Corn

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)