Legasea's Lobster Bake
NYC’s Legasea Seafood Brasserie at Moxy Times Square serves their “Legasea Great Big Lobster Bake” nightly all summer-long and as the star of their new Sunday family-style dinner menu since it's perfect for sharing! The recipe, developed by Chef Jason Hall, is packed with seafood and made with a flavorful tomato sauce. Cook the poatoes, corn, scallops, shrimp and lobster ahead of time to make it the perfect party-dish.Pro tip: Serve with a crusty bread to sop up the leftover sauce!Watch this recipe video and follow along at home!
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4.666665
Chicken Tortilla Soup
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This spicy Chicken Tortilla Soup with Fresh Corn takes a traditional chicken soup and kicks it up a notch with some spice and lots of fresh ingredients.
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4.5
El Puchero
Traditional Andina Broth. This classic recipe is served all over the Andes in homes and from street stalls. Traditionally, it’s eaten at carnival time, during February. The slow-cooked broth releases aromas that fill the air to mark the beginning of the festival season. — Martin Morales, author of Andina
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4.5
Grilled Swordfish over Sweet Corn Succotash with Corn Brûlée
This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a pro in no time. Make this recipe even easier by making the corn sauce and succotash in advance and then reheating them when you’re ready to cook the fish.Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.
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4.5
Chicken and Pork Picnic Pie
This is a rich savory pie, the kind we used to take on picnics in England. It’s made up of layers of poached chicken, sausage meat, and a bacon-and-sweet-corn stuffing, all encased in a delicious short crust pastry. For added flavor, I use sausage meat from sausages, rather than plain sausage meat. — Katy Holder, author of A Moveable Feast
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4.5
Spicy and fresh, this is a perfect side dish for taco night or an easy "chips and dip" appetizer. This dish packs some heat. Cut back on the chipotle peppers for a more mild taste if you prefer.  
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4
Chicha Enamorada
Purple corn, traditionally used for this drink, is difficult to find, so here’s a version that you can enjoy during late summer and autumn when you can create the colour using fresh blackberries (or at other times of year using frozen). — Martin Morales, author of Andina
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3.333335