Recipe by: Ina Garden

1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Recipe by: Food Network

2 medium zucchini, coarsely shredded

Kosher salt

1 tablespoon unsalted butter

1/2 small onion, finely chopped

1 clove garlic, finely chopped

2 ears corn, kernels cut off 1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1/4 teaspoon baking soda

Freshly ground black pepper

3/4 cup buttermilk

1 large egg

Vegetable oil, for frying

Directions:

5 ears corn, shucked

Vegetable oil, for brushing

Kosher salt

2 tablespoons unsalted butter

1/2 red onion, finely diced

2 cloves garlic, minced

1 red bell pepper, seeded and finely diced

1 green bell pepper, seeded and finely diced

1 jalapeño pepper, finely diced (scrape out half the seeds and membranes)

1 8-ounce package cream cheese, at room temperature

1/2 cup mayonnaise

1/2 cup sour cream

1 pound Monterey jack cheese, shredded (about 4 cups)

2 scallions, thinly sliced

1 4-ounce can diced green chiles

Chili powder, for sprinkling

Tortilla chips, for serving

1. Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
2. In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook the veggies until they're soft and golden, about 5 minutes. Set aside to cool slightly.
3. Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
4. In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the Monterey Jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn, and canned chiles in their liquid. Mix until just combined.
5. Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the Monterey Jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
6. Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.

Kosher salt

2 ears corn, shucked

5 tablespoons unsalted butter

3 cups grape tomatoes

2 cloves garlic, minced

Freshly ground pepper

1/2 cup white wine

12 ounces pappardelle pasta

1/2 cup low-sodium chicken broth

1 small bunch scallions, thinly sliced

1/2 cup freshly grated parmesan, plus more for topping

Torn basil, for topping

1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
3. Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
4. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter, and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

Recipe by: Sandra Lee

4 tablespoons butter

One 16-ounce bag frozen corn, defrosted OR Fresh if you can find it

3 tablespoons white sugar or honey

1/3 cup heavy cream

Salt

1/2 teaspoon black pepper

Recipe By: Rachel Ray