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New York Times

I'm All Ears

We are hitting peak corn, and my love of this singular summer ingredient means I want to use it in all my cooking, going far beyond eating it straight off the cob. So, without further ado, here's my almost-annual Five Weeknight Dishes: Corn Edition. As always, I've got five simple dinner recipes for you below, all of which incorporate corn. But I also need to tell you about these arepas, which are easy to pan-fry and are so excellent for dinner with an avocado salad. Corn salad is a recipe to memorize; here's a simple one with tomatoes, feta and mint. Do not forget corn risotto! Or elotes! Jerrelle Guy taught me that you can use corn kernels in the topping for a cobbler, as she does in this recipe. And corn ice cream is one the greatest treats. If you see it at a scoop shop, order it — or make Melissa Clark's recipe. Questions? Suggestions? Want to tell me what you're making? Email me anytime at dearemily@ I read every note and reply as I can! Pierre Franey's recipe is a simple chicken dinner with a French accent, which, as with many things French-accented, makes it seem a little more sophisticated. Think white wine, shallots, Dijon mustard and cream. View this recipe. Want all of The Times? Subscribe.