Fresh Corn and Avocado Recipes Spotlight Summer Flavors

A new corn‑cake recipe combines fresh corn kernels, ricotta, eggs and flour, then fries the cakes until golden and serves them with a lime‑bright avocado‑mayonnaise sauce. The preparation emphasizes keeping the crust crisp, warming the cakes in a low oven, and chilling the avocado sauce for up to four hours before serving.

Another recipe blends cooked quinoa with sweet corn, diced avocado, lime juice, cilantro, basil and feta cheese to create a light summer salad. The dish is sautéed briefly with shallots, ginger and garlic, then tossed with warm quinoa and herbs, and can be made ahead as the flavors develop in the refrigerator.