7 Creative Corn Recipes to Cook Tonight
Corn is a prime ingredient in many of our favorite foods, both salty and sweet. After a long summer season, you may be tiring of eating the stuff off the cob (as delicious as that may be). Luckily for you, there are plenty more ways to prepare corn at home — each as delicious as the next!
The following seven recipes will give you new ideas for serving up corn in everything from soups to dessert.
1. Corn and Poblano Lasagna
The poblano is a mild chili pepper that blends well with the slightly sweet, refreshing taste of corn. Corn doesn’t work its way into too many pasta dishes like this one — but when it does, it’s unforgettable! This recipe from Food Network yields six to eight servings and takes about 1 hour and 20 minutes to complete.
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced, divided
- 2 cups fresh corn kernels, or frozen and thawed
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- ½ cup thinly sliced white onion
- 1 large zucchini, thinly sliced lengthwise
- 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
- 12 (7- by 3-inch) no-boil lasagna sheets
- 2 cups shredded Oaxaca cheese, or mozzarella
Directions: Preheat the oven to 350 degrees Fahrenheit.
Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add ⅔ of the garlic and sauté for 1 minute. Mix in the corn and sauté for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and purée until smooth. Season with salt and pepper.
Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
Spread about ¼ of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread ¼ of the poblano mixture and ¼ of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
2. Skillet Corn, Edamame, and Tomatoes with Basil Oil
This dish from Martha Stewart can be prepared either on the stove or on a grill set to medium-high. Basil, scallions, and garlic lend their pungent flavors to fresh corn, edamame, and tomatoes to create a unique medley of tastes in this summer dish. The recipe takes 25 minutes to complete and serves six.
- 1 cup fresh basil leaves
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 ½ teaspoons coarse salt, divided
- ¼ cup finely sliced scallions
- 1 ½ teaspoons minced garlic
- 3 ¼ cups corn kernels
- ⅔ cup frozen shelled edamame, thawed
- ½ pound cherry tomatoes, halved (about 1 ¾ cups)
- 2 tablespoons white balsamic vinegar
Directions: Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, ¼ cup oil, and ½ teaspoon salt in a blender or food processor until smooth.
Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
Drizzle basil oil on vegetables, and stir. Serve immediately.
3. Black Bean and Corn Salad with Chipotle-Honey Vinaigrette
This bean and corn salad is a great dish to serve on its own or alongside tortilla chips for dipping. The corn, black beans, onion, and avocado are tossed in with a smoky, sweet, Chipotle-Honey Vinaigrette dressing that gives the dish its bold flavor. This recipe from Once Upon a Chef takes 30 minutes to complete and serves six as a side dish.
For the Salad:
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 (14 ½ ounce) can black beans
- 1 red bell pepper, diced (about 1 cup)
- ½ cup loosely packed fresh chopped cilantro
- 1 avocado
For the Dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice, from 1-2 limes
- 2 tablespoons honey
- ¼ cup plus 2 tablespoons vegetable oil
- 1 large garlic clove, roughly chopped
- ¼ teaspoon dried oregano
- ¾ teaspoon cumin
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 chipotle peppers in adobo sauce (from a can)
Directions: Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary. Garnish with a bit of fresh chopped cilantro if desired. Serve cold.
4. Corn and Shiitake Fritters
Rarely is the word “fritter” used in a culinary context without meaning something sinfully delicious. This recipe from Food & Wine incorporates corn in two distinct forms: Half of the corn used is puréed directly into your fritter batter, while the other half is sautéed to a sweet crunch along with the shiitake mushroom and onions. Recipe takes 40 minutes to complete and yields four side dish-sized servings.
- 3 ears of corn, shucked
- 1 large egg
- ¼ cup milk
- ½ cup plus 1 tablespoon vegetable oil
- 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into ½-inch dice
- ¼ cup diced sweet onion
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground pepper
Directions: Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; purée until smooth.
In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.
Wipe out the skillet and add the remaining ½ cup of oil. When it is hot, add eight level ¼-cup mounds of batter to the skillet and spread them to a ½-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.
5. Summer Corn Chowder
This light, creamy chowder is a great way to use this year’s bumper crop in the kitchen. Bacon and poblano add a savory kick to the stew and will have diners salivating at the very scent. This recipe from Food 52 takes about an hour and a half to complete and yields six servings.
- 6 medium ears of corn
- 6 strips of bacon, cut into ½-inch pieces
- 1 small onion
- 1 medium poblano, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 small celery rib, finely chopped
- 3 medium tomatoes, peeled, seeded and finely chopped
- 2 medium boiling potatoes (about 1 pound), peeled and cubed
- 1 teaspoon salt
- ⅛ teaspoon ground allspice
- Pinch of sugar
- 1 small bay leaf
- 2 cups light cream, at room temperature
- 1 cup milk
- Freshly ground black pepper
- Chopped parsley, for garnish
Directions: Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the “milk”; set aside. In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve. Discard all but 3 tablespoons of the bacon drippings from the pan.
Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their “milk” and stir well.
Cook over moderate heat until mixture begins to sizzle. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.
6. Corn, Sweet Onion and Zucchini Sauté with Fresh Mint
Mint ties this uniquely refreshing, flavorful mixture together to make a lovely summer side dish. You won’t be able to resist the crunch. Cumin, coriander, and a dash of pepper also add new dimension to this deceptively simple dish. This recipe from Fine Cooking takes 30 minutes and yields four side servings.
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups small-diced sweet onion, such as a Vidalia (about 7 ounces or half a large onion)
- 1 tsp. kosher salt; more to taste
- 1 ¼ cups small-diced zucchini (about 6 ounces or 1 medium-small zucchini)
- 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
- 2 tsp. minced garlic
- Scant ½ teaspoon ground cumin
- Scant ½ teaspoon ground coriander
- 2 to 3 tablespoons chopped fresh mint
- One-quarter lemon
- Freshly ground black pepper
Directions: Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and ½ teaspoon of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent (about 5 minutes). Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken (another 3 to 4 minutes).
Add the remaining 1 tablespoon butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender (about 3 minutes). Add the corn, garlic, and the remaining ½ teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite (about 3 to 4 minutes). Add the cumin and coriander and cook, stirring, until very fragrant (about 30 seconds).
Remove the pan from the heat, add all but about ½ tablespoon of the mint, a squeeze of lemon, and a few grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan. Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.
7. Sweet Corn Ice Cream (Sandwiches)
Corn for dessert? Sounds delicious! This sweet, creamy recipe for corn ice cream makes for a fun new way to cool off this summer. Try it between dinner rolls — or your choice of bun or cookie — to make a delectably one-of-a-kind ice cream sandwich. Spoon Fork Bacon‘s irresistible dessert recipe yields 2 quarts of ice cream. The dish takes about an hour and a half to prepare, plus should be left to chill for 8-12 hours (best left to chill overnight). It’s worth the wait!
- 3 ears yellow corn, kernels removed from cobs
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup superfine sugar, divided
- 6 egg yolks
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 10-12 Hawaiian rolls (or sweet rolls of choice)
Directions: Place corn kernels, cobs, cream, milk, and half of sugar in a saucepan and simmer until sugar dissolves, about 5 minutes. Remove from heat, cover, and allow mixture to steep for 1 hour.
Remove cobs, pour mixture into a blender and puree. Strain mixture through a fine sieve and pour back into the saucepan. Heat mixture until scalding.
Place remaining sugar, yolks and salt into a mixing bowl and whisk together until light and fluffy. Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling. Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
Strain ice cream through a cheesecloth lined sieve into a mixing bowl. Place bowl into an ice bath and stir in vanilla extract. Allow mixture to sit until room temperature. Cover ice cream and chill in the refrigerator for 8 to 12 hours (overnight). Freeze ice cream according to your machine’s manufacturer’s instructions. Scoop ice cream into split Hawaiian rolls and serve immediately.