 

Fresh Raw Corn
I love to eat corn cut right off the cob ; it's so sweet
and tender just the way it is; 
I never cook it, and I add it to many of my salads!



My salads can be eaten alone or as a starter for dinner. 
Why not try one of these super salads this week?

Jicama Rainbow Salad With Mint    

Try one of these super salads for lunch or dinner this week

Arugula and Cashew salad  ( pungent and peppery)

Quinoa Salad with Lemon Dressing  ( light and lemony)

 Red Endive & Cucumber salad  ( Very colorful )

Jicama Rainbow Salad With Mint  ( Reader's favorite)

Jersey Corn and Tomato salad  ( My summer favorite)

French Potato salad ( no mayo)

Black Bean and Fresh Corn salad ( A light but filling meal)

My Cherry tomato plant



My colorful summer flowers

Got avocado? Make   traditional guacamole (recipe link)

When it's hot, make salads!

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

Jersey Corn and Tomato Salad

Got fresh corn on the cob?  

Stop!! Don't cook it! I use the kernels raw (uncooked) in this delicious Jersey corn and tomato summer salad! What?? The corn isn't cooked?  Nope- uncooked corn off the cob is tender, juicy, and delicious. 

I used to boil the corn on the cob, drain it, and serve it hot with a bit of organic butter and sea salt—it was delicious. But let’s be honest: in the middle of summer- especially in a heatwave, who wants to boil water or cook anything?

These days, I keep it simple. I husk the corn, remove the silk, give it a good rinse, and enjoy it raw—YES- straight off the cob. No butter, no cooking, just sweet, juicy crunch.

 If you’ve never tried raw corn before, trust me—you’re in for a surprise. It’s fresh, flavorful, and honestly better than cooked.

Why not try my aromatic fast and easy Jersey corn and tomato salad for dinner tonight!

Just cut the uncooked sweet corn kernels off the cob, chop up some juicy red summer tomatoes, add some fresh basil, fresh parsley, fresh mint, slivers of red onion, as well as my simple dressing and dig right in. 

You can enjoy the best of summer all in one bowl.

This is not me!!

This delicious salad brings back childhood memories. 

I grew up in the Garden State (New Jersey) where local farms provided an abundance of vine-ripened Jersey tomatoes and local sweet Jersey corn starting mid summer. We had three local farm stands within a mile of my house. Tomatoes grew so prolifically that in a good season, the farmers would sell 20-pound baskets of tomatoes for as little as $5 (of course that was in the early 1960s).

This salad was one of my favorite ways to enjoy the seasonal bounty. 

Now that I live across the river in Bucks County, Pa, the same type of wonderful produce is still available from local farms. In fact,  I just got back from a local farmer's market with a bagful of summer tomatoes, corn, fragrant basil, and sweet red onions: all the fixings for my summer Tomato and Corn Salad.

 If you are wanting to eat healthier and absorb more nutrients, this easy recipe may help! 

Our bodies need enzymes that are found in raw food to digest help our food. I can't even imagine all the enzymes, vitamins, and antioxidants in this colorful vegetarian, gluten-free salad. There are reds, yellows, purples, and greens- and since nothing is heated, few nutrients are destroyed.



Don't boil corn, eat it raw off the cob! yum

Is it good? You bet..

The raw corn is sweet, crunchy, and full of natural juices. I like it better than cooked, and it retains the healthy enzymes that are usually destroyed in cooking. If you have never eaten your corn raw, you have to try it!

I use uncooked corn cut off the cob, in this tomato and corn salad.

Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 0 Minutes

Ingredients for salad

Raw (uncooked) corn cut off 3 ears of corn on the cob
4 large sweet juicy summer tomatoes
1/2 medium red onion, chopped fine
1/2 cup fresh basil, chopped fine
1/2 cup fresh parsley chopped fine
optional: 1/2 cup fresh mint, chopped fine (yum!)

Dressing:
Use lemon and olive oil, or balsamic vinegar and olive oil, or any Italian dressing.

Assemble all the ingredients and mix together in a large pasta bowl; mix in the dressing and eat!

Cut raw uncooked corn off the cob

Mix all the ingredients together

Great for a picnic too

Kids love a piece of corn on the cob for a snack.

 If you pick out some sweet ears, kids can eat the uncooked kernels right off the cob!

Fresh uncooked corn provides protein (about 5 gms/ cup), 12 gm of fiber, iron and magnesium and the yellow variety has beta carotene.

Corn is also low in fat and sodium, while providing lots of fluid for hydration in the summer. So, enjoy the health benefits of this delicious vegetable. Eat it raw for greatest benefit.
What could be easier?  No boiling water, no mess, no waiting! 

How to select the freshest ears of corn

1. Pick husks that are green with little brown or yellow

2. Open the husk slightly and look for plump kernels

3. Pick yellow corn for beta carotene which our bodies convert to Vitamin A

T