Recipes With Corn

As a lifelong foodie and home cook, I’ve always had a sweet spot for the golden kernels of summer: corn. There’s something about corn that brings back memories of sunny days and backyard barbecues. Over the years, I’ve gathered a collection of recipes that highlight corn’s natural sweetness and versatility. Here are some of my cherished recipes that showcase corn in delightful ways.

Charred Corn Salsa

One of my go-to recipes for a quick and vibrant side dish or appetizer is this charred corn salsa. It’s a hit at every potluck!


  • 4 ears of fresh corn, husks and silks removed
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • Juice of 1 lime
  • A handful of fresh cilantro, chopped
  • Salt and pepper to taste


  1. Heat a grill or grill pan over high heat. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.
  2. Once cooled, slice the kernels off the cob and place them in a large bowl.
  3. Add the bell pepper, red onion, jalapeño, lime juice, and cilantro to the bowl with the corn. Mix well.
  4. Season with salt and pepper to your liking. Let it sit for at least 15 minutes before serving to let the flavors meld together. It’s fantastic with tortilla chips or over grilled chicken!

Creamy Corn Chowder

There’s nothing like a bowl of creamy corn chowder on a cool evening. This comforting soup is a staple in my kitchen.


  • 1 tablespoon butter or olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 potatoes, peeled and diced
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for a vegan option
  • Salt and pepper to taste
  • Chopped chives for garnish


  1. In a large pot, heat the butter or olive oil over medium heat. Add the onion and garlic and sauté until translucent.
  2. Add the potatoes and corn kernels, and pour in the vegetable broth. Bring to a simmer.
  3. Cook for about 20 minutes, or until the potatoes are tender.
  4. Use an immersion blender to blend about half of the soup, leaving some chunks for texture.
  5. Stir in the cream or coconut milk, and season with salt and pepper.
  6. Serve hot, garnished with chives and an extra swirl of cream if desired.

Corn and Zucchini Fritters

These fritters are crispy, tender, and loaded with flavor. They’re perfect for using up that summer zucchini too!


  • 2 cups shredded zucchini (about 1 medium zucchini)
  • 1 cup corn kernels
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour (use gluten-free flour if needed)
  • 1/2 teaspoon baking powder
  • Salt and pepper to taste
  • Vegetable oil, for frying


  1. Place the shredded zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Squeeze out as much liquid as possible.
  2. In a bowl, combine the zucchini, corn, eggs, flour, baking powder, salt, and pepper. Stir until well mixed.
  3. Heat oil in a skillet over medium-high heat. Drop spoonfuls of the mixture into the skillet, flattening them with the back of the spoon to form fritters.
  4. Fry until golden brown on both sides, about 2-3 minutes per side.
  5. Transfer to a paper towel-lined plate to drain excess oil.
  6. Serve warm with a dollop of sour cream or a spicy mayo.

Corn is more than just a staple on the cob – it’s a star ingredient in a myriad of dishes, from salsas to soups to scrumptious fritters. Each of these recipes brings out the best in corn, making it the highlight of any meal. Whether you’re cooking for comfort or for a crowd, these corn recipes are sure to satisfy.

Fresh Corn Salads for Light and Healthy Meals

There’s nothing quite like the sweetness of fresh corn to add a burst of summer to any meal. As an avid kitchen adventurer, I’ve found that one of the best ways to enjoy this bounty is by tossing up some fresh corn salads. Light, healthy, and brimming with flavor, these salads are a testament to corn’s versatility. Allow me to share a couple of my all-time favorite corn salad recipes that have become a staple at my family table.

Summer Corn and Tomato Salad

When the garden gifts me with ripe, juicy tomatoes and crisp ears of corn, this salad is the first thing I whip up.


  • 4 ears of fresh corn, shucked
  • 2 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Crumbled feta cheese (optional)


  1. Bring a large pot of water to a boil. Cook corn for 3 minutes, then dunk in ice water to stop the cooking process. Once cool, cut the kernels off the cob.
  2. In a large salad bowl, combine the corn kernels, cherry tomatoes, avocado, and red onion.
  3. Drizzle with olive oil and apple cider vinegar. Gently toss to combine.
  4. Season with salt and pepper, and toss again.
  5. Right before serving, sprinkle with fresh basil and feta cheese if you’re using it. This salad pairs perfectly with grilled chicken or fish, making it an ideal choice for a light, summery meal.

Crisp Corn and Cucumber Salad

This is a refreshing salad that’s incredibly easy to put together and perfect for those sweltering days when you crave something cool and satisfying.


  • 4 ears of fresh corn, kernels removed
  • 1 English cucumber, diced
  • 1 bell pepper, any color, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup cotija cheese, crumbled


  1. In a salad bowl, mix together the corn kernels, cucumber, and bell pepper.
  2. Add in the cilantro and give it a quick stir.
  3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the salad and toss to coat evenly.
  5. Chill the salad for at least 15 minutes before serving.
  6. Sprinkle with crumbled cotija cheese just before serving for that extra touch of flavor.

Fresh corn salads are a delightful way to enjoy the season’s produce. They’re full of texture and flavor, and they add a vibrant touch to any meal without weighing you down. Whether you’re looking for a quick lunch or a side dish for your evening barbecue, these salads are sure to impress. Plus, the simplicity of these recipes means you can spend less time in the kitchen and more time savoring the long summer days.

Hearty Corn Chowders and Soups to Warm Your Soul

As the leaves begin to turn and the air grows crisper, my kitchen beckons me to create dishes that warm both the heart and soul. One of my favorite ways to welcome the cooler weather is with a pot of hearty corn chowder or a soul-warming corn soup. The sweet, robust flavor of corn lends itself beautifully to creamy chowders and savory soups that make you feel at home the moment you take a spoonful.

Classic Corn Chowder

On those chilly evenings when I crave comfort in a bowl, I turn to my classic corn chowder recipe.


  • 4 strips of bacon, diced (optional for a vegetarian version)
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 4 cups fresh or frozen corn kernels
  • 3 cups chicken or vegetable broth
  • 2 large potatoes, peeled and cubed
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped chives for garnish


  1. In a large pot, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
  2. Add onion, garlic, bell pepper, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
  3. Stir in the corn and potatoes, and then add the broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
  4. Using an immersion blender, blend about half of the soup to create a thicker texture, or leave it chunky if that’s your preference.
  5. Stir in the heavy cream, and season with salt and pepper. Cook for an additional 5 minutes, or until everything is heated through.
  6. Serve garnished with the crispy bacon and chopped chives.

This chowder is the definition of comfort, offering a creamy texture with chunks of potato and pops of sweet corn in every bite.

Spicy Corn and Jalapeño Soup

When I’m feeling bold and need something to spice up my mealtime, this spicy corn and jalapeño soup hits the spot.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 jalapeños, seeded and minced
  • 3 cups fresh or frozen corn kernels
  • 4 cups chicken or vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 cup cream or coconut milk for a vegan option
  • Fresh cilantro for garnish
  • Lime wedges for serving


  1. Heat the olive oil in a large pot over medium heat. Add the onion and jalapeños, cooking until the onion is translucent, about 5 minutes.
  2. Add the corn and cook for another 5 minutes until the kernels start to brown slightly.
  3. Pour in the broth and add the cumin, chili powder, and smoked paprika. Bring to a simmer and cook for 15 minutes.
  4. Remove from heat and use an immersion blender to puree the soup until smooth.
  5. Return to heat and stir in the cream or coconut milk. Warm through without letting it boil.
  6. Taste and adjust the seasoning as necessary.
  7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice for a zesty finish.

These are just a couple of the many corn-based soups and chowders that I rotate through my autumn and winter menus. There’s something magical about diving into a bowl of steaming hot soup after a day spent braving the cold. It’s not just food; it’s an experience—a warm embrace in the guise of a meal. Whether you’re a fan of the classics or enjoy a little heat, corn soups and chowders are a perfect canvas for your fall flavors.

Quick and Easy Corn Side Dishes

In my culinary adventures, I’ve always found joy in the simple, yet profound flavors of corn. This versatile grain serves as a golden staple in my kitchen, especially when I’m pressed for time but still desire to serve something delightful alongside my main dishes. Here are two quick and easy corn side dishes that I whip up in a flash, infusing my meals with that sweet, comforting essence of corn.

Cilantro-Lime Corn Sauté

When summer graces us with its bounty, I can’t help but make my cilantro-lime corn sauté. It’s a bright and zesty companion to any barbecue or summer feast.


  • 2 tablespoons unsalted butter
  • 4 cups of corn kernels (fresh, frozen, or canned)
  • Salt to taste
  • Zest and juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • 1 minced garlic clove (optional)


  1. Melt the butter in a large skillet over medium-high heat.
  2. Add the corn and sauté it until it starts to turn golden-brown, stirring occasionally for about 5-7 minutes.
  3. If using garlic, add it now and cook for another minute until fragrant.
  4. Season the corn with salt, and then add the lime zest and juice. Give it all a good toss to coat the corn in the lime-butter mixture.
  5. Remove from heat and stir in the fresh cilantro.
  6. Serve immediately for a burst of freshness that sings alongside any dish.

Cheesy Baked Corn

For those evenings when I’m craving comfort but still want to keep things simple, my cheesy baked corn is a go-to dish. It’s creamy, cheesy, and utterly irresistible.


  • 4 cups of corn kernels (fresh, frozen, or canned)
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese


  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the corn, heavy cream, salt, and black pepper.
  3. Pour the mixture into a baking dish and sprinkle the top evenly with the cheddar and Parmesan cheeses.
  4. Bake for about 20 minutes, or until the top is bubbly and golden-brown.
  5. Let it cool slightly before serving as the perfect creamy counterpart to any hearty meal.

These corn side dishes not only add a quick touch of deliciousness to my dinners but also remind me of the sweet simplicity of summer no matter the season. They are a testament to corn’s ability to play a starring role without demanding too much time or effort in the kitchen. Whether you’re gathering around the table for a weekday meal or a festive occasion, dishes like these prove that corn can be transformed into something truly special with just a few ingredients and a dash of love.

Baking with Corn: Breads, Muffins, and More

There’s a certain kind of magic in baking with corn – it brings a heartwarming taste and a golden touch to my kitchen. Over the years, I’ve tinkered with recipes, discovering that corn isn’t just for savory dishes, but it also imparts a delightful sweetness and moisture to baked goods. Let me share with you some of my cherished recipes where corn is the star: from rustic breads to tender muffins, each one holds a special place in my baking repertoire.

Honey Cornbread

My honey cornbread is a tribute to traditional Southern cooking, but with my own little twist. It’s sweet, it’s tender, and it pairs perfectly with everything from chili to a cup of tea.


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 2 large eggs


  1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In another bowl, combine buttermilk, honey, oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean.
  7. Let it cool slightly before cutting into squares and serving warm.

Blueberry Corn Muffins

These muffins are a summer favorite, bursting with juicy blueberries and the sunny flavor of corn. They’re ideal for a quick breakfast or as a snack on the go.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries


  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, melted butter, eggs, and vanilla.
  4. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the blueberries.
  5. Divide the batter among the muffin cups, filling each about 3/4 full.
  6. Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Sweet Corn and Basil Loaf

When I’m feeling a bit adventurous, I bake this aromatic loaf. The combination of sweet corn and fragrant basil creates a savory bread that’s a real conversation starter.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup corn kernels (fresh or thawed if frozen)
  • 1/4 cup chopped fresh basil
  • 1 cup whole milk
  • 1/4 cup melted butter
  • 2 eggs


  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a bowl, mix together the flour, baking powder, sugar, and salt.
  3. Stir in the corn kernels and chopped basil.
  4. In another bowl, whisk together the milk, melted butter, and eggs.
  5. Add the wet ingredients to the dry and fold until just combined, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 45-50 minutes, until the top is golden and a skewer inserted into the center comes out clean.
  8. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Baking with corn has become a cherished activity in my home, yielding treats that are perfect for sharing or savoring solo. These recipes are only the beginning. With corn, the possibilities are as endless as they are delicious. It’s an ingredient that’s made for experimenting – so grab your apron, and let’s get baking!

Festive Corn Recipes for Your Next Gathering

There’s an undeniable charm to corn that makes it a staple at any festivity. Be it a backyard barbecue, a family reunion, or a holiday feast, corn dishes bring a certain vibrancy to the table. I have a soft spot for these golden kernels, and over time, I’ve curated a selection of recipes that never fail to impress my guests. Here’s a peek into my collection of festive corn recipes that will surely add a pop of color and flavor to your next gathering.

Char-Grilled Corn on the Cob with Flavored Butters

Nothing says summer party quite like corn on the cob. The smoky flavor from the grill, combined with the richness of butter, is a classic hit.


  • 6 ears of corn, husks and silk removed
  • 1/2 cup salted butter, softened
  • Herbs and spices (such as parsley, chives, chili powder, or garlic powder) for flavored butter


  1. Preheat your grill to a medium-high heat.
  2. Rinse the corn and wrap each ear individually in foil if desired.
  3. Place the corn directly on the grill, turning occasionally until the kernels are tender and show some charring, about 10-15 minutes.
  4. While the corn is grilling, mix the softened butter with your choice of herbs and spices.
  5. Once the corn is done, carefully remove it from the grill, unwrap if covered, and slather generously with your flavored butter.
  6. Serve hot and watch as they disappear in a flash!

Sweet Corn and Black Bean Salad

This vibrant salad is not just colorful, it’s a symphony of flavors. It’s a perfect side dish that is both refreshing and satisfying.


  • 3 cups sweet corn kernels (fresh, canned, or frozen and thawed)
  • 1 can black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 1 teaspoon honey
  • Salt and pepper to taste


  1. In a large bowl, combine the corn, black beans, bell pepper, and red onion.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to create a dressing.
  3. Pour the dressing over the corn mixture and toss to coat evenly.
  4. Stir in the chopped cilantro just before serving.
  5. Chill until ready to serve – the longer it sits, the better the flavors meld together.

Corn and Cheese Stuffed Peppers

Stuffed peppers make for an elegant dish that’s surprisingly easy to prepare. With a corn and cheese filling, they’re bound to be a crowd-pleaser.


  • 4 large bell peppers, halved and seeded
  • 2 cups corn kernels
  • 1 cup cooked quinoa or rice
  • 1 cup shredded cheese (such as cheddar or Monterey Jack)
  • 1/2 cup cream cheese, softened
  • 1/4 cup green onions, sliced
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together the corn, quinoa or rice, half of the shredded cheese, cream cheese, and green onions. Season with salt and pepper.
  3. Fill each bell pepper half with the corn mixture and place in a baking dish.
  4. Top with the remaining shredded cheese.
  5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and slightly browned.
  6. Serve warm, garnished with extra green onions or herbs.

Whether you’re planning a casual get-together or an elaborate party, these corn-centric dishes are designed to delight. Each recipe celebrates the versatility of corn and is bound to bring a touch of joy to your festive table. Remember, good food is all about sharing and enjoying together, and with these recipes, you’re all set for your next memorable gathering. Let’s celebrate the moments that bring us together with some corny goodness!