Who knew corn was going to be the standout of the summer? You probably already know and love the summer veggie, but there are so many ways to enjoy it. Here are a few to add to your kitchen or grilling repertoire. 

Street Corn Dip

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Serves: 8-10

Ingredients:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon Food Club Chili Powder
• 1/2 teaspoon blend of garlic powder, onion powder and oregano
• 2 cups shredded Food Club cheddar cheese
• 4 ears sweet corn, husked, rinsed, and kernels removed
• 2 roma tomatoes, chopped
• 1 red bell pepper, chopped
• 4 scallions, chopped
• 1/4 cup finely chopped fresh cilantro
• Kosher salt, to taste
• Ground black pepper, to taste

Method:

1. Whisk together sour cream, mayonnaise and spices in a medium bowl.
2. Add the shredded cheese, corn kernels, tomatoes, bell pepper, scallions and chopped cilantro. Mix until well combined. Season with salt and pepper, to taste.
3. Cover and refrigerate until ready to serve.

Veggie Enchiladas

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Serves: 6

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 2 ears corn, husked, rinsed and kernels removed
• 8 ounces white button mushrooms, cleaned and diced
• 1 teaspoon Market Chili Limón Spice Blend
• 1 teaspoon Market Umami Spice Blend
• 1 (15-oz.) can black beans, rinsed and drained
• 2 cups shredded Mexican-blend Food Club cheese, divided
• 2 cups enchilada sauce, divided
• Kosher salt, to taste
• Ground black pepper, to taste
• 8 (8-inch) whole wheat tortillas

Method:

1. Preheat oven to 400°F. Heat olive oil in a large sauté pan over medium heat. Sauté onions for 4-6 minutes until translucent. Add garlic and continue cooking for 1 minute. Add the bell pepper and asparagus to the sauté pan and cook for 8-10 minutes, until the vegetables are tender. Add the corn, mushrooms and spices, and sauté for an additional 2-3 minutes. Remove from heat and transfer mixture to a large mixing bowl.
2. Add in black beans, 1 cup shredded cheese, and 1/4 cup enchilada sauce. Season with salt and pepper, to taste. Gently mix to combine.
3. Pour 1/2 cup enchilada sauce into the bottom of a 9x13-inch baking dish.
4. Evenly divide the filling mixture between the centers of the tortillas. Roll each tortilla snugly, and place side-by-side, seam-side-down in the baking dish. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.

Grilled Asparagus with Blueberry Corn Relish

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Serves: 4

Ingredients:

• 2 ears corn, husked, rinsed and kernels removed
• 1 cup fresh blueberries
• 1 jalapeno, stemmed, seeded and finely chopped
• 1 tablespoon cider vinegar
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 teaspoons kosher salt, divided
• 1 pound fresh asparagus
• 1/2 teaspoon ground black pepper

Method:

1. In a medium bowl, mix together corn kernels, blueberries, jalapeno, vinegar, 1 tablespoon olive oil, cilantro and 1 teaspoon kosher salt. Set aside.
2. Preheat grill to medium heat. Trim the ends of the asparagus and discard. Toss asparagus, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper in a medium bowl.
3. Place the asparagus on the grill perpendicular to the grates. Grill for 7-10 minutes, rotating occasionally, until tender.
4. Transfer the asparagus to a serving platter and top with blueberry corn relish. Serve immediately.