Take advantage of summer's crops of corn with these farm-fresh recipes.

You’ll have this dish on the table in under 15 minutes. (No, we’re not kidding.) Serving it with lots of crusty bread is a must: You’ll want to sop up every last drop of broth. We love the hint of anise from the tarragon.

A little spicy crab goes a long way in this sweet-and-spicy chilled salad, with fresh corn and minced hot red pepper.

Take advantage of summer's fresh crops of corn with these farm-fresh recipes.

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.

Grilling ears of corn in the husks before cutting off the kernels gives the resulting wraps a smoky-sweet taste.

Grilling ears of corn before cutting the kernels from the cobs gives this dish a pleasing smokiness. Cilantro and a bit of lime juice lends a cool, Southwestern flavor. This dish pairs well with grilled lean pork chops.

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Corn gets even sweeter in this savory dish.

Vegetables seldom make an appearance at breakfast time. But sweet tomatoes and fresh corn transform a standard brunch dish into a nutritional powerhouse.

This trio of summer vegetables makes a satisfying side.

Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.

This spicy dish is big on both flavor and nutrition.

Poblano chile and a trio of curry spices add complexity to a pureed corn soup. Buttermilk lends a pleasant tanginess and helps temper the heat. This soup can be made up to one day ahead and stored, covered, in the refrigerator.

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.

Seviche is a classic seafood dish with roots in South America. Scallops are marinated in lime juice and "cooked" by the acid in the lime; the flesh becomes firm and opaque and the flavors bright and fresh tasting.

Corn is one of the many fresh ingredients in this delicious taco salad, which makes a thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing. Fresh mango slices add a splash of color.

Quinoa is perked up with fresh veggies and spices in this delicious salad.

This dish is best in late spring and early summer, when all of the ingredients for this flavorful succotash recipe are available at the farmers' market or produce aisle.

Use you've heated up the grill, cook the corn cobs first thing and allow to cool before cutting off the kernels. Scallions and mint leaves lend a cool dimension to the simple salad.