1. Grilled Chicken and Corn With Tartar Butter
The best part of this recipe by Kay Chun isn’t its speed or efficiency (20 minutes, one grill or pan), but the tartar butter, made with pickles, capers and parsley. But you could use other compound butters. (I love the anchovy-garlic butter in this recipe.) Or you could swap in another protein for chicken. Or choose another vegetable besides okra. You decide!
2. Halloumi With Corn, Cherry Tomatoes and Basil
Halloumi and I are having a moment, so I will certainly be making this light, single-skillet main course from Melissa Clark, in which the cheese is seared and then tossed with corn, tomatoes, red onions and lime. Another option: Serve this as a side dish with chicken or seafood.
View this recipe.
source: nytimes.com