Corn
384 recipes found
Sheet-Pan Shrimp Boil
There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or tossed with pasta. The slight char brings out seafood’s sweetness, so for contrast, serve with tart lemons or a tangy cocktail sauce
One-Pan Chicken Thighs With Coconut Creamed Corn
If it’s possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It’s a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)
Slow Cooker White Chicken Chili
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Pressure Cooker Chipotle Chicken Pozole
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you’re concerned about the heat, but don’t skimp on the adobo sauce: It’s milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
Sweet Corn and Scallop Pasta
Scallops have a mildly briny, delicately nutty flavor that pairs extremely well with sweet corn. The key to properly cooked scallops is making sure they’re very dry, then allowing them to cook, undisturbed, to caramelize. Chopping the seared scallops into tender morsels helps to infuse the pasta with rich seafood flavor, while fresh corn adds texture to complement them. The emulsification of pasta water, butter and cheese creates a silky sauce for a satisfying pasta meal that still feels light.
Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice)
Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.
Crispy Rice With Shrimp, Bacon and Corn
This one-pan recipe is a great use of leftover rice, though you can also use freshly cooked rice as long as it’s no longer hot. The starch in sticky short-grain rice, together with the corn’s starch, caramelize into a nice crust that you can remove in big pieces. Long-grain rice will brown as well, but stay loose when served. Try to get a little of everything in each bite: crisp yet tender rice and corn, savory shrimp, crunchy bacon, juicy tomatoes. This recipe was developed with 16/20-count shrimp in mind, but you can use whatever shrimp you find aside from fancy super-jumbo ones. Serve with hot sauce if you’d like.
Chicken Salad With Corn, Quinoa and Yogurt Dressing
While traditional chicken salad is rich with tender meat and mayonnaise, this one embraces pops of texture and color. Combining quinoa and corn, two staples in Inca, Aymara and Quechua cooking, is a great balancing act of earthy and sweet. For this salad’s dressing, mashing onion and chile together with salt (like in guacamole) releases their assertive juices into a tangy blend of Greek yogurt and lime. Since this is a room temperature salad, you can make the chicken and quinoa and reserve them up to a few days ahead, or let the whole salad meld for up to 3 days in the fridge. Eat the dish on its own, over romaine or Little Gem leaves, or with more pops, such as pepitas, mint, radishes, jicama, Cotija or Parmesan.
Corn Casserole
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you’ve never had corn casserole before, you’re really missing out: It’s like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
Green Bean and Corn Almondine
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.
Slow-Cooker Corn Pudding
Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South. In this version, fresh corn, scallions and jalapeño are held together by rich cornbread for a savory, sweet and spicy side that’s like a spoonbread crossed with a quick bread. While corn pudding is usually made in the oven, this slow-cooker version frees up your oven for other tasks. As the bread steam-bakes, the edges get caramelized and firm, and the center becomes soft and delicate. It’s spoonable, not sliceable, and its rich texture is best served warm or at room temperature. Jalapeños vary in heat level, so taste a tiny piece before deciding how much to add. To decrease the spice level, use one chile and remove the seeds and ribs before chopping it. To maximize the spice, leave the seeds in and use two.
Slow Cooker Spicy Black Bean and Sweet Potato Chili
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you’re ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor — which plays well with the orange juice in the chili — choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)
Slow-Cooker Corn Chowder
The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don’t have it on hand, add about two additional teaspoons of salt.
Slow-Cooker Chicken Tinga Tacos
Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that’s already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it’s affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it’s delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.
Elotes (Grilled Corn With Cheese, Lime and Chile)
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don’t have a grill, the broiler works too though watch the ears carefully so they don’t burn.
Guacamole With Grilled Corn
This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.
Grilled Corn, Asparagus and Spring Onion Salad
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they’re doused in one of Mexico’s most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to “prepare” your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Corn on the Cob With Old Bay and Lemon
If you’ve had the pleasure of eating your way through a bucket of Maryland blue crabs poured out onto newspaper, you’ve probably had Old Bay seasoning. It’s a blend of celery salt, black pepper, crushed red-pepper flakes and paprika, and any member of its fiercely loyal Mid-Atlantic fan base will tell you that it should be present at any proper crab or shrimp boil. In this recipe, you get lots of that seaside flavor without having to source fresh blue crab.
Broiled Turmeric Salmon With Corn and Green Beans
This meal marries charred flavors with bright summer vegetables, and no grill is required. Broiling salmon skin side up creates crispy skin without drying out the delicate flesh. Alongside your salmon, blister green beans and corn, then toss them with lime juice, raw corn and red onion for a balance of crunchy and tender, sweet and scorched. Turmeric and red-pepper flakes bring earthiness alongside the sweetness of the fish, corn and green beans, but garam masala, cumin or jerk seasoning would also work well.
Coconut Rice With Shrimp and Corn
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Shrimp Linguine With Herbs, Corn and Arugula
The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.
Skillet Shrimp and Corn With Lime Dressing
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors — perfect for a summer evening. If you can’t find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Sopa Tlaxcalteca (Creamy Chicken Vegetable Soup)
Sopa Tlaxcalteca, from the central state of Tlaxcala, is a seasonal chicken soup simmered with ripe local produce like corn, carrots, mushrooms, squash and squash blossoms. What makes it special is the whole milk that is added to the simmering broth. It lends a very slight creaminess that accentuates the sweetness of the vegetables and amps up the richness of the chicken stock. There are many soups in Mexico, but this is easily one of the most comforting.
Quinoa With Corn and Zucchini
Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it’s a good source of manganese, magnesium, phosphorus and copper. It’s also a good source of protein.