8 Delicious Recipes with Fresh Corn

Grill it to perfection, turn it into the perfect summer salad, make soup, and more.


Especially good with grilled meatEspecially good with grilled meat
Grilled Corn on the Cob with Cilantro Queso Fresco Butter
From Mark Fischer, chef of Restaurant Six89 in Carbondale, Colorado, here's a decadent combo that's especially good with his "Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish." Offer any leftover butter to spread on warm bread.

Yield: Serves 6
Prep Time: 30 Minutes
Soak: 1 Hour

Ingredients
6 ears corn on the cob in husks
About 1/4 cup kosher salt
1/2 cup queso fresco (Mexican-style fresh cheese)
1/4 cup butter, softened
1/4 cup mayonnaise
1 teaspoon lime zest
2/3 cup coarsely chopped cilantro

Preparation
1. Remove silks from corn but leave husks intact. Put corn in a large bowl with 1/4 cup salt and water to cover. Soak about 1 hour.

2. Heat a grill to medium-high (350° to 450°). Meanwhile, whirl queso fresco, butter, mayonnaise, and lime zest in a food processor until fairly smooth. Add cilantro and pulse to blend. Spread half the butter mixture on a plate and spoon the rest into a small bowl.

3. Grill corn, covered, turning occasionally, until tender (peel back husks to check), 10 to 15 minutes. Peel back husks from cobs and tie with a strip of husk. Roll cobs in butter mixture on plate to coat (use a flexible spatula to help), then set on a platter. Serve with remaining butter and more salt to add to taste.

Note: Nutritional analysis is per serving, using half of butter mixture.

Nutritional Information
Amount per serving
Calories: 144
Calories from fat: 48%
Protein: 4g
Fat: 7.7g
Saturated fat: 3.5g
Carbohydrate: 18g
Fiber: 1.9g
Sodium: 459mg
Cholesterol: 15mg

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The key is the spice blendThe key is the spice blend
Corn with Mustard Seeds

A few simple Indian seasonings are all you need to dress up a generous panful of corn kernels cut from the cob.

Ingredients
6 to 8 ears corn (or use 4 cups thawed frozen corn)
3 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 or 2 serrano chiles, thinly sliced
1/4 teaspoon turmeric
salt
1 tablespoon minced cilantro

Preparation
1. Slice kernels off corn, if using fresh.

2. Heat vegetable oil in a wok or sauté pan over medium-high heat, add mustard seeds, and cover. When seeds stop popping, lower heat to medium and add chiles; stir 30 seconds.

3. Stir in turmeric. Add corn and salt to taste. Toss, turn heat to low, cover, and cook until corn is tender, about 5 minutes (cook frozen corn about 1 minute). Stir in cilantro. Serve warm.

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So sweet and tender that there is no need to cook itSo sweet and tender that there is no need to cook it
Tomato-Corn Salad
Fresh corn is often so sweet and tender that there is no need to cook it. Prep Time: 15 minutes. Notes: Chef Bart Hosmer uses basil flowers in this dish. Just pull the flowers from the stalks and sprinkle them like confetti into the salad in place of (or in addition to) the chopped basil. They add a light, floral note.

Yield: Makes 4 to 6 servings

Ingredients
3 ears sweet corn
1 pound tomatoes, diced
1/4 cup diced torpedo onion or red onion, rinsed in cold water and patted dry with paper towels
1 tablespoon rice wine vinegar
1/4 cup chopped basil
Salt and pepper

Preparation
Over a large bowl, cut kernels off corn cobs and stir in tomatoes and onion. Toss with vinegar and basil; season with salt and pepper to taste.

Note: Nutritional analysis is per serving.

Nutritional Information
Amount per serving
Calories: 58
Calories from fat: 12%
Protein: 2.3g
Fat: 0.8g
Saturated fat: 0.1g
Carbohydrate: 13g
Fiber: 2.4g
Sodium: 14mg
Cholesterol: 0.0mg

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Try a little salsa or sour creamTry a little salsa or sour cream
Fresh Corn Cakes
Dress up these cakes with salsa and sour cream and serve as an appetizer. They're also delicious as a side dish, simply smeared with butter. Prep and Cook Time: 30 minutes.

Yield: Makes 16 cakes

Ingredients
1 cup fresh corn kernels (about 2 ears)
1/4 cup chopped green onions
4 tablespoons vegetable oil, divided
2 large eggs, separated
1/4 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.

2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.

3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.

Note: Nutritional analysis is per cake.

Nutritional Information

Amount per serving
Calories: 63
Calories from fat: 60%
Protein: 1.5g
Fat: 4.2g
Saturated fat: 0.6g
Carbohydrate: 0.0g
Fiber: 0.0g
Sodium: 0.0mg
Cholesterol: 0.0mg


A refreshing cold soup A refreshing cold soup
Grilled Corn and Pepper Bisque
The only cooking involved in Roxanne Chan's chilled corn soup takes place on the grill, which makes it perfect for late summer.

Yield: Makes 6 cups; 4 to 6 servings

Ingredients
4 ears corn (2 1/2 lb. total), husked, silks removed
1 pound red bell peppers, rinsed, stemmed, seeded, and halved lengthwise
2 green onions, white and pale green parts only, rinsed and root ends trimmed
1 fresh jalapeño chile, rinsed, stemmed, seeded, and halved lengthwise
About 2 teaspoons olive oil
2 cans (14.5 oz. each) chicken broth
1/4 cup sour cream
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1 tablespoon lime juice
Salt and pepper
1 avocado (6 oz.)

Preparation
1. Rub corn, peppers, green onions, and jalapeño lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeño, 10 to 12 minutes total for other vegetables. Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeño.

2. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeño until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.

Nutritional Information
Amount per serving
Calories: 167
Calories from fat: 41%
Protein: 8.2g
Fat: 7.7g
Saturated fat: 2.1g
Carbohydrate: 20g
Fiber: 3.8g
Sodium: 64mg
Cholesterol: 4.2mg

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A Peruvian specialtyA Peruvian specialty
Mussels with Corn-Tomato Salsa
This is a specialty of Callao, the chief seaport of Peru. Prep and Cook Time: 30 minutes.

Yield: Makes 4 servings

Ingredients
1 cup cooked corn kernels
1/2 cup each diced onion and tomato
1/2 cup loosely packed cilantro leaves, plus a few for garnish
2 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon salsa rocoto (see notes below)
Salt and pepper
1 cup white wine
30 clean, debearded mussels
1 lime, cut into wedges

Preparation
1. In a medium bowl, combine corn, onion, tomato, cilantro, lime juice, vegetable oil, and salsa rocoto. Season with salt and pepper to taste.

2. In a large pot with a tight-fitting lid over high heat, bring white wine to a boil. Add mussels, then cover and cook until mussels are open, about 3 minutes. Drain. Discard any closed mussels.

3. Shuck mussels, leaving them on the half-shell. Top each mussel with a spoonful of corn salsa. Arrange on a serving platter or individual plates (6 or 7 mussels per person). Garnish with lime wedges and cilantro leaves.

Notes: Aji rocoto is a chile somewhat like a red jalapeño. Salsa rocoto is a puréed sauce made with this chile and is available at many Latin markets. Asian Sriracha hot sauce makes an excellent substitute.

Nutritional analysis is per 6-mussel serving.

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Nutritional Information
Amount per serving
Calories: 102
Calories from fat: 35%
Protein: 5.8g
Fat: 4g
Saturated fat: 0.5g
Carbohydrate: 12g
Fiber: 1.8g
Sodium: 131mg
Cholesterol: 10mg


Corn's best partners join up in this dishCorn's best partners join up in this dish
Spicy Chorizo Corn Chowder
Some of corn's best partners--medium-hot chiles, chorizo, and basil--join up in this simple dish. It's substantial enough to call a chowder, but light enough for summer.

Yield: Serves 4 (1 1/2 qts.)
Total: 40 Minutes

Ingredients
2 poblano chiles
12 ounces chorizo, casing removed
4 cups fresh corn kernels (from about 3 ears)
2 cups reduced-sodium chicken broth
1 cup heavy whipping cream
1/4 cup slivered red onion
1/2 cup finely sliced basil leaves
Lime wedges

Preparation
1. Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.

2. Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.

3. Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.

4. Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.

Nutritional Information
Amount per serving
Calories: 764
Calories from fat: 68%
Protein: 32g
Fat: 58g
Saturated fat: 27g
Carbohydrate: 34g
Fiber: 5.9g
Sodium: 1801mg
Cholesterol: 158mg

Popular in MexioPopular in Mexio
Sweet Corn Ice Cream
Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base.

Yield: Makes 8 servings (serving size: 1/2 cup)
Prep And Cook: 40 Minutes

Ingredients
2 ears corn
1 cup heavy whipping cream
1 1/2 cups milk
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract

Preparation
1. Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.

2. In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.

3. Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.

4. Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.

Note: Nutritional analysis is per serving.

Nutritional Information
Amount per serving
Calories: 242
Calories from fat: 60%
Protein: 4.7g
Fat: 16g
Saturated fat: 8.7g
Carbohydrate: 23g
Fiber: 1g
Sodium: 43mg
Cholesterol: 153mg

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