Summer’s Bounty: Six local chefs share recipes and pro tips for showcasing fresh sweet corn

Shrimp & Corn with Whiskey Butter

Nigel Drayton—chef-owner of Nigel’s Good Food in North Charleston and Ladson, as well as The Slaughter House BBQ & Brew—creates a decadent take on a Lowcountry favorite, fragrant with spice and smoky with whiskey >>GET THE RECIPE HERE

Grilled Sweet Corn Salad & Asparagus Crudo

FIG executive chef Jason Stanhope serves up a colorful salad with a rich combo of textures—soft carmelized corn, crunchy bacon and croutons, and crisp asparagus curls, all strewn with basil and mint >>GET THE RECIPE HERE

Corn Pudding with Grilled Corn Relish

Kevin Johnson, chef-owner of The Grocery, makes an ethereal corn pudding, paired with a counterpoint of robust corn relish >>GET THE RECIPE HERE

Corn Chowder

John Ondo, executive chef of The Ocean Course at Kiawah Island Golf Resort and a South Carolina chef ambassador, builds layer upon layer of fresh corn flavor into a savory, sumptuous chowder >>GET THE RECIPE HERE

Mexican Street Corn

Maya executive chef Brett Riley brings elote, the Mexican street-food-style corn, hot off the grill with a lime mayo that delivers a deeper, more complex flavor >>GET THE RECIPE HERE

Sweet Corn Vanilla Soufflé with Blackberries

Vivian Howard, chef-owner of Lenoir and Southern cook extraordinaire, tucks sweet corn kernels into seductive dessert soufflés >>GET THE RECIPE HERE