Chili-rubbed grilled chicken breast tops a salad of charred corn and poblanos, mounded over mashed avocados. This weeknight-friendly meal can be served warm or at room temperature. Tom McCorkle for The Washington Post; food styling by Gina Nistico

Like so many of my late-summer meals, this one revolves around fresh sweet corn. The window for it at the market is nowhere near long enough, so I’m determined to take full advantage whenever I can. Carpe corn-um!

You probably know that peak-season sweet corn flavor is unmatched, but the starchy vegetable has more nutritional power than you might realize. One cup of kernels has about 5 grams each of fiber and protein, a good amount of vitamin C, folate, potassium and magnesium, and is rich in the antioxidants lutein and zeaxanthin, which promo

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