Corn & Tomato Recipes You'll Want to Eat All Summer

Many vegetables are at peak deliciousness at the end of the summer—but somehow corn and tomatoes always steal the show. 

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Roasted Tomato Strata

roasted strata with tomatoes

Photo by Kate Mathis

Photo by Kate Mathis

The tomato is a fruit, so why not treat it like one? Play up its sweetness in a jam—see our tomato-ginger jam recipe below—that’s perfect with biscuits. Or go traditional and savory: This strata is loaded with tomato-friendly Gruyère, rosemary and thyme.

Makes 6
Prep 15 m
Stand 10 m
Bake 400 degrees for 1 hour and at 350 degrees for 25 minutes

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Sweet Corn Ice Cream with Raspberry Swirl

sweet corn ice cream with raspberries

Photo by Kate Mathis

Photo by Kate Mathis

Think cone instead cob: Corn and raspberries come together for an ode-to-summer ice cream.

Makes 8
Prep 20 m
Steep 60 m
Process 30 m
Refrigerate 2 hours or overnight
Freeze 6 hours or overnight

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Grilled Chicken with Sesame-Ponzu Corn Relish

chicken with sesame-ponzu citrus sauce

Photo by Kate Mathis

Photo by Kate Mathis

On the savory side, a combo of corn, citrus and chiles make a bold relish that takes simple grilled chicken to the next level.

Makes 4
Prep 15 m
Soak 30 m
Grill 25 m

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Tomato-Ginger Jam

tomato jam with ginger

Photo by Kate Mathis

Photo by Kate Mathis

Prep 5 m
Cook 56 m
Cool 15 m

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Corn and Tomato Salad

heirloom tomato and corn salad

Photo by Kate Mathis

Photo by Kate Mathis

Makes 6
Prep 10 m

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Corn Kernels of Wisdom

corn on the cob

Photo by Kritsada Panichgul

Photo by Kritsada Panichgul

You don’t have to peel open each ear to inspect it. Fresh corn will feel plump and even. It will have clean, moist silks that are golden or just starting to brown (avoid any black silks), and the husk will fit tightly. 

This means to cook very briefly in boiling water. Three to 4 minutes—no longer—is your sweet spot for tender, non-starchy kernels. If you’re not going to eat the corn right away, you can shock it (meaning to plunge into an ice bath) to halt cooking. 

Leave ears in husks and cook at 100% for 3 minutes. Then carefully remove and discard the husks and silk.

Grilling (3 ways)

  • To cook with husks on, soak corn in water for at least 30 minutes. Toss ears on the grill and close lid. Cook about 20 minutes over medium. 
  • For charred corn, shuck ears, brush lightly with vegetable oil and grill directly on grates for about 10 minutes over medium, turning every few minutes.
  • If you don’t want char but don’t have time for soaking, simply wrap shucked ears in a double layer of heavy-duty foil before grilling and cook as you would in husks.

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All Things Tomato

heirloom tomatoes

Photo by Peter Krumhardt

Photo by Peter Krumhardt

If tomatoes are on the vine, place them stem up. Otherwise, store upside down to control air and moisture. Leave on the counter until ripe; if not eating right away, store in the fridge for up to 2 days.

Waste not
When slicing tomatoes (like for our salad), you’ll have leftover skin-heavy tops and bottoms. Grate the flesh on a box grater and use for salsa or sauce. Any tomato scraps are an awesome addition to homemade stock; freeze them until ready to use.

Ripe tomatoes are tender, not soft. If yours seem super-soft, opt for roasting or simmer in sauces or soups. If they are very firm, let them ripen a few more days. In a hurry? Place in a paper bag and leave in a warm spot. (They’ll release ethylene gas, which speeds up ripening.) Wrap each in a paper towel to absorb moisture and keep tomatoes from touching.