Corn Recipes
-
Photography: Yunhee Kim1 of 28
Corn Basics
The most commonly found varieties of sweet corn are yellow, white, and bicolor.
In Season: Corn is in season from May through September but peaks in late summer.
What to Look For: Look for ears that are fully encased in bright-green husks and topped with golden-brown tassels. Pull back just enough of the husks to make sure the kernels are in tight rows.
How to Store: Since corn begins to lose its natural sweetness as soon as it is picked, fresh corn is best eaten the day it is purchased; if not, you can refrigerate ears in their husks for up to two days.
-
2 of 28
Grilled Corn with Lime and Chile
Dip a lime wedge in a mixture of salt and chili powder, then run it over the hot grilled corn for an Indian twist on a summer favorite. -
3 of 28
Corn and Scallion Chilaquiles
This interpretation of the Mexican dish -- eggs scrambled with tortilla chips and topped with salsa -- incorporates lots of fresh corn. It's a perfect brunch dish for summer weekend entertaining. -
4 of 28
Bacon-Wrapped Corn
Wrap cayenne-seasoned corn in a bacon bow for a memorable summer side dish. -
5 of 28
Raw Corn and Zucchini Salad
Season sweet, crunchy raw corn and thinly sliced zucchini with lime juice, olive oil, and fresh cilantro to make this refreshing salad.
-
Swipe here for next slide
-
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Watch food editor Jennifer Aaronson prepare this pizza on the grill.
-
7 of 28
Quick-Pickled Corn
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let it soak in the pickling liquid for 24 hours, and serve it straight from the jar. -
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish.
-
Summer corn isn't just for eating off the cob. The kernels add an unexpected sweetness to ice cream sandwiched with tart blueberry compote in a buttermilk shortcake.
-
For a fresh update on succotash, replace lima beans with edamame and drizzle with homemade basil oil. You can cook this dish on the stove or on a grill heated to medium-high.
Watch food editor Jennifer Aaronson prepare this dish on the grill.
-
Swipe here for next slide
-
11 of 28
Mexican-Style Corn with Citrus Cream
Sour cream spiked with cayenne, chili powder, and lime juice, along with Cotija or goat cheese, tops grilled corn. -
12 of 28
Iowa Creamed Corn
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture. -
13 of 28
Corn and Shrimp Chowder with Bacon
No ordinary chowder, this one combines fresh sweet corn and shrimp with bacon in its creamy potato-flecked broth. -
14 of 28
Sweet Corn with Baby Beets and Basil
The vegetables in this side dish are simply tossed in olive oil, allowing the earthy-sweet summer flavors and bright colors to shine. -
15 of 28
Steamed Clams and Corn
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed down with white wine. -
Swipe here for next slide
-
16 of 28
Indiana Succotash
This crowd-pleasing succotash is made with fresh green beans and corn, cooked gently so they still have plenty of crunch. Scallions, celery seeds, and paprika add zest. It can be served immediately -- or refrigerated overnight to let the flavors mingle. -
17 of 28
Grilled Corn on the Cob
To keep corn on the cob from drying out on the grill, remove the silk but keep the husks, and soak the ears in cold water for 10 minutes. Just before serving, peel back the husks of the hot corn and spread with butter and chili powder or paprika. -
18 of 28
Mexican Creamed Corn
Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess. -
19 of 28
Grilled-Corn and Tomato Salad
Get the grill going early to prepare the corn for this beautiful, summery salad. Cut the grilled kernels off the cob and mix them with cubed tomatoes, orange bell pepper, sliced scallions, and red-wine vinegar. -
20 of 28
Sauteed Corn, Bacon, and Scallions
The sweetness of fresh corn and the rich smokiness of bacon make a winning combination. -
Swipe here for next slide
-
21 of 28
Shrimp and Corn Tacos
Sweet corn and shrimp balance spicy jalapenos in this colorful taco filling. -
22 of 28
Mexican Grilled Corn
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius -- straight from Iowa. Larger cheese counters may carry queso fresco or Cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe. -
23 of 28
Creamy Corn Soup
Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer. -
24 of 28
Corn Fritters
Try these savory fresh-corn fritters with our Barbecued Chicken Tenders.
-
25 of 28
Corn and Zucchini Saute with Basil
Fresh corn kernels add sweet crunch to a quick saute of zucchini and garlic. Just before serving, season with white-wine vinegar and stir in lots of fresh basil. -
Swipe here for next slide
-
26 of 28
Chilled Corn and Coconut Soup
The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once. -
27 of 28
Grilled Corn with Cilantro Butter
Ears of corn are brushed with cilantro butter before and after taking a turn on the grill. -
28 of 28
Maine Lobster and Corn Chowder
Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.
Other Ideas to Try
-
Crazy for Corn
Yellow, white, or bicolor: What's your preference? Grab some ears and check out our recipes.
-
Feeling Peachy?
The smell of ripe peaches tells you it's summer. Check out our recipes for making the best of this lush fruit.
-
So Sweet: Honeydew and Cantaloupe Recipes
-
Sour Cherry Recipes Sure to Make Your Summer Sweeter
-
Heirloom Tomatoes: The Beauty Queens of Summer
-
Jam, Preserves, and Jelly Recipes
-
Go Pickle! Here are Our Pickle and Preserved Vegetable Recipes!
-
We're Talking Tomatillos
-
Shell Beans: Fresh from the Pod
-
A Baker's Dozen of Our Favorite Summer Melons
Shop for these beauties soon.
-
Recipes to Avert Zucchini Fatigue
-
Eggplant Varieties
-
You Say Eggplant, I Say Aubergine
-
25 Bell Pepper Recipes That Make the Most of This Colorful Veg
Try them in everything from dips and salads to soups and stews.
-
All About Fresh Chiles
-
Red Hot & Not: Chile Pepper Recipes
-
The Berry Best
-
Behold the Beet!
Did you know you can eat the greens too? We have lots of recipes.
-
A Slice of Summer: Tomato Recipes
-
Raspberry Dazzlers
-
Cherrylicious
The season is relatively short, so enjoy this tiny stone fruit while you can—in cakes, tarts, drinks, and more.
-
Feeling Figgy?
-
Cocktails, Salads and Other Watermelon Recipes
-
Cool Cucumber Recipes You'll Want to Make All Summer Long
So refreshing and so adaptable, we adore cucumbers in salads, soups, pickles, and cocktails galore!
-
Plum Perfect Recipes
-
20 Truly Amazing Apricot Recipes
These lush little beauties are wonderful in pies, tarts, cobblers, and more.
-
Bramble On: Blackberry Recipes
-
Nectarine Recipes
-
Jam and Spread Recipes
-
The Great Summer Produce Guide