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Corn

Explore 320 recipes, 1 project, 4 articles, 118 videos, and more

Skirt Steak and Corn with Chimichurri

Other Ideas:
Chimichurri, Steak
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Savory Corn Pudding

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Tricolor Salad

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Sauteed Beef with Asparagus and Corn

Time:25 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
  • 10 ounces shiitake mushrooms, stems discarded (caps halved if large)
  • 1 (10 ounces) frozen corn kernels, unthawed
  • Coarse salt and freshly ground pepper
  • 3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
  • 1 tablespoon cornstarch
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Grilled Soft-Shell Crab, Corn, and Asparagus with Arugula Pesto

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Dr. Weil's Sweet Potato-Poblano Soup

Ingredients
  • 1 large sweet potato, peeled and diced
  • 1 small onion, diced
  • 1/2 cup frozen corn kernels, thawed
  • 1 small carrot, diced
  • 1 small bulb fennel, diced
  • 4 cloves garlic, mashed
  • 1 poblano chile, seeded and diced
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp coarse salt
  • 1/2 cup white wine
  • 1 14-oz can unsweetened light coconut milk
  • 1/4 cup chopped fresh cilantro, for garnish
  • 2 to 3 scallions, thinly sliced, for garnish
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Cornbread Turkeys

Ingredients
  • Nonstick cooking spray
  • 1/2 cup plus 2 tablespoons unsalted butter
  • 2 cups fresh corn kernels (from about 3 ears) or frozen (defrosted)
  • 1/3 cup minced jalapeno, ribs and seeds removed
  • 2 shallots, minced
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 1/4 cup yellow cornmeal
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 large eggs
  • 2 1/4 cups buttermilk
  • 1 1/2 cups grated cheddar cheese
  • Honey Butter, for serving
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Hatch Chile Corn Pudding

Time:1 hour 30 mins
Ingredients
  • 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
  • 1 teaspoon coarse salt
  • 3 scallions, thinly sliced
  • 1 can (4 ounces) Hatch green chiles, diced
  • 3 tablespoons all-purpose flour
  • 2 cups grated Monterey Jack cheese (6 ounces), divided
  • 5 large eggs, room temperature
  • 2/3 cup heavy cream
  • 1/2 stick unsalted butter
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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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