Corn Season
July-AugustFrom early July through August, corn is at its sweetest and most tender. Husks are tight and green, kernels pop with milky juice, and quick cooking is key: boil for a few minutes, grill in the husk, or char kernels in a hot skillet. Pair with butter, lime, chili, herbs, tomatoes, and peppers. Shave raw kernels into salads, fold into fritters and chowders, or simmer cobs for a subtly sweet stock. Buy heavy ears with sticky silk and plump rows, cook soon after purchase, and keep husks on to lock in moisture.
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