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4 New Ways With Our Favorite Summer Food: Corn

4 New Ways With Our Favorite Summer Food: Corn

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Nothing is quite as satisfying about summer as biting into a steaming ear of fresh corn. When the weather gets warm, corn is abundant in every grocery store, farmers' market, and roadside stand. While steaming and grilling are delicious classics, there's many more ways to enjoy this flavorful veggie.

Comforting and filling, this Creamy Corn Risotto is a great way to use up your corn bounty. Switch out spicy peppers (such as poblanos) in place of the bell pepper for a spicy-sweet flavor combo.

Eating healthy should still be delicious.

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Pair your fresh corn with other seasonal vegetable for a delicious and healthy Summer Veggie Pizza. Using a prepared pizza crust makes this a fast dinner for weeknights.

Enjoy the creamy texture of grits with the added flavor pop of fresh corn in Saucy Crawfish with Whole Corn Grits. Substitute shrimp if crawfish is unavailable, both will be equally delicious in the spiced sauce.

Dessert isn't always associated with corn, but this dish may break that misconception. Sweet Corn Ice Cream is a cool way to use our favorite summer vegetable.

Keep reading:

The 16 Most Delicious Ways to Eat Corn This Summer

Every summer, I'm obnoxiously excited about all the fresh, in-season, sweet corn I get to cook. It may seem weird to get so pumped over such a commonplace vegetable, but I'm hooked on those crunchy, yellow kernels. Especially when they're at the top of their flavor game the way they are in summer. Whether it's stewed into a chowder, cooked into a pancake, or straight off the cob—I'll take corn any day, any which way.

Sure, the veggie isn't as glamorous as other summer produce (tomatoes and strawberries reign supreme on social media). But what it lacks in visual appeal, it makes up for in flavor. Crunchy and juicy, it's a great way to add freshness to salads, salsas, tacos, pastas and more. Subtly sweet, it's equally great in cakey baked dishes like fritters and pancakes, and it makes even heavy soups and stews feel fresh.

If you're stumped on how to cook corn beyond the cob, you're going to want to try one of these 16 recipes immediately. They're so good, they might even make corn your favorite summer vegetable, too.

Corn fresh off the cob stars in these unbeatable summer recipes

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Corn: It&rsquos more than just a standard of measurement of elephants&rsquo height. It&rsquos also a most venerable vegetable.

And it&rsquos summer, which means it is time for corn. And that is reason to celebrate.

I decided to make corn in five different ways. That&rsquos five of my six favorite ways to eat corn, the sixth being on the cob. Actually, my very favorite way is plucked fresh from the stalk and immediately eaten raw, but I have only had the opportunity to do that once.

If you ever get the chance, try it. But if you aren&rsquot growing it yourself, be sure to ask the farmer first. Not only do you need his permission, he can tell you if the corn he grows is meant for people or livestock.

That being said, I made corn five ways that do not involve conversations with farmers you don&rsquot know.

They were all winners. No, they were better than that. They were all Stanley Cup winners. Each was better than the last. I&rsquom talking about seriously incredible recipes here.

Summer&rsquos best flavors

I began with Corn Salad à la Mary Anne, which brings together all of the best flavors of the summer in one well-mixed dish. Fresh corn and fresh tomatoes blended with a bit of sweet onion and topped with summery cilantro. It&rsquos like a farmers market on a plate.

Tying the flavors together is the sparing use of a vinaigrette. You can use your favorite vinaigrette if you choose, but I heartily recommend a bistro vinaigrette, which is the best vinaigrette I&rsquove ever made and maybe the best I&rsquove ever had. It&rsquos the only dressing we use at home.

For my second variation on a corn theme, I made a Southern staple: corn pudding.

I lived in the South for nearly 30 years, and in that time I probably consumed a small ocean of corn pudding. Most of it was sweet but some was savory, and I always preferred the savory kind. So when I discovered a recipe for savory corn pudding from Southern Living magazine, I knew that was the one I had to make.

This is corn pudding made from kernels cut right off the ears, the way God and Robert E. Lee intended. It is made from wholesome ingredients, such as fresh eggs, heavy cream and butter.

I said it was wholesome, I didn&rsquot say it was low cal. But it is also silky and satisfying and utterly magnificent.

Just try them all

My next effort was a corn salad based on a popular Indian street food. To be honest, it looked almost exactly like Corn Salad à la Mary Anne, but the flavors could not be more different.

With this Indian-inspired dish, the corn is first roasted and charred in a pan. The kernels are then tossed in a highly flavored dressing that mixes a blend of traditional spices (cumin, cardamom and garam masala) with heat from cayenne pepper and the cooling citrus bite of fresh-squeezed lime juice.

It&rsquos kind of an astonishing array of tastes, but it works because they all share a flavorful kinship to the corn.

Fritters were next &mdash or as they are officially called, Zucchini Corn Cakes. But really: fritters.

The secret to making these is to squeeze all the moisture you possibly can out of the shredded zucchini, and then squeeze out some more. And then maybe a little more. The as-dry-as-you-can-make-it zucchini is then mixed with corn kernels and scallions, bound with eggs and flour, and flavored with Parmesan, garlic, parsley and basil.

How could you beat fried patties of that mixture? One way, actually: by dipping them in a spicy sauce. The sauce is simple, just a lot of Greek yogurt mixed with a little sriracha, but it is a perfect accompaniment to the fritters.

One dish had to be last, and it happened to be Pappardelle With Corn. This one was so good, a taste tester asked how it managed to taste like it came from a restaurant.

&ldquoMy spectacular cooking technique,&rdquo I said, but really it was the ingredients.

Pappardelle is a long, broad pasta I went to an Italian market to find it, and I bought a particularly good quality noodle. So the pasta made an especially good base for a dish made from corn, cherry tomatoes, garlic, white wine, chicken broth, scallions and Parmesan, plus a lot of butter.

It&rsquos a truly wonderful dish, just like all of the others. I can&rsquot possibly pick a favorite.

You&rsquoll just have to try them all.


1/4 cup sweet onion, chopped

1 cup cherry tomatoes, slice in half

2 to 3 tablespoons your favorite vinaigrette or bistro vinaigrette, see recipe

Bring a large pot of hot water to a boil and cook corn until just cooked, 3 to 4 minutes. Remove corn, allow to cool briefly and slice off kernels. Place kernels in a medium bowl with onion, tomatoes, cilantro and vinaigrette, and toss to mix. Add salt and pepper to taste.

Per serving: 78 calories 4 g fat 3 g saturated fat no cholesterol 2 g protein 11 g carbohydrate 5 g sugar 2 g fiber 72 mg sodium 13 mg calcium

Recipe by Mary Anne Pikrone


1 tablespoon shallots, finely diced

1/2 teaspoon fine sea salt

2 tablespoons red or white wine vinegar

1 tablespoon Dijon mustard

6 tablespoons neutral oil, such as grapeseed, sunflower or canola (not olive)

In a medium bowl, mix together shallots, salt and vinegar. Allow to rest for 10 minutes (this will take the edge off the shallots). Stir in 1 tablespoon of Dijon mustard. Very slowly, add oil in a thin stream, whisking constantly. Season generously with black pepper. Store in a refrigerator.

Per serving (2 1/2 tablespoons): 147 calories 16 g fat 13 g saturated fat no cholesterol no protein 1 g carbohydrate 1 g sugar 1 g fiber 311 mg sodium 3 mg calcium

Recipe from &ldquoTasting Paris&rdquo by Clotilde Dusoulier


3 tablespoons all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 stick (1/2 cup) salted butter, melted and cooled

2 tablespoons corn oil or canola oil

6 cups fresh corn kernels (from 8 ears)

1/2 cup sweet onion, chopped

1 tablespoon chopped fresh thyme

Preheat oven to 350 degrees. Stir together flour, sugar, baking powder and salt in a small bowl until blended. In a large bowl, whisk together eggs, cream and melted butter until blended.

Heat oil in a large skillet over medium-high heat. Add corn and onion and cook, stirring often, until onion is softened, about 5 minutes. Stir in thyme. Remove from heat and let cool slightly, about 5 minutes. Stir flour mixture and corn mixture into egg mixture. Spoon into a 13-by-9-inch (3 quart) baking dish and bake until set and golden brown, about 40 minutes. Let stand 5 minutes before serving.

Can be made up up to 2 days in advance: Bake as directed, let cool and cover with foil before refrigerating. Reheat covered with foil.

Per serving: 339 calories 28 g fat 15 g saturated fat 158 mg cholesterol 7 g protein 19 g carbohydrate 8 g sugar 2 g fiber 507 mg sodium 83 mg calcium

Recipe adapted from one by Karen Rankin in Southern Living


1/4 cup freshly squeezed lime juice

1/8 teaspoon or less cayenne pepper

Big pinch ground cardamom

Big pinch chaat masala or garam masala

1 cup halved cherry or sugarplum tomatoes

1 or 2 sprigs fresh mint, leaves thinly sliced

Small handful fresh cilantro, leaves rustically ripped into bite-size pieces

Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil and carefully place in the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.

Meanwhile, for the dressing: Whisk together lime juice, cumin, cayenne, cardamom, chaat or garam masala, salt and pepper to taste. Slice the kernels off the cobs and place in a large bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, taste for seasoning and serve.

Per serving: 116 calories 20 g fat 1g saturated fat no cholesterol 3 g protein 18 g carbohydrate 6 g sugar 2 g fiber 21 mg sodium 14 mg calcium

Recipe by Aarti Sequeira, via Food Network


1 pound zucchini (about 2 large)

1/4 teaspoon garlic powder

1 tablespoon chopped parsley

1 tablespoon basil, sliced thin

1/2 cup Parmesan cheese, grated

Boil corn until just cooked, 3 to 4 minutes. Cut kernels from cob. Set aside.

Grate zucchini, using the large holes of a box grater. Place in a colander or wrap in a towel and use your hands to squeeze out as much liquid as possible. In a large bowl, combine zucchini with corn kernels, scallions, eggs, garlic powder, parsley and basil. Season with salt and pepper, then mix in Parmesan and flour.

Add oil to the depth of 1/4 to 1/3 inch in a large skillet over medium-high heat. When oil is hot (bubbles will immediately start to form around a piece of corn dropped into it), cook fritters in batches. For each fritter, pour in 1/4 cup of batter, flatten to about 1/2 inch and cook until golden, 2 minutes per side. Add more oil between batches, as needed.

In a small bowl, mix Greek yogurt with sriracha. Serve fritters with sauce on the side.

Per serving: 96 calories 4 g fat 2 g saturated fat 50 mg cholesterol 5 g protein 9 g carbohydrate 2 g sugar 1 g fiber 301 mg sodium 71 mg calcium

Adapted from a recipe by Rian Handler, via


5 tablespoons unsalted butter, divided

12 ounces pappardelle pasta (available in Italian and international markets)

1 small bunch scallions, thinly sliced

1/2 cup grated Parmesan, plus more for topping

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet add the scallions, Parmesan, the remaining 3 tablespoons of the butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more Parmesan and basil.

Per serving: 561 calories 20 g fat 11 g saturated fat 50 mg cholesterol 28 g protein 81 g carbohydrate 9 g sugar 5 g fiber 1,005 mg sodium 129 mg calcium

Recipe by the Food Network

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12 Creative Ways to Cook with Corn

We love to pop, char, boil, blend, fry, bake, and steam corn. There are more ways than we can count to prepare and serve this all-purpose vegetable. Curl up with a bowl corn soup on a chilly night or chow down on a sweet corn salad on a hot day. Whatever the occasion, corn is warmly welcomed to the table.

Corn is one of the most versatile crops that’s transformed the foods we eat today. It can be harvested to produce a wide range of products including alcohol (bourbon and whiskey), oil, corn syrup (AKA high fructose corn syrup) grits, flour, popcorn, and so on. And we&aposre just talking about the kernels— the husks can even be used to make tamales. Since corn is completely ingrained (pun intended) in the foods that we eat everyday, we want to celebrate this sweet, golden vegetable in all the ways that we possibly can this summer. Whether we&aposre gnawing it straight from the cob, adding it to salads and dips, or baking it into cheesy muffins, there&aposs no limit on all the ways we can get our corn fix.

Summer Garden Chili Bowls image Photo: Daniel Agee Food Styling: Karen Rankin Prop Styling: Audrey Davis

There are a lot of family chili recipes out there, but this shortcut version is worth a try. Dress up canned chili with a fresh ear of corn, avocado, bell peppers, and zucchini.

How to Cook Corn 7 Easy Ways

Stock up on plenty of napkins and maybe a set of these handy OXO Good Grips Interlocking Corn Holders ($9.99 for eight pairs, Amazon). You&aposre going to need them as you sample your way through all these scrumptious styles for how to cook corn.

How to Grill Corn

Preheat a gas or charcoal grill to high heat, or between 400 degrees and 450 degrees F. Then you can choose your own adventure: Either remove the husk or keep it on, either way works. If you choose to shuck the corn prior to cooking, brush it with melted butter or olive oil, then season with salt. Place the corn on the grill and close the lid. Cook for about 8 to 12 minutes, turning every two minutes or so until all sides are golden or charred, depending on your doneness preference.

How to Boil Corn

Fill a large pot two-thirds full with water, stir in 1/2 tablespoon of salt, and bring this to a boil on the stove. Remove the husks and silks from one to four ears of corn. (Boil any additional ears in batches of up to four so you don&apost overcrowd the pot.) Gently place the corn in the boiling water and cook for about 5 to 7 minutes. Using a set of tongs (we love these KitchenAid Stainless Steel Silicone-Tipped Tongs $12.99, Target), carefully remove the corn from the pot and allow them to drain on a paper towel-lined plate. Garnish as desired and enjoy.

How to Bake Corn

Preheat the oven to 375 degrees F. if you plan to roast the corn in the husk, remove any dry leaves and any silks or tassels that stick out of the husk, as these may burn if you leave them on. Place the cobs in a single layer on the oven rack, and bake for 30 minutes. Using a set of tongs, carefully remove the corn from the oven. Allow to cool enough to handle, pull back the husks and dress your kernels as desired.

Alternatively, you can remove the husks and the silks prior to baking. Place the shucked ears in a single layer on the oven rack, and bake for 20 minutes. Using a set of tongs, carefully remove the corn from the oven and top as you like.

To infuse the corn with flavor, you can also bake shucked corn in foil. Remove the husks and the silks, then wrap each ear separately in foil, adding butter, spices, and/or herbs if desired. Place the ears in a single layer on the oven rack, and bake for 20 minutes. Using a set of tongs, carefully remove the corn from the oven. Allow to cool enough to handle, then remove the foil wrapper and dig in.

How to Slow Cook Corn

Remove the husks and silks from four to six ears of corn. Top each ear with 1 teaspoon butter (or up the ante with compound butter) then wrap each ear of corn in foil. Place the wrapped corn in a 6-quart oval slow cooker and close the lid. Slow cook on high for 2 hours or low for 4 hours.

How to Cook Corn in an Instant Pot

Remove the husks and silks from four to six ears of corn, then cut the cobs in half. Place the trivet insert inside the Instant Pot, then stack the corn cob halves on top. Close the lid and cook on high for 5 minutes. Quick release the pressure, carefully remove the corn and garnish as you like.

Make quick work out of dinner side dish prep with this Instant Pot® Old Bay® Corn on the Cob. Or consider this classic Instant Pot® Corn on the Cob, which is ideal for peak-season sweet corn.

How to Microwave Corn

Remove the husks and silks from one to four ears of corn, and wrap each ear in a damp paper towel or heat-safe plastic wrap. Place the corn in a single layer on a microwave-safe plate, then cook in the microwave on 100% power for 3 to 5 minutes for a single ear, 5 to 7 minutes for two ears, or 9 to 12 minutes for three or four ears, flipping halfway. Use kitchen mitts (like Gorilla Grip Premium Silicone Slip-Resistant Oven Mitt Set $19.99, Amazon) or thick kitchen towel to carefully remove the corn from the microwave, then allow the corn to cool slightly before unwrapping, garnishing, and serving.

This ultra easy Microwave Corn on the Cob has more than 380 five-star reviews.

How to Sauté Corn

For an easy-to-eat option, consider saut corn. Remove the husks and silks from up to four ears of corn. (Here&aposs exactly how to cut corn off the cob without making a mess!) In a medium skillet over medium heat, melt 1 teaspoon of butter per cob. Once the butter is melted, add the corn kernels and season with salt, pepper, and any additional dried herbs or spices. Sauté for 8 to 10 minutes, adding any additional fresh herbs or cheese just before serving.

You&aposll feel like you&aposre on a vacation south of the border with this quick saut Skillet Elote. 

Prosciutto and arugula elevate this simple grilled pizza. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.

For this healthy fish recipe, you steep corncobs in milk the resulting "stock" boosts the intensity of made-from-scratch creamed corn, plus extra starch from the corn contributes to its thick texture. This recipe calls for halibut--line-caught from the Pacific Ocean is the most sustainable option. Can't find it? Swap in Pacific cod or U.S. farmed tilapia instead. Serve this summery combination of seared fish, corn, tomatoes and basil for weeknight family dinners or to company on the weekends.

17 Perfect Corn Recipes

Whether we are eating our corn on the cob, roasted and slathered with fresh hot butter or shucked in a hearty side, there’s so many ways to enjoy this sweet or savory ingredient in the summer.

“I love using corn in my dishes due to its versatility. Different corns vary in flavor, such as silver queen corn, nice and sweet. How you prepare it can totally influence it’s flavor as well. Oven roasting it with the husk on almost gives a flavor of hay. Grilling it makes it deliciously smoky and sweet. Or you can cut it off the cobb and make cream corn,” says Mel Toledo, owner and chef of Foundation Social Eatery, just outside of Atlanta.

Picking a Husk
It’s the summer time and everyone is having a BBQ at least once a week. Buy some local corn and get grilling! When you are choosing the corn, look for a deep yellow color and firm corn kernels, says Paige Hospitality Group’s Corporate Executive Chef Stephen Yen. “The corn husk should also be fresh, when you peel it back you should hear a snap at the end. If the husk is wilted or discolored that’s a sign that the corn has been off the stalk for too long,” says Yen.

Heating Element
When you grill the corn you either want to leave the husk on or wrap the ears in aluminum foil. “We like to leave the husk on, because the water content will help the cooking process. In today’s day you will also feel better by keeping the husk on instead of using aluminum foil because you’re using less resources – it’s all about “Going Green”! We suggest letting the corn cook off to the side, and not directly over the heating element. After about 15-20 minutes, check the corn. If it’s ready, remove either the husk or aluminum and brush with butter, then place directly over the heating element for five seconds on each side,” says Yen.

Shucking Your Corn
Not every dish will involve utilizing the cobb, in fact many don’t. “Buy corn at the height of its growing season when it’s most plentiful and delicious. Cook large quantities, de-cob and then freeze for year-round use. After you’ve cooked the corn and allowed it to cool, place a rimmed baking sheet in the sink. Cut the tip of the cob to create a flat end,” says Kerry Dunnington, chef and author of two new cookbooks, Tasting the Seasons: Inspired, In-Season Cuisine That’s Easy, Healthy, Fresh and Fun and This Book Cooks: Farm-Fresh Traditional Recipes for Healthy Contemporary Cooking.

“With a sharp paring knife (starting from the top) slice the corn as close to the cob as possible (you can usually cut about 4 rows at a time), removing corn until you’ve reached the bottom of the cob. Do this until you’ve finished removing all the kernels from the cob. With the dull side of the paring knife, use the same technique to extract the heart of the kernel from the cob. I freeze corn in one- and two-cup portions (it can be a bit difficult to separate fresh corn once frozen into portions),” says Dunnington. This helps when you need a certain measurement in recipes.

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9. Zucchini Garlic Cakes With Corn Salsa, Smoky Tomato Sauce and Pumpkin Seeds

In this recipe for Zucchini Garlic Cakes With Corn Salsa, Smoky Tomato Sauce and Pumpkin Seeds from Rawsome Superfoods by Emily von Euw, zucchini is used as a base for savory cakes, which pair wonderfully with a tangy salad and sauce. Spinach is a great source of iron, vitamin K and carotenoids (vitamin A), which are necessary for blood health!

48 Creative Corn Recipes to Make All Summer Long

We&rsquoll tell you all the delicious ways to enjoy sweet and fresh corn this season.

When the first sightings of fresh, sweet corn start popping up in grocery stores, we can&rsquot help but dream up tons of creative corn recipes to make. Whip up a family-sized batch of corn pasta, freezer-friendly corn chowder, or corn-flecked salmon burgers for a fun summer dinner recipe. Stir some into roasted corn pudding for a side dish you&rsquoll be thinking about all summer (pair it with smoky grilled chicken breast!), or add it to a fresh bean dip for the ultimate picnic food. Try fresh corn kernels off the cob with tomatoes and basil for a quintessential summer salad, or crispy corn fritters that&rsquoll officially become your family&rsquos most-requested meal. When in doubt, keep the corn on the cob, slather it with butter (try the BBQ butter in #15!), eat, and repeat all summer long.

So, what can be made with all of that sweet corn at the farmer&rsquos market? First, you&rsquoll have to decide how you want to cook it &mdash or if you even want to cook it at all. There are almost as many ways to cook corn as there are to eat it, so here are the basics to get you started: Fresh, shucked corn takes about 2&ndash4 minutes to boil or about 10&ndash15 minutes to grill. If you want to leave the husks on or off, soak it or not, or just cut off the kernels and eat them raw, that&rsquos up to you. Take all summer to experiment.

If you&rsquove got a lot of fresh corn (lucky you!), you&rsquove got options: From delicious, Mexican-inspired corn recipes (just wait until you try the toppings in #10) and colorful, healthy corn recipes to creamy, sweet corn recipes, this summer produce superstar can be enjoyed in so many ways &mdash and we plan to try them all.

These vegetarian Southwest Spring Rolls are packed with fresh vegetables and dipped in a smoky chipotle sauce. You’ll forget how healthy they are as you devour the whole pile!


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