Corn
370 recipes found
Arepas de Choclo With Avocado Salad
Arepas, corn cakes that are a cornerstone of Colombian and Venezuelan cuisines, come in many guises, depending on the region, the season and the available ingredients. This slightly sweet, cheese-filled version, called arepas de choclo, is adapted from “Colombiana” (HarperCollins, 2021), a cookbook by the Colombian food stylist Mariana Velásquez. The dough, which uses a combination of fresh corn kernels and yellow masarepa (precooked cornmeal), fries up into rich, moist, golden cakes that are like a more delicate version of the mozzarella-stuffed arepas found at street fairs. Ms. Velásquez pairs these with a lemony tomato and avocado salad to offer a soft and juicy contrast to the crisp-edged cakes. Perfect for a summery brunch, these also make an excellent light lunch or dinner. If you can’t find masarepa (P.A.N. is one brand available in large supermarkets), Ms. Velásquez recommends substituting instant polenta. But don’t use masa harina, which is a different product altogether. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Corn Flan
Curried Corn And Sweet Peppers
Corn Risotto With Okra And Shiitake Mushrooms
Tortilla Stack With Chili-Tomato Sauce
Farro Risotto With Sweet Corn and Tomatoes
Here’s a heartier, whole-grain alternative to traditional risotto that doesn’t require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.
Squash And Sweet Corn With Coriander
Farro Salad With Corn and Crispy Chickpeas
This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced fennel, scallions and herbs. Drying the chickpeas before roasting gives them the deepest crunch, so don't skip that step. All together, the salad walks the line between hearty and light, a substantial side to grilled meats or fish, or a summery main course all on its own.
Summer Vegetables in Spiced Yogurt Sauce
The farmers’ market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Spiced Basmati Rice and Sweet Corn Pilaf
Cornmeal-Crusted Smelts With Corn Dressing
Mexican Vegetables
Skillet Chicken Thighs With Brown Butter Corn
This weeknight-friendly recipe pairs sweet corn kernels with sautéed boneless chicken thighs. Easily made in one large skillet, the chicken is cooked first before the corn kernels are added to sauté in the drippings, seasoned with garlic, thyme and plenty of brown butter. Finished with torn basil, lime juice and scallions, it walks the line between rich and sweet, and tangy and fresh — all in under 30 minutes.
Green-Chili and Corn Bisque
Grated Squash, Corn and Tomatillo Tacos
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
Smoky Corn And Chili Chowder
Creamy Stovetop Corn With Poblano Chiles
Grilled Halibut With Indian Spices and Corn Relish
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.
Shrimp Pasta With Corn and Basil
This particularly American combination of flavors — shrimp and corn — is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.
Lobster Succotash
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can’t find them, use frozen limas.
Orecchiette With Corn, Jalapeño, Feta and Basil
Sweet, peak season corn is at the heart of this flavorful and simple-to-make summer pasta. The jalapeño offers a pleasant kick, and the feta cheese tossed in at the end melts slightly, giving the sauce a silky texture. It’s worth seeking out orecchiette here, as it nicely catches the corn kernels, creating perfect bites. If you can’t find it, fusilli or farfalle would work in its place. Serve with a bright, simple salad alongside and fresh fruit for dessert.
Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds
Making zucchini pasta is simple, but there are some rules to keep in mind. Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety. Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline. Be sure to squeeze out as much water as possible with a cheesecloth or kitchen towel or the zucchinis will leach a puddle of water onto the serving plate after salting. To dress the pasta, a combination of olive oil, lemon juice and basil leaves works just as well. This dish is served with Sungold tomatoes and corn to add sweetness, and sunflower seeds for crunch.
Summer Corn Soup
This salty yet sweet, creamy yet crunchy fresh corn chowder was developed for The Times by Wade Burch, the executive chef of several restaurants owned by Merchants Hospitality in New York, for a series of articles about chefs who cook with their children. It's loaded with fresh corn (12 ears worth) and dotted with jalapeño and red bell pepper. It does take a little time owing to the corn stock, but it's so worth it. The taste of the finished soup is pure summer.
Corn and Lobster Tart
Lobster and corn. It does not take much more than those eminently compatible ingredients to recognize summer. You hardly need a recipe to prepare steamed or broiled lobsters and serve them with corn on the cob. But you do need more than pocket change. Here, you can satisfy four at lunch or six with a first course at dinner, relying on a single, modest lobster. This quiche-like tart, meant to accompany a glass of chilled chardonnay, can be served warm or at room temperature.