Got Corn? Here's 7 More Ways to Eat It, on or Off the Cob

Got the hot weather blues? Embrace them! This is the perfect time of year to celebrate bountiful summer produce. Check out 7 ways to cook with corn right now.

Mexican Grilled Corn

This grilled corn topped with cheese, chili, and lime is fiesta-ready! Better yet, it comes together in minutes, making it party perfect.

1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving

1. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.

2. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.

3. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.

Related: Hands Down, The 20 Grilling Recipes You Must Try This Summer

Southwestern Corn Chowder

You can probably find everything you need to make this simple southwestern soup right in your pantry. Mix in a couple of ingredients and in no time you will have a steaming bowl of awesome. Now, where is your spoon?

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
Coarse salt and ground pepper
1 baking potato, peeled and cut into 1/2-inch pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup milk

1. In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.

2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.

Shrimp and Corn Tacos

This taco served with salsa, cabbage, and sour cream is the perfect summer meal. Use the leftover filling for a salad and Viola! You've got a two-in-one creation.

2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 jalapeno chile (seeds and ribs removed, for less heat), minced
2 cloves garlic, minced
Coarse salt and ground pepper
2 plum tomatoes, chopped
1 package (10 ounces) frozen corn kernels, unthawed
1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces
12 (6-inch) corn tortillas, heated according to package instructions
2 cups shredded cabbage
1/2 cup green or red salsa
1/2 cup sour cream
Lime wedges, for serving

1. Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.

2. Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.

3. Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.

Related: Easy, Everyday Meatless Recipes

Sauteed Corn, Bacon, and Scallions

An incredible side that uses just 3 ingredients? We've got it right here. Sauté corn with bacon and scallions to create a simple dish that will become your next everyday snack (p.s. salt and pepper don't count!).

4 slices bacon, cut into 1-inch strips
4 cups corn kernels
Coarse salt and ground black pepper
Pinch of red-pepper flakes
2 to 3 scallions, sliced

1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.

2. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

Black Bean and Corn Stew

Time to change your go-to comfort food. This hearty vegetarian stew will satisfy even the hungriest carnivores.

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4 1/2 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes in juice
Coarse salt
1 package (10 ounces) frozen corn

1. In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

2. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

3. In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

Savory Corn Pudding

Top creamed corn with crumbled bacon and basil, and take a bite into a world of flavor.

8 ears corn
3 slices bacon
1 medium yellow onion, diced
1/2 cup whole milk
Salt and pepper
1/4 to 1/2 teaspoon red-pepper flakes
1/2 cup torn fresh basil leaves

1. Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.

2. Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.

Tomato-Corn Chicken Potpie

Cut into this potpie and watch a creamy corn and chicken filling ooze into the plate. We promise that you'll never give the frozen varieties a look again.

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
1 teaspoon sugar
1 1/2 cups diced tomatoes (from a 14-ounce can), drained
1/4 teaspoon fine salt
2 garlic cloves, minced
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
2 tablespoons chili powder
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
2 cups frozen corn kernels
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)

1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).

2. Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and tomatoes and cook until softened, 8 minutes. Add garlic and chili powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in corn. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.

3. On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

More from Everyday Food:
35 Beyond Delicious No-Bake Dessert Recipes
15 Kitchen Shortcuts That Will Change the Way You Cook
Fast, One-Pot Meal Ideas To Feed the Whole Family
34 Reasons to Eat a Burger Every Day

Here's another fun way to work summer corn into your BBQ menu.