Corn is everywhere during the summer and it's a good thing, because it's a cheap, low calorie source of whole grains. Plus, corn is an easy way to add sweetness and crunch to any of your favorite summer dishes. Try these unique 10 fresh corn recipes to work through the last of your crop with no repeats.
1. Corn and Summer Vegetable Saute
(Recipe from Cooking Light)
- 1 Tbsp canola oil
- 1/2 cup chopped green onions
- 1 garlic clove, minced
- 1 cup sliced fresh okra
- 1 cup chopped red bell pepper
- 1 finely chopped seeded jalapeño pepper
- 1 cup fresh corn kernels
- 1 (15-ounce) can black beans, rinsed and drained
- 1/3 cup minced fresh cilantro
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and sauté 1 minute.
- Add okra and sauté 3 minutes.
- Reduce heat to medium and add bell pepper and jalapeño. Cook 5 minutes.
- Add corn. Cook 5 minutes more.
- Stir in beans. Cook 2 minutes.
- Stir in cilantro and season with salt and black pepper to taste.
2. Arugula and Corn Salad with Bacon
(Recipe from Simply Recipes)
- 4 large ears of corn
- 2 cups of chopped arugula
- 4 strips of bacon, cooked, chopped
- 1/3 cup chopped green onions
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1/8 tsp ground cumin
- Salt and freshly ground black pepper to taste
- Cook the corn in their husks, either on the grill or by steaming in a large covered stock pot for 12-15 minutes. Let the corn cool, then remove the husks and silk. ( You don;t have to cook the corn in the husks, but it does add flavor. To remove the kernels from the cobs, stand a cob vertically over a large, shallow bowl. Run a sharp knife downward in long strokes as you work your way around the cob. The dish should catch all stray kernels.
- In a medium bowl, mix the corn, chopped arugula, bacon, and onions together.
- In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
- Mix the dressing into the salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
3. Creamed Corn
(Recipe from Eating Well)
- 3 cups fresh corn kernels, divided
- 3/4 cup low-fat milk
- 1 Tbsp cornstarch
- 1/4 tsp salt
- Place 2 cups corn, milk, cornstarch and salt in a blender.
- Blend until smooth and add to a medium saucepan.
- Add the remaining corn to pan. Cover and cook over medium-high heat, stirring constantly, until the mixture simmers.
- Continue simmering until mixture thickens and the corn is tender, about 5 to 7 minutes. Serve hot.
4. Sweet Corn and Zucchini Pie
(Recipe from Pinch of Yum)
- 4 Tbsp butter
- 1 yellow onion, diced
- 2 ears sweet corn
- 2 large zucchini, sliced thin (about 4 cups)
- 8 ounces sliced mushrooms
- 1 Tbsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- 12 ounces shredded cheese
- 3 eggs, beaten
- Preheat the oven to 375 degrees.
- Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms.
- While the veggies saute, cut the corn kernels off the cob.
- Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
- Add the basil, oregano, and salt. Stir once to combine.
- Add the cheese and the beaten egg.
- Line a pie pan with parchment paper or grease with nonstick spray.
- Transfer the mixture to the pan.
- Arrange zucchini slices over the top. and finish with a little extra cheese.
- Cover with greased foil and bake for 20 minutes.
- Remove foil and bake for an additional 5 minutes to brown the top.
- Let stand for 10-15 minutes before cutting into slices.
5. Sweet Corn Polenta with Eggplant Sauce
(Recipe from Food52)
Eggplant Sauce Ingredients:
- 2/3 cup vegetable oil
- 1 medium eggplant, cut into 3/4-inch dice
- 2 tsp tomato paste
- 1/4 cup dry white wine
- 1 cup chopped peeled tomatoes (fresh or canned)
- 6 1/2 Tbsp water
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 Tbsp chopped fresh oregano
- 6 ears of corn
- 2 1/4 cups water
- 3 Tbsp butter, diced
- 7 ounces feta, crumbled
- 1/4 tsp salt
- Black pepper
- For eggplant sauce: Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard.
- Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes.
- Add the wine and cook for 1 minute.
- Add the chopped tomatoes, water, salt, sugar and oregano and cook for 5 minutes more. Set aside.
- For Polenta: Remove the husks and silk from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels- you'll want about 1 1/4 pounds of kernels.
- Place the kernels in a medium saucepan and just barely cover them with the water. Cook for 12 minutes on a low simmer.
- Use a slotted spoon to lift the kernels from the water and into a food processor. Reserve the cooking liquid. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
- Return the corn paste to the pan with the cooking liquid and cook, stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency.
- Fold in the butter, feta, salt and some pepper and cook 2 minutes more. Taste and add more salt if needed.
- Serve with eggplant sauce poured over polenta.
6. Corn Chowder
(Recipe from Prevention)
- 6 oz chorizo, removed from casing
- 1 chopped shallot
- 1 tsp olive oil
- 2 Tbsp all-purpose flour
- 4 cups milk
- 3 cups fresh corn kernels
- 1/2 lb quartered new potatoes
- 1/4 cup chopped chives
- Cook chorizo and shallot in olive oil over medium heat in a saucepan until cooked through, about 4 minutes.
- Stir in flour, milk, corn kernels, potatoes, and chives.
- Simmer until potatoes are tender, about 20 minutes.
- Season to taste.
7. Salmon, Black Bean, and Corn Tostadas
(Recipe from Real Simple)
- 1 Tbsp olive oil
- 4 6-ounce pieces skinless salmon fillet
- Kosher salt and black pepper
- 4 tostada shells
- 1 cup black beans, rinsed
- 1 cup fresh corn (1 or 2 ears)
- 1 1/2 cups shredded romaine lettuce
- 1/2 cup salsa verde
- 1 lime, cut into wedges
- Heat the oil in a large skillet over medium heat.
- Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 5 to 6 minutes each side.
- Using a fork, flake the salmon into pieces.
- Dividing the ingredients evenly, top the tostada shells with the salmon, black beans, corn, lettuce, and salsa.
- Serve garnished with lime wedges.
8. Summer Succotash Salad
(Recipe from Saveur)
- 8 ears corn in husks
- 1 Vidalia onion, cut crosswise 1⁄2" thick
- 2 cups frozen shelled edamame
- Kosher salt and freshly ground black pepper, to taste
- 1 cup olive oil
- 1⁄4 cup white wine vinegar
- 1⁄4 cup roughly chopped tarragon
- 2 pints cherry or grape tomatoes, halved
- Pull husks back from corn but don't remove; discard silks and replace husks. Soak in cold water 30 minutes and then drain.
- Heat your grill to medium-high heat. Grill corn, turning as needed, until husks are slightly charred and kernels are tender, 5-10 minutes. Let cool. Discard husks and slice kernels off cobs into a large bowl.
- Grill the onion, flipping once, until slightly charred and tender, 3-5 minutes. Roughly chop and add to corn.
- Boil edamame in salted water until tender, about 2-3 minutes. Transfer edamame to a bowl of ice water until chilled.
- Drain edamame and add to the bowl of corn and onion, along with oil, vinegar, tarragon, tomatoes, salt, and pepper.
- Toss to combine.
9. Corn Cake Stacks with Aged Cheddar and Arugula
(Recipe from Country Living)
- 2 cups fresh corn kernels
- 1/4 cup finely diced red bell pepper
- 2 Tbsp cornmeal
- 1 tsp sugar
- 3/4 tsp Kosher salt
- 1/4 tsp baking powder
- 2 large eggs
- 4 Tbsp olive oil
- 1 1/2 cups shredded aged cheddar cheese
- 2 cups baby arugula
- Preheat oven to 350 degrees.
- In a large bowl, stir together corn, bell pepper, cornmeal, sugar, salt, baking powder, and egg yolks.
- In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into cornmeal mixture.
- In a large skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop the batter by 1/4 cup mounds into the oil, flattening them slightly with a spatula, and cook for 2 minutes per side, or until golden brown.
- Transfer cakes to a baking sheet. Divide cheddar evenly among corn cakes and bake for 1 minute, just until cheese has melted.
- Remove from oven, and make 4 stacks of 3 cakes each.
- Top stacks evenly with arugula. Serve immediately.
10. Bacon-Wrapped Corn
(Recipe from Martha Stewart)
- 1/4 to 1/2 tsp cayenne pepper
- 1/4 to 1/2 tsp coarse salt
- 4 ears of corn, shucked and cut in half
- 4 slices bacon
- Heat broiler.
- In a small bowl, combine cayenne pepper and salt.
- Sprinkle the corn with half cayenne-salt mixture and wrap each piece with 1/2 slice bacon, securing ends with a toothpick.
- Broil corn on a rimmed baking sheet, turning frequently, until bacon is crisp and corn is tender, about 9 to 10 minutes.
- Sprinkle with remaining cayenne-salt mixture and serve.