Corn
384 recipes found
Japanese Potato Salad With Mentaiko
A classic side dish for homemade lunch boxes or bento picnics, a Japanese potato salad is made with boiled russet potatoes, vegetables, boiled eggs and, often, ham, all seasoned with rice vinegar and tangy Japanese Kewpie mayonnaise. Folding in some raw mentaiko, the salt-cured roe of Alaskan pollock, gives it a savory, briny complexity (and is a good reminder of why potatoes and cured fish eggs are so often paired together). The potatoes in Japanese potato salad are typically roughly mashed, but you can dice them if you prefer a heartier texture. Salting the cucumber in advance helps it retain some crunch when you mix it into the salad, while adding vinegar to the potatoes while they’re still hot helps them absorb more flavor.
Sweet Corn Salad With Buttermilk Vinaigrette
Fresh corn on the cob is given a quick blanch for this salad, an easy yet valuable technique that takes away the starchy flavor and brings out the natural sweetness in the kernels. A cool, light buttermilk dressing is spiked with sour cream, garlic and black pepper for creamed corn vibes without the heaviness. Crisp cucumbers add crunch and pair beautifully with the herbaceous dill; feel free to use any soft herb, like chives, parsley, tarragon or basil. Make the salad a few hours ahead to allow all of the flavors to meld.
Kerala-Style Vegetable Korma
A korma can be made with any combination of meats and vegetables, braised or stewed. In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk. This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut. It works just as well with whatever combination of fresh or frozen vegetables that might be handy. Cashew butter is used in place of making a paste from soaked cashews. Black mustard seeds add complex bitterness; Thai green chiles, black pepper and garam masala give it a kick. Cutting corners doesn’t quell any flavor in this recipe.
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How To Make Cornmeal Using Popcorn
Grinding my own cornmeal was something I hadn't even begun to consider when I first stumbled upon discussions of how great the freshly milled variety made your cornbread, but it's as simple as using a high speed blender. You can even use the popcorn already in your pantry.
Silky Creamed Corn
The original creamed corn likely did not have any cream at all: Native Americans scraped the cobs of their milky, starchy juices and simmered them with kernels until everything was thick and creamy. This recipe — which works with any frozen, canned or fresh corn — builds a similar silkiness by blending some of the cooked corn. Half-and-half adds richness, but not so much that it mutes the sweetness of the corn like heavy cream can. There’s no one way to flavor creamed corn; you can add herbs, cheese and peppers to make maque choux, or add nothing at all.
Cornbread Muffins
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
Ricotta Toasts With Melon, Corn and Salami
Fresh cantaloupe and corn star in these meal-worthy toasts. They are mixed with spicy salami to complement their sweetness. You can use any cured meat with a kick, such as black pepper salami, cubed Spanish chorizo or torn soppressata. Whole-milk ricotta, made extra creamy with “milk” scraped from the corn cobs, is spread on crusty bread, then topped with the salad of melon, corn, salami, plus almonds and cilantro. Play with the balance of sweet, spicy, juicy and crunchy by adding fresh chile, thinly sliced cucumbers or snap peas or swapping the melon for stone fruit.
Grilled Corn With Sesame-Soy Butter
Mark Twain advocated for boiling corn — preferably right in the corn field. But there’s no better way to cook corn than by grilling. The high dry heat of the fire caramelizes the natural plant sugars, intensifying the corn’s natural sweetness while adding a beguiling smoky flavor. The key is to brown the kernels on all sides. To form a convenient handle for eating the corn, fold the husk back below the stem end. In this version, the corn is seasoned with sesame, soy, mirin and butter.
Sweet Corn Butter From Whitney Wright
This corn ‘butter’ recipe was a staple on station at Per Se, where we stirred it into a sweet corn risotto. The magic happens due to the natural corn starches.
Summer Shrimp Scampi With Tomatoes and Corn
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions.
Corn, Bacon and Cheddar Pie With Pickled Jalapeños
Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.
Fresh Corn Salad With Brown Butter, Chives & Chiles
This fresh corn salad recipe is as easy as it gets. Cut the kernels off the cob, then toss with brown butter, fried chiles, and chives. Serve with meat or fish.
Esquites (Mexican Street Corn Salad)
Esquites hails from Oaxaca and is a Mexican street corn salad made with corn cut off the cob, plus creamy Cotija cheese and ancho chile powder.
Grilled Corn & Ranch Pizzas
Corn, when grilled like this, gets chewy and inexplicably sweeter. Basil adds a floral note. But the real clincher is the masochistic drizzle of ranch dressing (especially Hidden "Vale/Dell/Glen/Geologic Window"), which picks everything up and works surprisingly well with the cheesy corn.
Corn on the stick
When we are kids we use to get corn and stick; one of our parents (most of the time was my mom) will build us a fire. That was pretty much for the recipe but if you have špek skin and some salt you play a completely different game.
Spicy Magic Corn
This quick recipe for spicy, seasoned canned corn is a great snack to make using pantry ingredients at home. You only need four ingredients for this easy dish.
KOREAN CORN TEA (OKSUSU CHA)
Korean Corn Tea recipe is made with corn kernels that are roasted until almost charred, then boiled in water until it takes on the nutty flavor of the corn.
Homemade Corn Chips
This homemade corn chips recipe includes masa harina, or very finely ground cornmeal, vegetable or canola oil, salt, hot water, oil for frying, and more salt.
Gluten Free Mini Corn Dogs
Mini Corn Dog Bites are the perfect gluten free game day or after school snack! Only 5 ingredients and freezable!
Chesapeake Crab and Corn Omlette
After a crab feast we inevitably have extra crab, corn and tomato. Thankfully together, they make a wonderful Chesapeake omelette recipe!
Kickin' Corn with Avocado Cream
I made this recipe because of my love for avocados and corn, particularly in the summer when sweet corn is in season. If sweet corn is not in season, not to worry, frozen corn works as well in the winter months.
Navajo Blue Corn Mush
This Navajo blue corn mush recipe includes roasted blue corn flour, juniper ash and water. It is so simple to make and very delicious, especially on cold days.
Corn Milk and Tomato Vinaigrette
Good summer corn is a beautiful thing. Sadly, when cut corn is required for a recipe, one of the best parts often goes to waste. Instead of throwing away the cob, and the amazingly flavorful corn milk it contains, I use this recipe to throw together a healthy (and vegan friendly) dressing.
Summer Tacos with Corn, Green Beans and Tomatillo Salsa
Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.