Take advantage of summer's crops of corn with these farm-fresh recipes.
Youâ€™ll have this dish on the table in under 15 minutes. (No, weâ€™re not kidding.) Serving it with lots of crusty bread is a must: Youâ€™ll want to sop up every last drop of broth. We love the hint of anise from the tarragon.
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.