Summer is here, and with it comes the sweetness of fresh corn. There’s nothing quite like biting into a juicy ear of corn on a warm summer day. But why stop at just eating it straight from the cob? Corn is a versatile ingredient that can be used in a wide variety of delicious dishes, from soups to salads, main courses to desserts. In this article, we’ll explore 20 tasty and creative ways to use corn off the cob, perfect for making the most of summer’s bounty.
Whether you’re looking for comfort food with a twist or something light and refreshing, these recipes are sure to inspire your culinary creativity. From classic combinations like corn and bacon to more adventurous pairings like corn and blueberry, there’s something for everyone on this list.
So go ahead, get creative, and make the most of summer’s sweetest season!
Creamy Corn and Bacon Chowder
A hearty and comforting soup perfect for a chilly evening. This creamy corn and bacon chowder is a twist on the classic, with sweet corn and smoky bacon adding depth to the rich and velvety broth.
Ingredients:
– 1 tablespoon butter
– 6 slices of cooked bacon, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the diced bacon and cook until crispy.
2. Add the chopped onion and minced garlic to the pot and sauté until softened.
3. Stir in the frozen corn kernels and broth. Bring the mixture to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until the flavors have melded together.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Corn and Black Bean Salad
Add a burst of flavor to your meal with this Spicy Corn and Black Bean Salad, perfect for a quick lunch or dinner. This colorful salad combines sweet corn, tender black beans, and spicy kick from jalapeños.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine corn kernels, black beans, red bell pepper, and jalapeño.
2. In a small bowl, whisk together olive oil, lime juice, and cumin.
3. Pour the dressing over the corn mixture; toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature, garnished with cilantro if desired.
Cooking Time: 15 minutes
Grilled Corn Salsa with Lime
Elevate your summer gatherings with this sweet and tangy salsa that combines the natural sweetness of grilled corn with the brightness of lime.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. Remove corn from grill and let cool slightly.
4. Cut kernels off cob into a bowl.
5. Add red onion, jalapeño, cilantro, and lime juice to the bowl with corn.
6. Season with salt to taste.
7. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10-12 minutes
Corn and Cheddar Fritters
Start your day with a delicious and crunchy breakfast treat that combines the natural sweetness of corn with the richness of cheddar cheese. These fritters are perfect for a weekend brunch or a quick snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese
– 1/4 cup corn kernels (fresh or frozen, thawed)
– 1 egg
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cornmeal, and salt.
2. Add the grated cheese, corn kernels, and egg. Mix until just combined.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the oil, about 1/4 cupfuls.
5. Cook for 2-3 minutes on each side or until golden brown and crispy.
6. Drain on paper towels. Serve warm.
Cooking Time: 10-12 minutes
Corn and Avocado Quinoa Bowl
A flavorful and nutritious bowl filled with quinoa, roasted corn, creamy avocado, and a hint of lime juice – perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed corn kernels (fresh or frozen)
– 1 ripe avocado, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss corn kernels with a pinch of salt and spread on a baking sheet. Roast for 10-12 minutes, or until lightly toasted.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine cooked quinoa, roasted corn, diced avocado, and chopped cilantro.
5. Squeeze lime juice over the top and season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Corn and Zucchini Fritters
Transform fresh corn and zucchinis into crispy, flavorful fritters perfect for a summer snack or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup grated cheddar cheese
– 1/2 cup chopped scallions (green onions)
– 1 cup frozen corn kernels, thawed
– 1 medium zucchini, finely chopped
– 1 egg
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F (190°C).
2. In a bowl, whisk together flour, cornmeal, cheese, and scallions.
3. Add the corn kernels, zucchini, egg, and salt to the dry ingredients. Mix until just combined.
4. Using a spoon, drop small portions of the mixture into the hot oil, about 1/4 cupfuls.
5. Fry for 2-3 minutes or until golden brown. Drain on paper towels.
6. Serve warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Corn and Tomato Bruschetta
This refreshing bruschetta combines the flavors of juicy tomatoes, sweet corn, and fragrant basil on toasted baguette slices. Perfect for a light summer dinner or as an appetizer for your next gathering.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1 cup fresh corn kernels (from about 2 ears)
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1 baguette, sliced into 1-inch thick rounds
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, corn kernels, olive oil, garlic, salt, and pepper.
3. Brush baguette slices with olive oil and toast in the oven for 5-7 minutes, or until lightly browned.
4. Top toasted bread with tomato-corn mixture, then sprinkle with chopped basil.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Corn and Jalapeño Cornbread
Add some heat to your gatherings with this moist and flavorful cornbread infused with the sweetness of corn and the spiciness of jalapeños. Perfect for potlucks, BBQs, or cozy nights in.
Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup chopped fresh jalapeños (about 2-3 peppers)
– 1 cup frozen corn kernels, thawed
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped jalapeños and corn kernels.
6. Pour batter into prepared dish and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Corn and Potato Hash
A hearty, comforting side dish perfect for any meal, this corn and potato hash combines the natural sweetness of corn with the earthiness of potatoes. With a crispy texture and bold flavors, it’s sure to become a favorite.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup fresh corn kernels
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 2 tablespoons of oil, salt, and pepper until coated.
3. Spread potatoes on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
4. While potatoes are roasting, heat remaining 2 tablespoons of oil in a large skillet over medium-high heat.
5. Add diced onion and cook until translucent, about 3-4 minutes.
6. Add garlic and cook for an additional minute.
7. Stir in corn kernels and cooked potatoes. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 30-35 minutes
Corn and Spinach Stuffed Peppers
A delightful twist on traditional stuffed peppers, this recipe combines the sweetness of corn with the earthiness of spinach for a flavorful and nutritious dish.
Ingredients:
– 4 bell peppers, any color
– 1 cup frozen corn kernels
– 1/2 cup fresh spinach leaves
– 1/2 cup cooked rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together corn kernels, spinach leaves, cooked rice, olive oil, salt, and pepper.
4. Stuff each pepper with the corn mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes, or until peppers are tender.
7. Serve hot, topped with shredded cheddar cheese if desired.
Cooking Time: 45-50 minutes
Corn and Chicken Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines tender chicken, sweet corn, and a rich cream sauce for a satisfying and comforting meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2 cups frozen corn kernels, thawed
– 1 onion, diced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup cream cheese, softened
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium skillet, sauté the onion and corn until tender.
3. Add the cooked chicken to the skillet and stir to combine.
4. In a separate bowl, mix the cream cheese with 1/4 cup of the enchilada sauce.
5. Assemble the enchiladas by spreading a layer of the chicken-corn mixture onto each tortilla, then rolling up and placing seam-side down in a baking dish.
6. Pour the remaining enchilada sauce over the top and sprinkle with cilantro.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 20-25 minutes
Corn and Shrimp Tacos
This recipe combines the sweetness of corn with the savory flavor of shrimp, all wrapped up in a crispy taco shell. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups frozen corn kernels, thawed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp, corn, bell pepper, onion, and garlic. Cook for 3-4 minutes or until the shrimp are pink and cooked through.
3. Season with cumin, salt, and pepper to taste.
4. Warm the taco shells according to package instructions.
5. Assemble the tacos by placing the shrimp and corn mixture into the shells.
6. Add your desired toppings and serve immediately.
Cooking Time: 10-12 minutes
Corn and Basil Pasta Salad
A refreshing twist on traditional pasta salads, this recipe combines the sweetness of corn with the brightness of fresh basil for a perfect summer side dish or light lunch.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 2 cups cooked corn kernels
– 1/4 cup chopped fresh basil
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package directions. Drain and set aside.
2. In a large bowl, combine cooked corn, chopped basil, cherry tomatoes, and crumbled feta cheese (if using).
3. Add cooked pasta to the bowl and toss gently to combine.
4. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes
Corn and Sweet Potato Soup
Warm up with this comforting Corn and Sweet Potato Soup recipe!
Ingredients:
– 1 large sweet potato, peeled and diced
– 2 cups fresh corn kernels (or 1 cup frozen)
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced sweet potato and cook until tender, about 5-7 minutes.
3. Add the corn kernels, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are very tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. If using heavy cream or half-and-half, stir it in just before serving.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Corn and Blueberry Pancakes
Start your day with a delicious twist on classic pancakes! These sweet corn and blueberry pancakes combine the warmth of fresh corn with the burst of juicy blueberries.
Ingredients:
– 1 cup all-purpose flour
– 2 cups milk
– 1/4 cup granulated sugar
– 1/4 cup corn kernels (fresh or frozen, thawed)
– 2 tablespoons unsalted butter, melted
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– Salt to taste
Instructions:
1. Preheat your skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, and salt.
3. In another bowl, whisk together milk, melted butter, egg, and vanilla extract.
4. Add the corn kernels to the wet ingredients and stir until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
6. Gently fold in the blueberries.
7. Drop 1/4 cupfuls of batter onto the skillet or griddle.
8. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
9. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (4-6 pancakes)
Enjoy your delicious Corn and Blueberry Pancakes!
Corn and Herb Butter Spread
Elevate your snack game with this simple and delicious spread that combines the sweetness of corn with the brightness of fresh herbs.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup freshly cooked or canned corn kernels
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the softened butter and corn kernels. Mix until well combined.
2. Add the chopped parsley and chives, mixing until they’re evenly distributed throughout the butter mixture.
3. Season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This spread is ready in just a few minutes of prep time.
Tips:
– Use fresh herbs for the best flavor, but frozen or dried work well too.
– Spread on crackers, bread, or veggies for a tasty snack or use as a topping for soups or baked potatoes.
Corn and Poblano Quesadillas
Add a flavorful twist to traditional quesadillas with the sweetness of corn and the smokiness of poblanos. These crispy, cheesy treats are perfect for snacking or as a main dish.
Ingredients:
– 4 large tortillas
– 1 cup frozen corn kernels, thawed
– 2 poblano peppers, roasted and chopped
– 1/2 cup shredded Monterey Jack cheese (or your preferred variety)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, or cilantro for topping
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together the corn kernels and chopped poblanos.
3. Place a tortilla in the skillet and sprinkle one-quarter of the corn-poblano mixture onto half of the tortilla.
4. Sprinkle one-eighth of the cheese on top of the filling.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes, then flip and cook for an additional 2-3 minutes, until the tortilla is crispy and the cheese is melted.
7. Repeat with remaining ingredients.
Cooking Time: Approximately 12-15 minutes, depending on the number of quesadillas you make.
Corn and Coconut Curry
A creamy and flavorful curry that combines the sweetness of corn with the richness of coconut. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 5 minutes.
3. Stir in curry powder and cumin; cook for 1 minute.
4. Add corn kernels; cook for an additional 2-3 minutes or until heated through.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Corn and Chorizo Stuffed Mushrooms
A flavorful and savory twist on traditional stuffed mushrooms, this recipe combines the sweetness of corn with the smokiness of chorizo.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 cup cooked corn kernels
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6 slices chorizo, crumbled
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together corn kernels, olive oil, garlic, parsley, paprika, salt, and pepper.
3. Stuff each mushroom cap with the corn mixture, dividing it evenly among the caps.
4. Top each mushroom with crumbled chorizo.
5. Place mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Corn and Cilantro Rice Pilaf
This flavorful pilaf combines the sweetness of fresh corn with the brightness of cilantro, perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup fresh corn kernels (from about 2 ears)
– 1/4 cup chopped fresh cilantro
– Salt to taste
– Optional: 1 teaspoon ground cumin
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the rice and stir to coat with oil and mix with the onion.
4. Cook for 1-2 minutes, or until the rice is lightly toasted.
5. Add the water, corn, cilantro, and salt (and cumin if using). Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
Cooking Time: 20-25 minutes
Summary
Get ready to enjoy the sweet taste of summer with these 20 delicious corn off the cob recipes! From creamy soups and savory salads to crispy fritters and flavorful breads, there’s something for everyone. Try Creamy Corn and Bacon Chowder, Spicy Corn and Black Bean Salad, or Grilled Corn Salsa with Lime for a taste of summer in every bite. Whether you’re looking for a quick snack or a satisfying meal, these recipes are sure to please.
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