Corn salad, a quintessential summer favorite, shines even brighter with a salty, acidic kick:
. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Each week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.
I grew up eating sweet corn in Pakistan. Roasted over hot coals, sprinkled with lime and chaat masala, and wrapped in newspaper, it was the perfect after-school snack. My mom would buy it for me for 30 rupees from wooden carts parked outside the school gates. When shopping for corn, look for wide ears and thick husks. You can sometimes find more than one type, like the butter and sugar variety, which has yellow and white kernels , or the silver king and silver queen, which are yellower in color.
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