Corn

Denise Anderson, Lexington, Ky.
"I created this chili when my husband and I were trying to eat less meat."

Tender Iowa corn was the inspiration for these terrific biscuits. They are best eaten the day they are baked; extras can be warmed up the next morning for breakfast or brunch. Be sure to serve them with plenty of butter.

To make this recipe even easier to prepare, substitute three tablespoons diced canned green chilies for the fresh Anaheim chili.

Great on its own or served alongside grilled fish, chicken or steak.

Although these are called fritters, they more closely resemble pancakes. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The lobster and vegetables are tossed with an orange, shallot and tarragon dressing, then served over mixed green. Offer lavash crackers and white wine spritzers.

In this recipe we used fresh baby lima beans (the frozen ones are excellent, too), but you can substitute any other fresh young shell beans such as fava or cranberry beans.

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook." Louise likes to serve this chunky soup with ham or roast beef sandwich wraps.

Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I've also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture. These tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it's not worth making a smaller batch, so you'll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.

Elote Asado Out on a walk in practically any Mexican town, who can pass up the always-present fresh ears of chewy field corn, turning and crisping over the coals? Who isn't attracted to the smoky-smelling, pit-roasted ears (pibinales) when they're poured from gunnysacks in Yucatan? And who doesn't like the fried corn kernels with epazote and chiles in Toluca (esquites), or the ones served from big boiling cazuelas in the capital's Alameda Park, or the ones topped with cream, powdered chile and cheese in the northeastern states? Our sweet corn isn't the same to me, boiled and buttered and served as a summertime vegetable. It lacks a little backbone. So when I'm having it, I usually give it a taste of an open fire, a squeeze of lime and a sprinkling of hot powdered chile…or the lavish spread of butter, cream and cheese of this recipe. Serve it anytime you're grilling, and you'll please practically everyone.

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking.

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.

Even better over rice. Top it with sour cream and grated cheddar cheese.