Fresh Picks: Corn 101

Welcome to "Fresh Picks," in which we celebrate the seasonal produce we're obsessing over Right Now. First up: asparagus. Then artichokes and strawberries had us drooling. Now, summer's golden girl: corn. 

If corn could talk, it would probably be bragging about how it’s the MVP of summer. We get it: Corn is an alchemical ingredient, just as happy slicked with butter and salt as it is starring in a custardy corn ice cream. Whether folded into a creamy pasta or cooked over an open flame on your Hybrid BBQ Grill Pan, fresh corn brings crunch, snap and subtle sweetness to anything it's paired with.

Corn isn’t just a side dish—it’s a staple. From tortillas and tamales to cornbread and grits, it's the base for entire cuisines. Sweet corn is the fresh-faced cousin in the family, prized for its tenderness and flavor but still carrying the same depth and history. Prized for its high sugar and low starch content, each ear of sweet corn holds 500 to 1,200 kernels, with the average clocking in at around 800. Native to Central America, corn (aka maize) is technically a grass. Go figure. 

Peak season begins in May in warmer states and stretches through September. That’s when the kernels are at their juiciest and most flavorful. Look for ears with bright-green husks that hug the cob tightly. You should feel firm, even rows through the leaves, with golden, slightly sticky silk at the top. Once harvested, corn’s sugars begin converting to starch. So the faster you can eat your corn, the better. Store it in the fridge to slow down the conversion process.

Here are five delicious ways to make the most of your in-season corn. We’re all ears.

1. Grilled Garlic-Parm Corn Ribs

Sure, you’ve had corn on the cob—but have you tried the revelation that is corn ribs? These quartered cobs curl slightly as they grill, creating tender, charred spears that are easier to eat and way more fun to serve. You’ll use your sharpest chef’s knife to cut each cob into four lengthwise pieces, then you'll brush them with garlic butter and grill until caramelized. Finished with a shower of Parmesan, they’re crunchy, salty and irresistible—basically everything you want in a summer side.

2. Grilled Corn, Tomato, & Italian Sausage Pizza

Corn and tomato are summer’s "it" couple, and this recipe gives them the spotlight, plus a little grilled sausage for good measure. You’ll grill the corn and sausage before they ever hit the pie, layering them over a swipe of pesto to add a savory, herb-packed note that plays perfectly with the sweetness of the corn. Grilling the pizza on your Pizza Steel delivers a golden, crackly crust with just enough char to remind you it’s still cookout season. P.S. Store-bought dough works, but we recommend making your own. Check out our guide to get started.

3. Sugar Snap Pea, Corn, & Tomato Stir Fry with Ginger and Basil

Like we said, corn and tomatoes are a natural pairing. Here, they cozy up to snap peas in a quick stir-fry that lets this trio of peak warm-weather produce shine. You’ll start by making a gingery jalapeño-scallion sauce in your 14"/35 cm Hybrid Wok, then add the veggies for a fast char before tossing in a handful of basil to brighten each bite. Serve it over steamed rice or turn it into a full meal with grilled steak, sautéed shrimp or crispy tofu. Oh, and the best part? It’s on the table in only 20 minutes.

4. One-Pot Ricotta Pasta with Corn, Lemon, & Basil

Fresh corn gives this creamy one-pot pasta a burst of sweetness in every bite. The kernels go in during the final minutes of boiling, so they stay tender-crisp. From there, you’ll stir in a full container of ricotta (yep, the whole thing), plenty of grated Parmesan and a hit of lemon and basil to keep it bright. It’s rich but not heavy, simple but surprisingly layered—and it all happens in one pot.

5. Seared Garlic Scallops with Butter Corn, Bacon and Avocado

This is a date-night dinner that feels fancy but comes together quickly. Scallops and corn are natural friends: They're both sweet, cook in a flash and taste even better with butter. Here, they team up with smoky bacon, creamy avocado and a splash of lemon for balance. The corn cooks down in an over-the-top bacon fat–brown butter mix before you sear the scallops until golden in your 12”/30 cm Hybrid Fry Pan. A quick white-wine pan sauce ties it all together. Pour the rest of the bottle into two glasses and call it a night.

Ready to cook this ear-resistable lineup? Shuck yeah.