Corn
384 recipes found
Corn Quesadillas
Loosely inspired by the flavors of elotes and esquites, these vegetable-forward quesadillas are sweet thanks to peak-season corn, slightly smoky, and gently spiced, making for the most satisfying of summer meals. Fresh, plump corn (save the frozen stuff for another day) is quickly sautéed with poblano and jalapeño chiles until crisp-tender, helping to maintain its texture in the quesadilla. Creamy Monterey Jack cheese mellows the heat of the corn mixture, bringing its earthy savoriness to the forefront. The filling can hold for up to 3 days, meaning you can have fresh quesadillas on demand. To contrast with the richness of the cheesy, savory filling, a zesty lime dipping sauce brings brightness and rounds out each bite.
Chicken Soup With Corn and Spinners
This recipe is a more streamlined take on a Jamaican Saturday soup, a simmered-until-tender marriage of beef or chicken and starchy vegetables. Thanks to a few strategic moves, this recipe takes only one hour but tastes like the result of an hours-long endeavor. Simmering bone-in, skin-on chicken thighs in chicken stock fortifies the soup, coaxing out gelatin from the bones and releasing fat from the skin to create a rich foundation. Instead of cutting corn kernels off the cob, the corn cobs are cut into pieces, which are less fussy to prepare, and more fun to eat — with hands, as nature intended! Handmade dumplings called spinners thicken the soup further and add a chewy bite.
Grilled Shrimp Ceviche With Corn and Coconut
Though technically not a ceviche, as the shrimp are grilled first, this dish is deeply inspired by the ceviche variations that span across Latin America, the Caribbean and the South Pacific Islands. Marinated in rich limey coconut milk, this lively, refreshing dish feels quintessentially summery — perfect for outdoor dining — while grilled corn and shrimp add depth and a subtle smokiness. Serve as a salad or with tortillas, plantain chips or saltines. It’s best to not overcook the shrimp on the grill and let it continue to “cook” in the marinade.
Miso-Grilled Shrimp with Corn and Shishito Peppers
You could throw some shrimp and vegetables on the grill and call it dinner, but a sauce makes the whole thing sing. Here, a pantry-friendly miso-honey sauce does double duty: It coats the shrimp before grilling, helping the exterior caramelize before the delicate meat toughens. Then, once everything’s off the grill, dunk the shrimp, corn and shishito peppers into more sauce. (You get to eat this dinner with your hands!) Leave the tails on the shrimp so they don’t fall through the grates, and also because a crispy, crackly shrimp tail is a treat to eat.
Summer Corn and Seafood Chowder
Slow Cooker Chicken and Creamed Corn
This easy stew has all the gentle pleasures of creamed chicken and creamed corn along with the zip of maque choux, a Cajun sauté of corn and peppers that is often enriched with cream. This slow-cooker recipe combines the best of both dishes for a rich braise, good on its own or served over buttered toast or biscuits. Because it is not as thick as a roux-thickened version, this dish feels right for corn season. It’s lightly creamy and full of sweet corn flavor thanks to the cobs, which cook alongside the other ingredients. There is no need for liquid; the chicken and vegetables give up theirs, making this essentially self-saucing. Add the reserved corn kernels just before serving so that they retain their sweet pop.
Corn and Parmesan Pasta
If there is a sign at the farmers’ market saying corn is on sale, I am coming home with at least six ears. While I always have the best intentions of turning my first haul into a salad, I love making a dent in my stockpile with this creamy pasta. Summer corn has a nice sweetness that plays with the saltiness of the Parmesan, but don’t worry, frozen corn will get you great results. The main thing is to make sure to blend your sauce as smoothly as possible, so the corn can thicken into the creamy yellow, slightly cheesy sauce it is meant to be.
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This 5-Ingredient Corn Salad Is a Little Sweet, a Little Tangy, and Entirely Delicious
This riff on a restaurant's "Japanese elotes" is my favorite use for summer's fresh corn and herbs.
Fresh Corn and Black Bean Salad With Corn Chips
This superquick corn and black bean salad is enlivened with crackly corn chips, in the spirit of salads like fattoush, panzanella and crispy noodle salad. When corn is at its peak, its subtly sweet raw kernels are plump and juicy, and the perfect addition to salads. Corn pairs beautifully with earthy black beans and this sprightly cumin-lime vinaigrette. The corn, black beans, cilantro and vinaigrette can mingle up to 4 hours ahead, so this make-ahead dish is perfect for a picnic, potluck, cookout, or simply dinner. For best results, toss in the corn chips and avocado just before serving.
Pesto Pasta With Corn and Green Beans
Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.
Corn Soup
This simple corn soup tastes like sweet, buttery popcorn, though its richness comes more from the corn than the half-and-half. Blended silky smooth and studded with whole kernels for texture, this soup is an excellent canvas for almost anything. Serve as recommended with a sprinkle of minced chives, or round out the sweetness by adding minced tarragon instead. A dollop of sour cream or Mexican crema, a sprinkle of cayenne and a squeeze of lime will drum up the flavor of Mexican street corn. Bulk it up by serving whatever roasted protein or vegetables you're craving in a pool of it.
Tomato, Bacon and Corn Salad
This super-summery salad is all about big, bold bites — juicy tomatoes, sweet corn, creamy avocado and crispy bacon. It’s tossed with nothing more than a generous squeeze of lime and a little reserved bacon fat for extra richness and smokiness. Plenty of cilantro (or another herb of your choice) keeps it fresh. It’s hearty enough to be dinner, but also plays well with anything grilled, roasted or just eaten outdoors. Some thick toast on the side could make this a full meal.
Crunchy Tortilla Fried Chicken Cutlets
This dish may not exist in Mexico, but its heart is unmistakably Mexican. It celebrates three beloved staples of the cuisine: corn masa, fiery salsa and Milanesa-style fried cutlets. Here, chicken cutlets are coated in a crisp, golden crust made from masa harina and crushed tortilla chips and pan-fried until deeply crunchy. A smoky, just-spicy-enough salsa made with tomatoes and chiles de árbol adds brightness and bite, while a shower of queso cotija brings the salty finish. It’s comfort food rooted in tradition, but reimagined for an easy weeknight meal.
Atole de Grano (Savory Corn Porridge With Chicken)
Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy. This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring. Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth. A final flourish of lime, chicharrones and hot sauce adds brightness and crunch. Quick to come together and endlessly adaptable, this dish is a warm embrace in a bowl.
Summer Corn Salad by Kit Keenan
There is nothing better than a sweet corn salad in the summer. This salad is a perfect addition to your summer BBQ menu.
Burgoo
If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot for this recipe.
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Tod Man Khao Pod (Thai Corn Fritters)
With crispy edges and a chewy interior, these sweet and slightly spicy fresh corn fritters are the perfect easy party appetizer.
Vegetable Beef Soup
A lighter version of beef stew, this soup has all the makings of a cold-weather comfort meal: hunks of potatoes, a mix of hearty vegetables, and tender, fall-apart beef that’s been slowly cooked in a tomatoey broth. Stew meat, a diced mix of various cuts of beef, is the easiest and most economical option, but that can be swapped with singular cuts, including chuck, round or brisket. If you have a bottle of wine already open or are planning to drink it with the meal, pour in a little here to release the browned bits from the bottom of the pot and add a depth of flavor; if not, water or more beef stock works, too. Sprinkle each serving with crushed butter crackers or serve with a wedge of cornbread.
Christina Tosi’s Corn Bake
A one-bowl wonder (my family’s specialty is no muss, no fuss), corn bake is a celebration of an Ohio farm family’s love of corn, butter and deliciously simple food. Part cornbread, part corn pudding, it is so legendary in my mom’s family that if you shout “Corn bake!” the crowd of matriarchs will echo back in unison “1 box Jiffy! One half tub sour cream! 1 stick butter!…” and so on — knowing the recipe by heart is a rite of passage. There is never a potluck, family get-together and certainly never a Thanksgiving without it. The recipe easily doubles or triples depending on the size of your crowd.
Min Jin Lee’s Corn Pudding
I was 24 years old when I married Chris, and his grandfather’s old friend Tony and his elegant wife, Sue, invited us newlyweds to their Fifth Avenue apartment for dinner. The meal was terrific, but in particular, I loved the corn pudding. The recipe was from Sue’s friend, and that friend had attributed it to someone named Babs. In my mind, Babs is Anonymous — that unheralded and unacknowledged writer of all reliable recipes we turn to when we are desperate for something tasty, easy and budget conscious. The original recipe was for half the volume, but because absolutely everyone at Thanksgiving likes it so darn much, I now double it for ease. Lastly, corn was the generous gift of the Wampanoag to the starving Pilgrims, and when I make it, I remember the history of the Indigenous people, Sue and Tony, and of course, Babs.
Cornbread Stuffing With Esquites
Esquites are a Mexican antojito, or snack, sold in local markets and by street vendors across Mexico and the United States. Corn is typically cooked with an herb called epazote, onion and chiles and is served in cups or corn husks and topped with mayonnaise, dried chiles, queso and lime. Here, esquites amps up the corn flavor of a southern-style cornbread stuffing. Half of the corn mixture is added, along with chorizo, to toasted cornbread to make the stuffing, and the remaining esquites is used to top the finished dish. A drizzle of crema and a sprinkle of queso fresco and chile de árbol accent this fun and festive Thanksgiving side.
Jalapeño-Corn Dip
This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack. While two jalapeños might seem like a lot, keep in mind that they’re seeded (feel free to leave the seeds in one or both if your palate favors spice — after all, the chiles are part of the dip’s draw). Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. Bacon can be omitted for a vegetarian version; in this case, skip to step 2, adding an extra tablespoon of oil and stirring in a teaspoon of smoked paprika for a hint of smoke.
Microwave Corn on the Cob
In a microwave, corn steams to juicy sweetness in minutes without heating up the kitchen. The husks trap the vegetable’s natural moisture, and the silks slip off easily after being zapped. (In fact, this method is great for shucking corn quickly. You can microwave the corn for just a minute or so, until the husks and silks come off easily, then finish cooking the ears on the grill.) Microwaving corn is ideal when you’re preparing just an ear or two, but you can microwave as many as can fit in a single layer in your machine at one time. You’ll just have to cook them longer, about 4 minutes for two ears and 5 minutes for three.
Corn and Cod Green Curry
In this light, Thai-inspired curry, a trio of sweet ingredients — corn, coconut milk and fish — pair with the fruity and fragrant aromatics of green curry paste, which includes green chiles, lemongrass and galangal. Finishing with lime, basil and thinly sliced bok choy further brightens each bite. (The bok choy is cooked only a bit so that its crunchy stems and silky greens provide contrasting textures.) Instead of fresh corn, you can substitute 5 cups of frozen and unthawed corn kernels. Serve the curry on its own or with rice or rice noodles.