A Week of Corn-Filled Dinners for Summer

Monday: Corny Cacio e Pepe

Cacio e pepe knows no season, but if you're looking for a way to make it more summery, toss in some fresh corn and basil and enjoy it al fresco. 

Recipe: Try our Corny Cacio e Pepe 

Tuesday: Spicy Maple Chicken Thighs with Smoky Corn & Scallions

Grilled chicken's pretty much a given in summer, but it doesn't have to be the same every night. Give it an upgrade with sweet and spicy sauce and a side of cheesy, smoky corn. 

Recipe: Try our Spicy Maple Chicken Thighs with Smoky Corn Scallions

Wednesday: Grilled Shrimp & Cabbage Salad with Lime Crema

You already know we're big fans of grilled salads around here. This one packed with shrimp, charred corn, avocado, and a creamy lime dressing is one of our favorites. 

Recipe: Try our Grilled Shrimp & Cabbage Salad with Lime Crema

Thursday: Breakfast Polenta Bowl

It says "breakfast" in the title, but rest assured this creamy bowl is hearty enough for dinner. Our recipe calls for pancetta, corn, cherry tomatoes, poached eggs, and basil, but you can switch up the toppings based on what you're craving. 

Recipe: Try our Breakfast Polenta Bowl

Friday: Chicken In Queso Nachos or Hard-Shell Tacos

Nothing says Friday like a sheet pan of loaded nachos! The chicken gets cooked right in with the queso to make sure every bite is equal parts meaty and cheesy, and a huge spread of toppings—including corny pico de gallo—packs even more flavor and texture. 

Recipe: Try our Chicken In Queso Nachos or Hard-Shell Tacos

Ingredients: 

For the cacio e pepe: 

• 1 lb. spaghetti
• 4 cups cooked corn (from 4 ears)
• 2 cups (about 4 oz.) grated Pecorino Romano
• 6 tbsp. butter
• 1 1/2 tsp. black pepper
• Torn fresh basil leaves, for garnish

For the chicken thighs: 

• 1/2 cup pure maple syrup
• 2 tsp. sambal oelek or chile-garlic sauce
• 5 tbsp. olive oil
• 4 ears corn
• 1 bunch scallions
• 8 boneless, skin-on chicken thighs (about 2 lbs.)
• 1/4 cup finely grated Parmesan
• 2 tbsp. butter
• 2 tbsp. chopped chives
• 1 tsp. smoked paprika

For the salad: 

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp. lime zest plus 2 tbsp. juice (from about 1 lime)
• 3 scallions
• 1 head red cabbage (about 1 lb.)
• 1 head savoy cabbage (about 1 lb.)
• 2 ears corn
• 3 tbsp. plus 4 tsp. olive oil
• 3/4 lb. peeled and deveined medium shrimp
• 1 1/2 tsp. ground cumin
• 1 cup fresh cilantro leaves
• 1 avocado

For the polenta bowl: 

• 4 oz. chopped pancetta
• 1 cup fresh corn kernels (from 3 large ears)
• 1 cup halved cherry tomatoes (about 10 oz.)
• 5 cups whole milk
• 1 cup instant polenta
• 3 tbsp. butter
• 4 poached eggs
• 2 tbsp. sliced fresh basil
• EVOO, for drizzling

For the nachos: 

• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 small onion
• 2 large cloves garlic
• Salt and pepper
• About 1/2 cup chicken stock
• 1 tsp. honey or agave syrup
• 1 cup Mexican crema or sour cream
• 1 cup shredded Monterey Jack or pepper Jack
• 1 can (4 oz.) green chiles
• About 3 cups shredded, chopped rotisserie chicken
• 1 bag (13 oz.) tortilla chips or 8 large flat-bottom hard taco shells
• 2 tomatoes on the vine or 4 plum tomatoes
• 1 ear corn, shucked and cooked in a hot cast-iron pan until blistered; or 3/4 cup frozen fire-roasted corn kernels
• 2 scallions
• 1 jalapeño chile
• 1/2 small red or white onion
• 1 lime, juiced (about 2 tbsp.)
• 1 tsp. ground cumin
• 1 tsp. Frank’s RedHot or other hot sauce, or more to taste
• A handful of fresh cilantro leaves
• Salt
• Chopped lettuce (iceberg or Little Gem), for topping 
• Pickled jalapeño slices, for topping