Food Midwest Living Summer 2023 Recipes By Hannah Agran Hannah Agran Hannah Agran is executive editor at Midwest Living, where she oversees travel, food, home, garden and culture content. Born in Wisconsin, raised in Ohio, and now living in Iowa, she's a proud lifelong Midwesterner (aside from that stint in Massachusetts for a B.A. in American Studies from Brandeis University). On her off time, she loves to travel, here and abroad. (A perfect trip involves hiking, art museums and pastries, in equal measure.) At home, she's either puttering in the kitchen or garden--or on the couch with her cat, Clementine, bingeing a good show when she should be reading her book club book. Midwest Living's Editorial Guidelines Published on May 25, 2023 Trending Videos Photo: Brie Passano Our summer issue brings you recipes from a Chicago burger chef, plus exciting in-season ideas for corn and cherries. 01 of 12 Rajas with Corn Tacos Brie Passano Rajas is a classic Mexican taco filling made of charred poblano peppers that are steeped in seasoned cream. This version includes sweet corn, too, to balance the smoke and spice. Sizzling Mexican and Tex-Mex Recipes View Recipe 02 of 12 Spinach-Farro Salad with Cherries Carson Downing This simple salad is a healthy entree for lunch or a light supper. Tangy goat cheese plays well with the sweet cherries. View Recipe 03 of 12 Good Afternoon Burger Kelsey Hansen This recipe comes from Mustard Seed Kitchen in Chicago, where chef Erick Williams serves burgers that remind him of his childhood—thick, juicy and grilled. You may want to make a smaller patty, but don't skimp on the pickle mayo—it alone is a keeper. Grill Your Biggest, Best Burger Yet with Chicago Chef Erick Williams View Recipe 04 of 12 Blue-and-Gold Breakfast Cornbread Brie Passano Served with a dollop of yogurt and a river of maple syrup, this mildly sweet cornbread is an unexpectedly delicious alternative to pancakes or waffles. Seek out blue cornmeal online or in well-stocked specialty markets. View Recipe 05 of 12 Cherry Clafouti Kim Cornelison Clafouti is a simple French dessert made with fruit covered with a not-to-sweet, custard-like batter. Make it for dessert, or to round out a brunch menu. View Recipe 06 of 12 Fried Trout with Cherry-Pecan Salsa Carson Downing You've never had a salsa like this one! Try it spooned over cornmeal-crusted, pan-fried fish. View Recipe 07 of 12 Corn Skewers with Chimichurri Brie Passano We love these playful pops, but it almost goes without saying: You could also just slather full cobs with herby chimichurri as a side dish. View Recipe 08 of 12 Cherry Lime Gin Rickey Carson Downing Made with fresh cherries, this rosy version of a classic gin rickey has a lower ratio of gin, so it drinks breezier (not boozier). Easy, Breezy Drinks to Keep You Cool All Summer View Recipe 09 of 12 Parmesan Polenta with Roots and Shoots Brie Passano This polenta method is set it (aside) and (almost) forget it—leaving your hands free to roast beets, dress them in balsamic vinegar and rinse a fistful of summer greens and herbs. View Recipe 10 of 12 Eton Mess Carson Downing This classic British dessert is the no-bake, no-cook, no-fuss dessert your summer has been waiting for—a delicious mishmash of strawberries, whipped cream and (purchased) meringues. 25 Luscious Strawberry Dessert Recipes View Recipe 11 of 12 Succotash Salad with Smoked Trout Brie Passano Put aside any memories of bland, overcooked succotash. In this delicious center-plate salad, salty smoked trout plays off the sweetness of fresh corn and a maple-laced dressing. View Recipe 12 of 12 Cornmeal-Crusted Picnic Chicken with Blueberry Mostarda Brie Passano Dredged in cornmeal and masa harina, this gluten-free "fried" chicken keeps its crunch longer, so it's perfect on summer outings. Pack it in the basket with a jar of tangy mostarda—Italian fruit "mustard," or in this case, blueberries simmered with wine, mustard seeds and black pepper. No-Cook Potluck and Picnic Recipes View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit