Corn
384 recipes found
Mayo Corn Fried Rice
This fried rice tastes and smells like movie-theater popcorn and is a celebration of summer corn. Fried rice without oil is not only possible, it’s delicious. In this recipe, a smidge of mayonnaise stirred into cold, day-old white rice results in separate grains. When fried, this lubricated rice toasts and browns beautifully with zero oil splatter and not using oil lets the corn shine. What you’re left with is pure-tasting fried rice, where the rice and vegetables are the stars, not the cooking fat. This smart trick comes from the chef Brendan Liew, as documented in his cookbooks “Konbini” and “Tokyo Up Late” (Smith Street Books, 2024 and 2022).
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.
Baked Sweet Corn Tamal
This baked tamal uses the husks, silks and kernels from fresh corn to infuse maximum corn flavor into a golden, butter-rich loaf. Out of the oven, the inside of this tamal is custardy soft, gradually firming up into a delicious, sliceable delicacy as it sits. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), this recipe celebrates the pure, unadulterated taste of farm-fresh corn that can be served with either sweet or savory toppings. Prepare a spread with Mexican crema, crunchy salt, salsa macha and/or roasted poblano chiles. Or for a sweeter option, top with Greek yogurt, fresh berries and a drizzle of honey. Leftovers can be cubed and fried in butter or olive oil for croutons, or used as a base for a sundae topped with vanilla ice cream and crunchy sea salt. If you want to try your hand at wrapping tamales, try Sweet Corn Tamales which use the same masa and fresh corn husks. These are steamed instead of baked, employing a cooking method that has stood the test of time across cultures and continents.
Sweet Corn Carbonara
Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Hannah Texie Bailey, to reimagine classic carbonara. He uses finocchiona salami ends that no longer fit in the meat slicer in place of guanciale, and adds in-season sweet corn to the mix. True to Mr. Serva's waste-not philosophy, he utilizes every part of the corn too: kernels in the dish, cobs to flavor the pasta water, and silks as a sweet and surprising garnish. This approach results in a luscious carbonara punctuated by summer sweet corn, making it a perfect dish for late summer and early fall. While finocchiona salami and Calabrian chile paste are well worth sourcing, any salami or chile paste you have in your refrigerator work well here too.
Grilled Corn with Teriyaki Butter
In this fusion-y version of Mexican street corn, teriyaki butter is slathered on corn, then bundled back up, grilled, and topped with a squeeze of lime, queso fresco and cilantro.
Sheet-Pan Tofu With Corn and Chiles
This colorful dish is as much about the lively mix of textures as it is the tangy, spicy flavors. On the textural side, cubes of tofu are coated in cornstarch so they become crispy at the edges as they roast, staying soft and pillowy on the inside. Corn kernels lend sweetness and a juicy snap while green chiles, onions and herbs lend freshness and heat. Fresh corn kernels are ideal when in season, but frozen corn works well too, making this a year-round dish with an inherently summery feel.
Maryland Crab Soup
While the exact origins of Maryland crab soup are unknown, the recipe is rooted in folk tradition, likely learned from Indigenous people, and changed over time depending on what was available and in season. You’ll find different recipes on menus in restaurants and homes throughout the Chesapeake Bay area, but you can usually assume the tomato-based soup is likely to contain corn, beans, peas and tomatoes. Seek out Maryland blue crab meat, prized for its sweetness thanks to the time the crustacean spends swimming in the brackish waters of the bay. While stock always adds a more robust flavor to soups, water will work fine as well for this hearty, vegetable-heavy recipe.
Charcoal-Grilled Corn With Honeyed Goat Cheese
The taste and appearance of corn grilled directly over a charcoal flame is unparalleled. The kernels become bright yellow, firm and plump, both smoky and sweet, speckled black, with bits of char. To make them even more stunning, the ears are coated with a sweet, tangy goat cheese spread that melts into every crevice, a fun, welcome alternative to simply basting cobs with butter.
Corn Ribs
For a more novel approach to corn on the cob, these corn ribs are a fun, flavorful way to eat the juicy summer staple. Shucked ears of corn are quartered, coated in a barbecue-inspired spice blend, charred on a grill and tossed in butter. As they cook, the corn ribs curl, resembling pork ribs, thus earning their name. (They’re also eaten similarly, as the cob functions similarly to the pork bone.) A fair warning: Preparing corn ribs takes patience and a very sharp knife. The cobs should be patted dry before slicing, as slippery kernels will create even more instability for the tall, teetering cobs. Reach for a large chef’s knife, if you’ve got one, and make sure it’s newly sharpened for easier (and safer) slicing. Use a rocking motion to slowly slice through the center of the cobs — and don’t rush it. Serve the corn ribs as is, or with a creamy, spicy or herby dip.
Oven-Seared Salmon With Corn and Tomatoes
This one-pan dinner pairs browned fish with a colorful salad of charred corn, tomatoes, scallions, herbs and lime, proving that summer cooking is best when you get out of the way of the ingredients. The salmon develops a crisp crust without requiring a sear on the stovetop thanks to a light coating of mayonnaise and the direct scorch of the broiler. You won’t taste the mayonnaise; instead, it’s there to caramelize the salmon’s surface while insulating the delicate flesh. Corn kernels cook alongside just long enough to plump, sweeten and char in spots. The salmon and salad are a meal unto themselves, or you could accompany them with quinoa or garlic bread.
Smoky Southwest Chicken Thighs with Charred Corn & Poblano Gnocchi
Gnocchi gets the Southwestern treatment, tossed in a creamy, charred corn and poblano sauce that's as smoky as it is sweet, and topped with crispy chicken thighs.
Summer Fish Tea
Fish tea is an endlessly flexible soup recipe found across the Caribbean, consisting of fish, starchy vegetables like pumpkin and yellow yam, and seasonings, which can all vary depending on the cook. Some prepare it with a helpful packet labeled "fish tea flavored soup mix," while others prefer making it from scratch with fresh fish heads. This weeknight version lands somewhere in the middle, showcasing tender-crisp summer vegetables like corn and green beans in a delicate broth scented with ginger, allspice and juicy hunks of snapper. If Scotch bonnet chiles are unavailable, habanero will work. Making a small puncture in the whole pepper will allow some heat to permeate the broth, but not an overwhelming amount. For a spicier soup, make a larger incision. To make this soup preparation even faster, you can cut the vegetables for the soup while the broth simmers.
Charred Corn and Chickpea Salad With Lime Crema
Charred corn is a bankable foundation for a simple and satiating summer meal. Just a few minutes in a hot pan will turn the kernels from starchy to sweet, while delivering smoky notes. A light dusting of ground cumin and smoked paprika reinforces these scorched flavors. In a loose nod to esquites, this salad is dressed with a simplified version of Mexican crema, tangy from the lime and spiked with garlic. If you like, add some heat with some sliced jalapeños or a sprinkle of crushed red pepper. Spoonable and transportable, this is the perfect salad to take on picnics.
Grilled Corn Panzanella
Panzanella, the Tuscan bread salad of bread, tomatoes, oil, vinegar, basil, is already peak summer cooking, but this grilled, summer produce-heavy rendition might be even more so. The dish is best in the summer when tomatoes are at their juiciest, which is exactly when you don’t want to turn on the oven to toast bread. But dry bread is the key to the salad’s deliciousness because it soaks up the tomato juices and vinaigrette for a mix of crisp and soft bites. So head outside to the grill: Charring the bread brings a nutty, smoky edge to the sweet tomatoes, corn and cucumbers. Add mozzarella, too, for creaminess, or make the salad vegan by replacing the mozzarella with white beans.
Miso Shrimp and Corn Couscous Salad
A delightful blend of bright, sunny colors and flavors shine in this summery salad. A lemony dressing coats the tender, slightly chewy, pearled couscous, which helps to cut the richness of the miso-butter mixture that coats the shrimp and charred corn. While this salad is best with fresh corn — at its sweetest scraped straight off the cob — frozen corn makes an excellent substitute any time of year, even though it won’t char quite as visibly. Serve at room temperature or warm for a picnic or outdoor dinner, pairing it with an herby green salad or grilled broccoli.
Grilled Chicken Thighs and Corn With Lime-Basil Butter
These summery grilled chicken thighs with sweet corn are scented with basil and lime. Warm your lime-basil butter on the side of the grill while you cook your corn and chicken, so it melts willingly on the charred thighs and corn kernels. Finishing with extra lime wedges and flaky salt isn’t a recommendation, but an essential final kick.
Pearl Couscous Salad With Shrimp and Feta
Bright lemon, mint and cilantro offset creamy feta and sweet corn in this crisp and crunchy salad. Pearl couscous, also known as Israeli couscous, is made of small pearls of chewy pasta that are a great base for so many flavors. Make sure to thoroughly drain the couscous after cooking to avoid a soggy salad. Sautéed shrimp make this into a meal, but feel free to add chopped chicken or your protein of choice.
Oven-Roasted Corn on the Cob
Next time you’re thinking of boiling water for corn on the cob, consider this flavorful oven method instead. Ears of corn are brushed with a garlicky herb butter, then wrapped in foil and roasted until tender and just starting to brown. The butter flavors the corn as it roasts, and a spoonful spread on each ear just before serving delivers a little extra richness. For corn on the cob with a kick, consider adding a pinch of chili powder or ground cayenne to the butter mixture.
Summer Chowder With Cod and Clams
Based on East Coast white chowder, made with milk and potatoes, but more of a dinner stew than a soup. Lemon zest and slivers of serrano chile add spark to the mild creamy base. Prepare the chowder up to two hours in advance and reheat it gently just before serving, to avoid any last-minute rushing.
Angel Hair Pasta Salad
Light, bouncy angel hair makes for a surprisingly stellar pasta salad. Dressed in a simple mayonnaise and vinegar dressing, a rainbow confetti of raw vegetables shines in this chill, endlessly adaptable recipe. Salting the vegetables in advance, allowing them to sweat their excess moisture and then patting them dry, leads to crunchier, longer-lasting results. This salad keeps for up to 3 days in the refrigerator, covered; as it sits, the vegetables give off their flavor and fragrance to the blank-canvas pasta. Simply stir before serving to redistribute any dressing that has collected on the bottom of the bowl.
Succotash
Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability.
Caldo de Res
This simple beef soup, a classic dish found in Mexican cuisine, utilizes time to build a savory stock and is packed with a hearty, tender medley of vegetables. Variations flavor the broth with either stewed tomatoes, chopped roma tomatoes or Spanish-style tomato sauce. The most consistent ingredient across the board is bone-in beef shank. Located in the leg of the cow, it’s naturally a tougher cut of meat, but when simmered in savory broth for a few hours, it becomes spoon-tender and juicy. The marrow in the bones also contributes to the silky broth, so don’t settle for boneless shank. You can also save the tender marrow and use it as a spread for tacos. Limes and cilantro add acidity and a brightness to the soup that makes it difficult to stop at one serving. Cool completely before storing in the fridge (it’ll keep for up to 4 days) or freeze for up to a month in an airtight container. The soup will thicken and solidify a bit overnight, so add about one cup of water when reheating and adjust the seasoning as needed.
Linguine With Zucchini, Corn and Shrimp
This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. Feel free to add whatever vegetables and herbs catch your eye at the market. This pasta is best eaten al fresco.
Hamburger Soup
Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as “hamburger” in certain parts of the United States. Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite. To store, cool completely in the pot before transferring to an airtight container, then refrigerate and enjoy for up to 4 days, or freeze for up to 3 months.