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Corn

Explore 312 recipes, 1 project, 4 articles, 1 gallery, 98 videos, and more

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Mexican Creamed Corn

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Quinoa and Corn Salad with Pumpkin Seeds

Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 medium garlic clove, minced or pressed
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
  • 2 ears corn, kernels cut from cob
  • 1 medium red pepper, cored, seeded, and diced
  • 1 large cucumber, peeled, halved lengthwise, seeded, and diced
  • 3 scallions, thinly sliced
  • 1 large jalapeno pepper, seeded and diced
  • 1/4 cup roughly chopped fresh cilantro leaves
  • 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
  • 2 ripe medium tomatoes, cored and cut in thin wedges
  • 1 ripe avocado, pitted and thinly sliced
  • 1 lime, cut in wedges
  • 1/4 cup pumpkin seeds, toasted
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Corn Dip with Tomatoes and Basil

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Chilled Corn and Crab Salad

Ingredients
  • 2 tablespoons olive oil
  • 3 cups fresh corn kernels (from about 6 ears of corn)
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 2 tablespoons fresh lemon juice
  • Pinch of sugar
  • 1 teaspoon minced, seeded hot red chile, such as red Thai chile
  • 3 ounces lump crabmeat (about 3/4 cup)
  • 1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
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Grilled Soft-Shell Crab, Corn, and Asparagus with Arugula Pesto

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Corn-Stuffed Poblano Chiles

Ingredients
  • 6 fresh poblano chiles
  • 8 ounces boneless, skinless chicken breast
  • 2 garlic cloves, lightly crushed
  • 5 small tomatillos (about 7 ounces), husks removed
  • 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 1 3/4 teaspoons coarse salt
  • 1 tablespoon olive oil
  • 2 1/2 cups fresh corn kernels (from about 5 ears of corn)
  • 2 ounces fresh goat cheese, crumbled
  • Freshly ground pepper, to taste
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Pork with Cherry Sauce

Time:25 mins
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Vegetable Enchiladas

Time:55 mins
Ingredients
  • 2 tablespoons olive oil, plus more for baking dishes
  • 2 teaspoons ground cumin
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup tomato paste
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  • Coarse salt and ground pepper
  • 3 cups grated pepper Jack cheese (12 ounces)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 corn tortillas (6-inch)
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10-Minute Shrimp and Tortilla Soup

Ingredients
  • 4 corn tortilla, cut into thin strips
  • 1 tablespoon olive oil
  • Coarse salt
  • 1 small yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 tablespoon chopped chipotle chile in adobo (seeds removed)
  • 7 cups low-sodium chicken broth
  • 3 cups fresh corn (from 4 ears corn) or frozen corn
  • 1 pound medium shrimp, peeled and deveined
  • Diced avocado, fresh cilantro, and lime (optional), for serving
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Roasting Vegetables

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