Fresh sweet corn on the cob: Kernels cut off the cob for fresh, sweet flavor. To save time you can use frozen corn or canned corn, drained too. Fresh parsley: Chopped for a bright, fresh garnish.

The soup is very flavorful, so you can eat it as-is or add vinegar with chili for a kick, says Houston chef Anita Jaisinghani.

3-4ish cups fresh sweet corn kernels (4-5 ears) (or sub canned or frozen corn) ½ cup cilantro leaves (or sub Italian parsley — you know who you are) 1 lime, cut into 8 wedges ...

1. Heat a wok or large skillet over medium until lightly smoking; add oil, and swirl to coat. Add ginger and stir for just 1 second. Add chicken; stir-fry for 1 minute.

Stir in the chicken and corn and cook until hot, 3 to 5 minutes. Stir in the spinach and simmer until just wilted, then stir in the 1 cup of basil. Transfer to shallow bowls, garnish with basil ...

My basil chicken with corn and jalapeños, a sheet-pan meal that brings out the more complex side of summer corn, is made for this moment. Preparing it isn’t hard, but you will need a half-hour ...

The chicken (Fleer uses thighs and drumsticks) brines in the ice-cold, salty-sweet tea mixture for 48 hours before it’s coated in an egg-buttermilk mixture, corn flour and crab boil seasoning.

Ching-He Huang gives wonton wrappers brand-new life in her 20-minute soup. "One day, I fancied egg noodles but I didn’t have any," says the author of the cookbook Wok for Less. "I had some ...