I subscribe to food and recipe emails from The New York Times and Food 52. Usually I quickly glance at them and hit delete. But I try enough of them — and am happy with the results — to keep 'em coming. A few weeks ago Food 52 posted a recipe for Sriracha Lime Corn Salad which was fabulous. I've already made it twice.
It's another of those corn dishes that uses kernels sliced off the cob which is the most labor-intensive part of the recipe. Saute the corn, add sweet red peppers, finish with lime juice, parsley, Sriracha and Cojita cheese. Since it's available on-line I won't bother to reprint the complete directions here. I'll just tell you that you should give it a try. Spicy, summery, and good hot or at room temp.
We paired the Food 52 corn dish and another Caprese salad with a recipe from Martha Stewart's magazine. I tore out the page and it's been sitting around for a couple of years waiting for me to rediscover it. Her Swordfish with Watermelon and Lime-Ginger Citronette is another very summery entree and a great way to eat up watermelon. Mark likes to buy the bigger ones and I get tired of it quickly so this was a great solution.