During the few weeks when corn is in season, you can pretty much find it on my dinner table every night. Here’s a classic Teri: build a platter around a grilled protein like these delectable pork chops, then add feta cheese, Marinated Red Onions, tomatoes, and cucumber on a bed of greens. It is both delightful and easy to do for a group, and wonderful as a main dish entrée. 

My family enjoyed our weekly Taco Tuesday from the time the kids were born until they grew up and moved out of the house, and corn was always a favorite on our festive weekly taco platter. There was something for everyone.

With Patrick @nocrumbslefts_otherkid in town, we’ve been veganizing everything, and here are my Vegan Zucchini Corn Cakes. The original version was already delicious, but we have discovered the loveliest coconut flour, which is perfect for these, and rather than using egg, Patrick introduced me to Just Egg, a vegan egg mixture that makes substituting so easy. We had such fun product-testing these in the kitchen, and I can assure you there were no crumbs left.

Another great idea is this Vegan Cobb, which we are making on repeat. So spectacular with my Smoky Red Pepper Sauce (veganized), but it’s extra special with the wonderful new Magic Elixir we will be introducing in September. 

Recently, actress Cameron Diaz posted this recipe, and people loved it because it was such a fabulous way to showcase the season’s incredible corn in a simple, lovely dish.

How about a Yellow and Orange Summer Salad? It doesn’t need to be much more complicated than everything of the season, tossed: corn, peaches, apricots, lovely plums, peppers, apricots, and Sun Gold tomatoes. So beautiful and refreshing!

Wondering how to preserve the season? One fabulous way is to cut the corn off the cob and freeze it, then pull it out when you need it. To take corn off the cob, peel the ear, chop off the end, and cut the kernels off lengthwise (without getting too close to the cob). Then reverse the knife and milk the cob by scraping the flat side of the knife down the cob. 

And for many, nothing says summer like corn on the cob. Sweet corn on the cob is a classic state fair staple. At some state fairs, the ears of corn are boiled or grilled and then doused in butter. Some fairs serve Mexican Street Fair Corn (Elote), which is grilled, slathered in mayo, and then rolled in a mixture of cheese, herbs and spices. (My non-traditional spin on Elote is on the blog.) So many kinds, so little time! 

I was tickled to learn that much of our nation’s corn is grown here in the Midwest, which is why the region is known as the “Corn Belt.” When Europeans arrived in the western hemisphere in the 15th century, Native American people had already been cultivating maize for years. It came in white, black, ruby, blue, speckled, and other varieties.

Heading toward fall, I absolutely love corn polenta, and who doesn’t love the classic 1960s corn soufflé? I have my mother's version on the blog, along with a more updated, healthful version.
 
So, get on over to the farmers market and get cooking! 

I’ve loved place settings, plates, and platters for as long as I can remember.  And for the last 20-something years, I’ve been making my Marinated Red Onions—which we used to call counter onions--but never had the perfect bowl to keep them in. I wanted something lovely, but functional. Four years ago, I asked a potter to create a Marinated Red Onion Bowl based on my design, and the finished product had all the elements I needed: it was not too tall or heavy, and it had a lip, a thumb rest, and was, well, beautiful. I loved it so much that I had them make an additional 50, and within two weeks, we were in business! It was sort of a delightful accident.

From Crum-Bowls to Platters to Fred and Patty Bowls to Mugs, in 8 glazes, we have some beautiful kitchen jewelry in eight gorgeous glazes. The very best thing for me about this happy accident is how much I love talking about the pottery. I have that opportunity throughout the day, as Crumbles and followers ask for help in selecting their pieces. I especially love that they’re as excited about it as I am. This summer we shot the entire collection outside at my cabin, and it was so much fun to see all the kitchen jewelry on display. While the pottery is a luxury item, it’s a moderate luxury, and it brings me so much joy to be able to offer it and see so many of you enjoying it.

I love Teri’s creative recipes, and her Magic Elixirs truly take everything to the next level! I fell in love with her after the Grapefruit Chicken recipe. 

Brittany Curd, Nashville, Tennessee
 @BCurd

We are so fortunate to work with brands we absolutely love and truly believe in. If you are interested in joining the nocrumbsleft family as a brand partner, including sponsorship opportunities in the newsletter, weekly giveaways, or Table Talks podcast, contact us here to find out more.

In this episode from Season 1, I talk with the owner of Chicago’s Lori’s Shoes, Lori Andre, about our similar passion for life and food, how “the buck stops here” as small business owners, finding community support after Lori’s husband’s ALS diagnosis, and the risks and rewards of predicting shoe trends—these are just a few of the places we go in this conversation.