5 Ingredients or Fewer

Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.

Once you learn to cook corn on the grill, it may become your favorite way to prepare it. Don’t skip the chili powder or paprika here; it really heightens the smoky flavor of the grilled corn.

Customize this toss-and-serve pasta dish by adding any— or all—of the suggested toppings.

For a delicious appetizer, serve the grilled tomatoes atop toasted pieces of Italian bread. Or use them in a grilled sandwich with fresh mozzarella and basil.

Experiment with different combinations of your favorite herbs to coat the snapper, but remember to balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

Dijon mustard and Worcestershire sauce flavor these burgers before they’re cooked. We like them with lettuce, tomato, and mayo on one side, and grilled onions on the other, but try any of the accompaniments listed below.

In Italy, prosciutto and melon are combined in a traditional first course. Here, cool, silky bocconcini and torn mint leaves are added to make a refreshing salad—just the thing to begin a meal on a warm summer night.

Using a variety of colorful tomatoes makes a stunning presentation. The dressing is simple—since tomatoes are so flavorful in the summer, they don’t need much accompaniment.

Capture the sweetness of fresh corn in this three-ingredient soup. Freeze portions for up to six months, then heat them straight from the freezer.