“Banger of a recipe, easy and better than the sum of its parts!”

Hetty Lui McKinnon's corn salad with mango and halloumi has raves for a reason.

View in browser|nytimes.com July 17, 2024 Hetty Lui McKinnon's corn salad with mango and halloumi. David Malosh for The New York Times. Food Stylist: Simon Andrews. "Banger of a recipe, easy and better than the sum of its parts!" By Melissa Clark Tomato salads may be the go-to apotheosis of summer produce, but corn salads are just as much a rite of the season. Vibrantly yellow, juicy-crisp and pleasingly sweet without being cloying, they are open to whatever ingredients you care to add, depending on what's in your heart — and your fridge. Hetty "I'm All Ears" Lui McKinnon leans into corn's sunny hue by dappling her corn salad with bits of mango, which also intensify the succulence of the kernels around them. Then there's the briny contrast of fried halloumi cheese and the freshness of cucumbers. It's a lovely, light summer meal that you can bulk up with flatbread or tortillas if you're so inclined. Featured Recipe Corn Salad With Mango and Halloumi View Recipe → Speaking of succulent salads, Sue Li's cucumber salad with roasted peanuts is a simple recipe that magically multiplies the flavors of its parts. Velvety, fiery peanut sauce, crisp cucumbers, crunchy salted peanuts and fresh cilantro build a deep layered dish that's nubby, creamy and very fun to eat. Serve it with a simply cooked protein, like Eleanore Park's excellent air-fryer salmon, for a quick yet complex weeknight meal. (And if you're in the market for an air fryer or other kitchen equipment, there are Prime Day deals to consider; Wirecutter has the scoop.) Sheet-pan dinners are similarly weeknight-friendly, assuming you don't mind turning on the oven (hey, maybe it's less stiflingly hot where you are). Kay Chun's sheet-pan scallion chicken with bok choy is worth raising the temperature of your kitchen. The chicken thighs imbibe so much savor from their coating of mustard, miso and fresh ginger, while the rich drippings suffuse the bok choy, turning it silky at the dark green tips but preserving the snap of the stems. Broccoli makes a terrific bok choy substitute if you want to swap crucifers. For a weeknight pasta, it doesn't get much speedier than angel hair, which cooks in two minutes flat. Dan Pelosi puts his own spin on the needle-thin noodles, tossing them with burst cherry tomatoes, red pepper flakes and a dusting of Parmesan — a classic flavor profile that can't lose. Still have room for dessert? I kid, of course you do. As my pal Karen is fond of reminding me, there's always room for pie. This is doubly true with Lisa Donovan's tangy buttermilk chess pie, with its jiggly, soft custard spiked with lemon zest and lemon juice, nestled in a crisp, buttery crust. Lisa uses the acidity of buttermilk to cut the syrupy sweetness of the traditional version, and her light touch with the sugar keeps her pie ethereal. Serve as it is, or pile some fresh summer berries on top for eye-appeal and juiciness. To get these and a cornucopia of other summery recipes at New York Times Cooking, you'll want to subscribe. If you're blockaded by a technical kerfuffle, email the smart people at cookingcare@nytimes.com for help. And I'm at hellomelissa@nytimes.com if you want to say hi. David Malosh for The New York Times. Food Stylist: Simon Andrews. Nuggets of saucy chicken and sweet bell peppers are the tender stars of Ifrah F. Ahmed's suqaar digaag. A traditional Somali sauté, it's seasoned with xawaash, a gorgeously fragrant spice blend used in many Somali dishes, with cumin, coriander and other warm spices. IN THIS NEWSLETTER Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Cucumber Salad With Roasted Peanuts and Chile By Sue Li 15 minutes Makes 2 to 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Air-Fryer Salmon By Eleanore Park 15 minutes Makes 2 servings Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Sheet-Pan Scallion Chicken With Bok Choy By Kay Chun 45 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Angel Hair Pasta By Dan Pelosi 30 minutes Makes 4 servings Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Sophia Eleni Pappas. Buttermilk Chess Pie By Lisa Donovan 4 hour 40 minutes Makes One (9-inch) deep-dish pie (6 to 8 servings) Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. 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