50 Recipes with Fresh Corn

How to cook corn:

On the stove. Bring a large pot of salted water to a boil; add the shucked cobs and cook until tender, about 4 minutes.

On the grill. Brush the shucked cobs with oil and grill over high heat, turning, until lightly charred, 8 to 10 minutes.
1 cob = 1/2 tbsp. grains


1. Corn with maple syrup and chipotle. Puree 110g of softened butter, 2 tbsp of maple syrup, and 1 tbsp of adobo sauce from a can of chipotle peppers. Spread on cooked corn cobs.

2. Sweet Curry Corn. Puree 110g of softened butter with 3 tbsp of mango chutney and 2 tsp of roasted curry powder. Spread on the cooked cobs.

3. Corn with dill and capers. Combine 110g softened butter, 1/4 cup chopped dill, 2 tbsp capers, and the zest and juice of 1 lemon. Spread on the cooked cobs.

4. Corn with anchovies. Mix 110 g of softened butter with 2 teaspoons of anchovy paste. Toast 1/2 cup of panko breadcrumbs in 2 tablespoons of the butter mixture in a frying pan. Spread the remaining anchovy mixture on the cooked corn cobs, then roll in the toasted breadcrumbs.

5. Corn in bacon. Wrap each raw ear of corn with 2 slices of bacon; wrap individually in foil. Grill over medium-high heat for 15 minutes per side.


6. Corn with butter and herbs. Heat 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed greens. Drizzle the cooked corn cobs with the oil.

7. Buffalo corn. Whisk together 6 tablespoons melted butter and 3 tablespoons Buffalo wing sauce; brush the mixture over the cooked cobs. Sprinkle with crumbled blue cheese, celery salt, and chopped green onions.


8. Corn with Jamaican seasoning. Combine 1/2 teaspoon each allspice, nutmeg, and crushed garlic, 2 teaspoons each red pepper flakes, chopped green onions, and thyme, a pinch each of cloves and cinnamon, and 2 tablespoons of salt. Sprinkle over cooked corn cobs.

9. Corn with pepper and lemon. Combine 1/4 cup salt, 2 teaspoons pepper, and the zest of 1 lemon. Sprinkle over cooked corn cobs.

10. Mexican corn. Brush grilled cobs with mayonnaise; top with cotija cheese, cayenne pepper, and lime juice.


11. Corn in Spanish. Mix 3 tablespoons of mayonnaise and a grated garlic clove. Spread on grilled cobs, then sprinkle with grated Manchego cheese and smoked paprika.

12. Corn with Parmesan. Combine 1/4 cup grated Parmesan, 2 tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon each chopped oregano and pepper. Spread on raw corn cobs. Bake at 425°F (220°C) until golden brown.

13. Corn boiled in beer. In a large saucepan, bring to a boil 2 x 350 ml bottles of amber beer, 2 cups of water, 2 tablespoons of Old Bay seasoning, and a pinch of salt. Add the raw corn cobs and cook until tender, about 4 minutes.

14. Corn with Caesar dressing. Combine 3 tablespoons mayonnaise, 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons Dijon mustard, and the juice of 1/2 lemon; spread over grilled cobs. Top with grated Parmesan and toasted panko breadcrumbs.

15. Corn in marinara sauce. Sauté 6 sliced ​​garlic cloves in olive oil for 1 minute. Add 2 x 16-ounce cans of tomato puree, 2 cups water, 2 sprigs of basil, a pinch of red pepper flakes, and salt; simmer for 10 minutes. Add the uncooked corn on the cob and cook for 10 minutes. Sprinkle with Parmesan cheese.

16. Cornbread with Cheddar. Prepare dry cornbread mix (8 oz. package) according to manufacturer's directions; just before baking, stir in 1 cup cooked corn kernels, 1/2 cup shredded cheddar, and 1/4 cup chopped chives.

17. Succotash. Melt 3 tablespoons butter in a skillet. Sauté the sliced ​​red bell pepper for 2 minutes. Add 2 1/2 cups uncooked corn kernels, 1 cup defrosted lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover and simmer for 5 minutes. Stir in 2 sliced ​​green onions.

18. Southwestern-Style Succotash. Follow recipe #17, replacing the bell pepper with 1 chopped poblano chili. Stir in 2 tablespoons chopped cilantro and a squeeze of lime juice.

19. Italian succotash. Make succotash (No. 17), adding 1 cup diced zucchini along with the corn. Sprinkle with chopped basil.


20. Salad with corn and tomatoes. Toss together 2 cups cooked corn kernels, about 10 ounces cherry tomatoes (cut in half), 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 tablespoons olive oil, 1 sliced ​​seeded jalapeño, and salt to taste.

21. Gazpacho. Make Tomato Salad (No. 20); puree with 1/2 chopped red bell pepper and 1 cup tomato juice. Chill.

22. Salsa with beans. Toss together 2 cups cooked corn kernels, 14-ounce can black beans (drained and rinsed), diced mango, 1/2 diced red onion, 2 tablespoons each lime juice and olive oil, and 1/4 cup chopped cilantro.

23. Salad with edamame beans. Combine 2 cups each cooked corn kernels, cooked edamame beans, 2 tablespoons each vegetable oil, rice vinegar, and chopped green onions, a pinch of red pepper flakes, 2 teaspoons soy sauce, and 1 teaspoon each grated ginger and sesame oil.

24. Corn pancakes with bacon. Stir 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook in 1/4 cup batches in a hot skillet with butter.

25. Corn ice cream. Bring 2 cups each of raw corn kernels and heavy cream to a gentle simmer; season with salt and cook for 5 minutes. Cool slightly. Puree with 1 cup of sweetened condensed milk; cool. Churn in an ice cream maker, then chill until firm.

26. Corn syrup with bacon. Fry 1/2 cup diced bacon in a skillet until crisp. Remove, reserving 1 tablespoon of the fat in the pan. Add 1 cup uncooked corn kernels and 1/2 teaspoon vanilla to the pan; cook for 2 minutes. Add 1 cup maple syrup and 1/2 cup toasted walnuts; cook until thickened, 5 minutes. Stir in the bacon and squeeze over a little lemon juice. Serve with ice cream or pancakes.

27. Pasta salad with corn. Combine 1/3 cup each mayonnaise, sour cream, and diced pickles, along with 2 tablespoons each chopped parsley and chives. Stir in 12 ounces (340 g) of cooked pasta, 1 cup each diced celery, and cooked corn kernels. Season with salt and cayenne pepper to taste.

28. Quesadilla. Toast 1 cup uncooked corn kernels, 1 diced zucchini, 1/2 diced red onion, and 1/2 teaspoon ground cumin in olive oil until soft. Divide among 4 small tortillas; top with grated cheddar and fold in half. Cook in a hot, oiled skillet for 2 minutes per side.

29. Stir-fry corn. Cook 2 teaspoons grated ginger in 2 teaspoons vegetable oil in a skillet over high heat for 1 minute. Add 1 cup uncooked corn kernels, 2 cups frozen stir-fry vegetables, 2 teaspoons soy sauce, and 1 tablespoon water; cook for 2 minutes. Drizzle with sesame oil.

30. Stir-fry with shrimp. Follow recipe #29, adding 8 oz (230 g) small peeled shrimp before the vegetables; cook until pink, 2 minutes.


31. Crostini with corn. Toss 1 cup cooked corn kernels with 1 cup each diced tomatoes and fresh mozzarella, 1/4 cup chopped basil, 2 tablespoons each white wine vinegar and olive oil. Arrange on toasted baguette slices.

32. Vinaigrette dressing with corn. Puree 1/2 cup cooked corn kernels, 2 tablespoons water, 1 teaspoon each sherry vinegar and peppadew brine. Stir in 3 tablespoons vegetable oil.


33. Frittata. Combine 8 beaten eggs with 1/2 teaspoon salt, 1 cup cooked corn kernels, 3 chopped green onions, and 1 cup grated cheddar. Pour into an 8-inch (20 cm) ovenproof skillet. Cook over medium heat for 5 minutes, then bake at 400°F (200°C) for another 15 minutes, until set.

34. Cold corn soup. Trim the kernels from 4 raw ears of corn; reserve the cobs. Sauté 2 sliced ​​leeks in a saucepan with olive oil for 5 minutes. Add the corn on the cob, 1 peeled, sliced ​​potato, and 8 cups water; simmer at a low simmer for 30 minutes. Remove the cobs. Puree the soup, strain, and season with salt and pepper. Chill.

35. Corn soup with egg. Cook 1 1/2 cups uncooked corn kernels in 4 cups simmering chicken broth for 5 minutes. Combine 4 teaspoons each cornstarch and water; whisk into the broth and bring to a boil. Slowly pour in 2 beaten eggs; simmer for 1 minute. Season with salt and pepper. Sprinkle with sliced ​​green onions.

36. Corn chowder. In a saucepan, sauté 2 sliced ​​leeks, chopped red pepper, and 1 tablespoon fresh thyme in butter. Add 1.9 quarts chicken broth, 3 cups uncooked corn kernels, 1 pound diced potatoes, and 1/2 cup heavy cream. Simmer until the potatoes are tender, 15 minutes. Stir in some chopped parsley.

37. Unsweetened creamed corn. Puree 2 cups of uncooked corn kernels, 1 cup of chicken broth, 1 teaspoon each of salt and soy sauce, and a pinch of sugar. Mix with 4 beaten eggs. Strain into 4 110g (4 oz) ramekins. Cook, covered, in a steamer basket over simmering water for 10 minutes. Sprinkle with sliced ​​green onions.

38. Cheese toast with corn. Spread frozen Texas toast with mayonnaise; sprinkle with grated cheddar, tomato slices, and raw corn kernels. Season with salt and pepper. Bake for 8 minutes at 200°C, until the cheese is melted.

39. Corn waffles. Whisk together 1 cup self-rising flour, 1/2 cup cornmeal, 1 egg, 1 tablespoon vegetable oil, 1 cup uncooked corn kernels, a pinch of salt, and 3/4 cup milk. Cook in a waffle iron until golden brown.

40. Corn pancakes. Prepare waffle batter (No. 39) using 3 tablespoons butter and 1 cup milk. Fry the pancakes in a hot, buttered frying pan. Top with crème fraîche and chopped herbs.

41. Mexican-style fritters. Prepare the dough according to recipe #39, using 3 tablespoons of butter and 1 cup of milk. Fry the pancakes in a hot, buttered skillet. Top with salsa, guacamole, and sour cream.

42. Pasta with corn. Cook 8 ounces (230 g) pappardelle pasta; reserve 1 cup of the cooking water and drain. Sauté 1/2 cup diced pancetta in 2 tablespoons olive oil until crisp. Add 1 cup each uncooked corn kernels and chopped green onions and 2 cups halved cherry tomatoes; cook, stirring, until soft. Add the pasta cooking water and bring to a simmer; stir in the pasta. Sprinkle with basil and Parmesan.

43. Baked potatoes with corn. Bake the potatoes at 200°C for 1 hour. Mash 1/2 cup cooked corn kernels with 6 tablespoons softened butter. Stir in another 2 tablespoons butter, 1 tablespoon cream, and 1 teaspoon salt. Serve on top of the potatoes.

44. "Hushpuppies". Whisk together 1/4 cup flour, 3/4 cup cornmeal, 1 cup raw corn kernels, 3/4 teaspoon each salt and baking powder; stir in 3/4 cup milk. Deep-fry the dough, 1 tablespoon at a time, in vegetable oil at 180°C for 3 minutes.


45. Corn balls with mozzarella. Make hushpuppies (No. 44) using only 1/2 cup corn; add 1/2 cup finely shredded mozzarella and a pinch of dried oregano to the dough before frying.

46. ​​Creamed corn. Cook 3 cups uncooked corn kernels and 1 tablespoon flour in 2 tablespoons butter for 5 minutes. Whisk in 1 cup milk and 1/4 cup cream cheese; simmer until thickened, 15 minutes. Stir in chopped chives and salt and pepper to taste.

47. Low-calorie mashed corn. Remove the kernels from 6 raw ears of corn. Scrape the cobs with the back of a knife to release the milk; puree the milk with half the kernels and 1 cup of water. Sauté the remaining kernels and 1/2 chopped onion in 2 tablespoons of butter until soft. Add the puree and salt and pepper to taste. Simmer, stirring occasionally, for 10 minutes.


48. Pizza with corn. Stretch the chilled pizza dough into a large rectangle on parchment paper; brush with olive oil. Top with minced garlic, mozzarella slices, raw corn kernels, and grated Parmesan; drizzle with olive oil and season with salt. Bake for 10 minutes at 250°C. Sprinkle with basil.

49. Risotto with corn. Sauté 1 cup each raw corn kernels and chopped onion in 2 tablespoons butter until soft. Add 1 cup each Arborio rice and white wine; simmer until the wine is absorbed. Add 3 cups hot broth, stirring until absorbed. Pour in another 3 cups broth and cook, stirring, for 10 minutes until softened. Stir in 1/4 cup Parmesan. Season with salt.

50. Corn relish. In a food processor, pulse 1 cup cooked corn kernels, 1 red and 1 green bell pepper, 1 celery stalk, and 3 green onions. Toss with 3 tablespoons apple cider vinegar, 1 tablespoon each olive oil and brown sugar, 3/4 teaspoon celery seed, and salt.