Fresh corn is a summertime staple, and there are plenty of delicious ways to put it to good use.Chef and cookbook author Jason Goldstein joined "Good Morning America" on Saturday to share five creative corn recipes, including a savory garlic herb corn babka, crispy cheddar-jalapeno fritters and a creamy corn lasagna.Goldstein also shared recipes for a refreshing no-cook corn gazpacho and juicy air fryer corn on the cob topped with a creamy lime sauce and Cotija cheese.Check out all five recipes below.Garlic Herb Corn BabkaChef Jason Goldstein's garlic herb corn babka is pictured here.Chef Jason GoldsteinIngredientsFor the dough:7 cups all-purpose flour4 1/2 teaspoons (2 packets) instant yeast1/2 cup granulated sugar2 teaspoons salt4 large eggs, room temperature1 1/2 cups warm milk (about 110 F)1/2 cup unsalted butter, softenedFor garlic herb corn butter filling:2 cups (4 sticks) unsalted butter, softened4 cups sweet corn, fresh or frozen8-12 garlic cloves, minced or grated1/4 cup fresh parsley, finely chopped2 tablespoons fresh chives, finely chopped2 teaspoons fresh thyme, optional1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon smoked paprika, optional1/2 cup grated Parmesan, optionalFor egg wash:2 eggs2 tablespoons milkDirectionsMix the dough by hand: In a large bowl, whisk together the flour, yeast, sugar, and salt. In a separate bowl, whisk together the warm milk and eggs. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or sturdy spatula until a shaggy dough forms. Add the softened butter a few tablespoons at a time, mixing well after each addition. Turn the dough onto a lightly floured surface and knead by hand for 10-15 minutes, until smooth, soft, and elastic. If the dough is too sticky, add flour 1 tablespoon at a time. Avoid adding too much flour; the dough should remain soft. Place in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.Make the garlic herb corn filling: If using frozen corn, thaw completely and pat very dry with paper towels. For extra flavor, saute the corn over medium-high heat for 5-7 minutes, until lightly caramelized. Let cool completely. Finely chop the corn or pulse it a few times in a food processor. Mix together the softened butter, corn, garlic, parsley, chives, thyme, salt, pepper, smoked paprika and Parmesan until well-combined. If the filling becomes very soft, refrigerate for 15-20 minutes.Shape the babkas: Punch down the risen dough and divide into 2 equal pieces. Roll the first piece into a 10-by-16-inch rectangle. Spread half of the filling evenly over the dough, leaving a 1/2-inch border. Starting at a long side, roll tightly into a log. Freeze the log for 10 minutes before cutting. This firms up the butter and dough and makes the babka easier and less messy to slice and twist. Slice the log lengthwise down the center. Turn the halves cut-side up and twist them together, keeping the exposed layers facing upward. Line a 9-by-5-inch loaf pan with parchment paper, leaving enough overhang to use as handles. Place the twisted babka into the pan. Repeat with the second loaf. Cover and let rise for 30-45 minutes, until puffy.Bake: Preheat oven to 350 F. Whisk the eggs and milk together for the egg wash and gently brush over the babkas. Bake for 40-50 minutes, or until deeply golden and the center reaches approximately 190 F. If the tops brown too quickly, loosely cover with foil during the final 15-20 minutes.Finish: Cool in the pans for about 10 minutes. Use the parchment handles to lift the loaves out and transfer to a wire rack. While still warm, finish with flaky sea salt, chopped fresh parsley, and extra Parmesan, if desired. Serve warm or at room temperature.Corn Fritters with Sharp Cheddar, Jalapeno and ChivesCorn fritters made by chef Jason Goldstein are pictured here.Chef Jason GoldsteinIngredients3 ears fresh corn (about 2 cups kernels)1 cup shredded sharp cheddar cheese5 scallions, finely sliced1/2 jalapeno, seeded and finely sliced or chopped1 clove fresh garlic, finely minced or grated2 large eggs1/2 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon smoked paprika, optional1/2 teaspoon salt1/4 teaspoon black pepper2 tablespoons fresh chives, chopped2-3 tablespoons milk, only if batter seems too thickNeutral oil, such as vegetable, canola, or avocado oil, for fryingDirectionsPrep the corn: Cut the kernels from the cobs. If especially juicy, lightly blot with a paper towel to remove excess moisture.Mix the wet ingredients: Whisk the eggs in a large bowl. Add corn, sharp cheddar, scallions, jalapeno, garlic, and chives. Stir to combine.Mix the dry ingredients: In a separate bowl, combine flour, baking powder, smoked paprika, salt and black pepper.Make the batter: Fold the dry ingredients into the corn mixture until just combined. The batter should be thick enough to hold its shape. If too thick or dry, add milk 1 tablespoon at a time. Let rest for about 10 minutes before frying.Heat the oil: Pour about 1/4 inch neutral oil into a large skillet. Heat over medium until hot and shimmering. Test with a tiny bit of batter; it should gently sizzle right away. Do not let the oil smoke.Fry: Scoop approximately 2 tablespoons batter per fritter into the skillet and gently flatten. Do not overcrowd. Cook approximately 3-4 minutes per side, until deep golden brown, crispy outside, and cooked through. Keep the heat around medium so the outside doesn't brown before the inside cooks.Drain and serve: Transfer to a paper towel-lined plate or wire rack. Serve immediately while hot and crispy.Fiesta Corn LasagnaIngredientsFor creamy corn sauce:8 ears fresh corn (save 1 ear to sprinkle on each layer)1 medium onion, chopped1 jalapeno, seeded and chopped3 cloves fresh garlic, minced3 tablespoons butter2 teaspoons salt1/2 teaspoon black pepper1/2 teaspoon paprika1/4 teaspoon cayenne pepper1/4 cup whole milk or heavy creamJuice of 1 limeFor pesto ricotta:2 cups ricotta cheese1/4 cup prepared pestoFor the lasagna:12 fresh lasagna sheets, or enough for 3-4 layers in a 9-by-13-inch baking dish3 cups shredded mozzarella cheese1/4 cup fresh chives, finely choppedDirectionsPrep the corn: Cut the kernels from all 8 ears. Keep the kernels from 1 ear separate for the lasagna layers. Use the remaining 7 ears for the sauce.Make the creamy corn sauce: Melt butter in a large skillet over medium heat. Add onion and jalapeno, and saute until softened. Add garlic and cook until fragrant. Add corn from 7 ears, salt, black pepper, paprika and cayenne. Saute until tender and lightly golden. Add milk or cream and lime juice. Cook for a few minutes to reduce slightly. Remove from heat and cool slightly. Blend until smooth and creamy. If too thick, add a small splash of milk or cream.Popular ReadsMake the pesto ricotta: Mix the ricotta and pesto until smooth and evenly combined.Assemble: Preheat oven to 375 F. Lightly grease a 9-by-13-inch baking dish. Spread a thin layer of corn sauce on the bottom. Add fresh lasagna sheets, approximately 1/3 of the pesto ricotta, reserved fresh corn, chives, a generous layer of mozzarella, and more creamy corn sauce.Repeat: Continue layering fresh lasagna sheets, pesto ricotta, fresh corn, chives, mozzarella, and creamy corn sauce until the ingredients are used.Finish the top: Add a final layer of lasagna sheets, remaining creamy corn sauce, remaining mozzarella, and any remaining corn and chives.Bake covered: Cover tightly with foil and bake at 375 F for 30 minutes.Bake uncovered: Remove foil and bake another 15-20 minutes, until the cheese is melted, bubbling, and golden. For extra browning, broil 1-2 minutes, watching carefully.Rest and serve: Rest for 10-15 minutes before slicing. Finish with additional fresh chives, if desired.Corn GazpachoIngredients4 ears fresh corn, kernels removed1/2 small sweet onion, roughly chopped2 yellow or orange bell peppers, seeded and roughly chopped1 pint yellow or orange cherry tomatoes1 large ice cube1 clove fresh garlic1 tablespoon champagne vinegar or red wine vinegarJuice of 1 lime3 tablespoons extra-virgin olive oil3 tablespoons milk, plus more as needed1/4 teaspoon cayenne pepper2 teaspoons salt1 teaspoon black pepper1 teaspoon paprikaFresh chives, finely chopped, for servingDirectionsPrep the corn: Cut the kernels from all 4 ears and place directly into a blender.Add the vegetables: Add sweet onion, bell peppers, cherry tomatoes and garlic.Add the seasonings: Add vinegar, lime juice, cayenne, salt, black pepper, and paprika.Add the liquids: Add olive oil, 3 tablespoons milk, and 1 large ice cube.Blend: Blend until smooth and creamy. If too thick, add additional milk 1 tablespoon at a time. Taste and adjust salt, pepper, lime, or vinegar as needed.Chill: Refrigerate until well chilled. The flavors will continue to develop as the soup sits.Serve: Pour into bowls, cups, or glasses. Top generously with fresh chives and a small drizzle of olive oil, if desired. Serve cold.Air Fryer Juicy Saucy Corn on the CobChef Jason Goldstein's air fryer juicy saucy corn on the cob is pictured here.Chef Jason Goldstein IngredientsFor the corn:3 ears fresh corn, shucked and cut in halfOlive oil cooking spray2 teaspoons salt1 teaspoon black pepperFor the creamy lime sauce:1/2 cup mayonnaiseZest of 1 limeJuice of 1 lime2 teaspoons paprika1/4 teaspoon cayenne pepper OR a few dashes favorite hot sauce1 teaspoon salt1 teaspoon black pepper2 scallions, finely chopped1 tablespoon crumbled Cotija cheeseFor finishing:1/2 cup crumbled Cotija cheese, or more as desiredExtra paprika or seafood seasoningExtra chopped scallions, optionalLime wedges, optionalDirectionsPrep the corn: Preheat air fryer to 400 F. Shuck the corn and cut each ear in half to make 6 pieces. Place in the air fryer basket, lightly spray all over with olive oil, and season evenly with 2 teaspoons salt and 1 teaspoon black pepper.Air fry: Air fry at 400 F for approximately 10 minutes. At the 5-minute mark, shake the basket or turn the corn so it cooks evenly. Continue until hot, juicy, and lightly golden.Make the creamy lime sauce: While the corn cooks, combine mayonnaise, lime zest, lime juice, paprika, cayenne or hot sauce, salt, black pepper, scallions, and 1 tablespoon Cotija. Stir until creamy and well combined.Sauce the hot corn: As soon as the corn comes out of the air fryer, generously spread the creamy lime sauce over all sides.Add the cotija: Generously sprinkle crumbled Cotija all over the saucy corn.Finish and serve: Sprinkle with additional paprika or seafood seasoning. Finish with extra scallions and lime wedges, if desired. Serve immediately while hot, juicy, creamy, and cheesy.'GMA' kitchen picks'By clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.You can never go wrong with a practical (and delicious!) gift like nice olive oil from Graza.