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Dinner Tonight, Dinner Tomorrow: The Farewell That Corn Deserves

A heartier spinoff of classic potato skins, two very different salads, and fritters with a zesty dip.

Published October 6, 2025

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All photos: Sam Muller

By now you know what you’re doing here: Making good things last. Reducing waste and avoiding repetition while eating very well. Planning ahead for two distinct, tasty meals, using mostly the same ingredients and repurposed leftovers. 

With all of the above in mind, in these last few weeks when you can still get great fresh corn, you could slather it with butter and sprinkle it with salt and it would be great. For a more complete dinner (that also leaves you with fewer bits lodged in your teeth), though, you can oil and grill it, cut it off of the cob, and add it to a smooth but crunchy avocado-dressed wedge salad that’s topped with boiled eggs and fresh dill and it will be incredible. In fact, it will be incredible twice, when you add more grilled kernels to fritters tomorrow.

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