Creamy corn pasta with basil, Southern fried corn, one-pan chicken with coconut creamed corn

It's Five Weeknight Dishes: corn edition.

View in browser|nytimes.com Continue reading the main story August 22, 2023 For me, I really like corn By Emily Weinstein Is there a summer ingredient more enticing than corn? I love it grilled to a char, slathered in butter, sliced into a salad, fried into pancakes, baked into muffins, stirred into risotto and tossed with noodles. I love elotes, esquites and arepas. I really love it in ice cream and pudding; if you haven't had these delicacies, do it now. It's shocking we're almost at Labor Day. What are you cooking in these last sweet days of summer? Tell me: I'm dearemily@nytimes.com and I love to hear from you. Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne. 1. Southern Fried Corn This recipe from Millie Peartree is a classic of the South, and one of the most delicious ways to eat fresh corn: insistently cooked in a mixture of bacon fat and butter. Running your knife along the cob releases extra corn "milk," which adds creaminess to the dish. (Sometimes I slurp that milk straight from the cob; it's my kitchen, I'll do what I want.) Serve this with simply cooked meat, chicken or fish. View this recipe. David Malosh for The New York Times. Food Stylist: Simon Andrews. 2. Skillet Shrimp and Corn With Lime Dressing Corn plays well with lots of ingredients, but the zip and zing of lime is an especially good match. Yossy Arefi adds plump shrimp to make this dish a meal. I keep wild frozen shrimp on hand for quick recipes like this. View this recipe. David Malosh for The New York Times. Food stylist: Simon Andrews. 3. Grilled Corn and Avocado Salad With Feta Dressing Sue Li's salad brims with delicious bites — chewy corn kernels, silky avocado, tangy feta, a pop of jalapeño. Make this into dinner by doubling the dressing and adding grilled chicken or shrimp. View this recipe. David Malosh for The New York Times. Food Stylist: Simon Andrews. 4. One-Pan Chicken Thighs With Coconut Creamed Corn Ali Slagle adds coconut milk to this skillet-chicken dinner, which gives you creamed corn that has a familiar and very pleasing texture, but even sweeter flavor. Ginger, chile, scallions and lime add spark. View this recipe. Andrew Scrivani for The New York Times 5. Creamy Corn Pasta With Basil This five-star Melissa Clark pasta is a New York Times Cooking classic. It's a little more work than we usually do on a weeknight — but only a little, and it's peak corn, and you're worth it. View this recipe. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan. Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Five Weeknight Dishes from The New York Times. To stop receiving Five Weeknight Dishes, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018