Corn Recipes

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Photography: Yunhee Kim

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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.
Photography: Chris Court

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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.

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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.

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Photography: Petrina Tinslay

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Bacon-Wrapped Corn

Wrap cayenne-seasoned corn in a bacon bow for a memorable summer side dish.

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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.

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Photography: Andrew Purcell

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Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

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.

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Photography: Johnny Miller

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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.

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Photography: Marcus Nilsson

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Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

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.

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Corn Ice Cream Shortcakes with Blueberry Compote

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.

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Photography: Andrew Purcell

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Skillet Corn, Edamame, and Tomatoes with Basil Oil

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.

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Photography: Marcus Nillson

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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.

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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.

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Photography: Tara Donne

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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.

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Photography: Hans Gissinger

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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.

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Photography: Marcus Nillson

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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.

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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.

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Photography: Johnny Miller

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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.

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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.

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Sauteed Corn, Bacon, and Scallions

The sweetness of fresh corn and the rich smokiness of bacon make a winning combination.

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Shrimp and Corn Tacos

Sweet corn and shrimp balance spicy jalapenos in this colorful taco filling.

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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.

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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.

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Corn Fritters

Try these savory fresh-corn fritters with our Barbecued Chicken Tenders.

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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.

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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.

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Grilled Corn with Cilantro Butter

Ears of corn are brushed with cilantro butter before and after taking a turn on the grill.

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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.

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