18 corn recipes from the L.A. Times Test Kitchen

Chopped romaine lettuce tossed with fresh corn, avocado, cucumber and nicely spiced shrimp, this Chaya’s chopped salad is fresh and bright, and it packs no shortage of heat from its jalapeno-spiced dressing.
Recipe: Chaya’s chopped salad
.  (Kirk McKoy / Los Angeles Times)

Recipe: Beef stew with chayotes  (Ricardo DeAratanha / Los Angeles Times)

Zucchini, corn and green chile recipe.  (Glenn Koenig / Los Angeles Times)

Seabean salad with edamame and yellow wax beans from Joan’s on Third. Recipe  (Kirk McKoy / Los Angeles Times)

Each bite of this soup, from Thomas Keller, provides intense corn flavor.
Recipe: Chilled corn soup
  (Bob Chamberlin / Los Angeles Times)

Smitty’s steak chili and iron skillet corn bread.  (Glenn Koenig / Los Angeles Times)

Quinoa salad with grilled corn, tomatoes and cilantro  (Gary Friedman / Los Angeles Times)

Bright and colorful.
Recipe: Bell pepper and corn slaw
  (Kirk McKoy / Los Angeles Times)

Recipe: Grilled corn and arugula salad.  (Eric Boyd / Los Angeles Times)

Sweet corn and parsnip soup, from the now-closed Organic Panificio Cafe in Marina del Rey.  (Spencer Weiner / Los Angeles Times)

Squash and bean stew  (Gary Friedman / Los Angeles Times)

Just a handful of ingredients -- including corn, clams and bacon -- come together in a dish that’s pure magic.
Recipe: Steamed corn with clams and bacon
.  (Anne Cusack / Los Angeles Times)

Mexican chicken soup  (Ricardo DeAratanha / Los Angeles Times)

Corn latkes with smoked salmon. Click here for the recipe.  (AS¥Al Seib / Los Angeles Times)

Green Chile, corn and zucchini frittata.  (Glenn Koenig / Los Angeles Times)

Fresh corn takes the place of rice in this variation.
Recipe: Sweet corn and shrimp “risotto”
  (Eric Boyd / Los Angeles Times)

So rich and flavorful, you don’t even need a formal dressing.
Recipe: Garden corn and tomato salad
  (MYUNG J. CHUN / Los Angeles Times)