Corn Salsa

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

A steak dinner that’s more about the sauce than the meat.

Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.

The first thing you should make with sweet summer corn.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.