When it comes to corn, there’s no shortage of delicious ways to enjoy this summer staple. Whether you’re looking for a light and refreshing side dish or a hearty main course, corn is a versatile ingredient that can be used in a multitude of recipes. From classic dishes like grilled Mexican street corn and creamy corn chowder, to sweet treats like cornbread with honey butter and corn pancakes, there’s something for every taste and occasion.
In this article, we’ll explore 18 mouthwatering corn recipes that are sure to become new favorites in your kitchen. From savory main courses to sweet desserts, these recipes showcase the best of what corn has to offer. So go ahead, get creative with corn, and see where it takes you!
Grilled Mexican Street Corn
Get ready to sizzle up some deliciously sweet and savory corn on the cob! This recipe brings together the flavors of Mexico with a smoky twist, perfect for a summer BBQ or as a side dish.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– Chopped cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together mayonnaise, lime juice, olive oil, and cumin.
3. Add the corn to the bowl and toss to coat evenly with the mixture.
4. Season with salt and pepper to taste.
5. Grill the corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
6. If using cheese, sprinkle on top of the corn during the last minute of grilling.
7. Remove from heat, garnish with cilantro, and serve hot.
Cooking Time: 15-18 minutes
Creamy Corn Chowder
A comforting and flavorful soup perfect for a chilly day, this creamy corn chowder is made with fresh corn, potatoes, onions, and a hint of spice. Serve with crusty bread or crackers for a satisfying meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 large potato, peeled and diced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in corn kernels, potato, chicken broth, and salt.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
5. Stir in heavy cream and pepper to taste.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Corn and Avocado Salad
This vibrant salad combines the sweetness of corn with the creaminess of avocado, perfect for a light and refreshing meal or as a side dish. With just a few simple ingredients, you can create a flavorful and healthy salad that’s sure to please.
Ingredients:
– 1 cup fresh corn kernels
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine corn kernels, avocado, red onion, and jalapeño pepper.
2. Squeeze lime juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time included)
Cornbread with Honey Butter
This recipe combines the warmth of cornbread with the sweetness of honey butter, perfect for a cozy evening or a special occasion. The addition of honey butter takes this classic cornbread to the next level, adding a rich and indulgent flavor.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Honey, for serving (about 2-3 tablespoons per serving)
– Fresh herbs, such as chives or parsley, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
3. In a large bowl, whisk together buttermilk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until golden brown.
7. Serve warm with honey butter (mix softened butter with about 1-2 tablespoons of honey) and garnish with fresh herbs, if desired.
Cooking Time: 20-25 minutes
Corn Fritters with Spicy Aioli
A perfect summer treat, these crispy corn fritters are filled with the sweetness of fresh corn and a hint of spice. Paired with a creamy and tangy spicy aioli, this snack is sure to delight.
Ingredients:
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup buttermilk
– Vegetable oil for frying
– Spicy Aioli (recipe below)
Instructions:
1. In a large bowl, whisk together flour, salt, and baking powder.
2. Add corn kernels and buttermilk; stir until just combined.
3. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of batter into the oil, flattening slightly with a spatula.
5. Fry for 2-3 minutes on each side or until golden brown; drain on paper towels.
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon freshly squeezed lemon juice
Mix all ingredients in a bowl until smooth. Serve with warm corn fritters.
Cooking Time: 10-12 minutes for frying and about 5 minutes to prepare the aioli.
Corn and Black Bean Salsa
This vibrant salsa is perfect for topping tacos, grilled meats, or veggies, adding a burst of flavor to your favorite dishes. With the sweetness of corn and the earthiness of black beans, this recipe is a twist on traditional salsas.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Drizzle olive oil over the top and sprinkle with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salsa is ready in just a few minutes of prep time.
Corn Pudding Casserole
Classic Corn Pudding Casserole Recipe
This comforting casserole combines the sweetness of corn with the savory flavors of cheese and spices, perfect for a cozy family dinner or potluck gathering.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup milk
– 1/2 cup heavy cream
– 2 tablespoons butter, melted
– 1 cup grated cheddar cheese
– 1/2 cup chopped scallions (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together cornmeal, flour, salt, and baking powder.
3. In a separate bowl, combine milk, heavy cream, melted butter, and cheddar cheese. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the mixture into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until the top is golden brown and the casserole is set.
Serve warm, garnished with chopped scallions if desired. Enjoy!
Corn and Bacon Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines sweet corn with crispy bacon and creamy cheese for a delicious and satisfying meal.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 cup frozen corn kernels, thawed
– 6 slices of cooked bacon, crumbled
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine corn kernels, crumbled bacon, shredded cheese, and chopped cilantro.
3. Stuff each bell pepper with the corn mixture, filling to the top.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Corn and Potato Hash
A delicious and hearty breakfast or brunch option, this corn and potato hash recipe combines the natural sweetness of corn with the earthy flavor of potatoes. Perfect for a family gathering or weekend morning meal.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine potatoes, corn kernels, olive oil, onion, and garlic.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a 9×13-inch baking dish and bake for 45-50 minutes, or until potatoes are tender and golden brown.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Corn and Cheese Stuffed Mushrooms
Elevate your appetizer game with this creamy and savory Corn and Cheese Stuffed Mushrooms recipe. This crowd-pleaser is perfect for parties, gatherings, or a cozy night in.
Ingredients:
– 12 large mushroom caps (button or cremini work well)
– 1 cup corn kernels
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together corn kernels, cheddar cheese, and Parmesan cheese.
3. Clean the mushroom caps by gently wiping them with a damp cloth. Remove stems.
4. Stuff each mushroom cap with the corn-cheese mixture, dividing it evenly among the mushrooms.
5. Dot the top of each mushroom with butter.
6. Place stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown and filling is heated through.
Cooking Time: 15-20 minutes
Corn and Jalapeño Cornbread Muffins
Elevate your cornbread game with the addition of jalapeños and sweet corn. These moist and flavorful muffins are perfect for brunch or as a side dish.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup heavy cream
– 1 cup corn kernels
– 2 jalapeños, seeded and finely chopped
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, heavy cream, and chopped jalapeños.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in corn kernels.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
7. Let cool for a few minutes before serving. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Corn and Tomato Bruschetta
Elevate your summer gatherings with this flavorful and refreshing bruschetta recipe that combines sweet corn, juicy tomatoes, and savory basil. Perfect for potlucks or backyard barbecues!
Ingredients:
– 4-6 ripe tomatoes, diced
– 1 cup fresh corn kernels (about 2 ears)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1 baguette, sliced into 1-inch pieces
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together olive oil, garlic, and balsamic vinegar.
3. Add diced tomatoes and corn kernels to the bowl; toss to combine.
4. Season with salt and pepper to taste.
5. Arrange baguette slices on a baking sheet and toast for 5-7 minutes or until lightly browned.
6. Spoon the tomato-corn mixture over toasted bread, then sprinkle with chopped basil leaves (if using).
Cooking Time: 10-12 minutes
Corn and Chicken Enchiladas
These flavorful enchiladas combine tender chicken, sweet corn, and creamy cheese wrapped in tortillas and smothered in a rich tomato sauce. A perfect blend of comfort food and Mexican flair!
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup frozen corn kernels, thawed
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: chopped cilantro, sour cream, salsa
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, cook chicken with olive oil until browned and cooked through.
3. Add corn kernels and cumin; stir to combine.
4. Place tortillas on a flat surface; spoon chicken-corn mixture onto center of each, leaving a 1-inch border.
5. Roll up tortillas tightly; place seam-side down in a baking dish.
6. Pour diced tomatoes with green chilies over the enchiladas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Corn and Spinach Stuffed Chicken
This mouthwatering recipe combines the flavors of fresh corn, spinach, and creamy cheese, all wrapped up inside a tender chicken breast. Perfect for a weeknight dinner or special occasion, this dish is sure to please!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup frozen corn kernels, thawed
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together corn kernels, spinach, cheese, heavy cream, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the corn-spinach mixture.
5. Close incisions and secure with toothpicks (if needed).
6. Spray or brush tops of chicken with cooking spray or oil.
7. Bake for 30-35 minutes, or until cooked through.
Cooking Time: 30-35 minutes
Corn and Shrimp Risotto
This hearty Italian-inspired dish combines succulent shrimp with fresh corn and creamy risotto, perfect for a cozy night in or special occasion. With its vibrant colors and rich flavors, this recipe is sure to impress!
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh corn kernels
– 1 pound large shrimp, peeled and deveined
– 1/2 cup white wine (optional)
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
2. Add rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add wine (if using) and cook until absorbed.
4. Add 1/2 cup broth and stir until mostly absorbed. Repeat with remaining broth, adding in corn and shrimp as you go.
5. Finish with butter and season to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: About 25-30 minutes
Corn and Zucchini Fritters
These crispy fritters are a perfect summer treat, packed with the sweetness of corn and the freshness of zucchini. Perfect as an appetizer or side dish.
Ingredients:
– 1 cup corn kernels
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– Vegetable oil for frying
– Optional: chopped scallions and paprika for garnish
Instructions:
1. In a large bowl, combine corn kernels, grated zucchini, flour, salt, and baking powder.
2. Stir in buttermilk until the mixture is smooth.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the oil, flattening slightly with a spatula.
5. Cook for 2-3 minutes on each side or until golden brown.
6. Drain fritters on paper towels and serve warm.
Cooking Time: 8-10 minutes
Corn and Pumpkin Soup
A warm and comforting soup that celebrates the flavors of fall, with roasted corn and pumpkin blended together in a creamy broth.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 4 cups fresh corn kernels (from about 6 ears)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add garlic and cooked pumpkin to the pot, stirring to combine. Cook for an additional 2-3 minutes.
4. Stir in corn kernels, broth, and heavy cream or half-and-half. Bring mixture to a simmer.
5. Reduce heat to low and let soup cook for 15-20 minutes, or until flavors have melded together and soup has thickened slightly.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Corn and Blueberry Pancakes
Start your day with a delicious twist on traditional pancakes, featuring the natural sweetness of corn and blueberries. These fluffy pancakes are perfect for a weekend brunch or a quick breakfast on-the-go.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornmeal
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup fresh blueberries
– 1/2 cup corn kernels
Instructions:
1. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in blueberries and corn kernels.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface.
8. Flip and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in the sweet and savory world of corn with these 18 mouthwatering recipes! From classic comfort foods like creamy chowder and cornbread, to innovative twists like grilled street corn and corn-stuffed peppers, there’s something for every occasion. Whether you’re looking for a quick snack or a show-stopping main course, this collection has got you covered. Try your hand at making corn fritters with spicy aioli, or impress your guests with corn and bacon stuffed mushrooms. Whatever the situation, these delicious corn recipes are sure to please!
