Get ready to indulge in a summer of sweet and savory corn-filled delights! Corn is one of the most versatile and delicious ingredients out there, and we’re excited to share our top 19 favorite corn recipes with you. From classic grilled corn on the cob slathered with spicy lime butter to creamy soups and hearty casseroles, we’ve got a recipe for every occasion.
Whether you’re in the mood for something light and refreshing or rich and indulgent, we’ve got you covered. Our collection of corn recipes includes sweet and savory options, from Mexican street corn salad to cheesy cornbread with jalapeños. And don’t even get us started on the soups – our sweet corn soup with fresh herbs is a game-changer!
In this article, we’ll be diving into each and every one of these mouthwatering corn recipes, sharing the secrets to making them shine. So grab your apron, fire up your grill or oven, and let’s get cooking!
Grilled Corn on the Cob with Spicy Lime Butter
Elevate your summer BBQ game with this flavorful and refreshing twist on classic grilled corn. The spicy lime butter adds a burst of citrusy heat that will leave you wanting more.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon sriracha sauce (or to taste)
– Salt and pepper, to taste
– Optional: cotija cheese or crumbled bacon for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, lime juice, and sriracha sauce until well combined.
3. Place corn on the cob directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes, or until lightly charred and tender.
4. Brush the spicy lime butter mixture evenly onto each ear of corn during the last minute of cooking.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with cotija cheese or crumbled bacon if desired.
Cooking Time: 10-12 minutes
Creamy Southern Corn Pudding
A classic Southern dessert that’s perfect for any occasion. This creamy pudding is a delightful twist on traditional cornbread, with a silky smooth texture and a sweet, caramel flavor.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole kernel corn (fresh or frozen)
– 1/4 cup granulated sugar
– 1/4 cup melted butter
– 2 large egg yolks
– 1 teaspoon vanilla extract
– Salt, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, combine heavy cream, corn, sugar, and melted butter. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Reduce heat to low and let cook for 5 minutes, or until the pudding thickens slightly.
4. Remove from heat and stir in egg yolks and vanilla extract. Season with salt to taste.
5. Pour the pudding into individual ramekins or a 9×13-inch baking dish. Bake for 25-30 minutes, or until the pudding is set and lightly golden brown.
Cooking Time: 25-30 minutes
Mexican Street Corn Salad (Esquites)
Get ready to transport your taste buds to the vibrant streets of Mexico with this creamy, cheesy, and crunchy salad! This Esquites recipe is a twist on traditional street corn, blending grilled corn, crispy tortilla strips, and tangy crema for an unforgettable flavor experience.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup Mexican crema (or substitute with sour cream)
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crispy tortilla strips (store-bought or homemade)
– 1/2 cup crumbled queso fresco or Monterey Jack cheese
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for about 10-12 minutes, turning frequently, until slightly charred and tender.
3. In a large bowl, whisk together mayonnaise, crema, lime juice, cumin, salt, and pepper.
4. Once the corn is cooked, slice it off the cob into a bowl and add the mayonnaise mixture.
5. Stir in tortilla strips, queso fresco, and cilantro leaves for garnish.
6. Refrigerate for at least 30 minutes to allow flavors to meld together.
7. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes
Corn and Zucchini Fritters with Avocado Dip
Lighten up your snack time with these crispy fritters packed with sweet corn and tender zucchini, served with a creamy avocado dip.
Ingredients:
For the fritters:
– 1 cup fresh corn kernels
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– Vegetable oil for frying
For the avocado dip:
– 3 ripe avocados, mashed
– 1 lime, juiced
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine corn kernels, zucchini, flour, salt, and baking powder.
3. Add the beaten egg and mix until just combined. Do not overmix.
4. Using a spoon, drop small amounts of the mixture into hot oil (about 1/4 inch deep). Fry for 2-3 minutes on each side or until golden brown.
5. Place fritters on the prepared baking sheet and bake for an additional 5 minutes.
6. For the avocado dip, combine mashed avocados, lime juice, garlic, salt, and pepper in a bowl.
Cooking Time: 10-12 minutes (fritters), 5 minutes (avocado dip)
Enjoy your crispy fritters with creamy avocado dip!
Sweet Corn Soup with Fresh Herbs
Sweet Corn Soup with Fresh Herbs
Start the season with a warm and comforting bowl of sweet corn soup, infused with the freshness of herbs.
Ingredients:
– 2 cups fresh corn kernels (from about 4 ears)
– 2 tablespoons butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh herbs: parsley, basil, chives, and/or dill (about 1 tablespoon chopped)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add corn kernels and cook for an additional 2-3 minutes or until slightly tender.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 10-15 minutes or until corn is tender.
4. Use an immersion blender (or transfer soup to a blender) to puree the soup until smooth.
5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
6. Just before serving, sprinkle chopped fresh herbs on top.
Cooking Time: 25-30 minutes
Corn and Black Bean Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted corn with the savory taste of black beans.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked black beans
– 1 cup roasted corn kernels (see note)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together black beans, roasted corn, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the bean-corn mixture and drizzle with olive oil.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Roast for 25-30 minutes or until peppers are tender.
Note: To roast corn kernels, preheat oven to 400°F (200°C). Spread 1 cup of corn kernels on a baking sheet and drizzle with olive oil. Roast for 10-15 minutes or until lightly browned.
Cheesy Cornbread with Jalapeños
Elevate your cornbread game with the addition of crispy jalapeños and a blend of creamy cheeses. This recipe combines the comfort of traditional cornbread with a spicy kick.
Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 1 large egg
– 1/4 cup unsalted butter, melted
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled Monterey Jack cheese
– 2-3 jalapeños, seeded and finely chopped
– Fresh cilantro leaves 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, sugar, baking powder, and salt.
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. Fold in the shredded cheese, chopped jalapeños, and crumbled Monterey Jack cheese.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Serve warm, garnished with fresh cilantro leaves if desired. Enjoy!
Corn and Bacon Chowder
This hearty chowder is a perfect blend of sweet corn, smoky bacon, and creamy potatoes. It’s an ideal comfort food for any season.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 4 cups corn kernels (fresh or frozen)
– 6 slices cooked bacon, crumbled
– 2 large potatoes, peeled and diced
– 2 cups chicken broth
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add corn kernels, crumbled bacon, potatoes, chicken broth, and milk. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 15-20 minutes or until potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Spicy Corn Salsa with Cilantro and Lime
Brighten up your snack time or meal with this zesty and refreshing Spicy Corn Salsa! This recipe combines the sweetness of corn, the spiciness of jalapeño, and the brightness of lime juice.
Ingredients:
– 1 cup fresh corn kernels
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
Instructions:
1. In a medium bowl, combine corn, bell pepper, and cilantro.
2. Add the chopped jalapeño and stir until well combined.
3. Squeeze the lime juice over the mixture and season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes
Corn and Crab Cakes with Remoulade Sauce
Savor the flavors of the coast with these crispy corn and crab cakes, served with a tangy remoulade sauce. Perfect for a light summer dinner or as an appetizer.
Ingredients:
– 1 cup jumbo lump crab meat
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped yellow corn kernels
– 1 tablespoon mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Vegetable oil for frying
– Remoulade Sauce:
+ 1 cup mayonnaise
+ 2 tablespoons chopped fresh parsley
+ 1 tablespoon Dijon mustard
+ 1 tablespoon prepared horseradish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, gently combine crab meat, panko breadcrumbs, corn kernels, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
3. Divide mixture into 6 equal portions and shape each portion into a cake.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Fry cakes for 3-4 minutes on each side or until golden brown.
6. Drain cakes on paper towels and serve with remoulade sauce.
Cooking Time:
– Cakes: 12-15 minutes
– Remoulade Sauce: None (store-bought or make ahead)
Baked Corn Casserole with Cheddar Cheese
A comforting and flavorful side dish perfect for family gatherings or potlucks.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 tablespoons unsalted butter, melted
– 1 cup crushed crackers (e.g., Ritz or saltine)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine corn kernels, heavy cream, sugar, salt, and pepper. Mix until well combined.
3. Stir in the melted butter until smooth.
4. Pour the mixture into a 9×13-inch baking dish.
5. Sprinkle the grated cheddar cheese evenly over the top of the casserole.
6. Top with crushed crackers.
7. Bake for 35-40 minutes or until the top is golden brown and the casserole is hot and bubbly.
Corn and Potato Hash with Fried Eggs
A hearty, comforting breakfast or brunch option that combines the sweetness of corn and potatoes with the richness of fried eggs.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup frozen corn kernels, thawed
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 eggs
– Optional: chopped scallions or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine potatoes and corn. Drizzle with olive oil and season with salt and pepper.
3. Spread the potato-corn mixture onto a baking sheet in an even layer.
4. Roast in the preheated oven for 20-25 minutes or until the potatoes are tender and lightly browned.
5. While the hash is cooking, fry eggs in a non-stick skillet with a small amount of oil until the whites are set and yolks are cooked to desired doneness.
6. Serve the fried eggs on top of the roasted potato-corn hash.
Cooking Time: 25-30 minutes
Cornmeal Pancakes with Maple Syrup
Start your day off right with a stack of warm cornmeal pancakes smothered in sweet maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Maple syrup (for serving)
Instructions:
1. In a medium bowl, whisk together flour, cornmeal, 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. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes
Roasted Corn and Tomato Bruschetta
Roasted Corn and Tomato Bruschetta Recipe
A flavorful twist on classic bruschetta, this recipe combines the sweetness of roasted corn with the tanginess of fresh tomatoes.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1 cup corn kernels (fresh or frozen)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup freshly grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss corn kernels with 1 tablespoon olive oil, garlic, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until slightly caramelized.
3. Meanwhile, toast baguette slices in the oven for 5-7 minutes or until lightly browned.
4. In a bowl, mix together roasted corn, diced tomatoes, Parmesan cheese, salt, and pepper to taste.
5. Arrange toasted baguette rounds on a serving plate and top with the corn-tomato mixture.
6. Garnish with chopped fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Corn and Chicken Enchiladas Verde
A flavorful twist on traditional enchiladas, this recipe combines sautéed chicken, corn, and green chile peppers in a creamy tomato sauce. Serve with warm tortillas, shredded cheese, and your favorite toppings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup frozen corn kernels, thawed
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 can (4 oz) green chile peppers, chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup cream or half-and-half
– 8-10 corn tortillas
– Shredded cheese for serving
– Optional toppings: sour cream, avocado, cilantro, lime wedges
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken until browned and cooked through.
3. Add garlic, onion, and corn kernels; cook until vegetables are tender.
4. Stir in chopped green chile peppers and diced tomatoes.
5. Reduce heat to low and add cream or half-and-half. Simmer 10-15 minutes or until sauce thickens slightly.
6. Wrap tortillas in damp paper towels and microwave for 20-30 seconds to warm.
7. Assemble enchiladas by spooning chicken mixture onto tortillas, rolling up, and placing seam-side down in a baking dish.
8. Pour remaining sauce over enchiladas and bake 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Corn and Shrimp Risotto with Parmesan
This rich and flavorful risotto is a perfect blend of sweet corn, succulent shrimp, and nutty Parmesan cheese. A delightful twist on the classic Italian dish.
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 frozen corn kernels, thawed
– 1 pound large shrimp, peeled and deveined
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until translucent, about 3 minutes.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20 minutes of cooking, stir in corn kernels and shrimp; cook until shrimp are pink and cooked through, about 3-4 minutes.
6. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Corn and Blueberry Muffins with Crumb Topping
These moist and flavorful muffins are perfect for breakfast or a snack, featuring the sweetness of corn and blueberries, topped with a crunchy crumb topping.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup cornmeal
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1 cup fresh or frozen blueberries
– 1/2 cup sweet corn kernels
– Crumb Topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, cornmeal, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, milk, blueberries, and sweet corn kernels. Add dry ingredients and stir until just combined.
4. Divide batter evenly among muffin cups.
5. Prepare Crumb Topping (see below). Sprinkle on top of each muffin.
Crumb Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup cold unsalted butter, cut into small pieces
Mix dry ingredients and cold butter until crumbly. Sprinkle on top of muffins before baking.
Cooking Time: 20-25 minutes or until a toothpick inserted in the center comes out clean.
Corn and Spinach Stuffed Chicken Breast
Elevate your dinner game with this deliciously moist and flavorful chicken breast stuffed with a creamy corn and spinach filling.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup frozen corn kernels, thawed
– 1/2 cup fresh spinach leaves, chopped
– 2 tablespoons butter, softened
– 1/2 cup cream cheese, softened
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together corn kernels, chopped spinach, butter, cream cheese, and cheddar cheese.
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, dividing it evenly among the four breasts.
5. Season with salt and pepper to taste.
6. Place stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Corn and Poblano Quesadillas with Sour Cream
A flavorful twist on traditional quesadillas, these corn and poblano filled treats are perfect for a quick and satisfying meal.
Ingredients:
– 4 large tortillas
– 1 cup frozen corn kernels, thawed
– 2 medium poblanos peppers, roasted and diced
– 1/2 cup shredded Monterey Jack cheese (divided)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt to taste
– Sour cream for serving
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together corn kernels and diced poblanos.
3. Place a tortilla in the skillet and sprinkle with half of the cheese and half of the corn mixture.
4. Fold the tortilla in half to enclose filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
8. Serve warm with sour cream, cilantro, and a sprinkle of salt.
Cooking Time: 12-15 minutes
Summary
Get ready to corn-fused with these 19 mouth-watering recipes that showcase the sweet and savory side of this summer staple! From classic grilled corn on the cob with spicy lime butter to innovative dishes like cornmeal pancakes with maple syrup and corn and crab cakes with remoulade sauce, there’s something for every occasion. Whether you’re in the mood for a comforting casserole or a zesty salsa, these recipes will inspire your culinary creativity and leave you craving more.
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