Corn

Jalapeños tend to grow like mad once they get going, so here’s an easy (and delicious!) way to use up those peppers at once.

Our take on a classic Indian street corn, folded with gut-friendly kefir for a savory and delicious side dish, perfect on a hot summer day

This trio of cucumbers, corn, and tomatoes adds a fresh snap of color.

Made with a gluten-free grain, this customizable bowl is ready to enjoy in just half an hour, tops.

Making your own teriyaki sauce is a breeze with our easy recipe that uses pantry staples. Serve this protein-rich chicken and shrimp stir fry with brown jasmine rice or brown rice udon noodles.

Enjoy this corn-studded salad all spring and summer long for a fresh, nutritious lunch or side dish. If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

Cooked and ready in less than five minutes, delectable sea scallops are nature’s gift to the time-starved. The trick to a getting a good sear on the outside with still-tender insides is to not overcrowd the pan.

Corn and zucchini are sweet partners in golden fritters with a salty edge from tangy feta cheese. They’re great for nibbling with cocktails or for kicking off a family-style brunch. Remember that the more liquid you squeeze out of the grated zucchini, the crispier the fritters will be, so don’t skip that step.

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Warning: the crispy quinoa topping is highly addictive.

Grilled cauliflower florets stay meaty-firm, giving them great texture under a blanket of gooey cheese and zesty avocado-lime crema.

Elote has taken the world by storm and for good reason! It’s a great side dish for grilling out, taco night and, of course, Cinco de Mayo!

This skillet cornbread makes a great side to a warming stew or chili. Serve it warm slathered with butter.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

A side of corn on the cob and a drizzle of homemade tahini sauce makes an otherwise simple dinner spectacular.

Natural sweet corn flavor shines in this simple and quick soup.

Grilled lobster tails served with street corn purée are delicious and decadent, and grilling them is super quick and easy!

This spiced chicken brings the heat, while refreshing corn salsa made with sweet tomatoes and creamy avocados lends balance and crunch.

Succotash really came into its own during the Great Depression, thanks to its thrifty nature, and we think a clean version seasoned with dill, lemon juice and zest is the perfect accompaniment to our tender pink trout.

The colorful and hearty blend of black beans, corn, tomatoes, lime and cilantro enveloping the meatballs fills out this 20-minutes dish.

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.

Sweet corn, tomato and olive bruschetta is a simple and flavorful Italian appetizer. Top fresh white fish with it for a light and easy dish.

In the height of summer, you won't find a better side dish than this deceptively simple combination of peak-season produce.

By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.

This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.

This loaded Tex-Mex style bowl gets serious mileage out of your Sunday prep using the quinoa, Cashew Cream, grilled veg and even the cooked shrimp. All you have to do on the day of is assemble with some additional spices and fresh vegetables.

Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.

Loaded up with Tex-Mex toppings, this crowd-pleasing dip is deliciously easy. For a more intense black color, reduce the amount of hummus by half.

Fragrant spices including turmeric, coriander and curry powder lend deep flavor to this soup without having to simmer on the stove top for hours. A drizzle of harissa, a Moroccan-style blend, adds a kick of spice, but you can easily omit it if you can’t find it.

This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.

Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.

Serve this fragrant salsa with grilled seafood or chicken, whole-grain pita chips or as an addition to a cheese platter.

It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this American classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads. Try adding crumbled tortilla chips over top for added crunch. Or make tortilla strips easily by thinly slicing corn tortillas, tossing with oil and baking until crispy.

With a thick, stew-like base and a biscuity topping, this casserole is chicken pot pie meets 
chicken and dumplings – plus a whole lot of fresh veggies.

Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic.

Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.

The flavors of summer come out in this sweet vegetarian salsa that combines grilled corn and fresh peaches. A light vinegar dressing adds just the right amount of saltiness to balance the flavor.

These individual meal-in-one packets are great for camping, weekends at the cottage or entertaining on the patio.

Try a Corn & Red Lentil Soup with Goat Cheese Croutons for a delicious dinner! This Clean Eating recipe is ready in 25 minutes.

Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.

Surprise guests and family members 
with this ooh-and-ahh-worthy herb-stuffed whole chicken.

This thick seafood chowder is not only satisfying, but it's a protein powerhouse.

Bolster Immunity with this dish! Corn contains a variety of carotenoids, compounds that act as antioxidants and have immune-boosting effects. Only yellow corn, however, has significant amounts of these healthful compounds. White corn does not, so be sure to opt for yellow!

Crawfish are very tender and really soak up the seasoning of this broth. Serve this dish in large, shallow bowls with seafood crackers.

Skip the deep fryer and make use of the oven! We coated tender halibut in brown rice cereal and topped it with our roasted corn salsa and yogurt-feta sauce.

Beautiful cilantro flavor infuses this roasted corn and black bean salad. We suggest using canned beans, but you can also use dried if you have time.

Keep your husks! Here, juicy chicken breasts are stuffed with roasted peppers, cheese, corn and a cilantro salsa then baked to perfection in corn husks.

Sweet corn stands out in the spicy chicken filling in these enchiladas. No Mexican-inspired meal should go without cheese, so we smother it in mozzarella.

This seriously cheesy 
Tex-Mex-style dip is perfect served warm with tortilla chips or fresh vegetables 
for dipping.

Fresh and sweet-tart, this Mexican inspired salad with its light, tropical and citrus flavors pairs beautifully with delicate grilled shrimp or other mild seafood. This recipe doubles as an amazing burger topper – simply omit the pasta!

Soft corn cakes topped with shrimp in a savory tomato and white wine sauce in this easy enough for a casual meal but special enough for company dish.

If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.

This veggie panini from our June 2015 meal plan makes a super quick lunch or dinner.

Blackberries and honey are combined with savory ingredients such as shallot and jalapeño for a dribble-down-your-chin kind of sauce that suits these scallion speckled fritters perfectly. Serve with sour cream on the side.

Black beans, corn, cheddar and crunchy tortilla chips are the hallmark ingredients of our killer Southwest salad. Serve it in a bowl, or layer it in a glass jar and take it to go.

These simple-to-make buckwheat crepes are stuffed to the brim with vegetables and cheese then baked in a luscious creamy yogurt sauce.

These corn muffins are ready in 40 minutes and contain only 133 calories and 7 grams of sugar per serving.

Lime, honey and roasted red peppers are combined to make a savory-sweet glaze for our modern take on meatloaf.

Olives, roasted red peppers and tomatoes combine for a flavorful condiment to this juicy steak. Since top round is a lean, relatively tough cut, be sure to marinate it overnight to tenderize the meat. Here we use the broiler to cook the steak, but a grill would work equally well.

Serve this warming casserole with reduced-fat sour cream, salsa and hot sauce alongside – and save 15 grams of fat and 484 mg of sodium in the process.

Mexican food often gets pegged being unhealthy, but our Mexican stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.

This satisfying turkey chili boasts classic flavors such as thyme, oregano and basil. Grilled corn lends the dish a modern flair, but frozen corn kernels work just as well if you want to save time.

This savory pot pie, stuffed with hearty veggies and "cream" sauce, gets its tender crust from a sweet pumpkin purée.

This side is about as simple as they come, though it's not without healthy vitamins and minerals, thanks to the addition of nutrient-rich edamame and corn.

We've taken your classic potato skins and given them a southwestern makeover, using hearty black beans, cilantro and a kick of spicy jalapeño. Both the potatoes and the filling can be made in advance and simply assembled and baked the day of your party.

An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.

Our modern take on this traditional dish offers a lighter, crisper combination of vegetables, allowing you to truly experience the fresh flavors.

This determined reader ditched the fatty salad dressings and greasy chips for a healthy potluck favorite that leaves her friends and family begging for more!

On days when you're pressed for time, skip the tedium of making individual quesadillas and spend 5 minutes assembling our cheesy casserole! It's rich in antioxidants thanks to one particular ingredient...