summer corn

Confetti Corn

Extra Virgin Olive Oil

red onion (chopped)

red bell pepper (diced)

green bell pepper (diced)

butter

corn (fresh

salt and pepper

garlic (finely minced (optiona)l)

scallions (sliced)

Heat olive oil in a skillet over medium heat until warm

Add peppers, onions and garlic (if using) to skillet and cook until bell peppers are tender and onions are translucent

Melt butter and then add corn to skillet

Season with salt and pepper (to personal taste) combine contents of skillet together

Turn heat to low and simmer for 10 minutes stirring occasionall

Yellow squash and corn medley is a flavorful one-skillet side dish that’s a celebration of fresh summer vegetables!

Yellow squash and corn medley

olive oil

onion,

yellow crookneck squash, sliced

garlic,

corn

(4 oz.) jar pimientos, drained

herbs and cheese (see notes)

Heat oil in a large skillet over medium...

Heat oil in a large skillet over medium heat. Add onion and squash and sauté until tender, about 4-5 minutes.

Add garlic and sauté for another 30 seconds.

Add the corn and pimientos and stir to...

Add the corn and pimientos and stir to heat through for 1-2 minutes.

Serve hot topped with desired combo of cheese...

Serve hot topped with desired combo of cheese and herbs (see notes).

Grilled corn on the cob, tested five ways — with the husk on (soaked or dry), pulled back and tied, fully husked, or wrapped in foil. Each method gives a unique balance of char, tenderness, and smoky flavor.

Best Grilled Corn Recipe

butter (for serving)

salt (to taste)

Parmesan, lemon zest, chili powder, lime wedges, black pepper

Preheat your grill to medium-high heat.

Place soaked or dry cobs (with husks fully intact) directly on the grill. Soaking whole corn cobs (with husks) in water for 1–2 hours helps prevent burning and adds steam for juicier kernels, but grilling dry is quicker—just watch carefully for flare-ups.

Grill for 15–20 minutes, turning every 5 minutes, until the husks are evenly charred.  Let cool slightly, then peel back the husks and remove the silk.

To develop a nice char, grill the peeled corn for 1–2 more minutes.

Husk-on methods:

Peel the husks back without removing them and remove the silk. Tie the husks back and wrap the ends in foil.

Brush the exposed kernels lightly with oil.

Grill for 10–12 minutes, turning every 2–3 minutes, until well charred.

Tied-back husk method:

Remove the husks and silk completely.

Brush the corn with oil

Grill for 10–12 minutes, turning every 2–3 minutes until charred all over.

Husk-removed method:

Remove the husks and silk.

Brush with oil or butter and wrap tightly in foil.

Grill for 15–18 minutes, turning a few times.

Unwrap and serve warm with your favorite toppings.

Foil-wrapped method:

All of these look great, thanks for sharing! I’m excited to try the tied-back husks method.

Top 3 summer corn recipes from across the web

The most viewed summer corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Confetti Corn

Yellow squash and corn medley

Best Grilled Corn Recipe

Top 3 summer corn recipes from across the web

The most viewed summer corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Confetti Corn

Yellow squash and corn medley

Best Grilled Corn Recipe

The most viewed summer corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine