Grilled corn probably comes to mind. Slathered with butter (a must).
Today, I went a different route.
I really enjoy a good bowl of soup. Just about any kind of soup. However, when it's 90F outside, you're probably not thinking, 'oh, a warm comforting bowl of soup will hit the spot.'
But, how about a chilled soup? A smooth, creamy (sans cream) bowl of chilled corn soup. This is a simple soup (fresh corn, leek, shallot, and garlic), just a few ingredients so as to not overpower the taste of the sweet, summer corn. There's lots of good corn flavor going on here.
The refreshing salad that accompanies this soup -- corn, cherry tomatoes, [Thai] basil, minced jalapeno, and smoked mussels -- adds another layer of lightness and freshness, not to mention flavor.
I like the smoky mussels. Am a big fan of the Duck Trap smoked mussels (Belfast, Maine). You could easily smoke the mussels in a stovetop smoker, just a few minutes until the mussels pop open. Or, you could substitute some smoked fish (hot smoked salmon would be nice).
It's a quick and easy soup to pull together, 20 minutes is all you need, and then just chill in the fridge. It's light and refreshing on a warm summer's day.
Once you are ready to serve, all you need to do is prep your garnishes -- cherry tomatoes, minced jalapeno, fresh corn, a few [Thai] basil leaves, and smoked mussels (already cooked). Finish with a drizzle of extra virgin olive oil and a squeeze of lime.
I used the corn cobs and other vegetables scraps I had on hand to make a quick vegetable stock...