51 Best Corn Recipes That Taste Amazing

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sweet Corn Soup with Herbs and Buttermilk

Sweet Corn Soup with Herbs and Buttermilk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 cups corn kernels (fresh or frozen)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken or vegetable stock
  • 1 cup buttermilk
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Chopped fresh chives or parsley for garnish
  • Optional: pinch of paprika or chili powder for heat

Instructions

  1. 1. Melt butter in a pot over medium heat and sauté the onion until translucent, about 4 minutes.
  2. 2. Add garlic and cook 1 minute longer.
  3. 3. Add corn and cook 2–3 minutes, stirring occasionally.
  4. 4. Pour in stock and bring to a simmer; cook 10–12 minutes.
  5. 5. Use an immersion blender to puree the soup to your desired texture.
  6. 6. Return to a gentle simmer and whisk in buttermilk. Do not boil.
  7. 7. Season with salt, pepper, and optional paprika; adjust thickness with more stock if needed.
  8. 8. Garnish with chopped chives or parsley and serve hot.

2. Cornbread Casserole

Cornbread Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT85M · Yield: [’10’, ’10 Servings’]

This Cornbread Casserole is the perfect addition to any holiday table. With its sweet corn flavor, it goes great as a side dish with ham, turkey, chicken, and even roast beef. It is an easy make-ahead that is the perfect comfort food.

Ingredients

  • 19 oz. can cream corn
  • 19 oz. can whole kernel corn (drained)
  • 3/4 cup cornmeal
  • 1 cup sour cream
  • 1/4 cup melted butter
  • 2 eggs (beaten)
  • 1 tsp. salt
  • pepper to taste
  • 1 cup flour
  • 3 tsp. baking powder
  • 1/3 cup sugar
  • Butter for casserole

Instructions

  1. Butter a 9″ casserole. Mix cornmeal with sour cream and set aside in a small bowl. Mix all the dry ingredients together in a large bowl. Then add the rest of the ingredients, including the cornmeal mixture, and pour it into the greased casserole.
  2. Bake 60-70 min. at 350F.

3. Elote

Mexican Corn on the Cob (Elote) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Mexican Corn on the Cob (Elote) is an easy to make, flavorful street snack with the most delicious topping ever. This is the best and classic way to serve corn on the cob!

Ingredients

  • 4 Sweet Corn (with the husk removed)
  • 3 tbsp Butter (adjust to taste)
  • 1/4 cup Mayonnaise
  • 1/2 to 1 tsp Red chile powder (adjust to taste)
  • 1/2 Lime (adjust to taste)
  • 2 tbsp Cilantro (finely chopped)
  • 3 tbsp Cotija cheese (or use any crumbled cheese)
  • 1/2 tsp Red pepper flakes (for garnish)

Instructions Step I

  1. In a large pot, bring water to a boil with some salt. Add sweet corn, cover with a lid and cook for 5 minutes.
  2. Put the oven on broil mode. Place the boiled corn on the baking tray and brush it with butter. Broil for 3 to 5 minutes till it is charred or dark spots appear.

Step II

  1. In a small bowl, add mayonnaise and red chile powder and mix well.
  2. Brush the broiled corn with some more butter and then drizzle some lime juice.
  3. Spread mayonnaise mixture and sprinkle cilantro and cotija cheese.
  4. Garnish with red pepper flakes if you want it spicy.
  5. Mexican Corn on the Cob is ready. Serve and enjoy.

4. Roasted Tomato and Corn Soup

Roasted Tomato and Corn Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

Summer in a bowl! Roasted tomato and corn soup is a delicious soup that combines two summer vegetables into one tasty soup.

Ingredients

  • 4 pounds Roma tomatoes (about 20 medium tomatoes)
  • 1 yellow onion
  • 4 garlic cloves
  • 3 tablespoons olive oil (divided)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 4 ears of corn (shucked)
  • 2 cups low sodium vegetable broth
  • ¼ cup heavy cream (optional)
  • Fresh basil (for garnish)
  • Fresh chives (for garnish)

Instructions

  1. Preheat oven to 425 F. Line two large baking sheets with parchment paper.
  2. Cut the tomatoes in half.
  3. Cut the onion into eighths.
  4. Add the tomatoes, onion, and garlic cloves on one of the prepared baking sheets.
  5. Drizzle 2 tablespoons olive oil over the tomatoes, onion, and garlic, and then sprinkle with salt, pepper, and smoked paprika.
  6. Toss to coat the tomatoes, onion, and garlic with oil and seasonings. Set aside.
  7. Place the corn on the cob on the other prepared baking sheet.
  8. Drizzle 1 tablespoon olive oil over top, and rub oil in to coat.
  9. Place both baking sheets in the oven.
  10. Roast tomatoes and corn for 30 minutes, or until tomatoes and onion are softened and lightly browned.
  11. Remove tomatoes from the oven.
  12. Continue roasting the corn for another 10 minutes, turning as needed so that it roasts on all sides.
  13. Let the corn cool slightly.
  14. When it’s cool enough to handle, cut the kernels off the cob.
  15. Add tomatoes, onion, garlic, and corn from 2 cobs to a high-powered blender.
  16. Set aside the remaining corn.
  17. Blend until smooth and creamy.
  18. Pour the tomato mixture into a large pot.
  19. Add vegetable broth, and simmer over medium low heat for 10 minutes, or until warmed through.
  20. Taste and adjust seasonings to taste.
  21. Serve soup drizzled with a little heavy cream, garnished with fresh basil, chives, and remaining corn.

5. Slow Cooker Creamy Chicken and Corn Soup

Slow Cooker Creamy Chicken and Corn Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’]

This easy Slow Cooker Creamy Chicken & Corn Soup is loaded with carrots, celery, onion, potatoes, garlic, and bacon. The half and half and cheese make this soup super creamy. This recipe is great for a crowd or meal prep.

Ingredients

  • 8 ounces bacon (about 8 pieces), divided
  • 4 ears corn, shucked & kernels cut off*
  • 16 ounces baby yellow potatoes, quartered*
  • 3-4 large carrots, peeled & sliced
  • 4-5 celery ribs, peeled & sliced
  • 1 white onion, diced
  • 1 shallot, diced
  • 8 cloves garlic, minced
  • 1 (4 ounce) can mild green chiles
  • 1 Tablespoon brown sugar, optional*
  • 4 cups chicken stock or broth
  • 1.25 – 1.5 pounds boneless skinless chicken breast
  • 1 1/2 teaspoons Morton kosher salt*
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground mustard
  • 1/4 – 1/2 teaspoon cayenne pepper*
  • 1 1/2 cup half and half
  • 2 Tablespoons corn starch
  • 5 ounces (1 1/4 cup) cheese, shredded*

Instructions

  1. In a large skillet over medium low heat, fry the bacon until browned on both sides. Save the bacon grease. Reserve about 3 pieces for topping and the rest will be added to the slow cooker. Crumble all of the bacon and set aside.
  2. Add the corn, potatoes, carrots, celery, onion, shallot, garlic, green chiles, sugar, stock, and about 1 Tablespoon of bacon grease to the slow cooker.
  3. Add the crumbled bacon (about 5 pieces) and stir until well combined.
  4. Place the chicken breasts on top of the veggies. Sprinkle all of the seasoning on top.
  5. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours. Uncover and shred the chicken. It should be falling apart.
  6. Whisk together the half and half and corn starch. Pour into the slow cooker and stir until combined.
  7. Stir in the shredded cheese.
  8. Cover and cook on HIGH for another 30-45 minutes or LOW for another 1-1.5 hours. Serve with remaining crumbled bacon on top.

6. Sweet Corn Soup

Sweet Corn Soup (Instant Pot & Stovetop) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 people’]

Sweet corn soup is a popular soup in the Indian cuisine. It is mild in spiciness and sweet and savory in taste. Made with fresh corn kernels and vegetables. It is a perfect soothing soup for your throat, especially in cold weather. It is served as an appetizer at parties and potlucks. Check out how to make this delicious sweet corn soup in the Instant Pot and stovetop.

Ingredients

  • 2 cup Corn kernels ((divided))
  • 1 cup Water
  • 4 cup Vegetable stock ((or water))
  • 1 cup Green beans ((chopped))
  • 2 stalk Celery ((diced))
  • 1/4 cup Green onion whites
  • 1 cup Carrot ((diced))
  • 2 tsp Organic cane sugar ((adjust to taste))
  • 1 tsp Salt ((adjust to taste))
  • 1 1/2 tbsp Corn starch
  • 3 tbsp Water
  • 1/4 cup Green onion greens
  • 1/4 tsp Black Pepper ((adjust to taste))
  • Sriracha sauce ((optional, to taste))

Instructions

  1. Blend 1 cup corn and 1 cup water into a smooth paste using Vitamix or any other blender.

How to make sweet corn soup in Instant Pot

  1. Add all the ingredients (from the “for soup”* list) and the blended corn in the Instant Pot liner.
  2. Give it a quick mix and close the lid.
  3. Pressure cook on high-pressure mode for 3 minutes with the knob in the sealing position.
  4. Let the “keep warm” setting be on.
  5. Allow the pressure to release naturally for 5 minutes and then release the remaining pressure manually.
  6. Press cancel and then turn the saute mode on.
  7. Make the slurry by mixing the cornstarch and water in a bowl.
  8. Allow the soup to boil on the saute mode and mix in the corn starch slurry a tablespoon at a time until the soup thickens.
  9. Press cancel to come out of the saute mode.
  10. Mix in the onion greens and black pepper and give it a mix.
  11. If you like it spicy add some sriracha sauce to taste.

How to make sweet corn soup on the stovetop

  1. Add all the ingredients (from the “for soup”* list) and the blended corn into a saucepan.
  2. Allow it to come to a boil on a medium flame.
  3. Cover and simmer on low flame for about 10 minutes.
  4. Make the slurry by mixing the cornstarch and water in a bowl.
  5. Mix the corn starch slurry in the soup, a tablespoon at a time, until the soup thickens.
  6. Mix in the onion greens and black pepper and give it a mix.
  7. Turn off the flame.
  8. If you like it spicy add some sriracha sauce to taste.

7. Corn Mango Salsa

Healthy Corn Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Yield: [‘6’, ‘6 Servings’]

Corn mango salsa combines fresh corn and sweet mango with other colorful veggies to make a delicious but healthy salsa that’s versatile. The salsa is tossed with lime juice giving it a vibrant flavor. Enjoy with tortilla chips, on a taco, or even in a burrito bowl.

Ingredients

  • 1 mango peeled and chopped
  • 1/2 red onion chopped
  • 2 corn on the cob or 1 cup frozen corn
  • 1 jalapeno seeded and chopped finely
  • 1 roma tomato chopped
  • 1 lime juiced
  • pinch of salt
  • cilantro for garnish

Instructions

  1. If using corn on the cop heat a large pot of salted water over medium-high heat. While the water is heating, peel the outer layers of the corn to reveal the kernels. Once the water starts boiling gently place the corn on the cob into the pot and let cook until the corn kernels are bright yellow. About 4-5 minutes.
  2. Once the corn is done, remove from the pot and set aside to let cool. Once the corn has cooled, slice the corn kernels off of the cob and set aside while you prep the rest of the ingredients.
  3. In a medium bowl add all of the ingredients and stir until well combined. Serve immediately with tortilla chips or let cool in the refrigerator.

8. Mexican Street Corn Casserole

Mexican Street Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 3 cups fresh corn kernels (about 4 ears) or 2 cups frozen
  • 1 cup creamed corn (optional for extra creaminess)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 1/4 cup chopped cilantro
  • 1 small jalapeño, minced (seeds removed for milder heat)
  • 2 tablespoons melted butter
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crushed tortilla chips for topping

Instructions

  1. 1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
  2. 2. In a large bowl combine corn kernels, creamed corn (if using), sour cream, mayonnaise, cheese, cilantro, jalapeño, melted butter, chili powder, paprika, salt, and pepper; mix until well combined.
  3. 3. Transfer the mixture to the prepared dish and sprinkle with the remaining cheese and the crushed tortilla chips on top.
  4. 4. Bake 25–30 minutes or until hot, bubbly, and lightly golden on top. Let stand a few minutes before serving.

9. Corn Soup

Corn Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 cups corn kernels (fresh or frozen)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk or cream
  • 1 small potato, diced (optional for thickness)
  • 2 tablespoons butter
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup light cream or sour cream for swirl (optional)
  • 2 tablespoons chopped chives or green onions for garnish

Instructions

  1. 1. In a pot, melt butter and sauté onion until translucent.
  2. 2. Add garlic (and potato if using); cook 1 minute, then pour in broth and simmer 15–20 minutes until potatoes are tender.
  3. 3. Stir in corn; simmer 5–10 minutes. Use an immersion blender to puree to desired texture (smooth or chunky).
  4. 4. Stir in milk, thyme, salt, and pepper; heat through. Ladle into bowls and swirl with cream if desired; garnish with chives.

10. Skillet Cornbread with Pan-Fried Maple Corn

Skillet Cornbread with Pan-fried Maple Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [’16’, ’16 servings’]

Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.

Ingredients

  • 1¾ cups cornmeal (medium grind)
  • 1¼ cup milk
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • ⅓ cup vegetable oil
  • 2 tablespoons maple syrup ( (or honey))
  • ½ teaspoon vanilla
  • 4 tablespoons butter (divided)
  • 1 cups frozen corn
  • 2 tablespoons butter
  • 2 tablespoons maple syrup

Instructions

  1. Preheat the oven to 425° F (220°C).
  2. Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.

Pan-fried Maple Corn

  1. Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.
  2. Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.
  3. Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.
  4. Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.

Cornbread

  1. In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.
  2. Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.
  3. Add dry ingredients to wet ingredients. Stir in ½ of the maple-glazed corn.
  4. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F (190°C). Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.
  5. Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.
  6. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish. Allow to cool for 10 minutes before serving.

11. Creamed Corn Casserole

Creamed Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 cups corn kernels
  • 1 cup creamed corn
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar
  • 1/4 cup milk
  • 2 tablespoons melted butter
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs for topping (optional)
  • 2 tablespoons chopped parsley for garnish

Instructions

  1. 1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. 2. In a bowl, mix corn kernels, creamed corn, sour cream, cheddar, milk, melted butter, onion, garlic powder, salt, and pepper until well combined.
  3. 3. Transfer to the dish and sprinkle with breadcrumbs if using.
  4. 4. Bake 25–30 minutes until the casserole is hot and bubbling; garnish with parsley before serving.

12. Air Fryer Corn Ribs

Air Fryer Corn Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT12M · Total: PT14M · Yield: [‘6’, ‘6 servings’]

Make these sweet and buttery corn ribs quickly in your air fryer! Quartered corn smothered in a buttery spice mixture and air fried, so good!

Ingredients

  • 3 ears of fresh corn, shucked
  • 4 Tbsp. Melted butter
  • 1 tsp. Ground paprika
  • 1 tsp. Garlic powder
  • 1 Tbsp. Lemon juice
  • 1/2 tsp. Sea salt
  • 1/2 tsp. Black pepper

Instructions

  1. Clean the corn by completely removing any of the green husk. Rinse under cold water to get rid of any fibre tendrils and slice off the ends with a sharp knife. *see notes below for info about par-boiling the corn or microwaving it to make it easier to cut.
  2. Cut the cleaned corn cobs into ribs by placing the corn vertically on a stable surface and cutting straight down through the centre with a sharp knife. Once the corn cobs are halved, lay them down flat and cut down the middle again so the corn is in quarters.
  3. In a small bowl, mix or whisk together the melted butter and seasonings for the corn.
  4. Place the corn ribs in the air fryer basket, leaving some space around them. Fit in as many as you can.
  5. Brush the butter and seasoning over the corn ribs, covering the corn. You dont need to brush any over the white parts as they won’t be eaten. Save some of the butter for brushing on halfway through air frying.
  6. Air fry the corn ribs for a total of 12 minutes at 400 °F (200 °C), flipping halfway through. Quickly brush on some leftover butter when flipping the corn ribs.
  7. Serve the corn ribs immediately with a dipping sauce of your choice! They go with so many great sauces.

13. Corn Cheese

Corn Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 people’]

Easily make the gooiest melty Corn Cheese recipe at home with only 6 ingredients – in under 10 minutes! It’s the simplest side dish – without the messiness cutting corn off the cob!

Ingredients

  • 15- oz can of corn (well drained)
  • 2 tablespoons Japanese mayo
  • 1 teaspoon brown sugar
  • ⅛ teaspoon salt
  • 1 cup mozzarella (shredded & divided)
  • 1 green onion (thinly sliced for garnish)

Instructions

  1. Heat a small cast iron or pan on medium-high heat, then add the drained corn. Cook for a couple of minutes, or until any residual liquid has evaporated and corn has softened.
  2. Reduce heat to medium , then add Japanese mayo, brown sugar, & salt, then mix until combined well.
  3. Pour in shredded mozzarella cheese, reserving a little for the top. Stir everything together, top with the remaining reserved mozzarella cheese, then cover with a lid. Allow cheese to melt for a minute or two, then garnish with sliced green onions if desired. Enjoy immediately while it’s still hot and gooey!

14. Cheesy Fiesta Corn Casserole

Cheesy Fiesta Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 cups corn kernels
  • 1 cup black beans, rinsed
  • 1/2 cup diced red bell pepper
  • 1/2 cup shredded cheddar
  • 1/2 cup sour cream
  • 1/4 cup salsa
  • 1/4 cup milk
  • 1/4 cup crushed tortilla chips (topping)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon butter for greasing the pan
  • Optional jalapeño slices for garnish

Instructions

  1. 1. Preheat oven to 350°F (175°C) and grease a small baking dish.
  2. 2. In a bowl, combine corn, black beans, bell pepper, cheddar, sour cream, salsa, milk, cilantro, lime juice, chili powder, cumin, and salt; mix well.
  3. 3. Transfer to dish and top with crushed tortilla chips; bake 20–25 minutes until hot and bubbling.
  4. 4. Garnish with jalapeño slices before serving.

15. Fresh Corn Salsa

Fresh Corn Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Simple fresh corn salsa recipe takes just minutes to make.

Ingredients

  • 2 ears fresh sweet corn
  • 1 jalapeño (finely diced)
  • ¼ cup finely chopped red onion
  • ¼ cup cilantro (chopped)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 clove garlic (finely minced)
  • Couple pinches salt

Instructions

  1. Remove kernels from ears of corn. You should have about 1.5 cups of kernels.
  2. In a medium bowl, toss together corn kernels, jalapeño, onion, cilantro, lime juice, garlic, and salt.
  3. Refrigerate until ready to serve.

16. Jalapeno Corn Bread

Jalapeño Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’12’, ’12 servings’]

Level up your cornbread game with this vegan jalapeño cornbread recipe. It’s fluffy, moist, and savory with a kick of heat! Pairs splendidly with hearty chilis, soups, stews, and more.

Ingredients

  • 1 ½ Tablespoons of apple cider vinegar
  • 1 cup of plain plant-based milk
  • ¼ cup of apple sauce
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of granulated sugar
  • 1 cup of all-purpose flour
  • 1 cup of cornmeal
  • ½ teaspoon of salt
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 can of sweet corn, (drained)
  • 1 to 2 jalapeño(s), (diced (depending on spice preference))

Instructions

  1. Preheat oven to 400 degrees F.
  2. Pour apple cider vinegar and the plant milk into a small bowl, whisk, and let sit for 10 minutes, or until it’s curdled.
  3. In a small bowl, mix together apple sauce, oil, and sugar.
  4. In a large bowl, mix together the flour, cornmeal, salt, baking soda, and baking powder.
  5. Add the apple sauce mixture to the plant-based milk and gently mix. Add to dry ingredients and combine. Don’t over-mix. Stir in sweet corn and jalapeño
  6. Pour into a 9×7 baking dish, garnish with more diced jalapeño, and bake for 30 minutes or until a toothpick comes out smoothly with no batter sticking to it.

17. Elote Mexican Street Corn Nachos

Street Corn Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

These nachos are a fun spin on elote, also known as Mexican street corn. With creamy sauce, roasted corn and fresh toppings, they’re a bold and satisfying snack. Serve them for parties, game day or casual dinners.

Ingredients

  • 1 Tablespoon butter
  • 1 Tablespoon all purpose flour
  • 1 Cup milk
  • ½ Teaspoon chili powder
  • ½ Teaspoon ground cumin
  • ½ Teaspoon garlic powder
  • ¼ Teaspoon onion powder
  • 1 jalapeno (seeded and minced)
  • 3 Cups Oaxaca cheese (or American cheese)
  • 1 Cup Velveeta cheese
  • 14 Ounces tortilla chips
  • 1 Can roasted corn (15-Ounce)
  • ½ Cup Mexican crema (or sour cream thinned with a little milk)
  • 1 jalapeno (seeded and diced )
  • 3 Tablespoons cilantro (fresh)
  • 2 limes (1 juiced, 1 cut into wedges)
  • 1 Dash Tajin (or chili powder or smoked paprika )
  • ¼ Cup Cotija cheese (optional, for garnish)

Instructions Make the Cheese Sauce

  1. Melt the butter in the saucepan over medium heat. Stir in the flour until combined.
  2. Whisk in the milk till smooth and add the spices and the jalapeno.
  3. Cook until thick and bubbly.
  4. Add the cheeses and melt.
  5. Turn off the burner and place a lid on the pan to keep warm until ready to use.

Toast the Chips

  1. Preheat the oven to 350°F.
  2. Lay the tortilla chips out on a cookie sheet and place in the oven. Toast for 5 to 10 minutes until slightly browned.

Heat the Corn

  1. Heat the corn in the microwave or on the grill or in a pan.

Assemble the Nachos

  1. Spoon cheese dip over the chips.
  2. Layer the corn on the chips. Drizzle with cream and sprinkle with jalapeno pieces, cilantro and tajin.
  3. Squeeze fresh lime juice over the nachos and sprinkle with cotija cheese. Serve immediately.

18. Mexican Street Corn Fritters

Mexican Street Corn Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’10’, ’10 -12 (makes 32 fritters)’]

A twist on Mexican street corn, these wholesome, nutritious corn fritters are the perfect snack any time of the day!

Ingredients

  • 4 ears fresh corn ((about 2 ½ cups corn kernels))
  • 1/3 cup fine cornmeal
  • 1/3 cup flour (I use white whole wheat)
  • ½ teaspoon baking powder
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup sliced chives or scallions
  • 3 teaspoons lime juice, (divided use)
  • 1 cup crumbled queso fresco, (divided use)
  • 4 teaspoons olive oil
  • ½ cup plain yogurt
  • 2 teaspoons lime juice
  • 2 tablespoons chopped cilantro
  • Optional garnishes: sliced chives or scallions, chopped cilantro

Instructions

  1. Heat a grill pan over medium high heat and spray with olive oil. Grill the corn, turning occasionally, until cooked and charred in some places, 8-10 minutes. Remove from grill and cool. Cut the kernels from the cobs (you should have about 2 ½ cups). Reserve.
  2. Whisk the cornmeal, flour, baking powder, chili powder, garlic powder, and salt together in a large bowl. Whisk the egg and milk together in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Stir in the chives, 2 cups of corn, 2 teaspoons lime juice and ¾ cup queso fresco. Mix the remaining ½ cup corn, ¼ cup queso fresco, 1 teaspoon lime juice, and a pinch of salt together in a small bowl to use as the topping.
  3. Heat a cast iron or nonstick skillet over medium heat and spray or brush with about 1 teaspoon of olive oil. Place 8 spoonfuls of the batter into the pan, about 1 tablespoon each, flattening them slightly. Cook 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Remove from the skillet. Working in batches, heat the remaining oil and cook the remaining fritters (you should have about 32 fritters in total).
  4. To make the cilantro lime yogurt, stir the yogurt, lime juice and cilantro together in a small bowl.
  5. Drizzle some cilantro lime yogurt on top of the fritters. Place a small amount of the corn and cheese topping on top of each one and garnish with extra chives and cilantro.

19. Creamy Corn Soup with Lime, Chili, and Baked Tortilla

Creamy Corn Soup with Lime, Chili and Baked Tortilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT28M · Yield: [‘4’, ‘4 people’]

The little ones favorite dish.

Ingredients

  • 800 g sweet corn
  • 1 onion
  • 2 potatoes
  • 150 ml heavy cream
  • 1 lime
  • 15 ml oil
  • sea salt flakes
  • pepper
  • olive oil
  • cajun seasoning
  • tortilla (optional)

Instructions

  1. Peel and slice the onions and potatoes, then sauté in a little oil. Add the corn, salt, and pepper and about 2 liters of water.
  2. Once the potatoes and corn are cooked, add the lime juice and the heavy cream. Blend everything together, then strain it through a fine sieve.
  3. Cut the tortilla into triangles and drizzle with a little olive oil. Place them on a baking sheet and bake in a hot preheated oven.
  4. When they start to turn golden brown, take them out and sprinkle the Cajun spice mixture on top.

20. Calabacitas

Calabacitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Calabacitas is a Mexican side dish made with yellow squash, zucchini, corn, onion, peppers, and cotija cheese. It’s light, summery, and can be served with your favorite main course or on its own with tortillas.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 small onion (diced)
  • 1 poblano pepper (diced)
  • 2 cloves garlic (minced)
  • 2 small zucchini (cubed)
  • 2 small summer squash (cubed)
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup heavy cream (optional)
  • 1/4 cup crumbled cotija cheese (optional)

Instructions

  1. In a large sauté pan over medium heat, add oil and butter. Once melted and hot, add onion and poblano pepper, cooking until onions begin to brown around the edges and soften, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
  2. Add corn, zucchini, squash, salt, oregano, and red pepper flakes, stirring to incorporate. Cover, reduce heat to low, and steam for about 6 to 8 minutes, or until squash is softened to your liking (time depends on the size of your cubes).
  3. Remove lid and stir in heavy cream. Remove from heat, top with crumbled cotija cheese, and serve warm.

21. Cheesy Sweet Corn Muffins with Basil

Cheesy Sweet Corn Muffins with Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: 12

These cheesy fresh corn and basil muffins are a delightful bread for summer! Corn and basil are a match made in heaven, and these muffins are the proof!

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 tsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup sour cream
  • 1 cup milk
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup fresh corn kernels (uncooked, from about 2 cobs)
  • 1/4 cup chopped fresh basil
  • 1 cup shredded mozzarella cheese

Instructions

  1. Grease a muffin pan with cooking spray and preheat the oven to 375F.
  2. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to combine.
  3. In a smaller mixing bowl, whisk together sour cream, milk, egg, and melted butter.
  4. Add the wet ingredients to the dry ingredients, stirring to combine.
  5. Add fresh corn, basil, and mozzarella to the batter, stirring gently just to combine.
  6. Divide batter among 12 wells of prepared muffin pan. Bake for 25-30 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

22. Cilantro Corn Pizza

Cilantro Corn Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘Serves 4-6’]

This easy cilantro corn pizza is perfect for summertime!

Ingredients

  • 2 large ears sweet corn, grilled and with the kernels cut off (about 1 cup)
  • 1 batch of your favorite pizza dough
  • 2 Tablespoons extra virgin olive oil
  • 1 cup shredded gruyere cheese
  • 4 ounces fresh mozzarella cheese, torn into small pieces (about 1/2 cup)
  • salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped (you can eyeball this – just use a big handful)

Instructions

  1. Heat oven to 500° Fahrenheit with a baking steel or pizza stone inside. For best results, let the oven heat at least 30-60 minutes so the steel can get nice and hot.
  2. Lay a piece of parchment paper over a large cutting board. Stretch out your pizza dough and lay it on the parchment (this will make it easier to slide the pizza in and out of the oven!)
  3. Drizzle olive oil over pizza dough, then top with shredded gruyere and torn mozzarella cheese.
  4. Spread grilled corn kernels out over the pizza, then top with a pinch of salt and pepper.
  5. When oven is hot, gently slide pizza (still on the parchment paper!) onto the hot baking steel. Bake 10-15 minutes until the crust is lightly browned and the cheese is bubbling. Note: The exact bake time will vary based on your oven, equipment, and dough: check on the pizza every few minutes and pull it out of the oven as soon as it looks done!
  6. Use a pair of tongs to carefully pull pizza out of the the oven and onto your cutting board. Transfer to a wire cooling rack for 5-10 minutes (this helps the crust stay crispy!)
  7. Return pizza to the cutting board, top with fresh chopped cilantro, then slice and serve immediately.

23. Mexican Corn Soup

Sopa de Maiz (Mexican Corn Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Classic Mexican corn soup with a zesty cilantro lime crema and fresh toppings. The perfect use for fresh or frozen summer corn!

Ingredients

  • 6 cups corn kernels (fresh or frozen)
  • 2 tbsp butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can diced green chiles (4 oz)
  • 2 cups vegetable stock
  • 1 cup half and half
  • 1 tsp cumin
  • 1 tsp chile powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ tsp turmeric (optional, for color)
  • 1 cup sour cream
  • 2 limes zested and juiced
  • ½ cup fresh cilantro leaves
  • thinly sliced jalapeno
  • grape tomatoes, quartered
  • panela cheese, cut into ½” cubes
  • ripe avocado, diced
  • fresh cilantro

Instructions Soup:

  1. Heat butter in a large pot over medium heat. Once butter is melted, add in onions and garlic. Cook for 3-5 minutes or until onions are translucent, stirring occasionally.
  2. Add in green chiles, cumin, chile powder, salt and pepper. Stir until combined and cook for 1 more minute.
  3. Add corn and broth to pot and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  4. Add contents of pot to blender. Add in turmeric and half and half. Blend until smooth. If soup has cooled down, put it back in the pot and heat.
  5. Divide soup among bowls. Top with crema and assorted toppings.

Cilantro Lime Crema

  1. While soup is cooking, prepare crema. Add all ingredients to a small food processor or blender. Blend until smooth. Refrigerate until ready to use.

24. Summer Corn Macaroni Salad

Simple Summer Corn Macaroni Salad (Gluten-Free, Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘4’, ‘4-6’]

An easy last minute side dish recipe for all your cookouts, bbqs, and potlucks! This Simple Summer Corn Macaroni Salad is gluten-free, vegan, top 8 allergy-free, and can be made in just 10 minutes! Seven ingredients are all you need for this family-friendly pasta salad!

Ingredients

  • 8 oz Gluten-Free Macaroni Noodles (cooked al dente, according to box directions)
  • 1 1/2 Cups Sweet Yellow Corn
  • 1 Cup Chopped Celery
  • 1/2 Cup Vegan Soy-Free Mayo
  • 2 TB Minced Shallots
  • 1 TB Chopped Fresh Dill
  • 1/2 Tsp Black Pepper

Instructions

  1. Cook macaroni according to directions (about 7-8 minutes), drain, and add back to pot.
  2. Add in the rest of the ingredients to the cooked macaroni and mix well to coast and combine.
  3. Refrigerate to serve chilled.

25. Cornbread

Best Homemade Cornbread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’16’, ’16 Servings’]

This is the best cornbread recipe you’ll ever eat! It’s sweet and moist with a beautiful crumb, and has bursts of fresh corn in every bite. Plus this Homemade Cornbread is easy to make in 30 minutes – no mixer required.

Ingredients

  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ½ cup salted butter (melted)
  • 1 cup whole milk
  • ¼ cup sour cream
  • 2 eggs
  • ¼ cup granulated sugar
  • ¼ cup honey
  • 1 cup corn kernels ((fresh or frozen & thawed))

Instructions

  1. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) Grease a 9×9” (23 cm) square baking dish, set aside. (Note, you can use an 8×8” (20 cm) baking dish, you will need to bake up to 5 minutes longer).
  2. In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, whisk together melted butter sugar and honey.
  4. Add, milk, sour cream and eggs and whisk until smooth.
  5. Add dry ingredients and stir/whisk until mixture is smooth.
  6. Fold in corn kernels.
  7. Evenly spread the batter into the prepared baking dish.
  8. Bake for 20-25 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the bread comes out clean.
  9. Cool for at least 30 minutes before serving.

26. Cheese Hot Corn Dip

Corn Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

This Corn Dip is the ultimate appetizer filled with corn, cheese, and touch of chipotle. This dip is ALWAYS a hit and there is never any left over! It’s incredibly easy to throw together, too. MAKE THIS and I know you will love it!

Ingredients

  • 1 (11 oz) can of corn, drained
  • 1/2 cup mayonnaise
  • 1 (4.5 oz) can chopped green chiles
  • 1 whole chipotle pepper in adobo sauce (seeds removed and chopped)
  • 1 teaspoon adobo sauce (from the can of chipotle peppers)
  • 1 cup shredded monterrey jack cheese
  • 2 cups shredded cheddar cheese
  • 1/2 tsp garlic powder
  • freshly ground black pepper (to taste)
  • 1 small tomato (chopped)
  • 2 green onions (thinly sliced)
  • 2 Tablespoon fresh cilantro (chopped)

Instructions

  1. Preheat oven to 350 degrees. Grease a baking dish with cooking spray.
  2. Combine corn, mayonnaise, green chiles, chipotle pepper, adobo sauce, cheeses, garlic powder, and pepper in a medium sized bowl and mix well. Pour into the prepared baking dish and spread evenly with a spatula.
  3. Bake for 20 minutes in the preheated oven until hot and bubbly.
  4. Top with chopped tomatoes, green onions, and cilantro. Serve with tortilla chips. Enjoy!

27. Black Bean and Corn Salsa

Black Bean and Corn Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 Servings’]

The best and easiest Black Bean and Corn Salsa recipe! Transform canned black beans into a Mexican-inspired salsa with fresh grilled corn, peppers, tomatoes, onions, and loads of zesty lime and spice! This quick & healthy veggie-packed dish is vegan, gluten-free, and allergy-free! Pair it with your favorite chips as an appetizer or serve it as a flavorful side salad!

Ingredients

  • 2 15 oz Cans Black Beans (no-salt-added, drained, rinsed)
  • 2 Cups Grilled Corn Kernels (about 2 cobs, see notes)
  • 2 Cups Chopped Roma Tomatoes
  • 1 Cup Chopped Red Bell Pepper
  • 1 Cup Diced Red Onion
  • 1/2 Cup Chopped Fresh Cilantro
  • 1 TB Diced Green Chiles (or more, to taste)
  • 1/4 Cup Fresh Lime Juice
  • 2 TB Extra Virgin Olive Oil
  • 1 Tsp Minced Garlic
  • Salt (to taste)

Instructions

  1. Chop and prep all your ingredients. Grill the corn and slice off the kernels if needed, following these instructions.
  2. Add all ingredients to a large serving bowl and toss.
  3. Serve right away or chill and allow the salsa to marinate in the fridge for a few hours or overnight.

28. Cheesy Corn Casserole

Cheesy Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

This Cheesy Corn Casserole can be assembled up to 3 days before serving. With bacon and two kinds of cheese, it’s the ultimate comfort food for potlucks and holidays.

Ingredients

  • 2 cans whole kernel sweet corn, drained and patted dry (15 ounces each)
  • Nonstick cooking spray
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 slices Oven Baked Bacon (chopped)
  • 1/2 cup shredded Cheddar cheese, divided (2 ounces)
  • 1/2 cup shredded Monterey Jack cheese, divided (2 ounces )
  • 1 tablespoon chopped fresh parsley (for garnish (optional))

Instructions

  1. Drain corn in colander and spread on paper towels (or clean kitchen towel). Pat completely dry with paper towels.
  2. Preheat oven to 350 degrees F. Spray 8 x 8-inch casserole dish with cooking spray.
  3. Melt butter in large pot over medium heat. Add flour and cook 30 seconds, whisking constantly. While whisking, add cream and then milk in steady stream. Reduce heat to medium-low; add sugar, garlic powder, onion powder, salt and pepper and cook 1 to 2 minutes or until slightly thickened, whisking constantly.
  4. Remove from heat. Stir in bacon, half of Cheddar cheese, half of Monterey Jack cheese, and corn. Mixture will be thick at this point. That’s OK – it will thin out as it bakes.
  5. Transfer corn mixture to prepared baking dish. Sprinkle remaining Cheddar cheese and Monterey Jack cheese evenly over corn mixture.
  6. Transfer to oven and bake 35 to 40 minutes or until casserole is bubbly.
  7. If desired, brown cheese under the broiler: preheat broiler to HIGH. Place casserole under broiler and broil 2 to 3 minutes or until lightly charred, watching carefully.
  8. Let stand 10 minutes before serving. Garnish with parsley before serving, if desired.

29. Shrimp and Corn Chowder

Shrimp and Corn Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

This Shrimp and Corn Chowder is quick to make and full of smoky chipotle flavor. It’s one of my all time favorite soups and tastes amazing. You’ll love how cheesy and delicious it is; definitely restaurant-worthy!

Ingredients

  • 3 Tablespoons unsalted butter (divided)
  • 1 pound small shrimp (deveined and tails removed)
  • 4 slices of bacon, chopped into small pieces ((I use thick cut))
  • 1 medium onion (chopped)
  • 1 medium red bell pepper (chopped)
  • 1 stalk of celery (chopped)
  • 2 tablespoons all purpose flour
  • 3 cups chicken broth ((I use low sodium))
  • 1 cup heavy cream
  • 2 tablespoons jarred diced chipotle chiles
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • pepper (to taste)
  • 1/2 teaspoon cumin
  • 2 cups corn (fresh or frozen)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded Monterrey jack cheese
  • chopped cilantro for serving (optional)

Instructions

  1. Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the shrimp and cook for about 4 minutes, or until the shrimp start to curl up and turn light pink. Remove the shrimp from the pan and drain any liquid from the pot.
  2. Place the pot back on the stove over medium high heat and add the bacon. Cook until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.
  3. Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
  4. Add the corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Stir in the cooked shrimp. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!

30. Jiffy Corn Casserole

Jiffy Corn Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [’12’, ’12 servings’]

Jiffy corn casserole recipe is a classic Thanksgiving side dish! This simple side dish is made with just a few pantry staple ingredients.

Ingredients

  • ½ cup butter (melted)
  • 15 ounce can whole kernel corn (drained)
  • 15 ounce can creamed corn (not drained)
  • 1 cup sour cream
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 8 ounce box Jiffy cornbread mix

Instructions

  1. Preheat your oven to 350 degrees F. Grease an 8×11-inch baking pan. Set aside.
  2. Add butter, corn, creamed corn, sour cream, sugar, and salt to a large bowl. Stir until well-combined.
  3. Stir in the cornbread mix until just combined.
  4. Pour the corn mixture into the prepared pan.
  5. Bake for about 35-40 minutes. The edges should be light golden brown and should pull away from the sides of the pan.
  6. Let the pan cool on a wire rack.
  7. Serve warm.

31. Corn Fries

Loaded Mexican Street Corn Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

My quick, loaded corn fries are the Mexican-inspired side-dish or snack you need in your life. Crispy fries are covered with sweet corn, flavorful seasonings, lots of cheese and Mexican crema to create an incredible side that’s perfect for any day.

Ingredients

  • 20 oz french fries ((from frozen or make your own fries))
  • 1 Tbsp olive oil ((extra virgin))
  • 15 oz corn ((canned or frozen, thawed and drained))
  • 2 Tbsp taco seasoning mix ((optional))
  • 1 tsp each, salt & pepper ((to taste))
  • 1 bundle cilantro ((chopped))
  • 1 cup Monterey jack cheese ((grated))
  • ½ cup queso fresco cheese ((crumbled))
  • 3 Tbsp Mexican crema ((or sour cream))
  • 1 lime ((cut into wedges))

Instructions

  1. On a sheet pan lined with parchment paper, bake your french fries according to manufactures directions. *You can use any fries or brand you like.
  2. While your fries are baking grate your cheese, then rinse and chop your cilantro.
  3. In a large frying pan add the olive oil and bring heat to medium high.
  4. Add the corn to the hot frying pan spread the corn into an even layer and cook until the corn starts to brown a bit. This should be about 4 to 5 minutes, stirring occasionally.
  5. Add salt and pepper, and if using, add the taco seasoning to the corn and stir in.
  6. Add the chopped cilantro to the corn allow to cook for a couple of minutes till the cilantro wilts. Remove from heat and set aside.
  7. When the fries are done remove from the oven then top with the corn and Monterey jack cheese. Set your oven to broil and broil for 2-4 minutes until the cheese is slightly browned and melted.
  8. Remove from the oven and allow to cool a few minutes then sprinkle the queso fresco cheese and drizzle Mexican crema over the corn fries. Garnish with some lime wedges, and serve. Enjoy!

32. Scalloped Corn Casserole

Scalloped Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Yield: [’10’, ’10 servings’]

This Scalloped Corn Casserole is an old school recipe that never disappoints. You can serve for weeknight dinners or a holiday dinner. And it’s easy to make!

Ingredients

  • 2 can Cream Style Corn
  • 1 can Whole Kernel Corn
  • 2 Eggs
  • 1 1/2 sleeves Ritz Crackers (crushed)
  • 1/2 cup Butter
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Instructions

  1. Preheat oven to 350.
  2. Butter baking dish. Set aside.
  3. Melt remaining butter in microwave by heating 40 seconds.
  4. In a medium bowl, combine corn, eggs, 1/4 cup melted butter and 1/2 of the crushed crackers.
  5. Mix until blended.
  6. Transfer to prepared dish.
  7. In another bowl, combine remaining crushed crackers, remaining melted butter, paprika, salt and pepper.
  8. Mix until blended.
  9. Sprinkle over top of corn mixture.
  10. Bake 30-40 minutes, until top is browned and corn is bubbling around sides.

33. Cornbread Salad

Cornbread Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [‘6’]

This southern style layered salad will be a hit at your next party.

Ingredients

  • 7 cups (1400g) cornbread (cut into 1-inch cubes)
  • 6 ounces (170g) bacon (about 6 slices)
  • 1 pound (450g) tomatoes (diced)
  • 3 scallions
  • 1 cup (120g) shredded cheddar cheese
  • 1 can (396g) pinto beans (or black beans)
  • 1 can (396g) corn kernels
  • 1 cup (220g) mayonnaise
  • 1 cup (240g) sour cream
  • 1 cup (240g) Ranch dressing

Instructions

  1. Cut cornbread into 1-inch cubes and set aside.
  2. In a medium frying pan, cook bacon until crisp. Transfer to a paper towel-lined plate to cool, then cut or crumble into bite-sized pieces.
  3. Combine diced tomatoes and thinly sliced scallions in a medium bowl. Rinse and drain the canned beans and corn.
  4. Prepare the dressing in a small bowl by whisking together mayo, sour cream, and ranch dressing.
  5. In the bottom of a large bowl, layer the cornbread pieces, then the tomatoes and scallions, beans and corn, then top with the dressing mixture. Finish by adding the cheese and bacon bits.
  6. Cover and chill the salad in the fridge for about 3 hours.
  7. When ready to serve, remove from fridge and toss well.

34. Corn, Spinach, and Feta Frittata

Corn, Spinach and Feta Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 people’]

A super easy and quick frittata that’s cheesy and flavorful

Ingredients

  • 1/2 cup corn
  • 1 bag spinach
  • 1 onion (chopped)
  • 2 large eggs
  • 1 tbsp olive oil
  • 1/4 cup feta cheese
  • salt (to taste)
  • 1 tsp ground pepper

Instructions

  1. Start by chopping the jalapeno, onion and spinach.
  2. Heat oil in a pan and sauté the onion, jalapeno, corn and finely chopped spinach for a few minutes.
  3. Transfer this to a baking dish and pour 2 whisked eggs over it. Sprinkle some salt, pepper and other seasonings of your choice.
  4. Top this with the feta cheese and bake at 375 for 10-15 minutes.

35. Grilled Salmon with Cotija Corn Salsa

Grilled Salmon with Cotija Corn Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘4’, ‘Serves 4’]

A quick and easy grilled salmon with corn salsa.

Ingredients

  • 4 ears corn, shucked
  • ¼ cup fresh cilantro, chopped, plus extra for garnish
  • 2 green onions, sliced
  • 1 ounce cotija cheese, crumbled
  • 3 Tablespoons lime juice
  • Salt and pepper to taste
  • 1 large salmon fillet (about 1 1/2 pounds), cut into four equal-sized portions and pin bones removed
  • 2 Tablespoons canola oil
  • Kosher salt to taste

Instructions GRILL THE CORN:

  1. Preheat a grill or grill pan until it’s very hot.
  2. Grill the corn, rotating every few minutes, until lightly charred. Remove to a cutting board and let sit until cool enough to handle, then cut off the kernels. (Pro tip: prep the rest of your salsa ingredients while your corn grills)

MIX THE SALSA:

  1. Add grilled corn kernels, chopped cilantro, green onion, cotija cheese, lime juice, salt, and pepper to a medium-sized bowl and stir to combine. Set aside while you grill the salmon.

GRILL THE SALMON:

  1. Pat the salmon with a paper towel until it is very dry.
  2. Use a pastry brush to lightly brush both sides of the salmon with canola oil (this prevents the fish from sticking to the grill), then season both sides with kosher salt.
  3. Place the salmon skin-side up on the hot grill and cook for 4-5 minutes, then flip and cook for 3-5 minutes more. When it’s ready to flip, the fish should lift easily off the grill with a spatula. If it’s sticking too much, give it another minute and try again.
  4. Top grilled salmon with corn salsa, sprinkle with some extra cilantro for garnish, and serve immediately.

36. Vegan Corn Chowder

Vegan Corn Chowder Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Creamy dairy-free vegan corn chowder is a delicious meal perfect for those who enjoy a clean meal.

Ingredients

  • 4 ears corn (shucked and steamed*)
  • 2 large red potatoes (peeled and chopped)
  • 3 tablespoons coconut oil (or avocado oil)
  • 1 large white onion
  • 5 cloves large garlic (minced)
  • 3 large carrots (peeled and chopped)
  • 1 large red bell pepper (cored and chopped)
  • 1½ teaspoons sea salt
  • 2 teaspoons Cajun seasoning (optional)
  • ½ teaspoon paprika (optional)
  • ¼ teaspoon ground cumin (optional)
  • 1 cup full-fat canned coconut milk
  • 2 cups water (or vegetable broth)

Instructions

  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board. Note: If you’re using canned corn, skip this step and transfer two of the cans of corn to a blender.
  2. Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes.
  3. While the potato is cooking, sauté the rest of the vegetables. Heat the oil in a large stock pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes. Stir in the chopped bell pepper, carrots, seasonings, and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.
  4. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with one of the cooked potatoes. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  5. Chop the other potato into smaller chunks. Add the remaining corn kernels to the pot with the sautéed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook for 10 to 20 minutes, until all vegetables have reached desired done-ness and the chowder is nice and tasty.
  6. Remove from heat and taste chowder. Add sea salt to taste and enjoy!

37. Creamy Sweet Corn Pasta

Creamy Corn Pasta with Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT35M · Yield: [‘4’, ‘4 people’]

Sweet summer corn and zucchini squash are combined with a light cheese sauce and topped with basil for a simple summer pasta.

Ingredients

  • 8 oz (1/2 package) pasta of choice. I used fettuccini.
  • 1 tablespoon extra virgin olive oil
  • 2 ears fresh sweet corn, removed from the cob
  • 1 large zucchini, thinly sliced
  • 1/2 cup reserved pasta water
  • 4 oz fresh, unflavored goat cheese or Boursin garlic & herb cheese
  • 1/3 cup fresh basil, chopped
  • kosher salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Save at least a cup of pasta water before you drain it completely.
  2. In a large, high-sided pan, heat about 1 tablespoon of extra virgin olive oil in the pan over medium heat. Add corn kernels and sliced zucchini, cooking until softened and slightly browned about 6-7 minutes.
  3. Add about 1/4 cup of pasta water and whisk in fresh goat cheese or Boursin cheese until it makes a creamy sauce. Keep adding a little bit of water until it reaches the consistency you desire (I typically don’t add more than 1/3-1/2 a cup total), then season the sauce with salt and pepper to taste.
  4. Add pasta and toss with the sauce (tongs are helpful for this step). Top with fresh basil and fresh black pepper, and serve immediately.

38. Charred Corn Avocado Salad with Roasted Red Onions

Charred Corn Avocado Salad with Roasted Red Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 people’]

This Charred Corn Avocado Salad with Roasted Red Onions combines all the fresh flavours of summer in a salad bowl. Sweet, smoky charred corn mixed with avocado, cherry tomatoes, roasted red onions and a lemon Dijon dressing makes it a perfect side salad for any barbecue or potluck gathering.

Ingredients

  • 2 red onion
  • 2 tbsp olive oil (divided)
  • 3 corn
  • 200 g red grape tomatoes
  • 200 g yellow grape tomatoes
  • 1 avocado
  • ¼ bunch cilantro (coriander)
  • salt (to taste)
  • pepper (to taste)
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup

Instructions Salad

  1. Preheat oven to 200°C or 400°F.
  2. Slice the onions with skin on in half lengthwise, right through the root end. Place cut side down in an oven tray, drizzle with olive oil and season well with sea salt. Roast on a lower rack for 30 minutes until soft and brown.
  3. When ready, remove from oven and let it cool down. Then remove the skin so you can see the soft purple flesh of sweet onion. Slice approximately 1cm thick from top to root end. Separate the layers and put aside, ready for assembling.
  4. Whilst the red onions are roasting, you can grill the corn. Prepare the grill pan for medium-high heat. You can use the barbecue as well.
  5. Coat corn with olive oil and season with salt and pepper. Place corn on hot grill and cook for 15 minutes or until well charred. Turn the corn occasionally so all sides are cooked well. Once ready, remove from grill to cool down.
  6. Remove corn kernels from cob by using a sharp knife to cut close to the white of the cob. If possible, try to cut the kernels in chunks. Then, place cut kernels into a bowl, ready for assembling.
  7. Wash and cut grape tomatoes in half lengthwise.
  8. Peel and cut avocado into 2cm cubes.
  9. Wash and tear up cilantro (coriander) leaves.

Salad Dressing

  1. Add olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste in a mason jar. Give it a good shake so the lemon Dijon dressing is combined.

Assembly

  1. Place all ingredients corn, roasted red onions, avocado and tomatoes in a large serving bowl.
  2. Add dressing and toss well together. Then sprinkle cilantro (coriander) leaves and mix again.
  3. Season well with salt and black pepper.
  4. Serve.

39. Fiesta Corn Salad with Avocado

Fiesta Corn Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Fiesta Corn Salad with Avocado is a light summer side dish. It’s bright, tangy, and filled with fresh summer vegetables. Bring it to your next BBQ, cookout, or picnic!

Ingredients

  • 3-4 ears of fresh corn, husked (should yield about 2 cups of kernels)
  • 1/2 cup diced cherry tomatoes
  • 2 tablespoons diced red onion
  • 1 jalapeno, minced
  • 1/2 avocado, diced
  • 1/4 cup cilantro, roughly chopped
  • juice of 1/2 lime
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cumin
  • sea salt, to taste

Instructions

  1. Bring a large pot of water to a boil. Add corn, and cook for 3-4 minutes, until crisp-tender and bright yellow. Drain and let cool about 5 minutes, until corn is cool enough to handle.
  2. When the corn has cooled, cut the kernels off the cob and place in a large bowl. Add the remaining ingredients to the bowl with the corn and toss to combine. Season with sea salt, to taste.
  3. Serve and enjoy!

40. Crispy Corn Fritters

Crispy Corn Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 cups corn kernels
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons vegetable oil for frying
  • 1/4 cup grated cheddar (optional)

Instructions

  1. 1. In a bowl, whisk together flour, baking powder, salt, and pepper.
  2. 2. In a separate bowl, whisk eggs with milk; stir into dry ingredients to form a thick batter; fold in corn, onion, parsley, and optional cheese.
  3. 3. Heat oil in a skillet over medium-high heat. Scoop batter by 2-tablespoon portions, flatten slightly, and fry until golden on both sides, about 2–3 minutes per side.
  4. 4. Drain on paper towels and serve warm.

41. Zucchini Corn Chowder

Zucchini Corn Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Corn zucchini chowder is a mild, creamy soup made with your favorite summer produce. This homemade soup is filled with corn, onion, potatoes, and zucchini, plus a few simple pantry ingredients. Serves 4 as a main course or 6 as a side dish.

Ingredients

  • 1/2 cup unsalted butter
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 16 ounces vegetable broth (or chicken)
  • 16 ounces whole milk
  • 2 medium potatoes (cubed)
  • 2 small zucchini (cubed)
  • 1 cup corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a stock pot over medium heat, melt butter. Add chopped onions and cook until they begin to brown around the edges, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
  2. Add flour and stir to coat. Cook for one minute, then whisk in broth and milk.
  3. Add potatoes, zucchini, corn, salt, thyme, and red pepper flakes, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Simmer for 8 to 10 minutes, or until potatoes can be pierced through easily with a fork (this will depend on the size of your cubed potatoes).
  4. Remove lid, remove from heat, and allow to set for 5 minutes before serving (soup will be very hot).

42. Gluten Free Cornbread

Easy Gluten Free Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’]

With a fluffy, crumbly texture and just the right amount of sweetness, this easy gluten free cornbread is a mealtime winner. It’s perfect when paired with your favourite chili, soup, or stew, but also tastes amazing when it’s eaten on its own. Eight ingredients is all it takes!

Ingredients

  • 1 cup gluten free yellow cornmeal
  • 1 cup gluten free flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large egg beaten (or flax egg)
  • 1 cup milk or non-dairy milk
  • ⅓ cup maple syrup
  • ⅓ cup butter melted (or avocado oil)

Instructions

  1. Preheat the oven to 400℉.
  2. In a medium-sized bowl, add gluten free cornmeal, gluten free flour, baking powder, and salt. Mix until combined.
  3. In a separate bowl, add the maple syrup, butter (or avocado oil), egg (or flax egg) and milk (dairy, or non-dairy). Mix until combined.
  4. Add the wet mixture into the dry ingredients and mix thoroughly until combined and everything is wet.
  5. Pour the mixture into a parchment-lined 8″ x 8″ baking dish. Bake in the oven for approximately 20 minutes, until the cornbread has a nice crust on top and a toothpick inserted into the centre comes out clean.
  6. Cool in the baking dish or on a cooling rack and serve. (If you can wait that long!)

43. Air Fryer Corn On The Cob

Easy Air Fryer Corn on the Cob is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’]

This grilled Air Fryer Corn on the Cob is so easy to make and so good! Spice it up the way you like, and enjoy as an appetizer, snack or side!

Ingredients

  • 3 ears Sweet Corn on the Cob
  • 1 teaspoon Oil (for spraying, optional )
  • 1 tablespoon Butter (or vegan butter/oil, softened)
  • 1/4 teaspoon Kosher Salt
  • 1/8 teaspoon Black pepper
  • 1/4 teaspoon Kashmiri Red Chili powder (or paprika, optional )
  • 1/2 Lime (optional )
  • 1 teaspoon Cilantro (chopped)

Instructions

  1. Remove the husk and silk from the corn ears. You can rinse the ears to remove any dirt. Then dry with a paper towel. If you like, remove the stems or cut the ears in half.
  2. You can either spray with oil or not (The corn can be crispier if you use oil). Then place the corn in the air fryer basket. Cook at 380°F (200°C) for 13-15 minutes, turning in between at least once.
  3. Transfer the cooked corn onto a large plate. Brush with melted butter. Season with salt and pepper. Enjoy as is or make it spicy as below.
  4. Optionally, you can mix salt, pepper and red chili powder in a small bowl. Then sprinkle the mixture on the corn. Or use dip half a lime in the spice mix, and rub the lime over the corn. Garnish with chopped cilantro. This is Indian street style spiced corn.
  5. Serve immediately while the corn is warm!

44. Elote Corn Salad

Elote Corn Salad (Mexican) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Elote Corn Salad is a creamy, delicious Mexican dish made with fresh corn, and it is super quick and easy to make

Ingredients

  • 5 ears corn (, husks removed)
  • 1/4 cup red onion (, diced)
  • 2 tbsp unsalted butter
  • 2 tbsp fresh lemon juice
  • 1/2 cup sour cream
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cilantro (, chopped)
  • 2 tbsp fresh chives (, chopped)
  • 1/2 cup feta cheese (, crumbled)

Instructions

  1. Cook the corn: add water to a large pot, enough for the cob of corn to sit in. The water should cover the corn entirely. After bringing the water to a boil, and removing husk and silk from each ear of corn, plummet it into the pot.
  2. Reduce the heat to medium and allow the kernels to cook till they are tender and soft. They should be done in around 6-8 minutes.
  3. Cut the corn kernels off the cob: Hold the cooked cobs so one of the ends is in your hand and the other is in a large bowl. Using a sharp knife, scrape the corn off the cob and into the bowl.
  4. In the same bowl, mix these kernels, which are still probably warm, well with butter.
  5. Stir onion, sour cream, lime juice, paprika, cumin, chopped cilantro, chives and feta cheese. Don’t forget to season with some salt and pepper before serving immediately.

45. Grilled Buffalo Corn On The Cob

Grilled Buffalo Corn On The Cob Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘6’]

Tired of butter and salt on your corn? Hit your taste buds with this delicious Grilled Buffalo Corn On The Cob Recipe! A recipe for any cookout or camp!

Ingredients

  • 6 Fresh Corn On The Cob (husked and silk removed)
  • 1/4 Cup Mayonnaise
  • 3 Tbsp Hot Sauce (used Frank’s Original )
  • 1/8 Cup Grated Parmesan Cheese

Instructions

  1. Place your corn on a pre-heated grill. Grill it for about 12 minutes on medium to low heat making sure to turn often for even cooking. Corn should look darker yellow with some dark spots when done.
  2. Mix mayonnaise, hot sauce and cheese in a small mixing bowl until fully blended.
  3. When corn is done, remove from grill and coat with buffalo mixture. Top with extra cheese if you like (optional).
  4. Serve and enjoy! 

46. Zesty Sweet Corn Relish

Zesty Sweet Corn Refrigerator Relish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 pint or 8 half-pint jars of relish’]

Zesty Sweet Corn Relish is a delicious way to use and preserve summer’s sweetest fresh corn. This homemade relish pops with bites of pure corn flavor – a fun chip dip as well as a tasty condiment for tacos, quesadillas, burgers, hotdogs, and more!

Ingredients

  • 8 cups cooked sweet corn kernels (cut from the cobs of 10 to 12 medium ears (Important: read the note below))
  • 1½ cups diced red bell pepper
  • 1 cup finely chopped yellow onion
  • ½ cup diced poblano pepper
  • 2½ cups distilled white vinegar
  • 1¼ cups sugar
  • 2 teaspoons mustard seed
  • 1 teaspoon cumin
  • 1 teaspoon coriander seed
  • ½ teaspoon celery seed
  • ½ teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup water
  • 2 tablespoons cornstarch

Instructions

  1. In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.
  2. In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper. Bring to a boil over medium-high heat, then add the corn mixture. Return to a boil and then reduce heat to low. Simmer uncovered for 15 minutes. Spoon off any accumulated foam.
  3. Whisk together the water and cornstarch and then stir it into the corn mixture. Turn heat up to medium and cook for 5 minutes, or until mixture starts to thicken, stirring occasionally.
  4. Ladle into 4 pint or 8 half-pint sterilized canning jars. Cover jars with lids and screw on the bands. Let cool to room temperature and then refrigerate for up to 3 months.

47. Cheesy Corn Casserole

Cheesy Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘6’]

A comforting casserole dish loaded with sweet corn, cheese and a crunchy soda cracker topping.

Ingredients

  • 3 large eggs
  • 1 cup milk
  • 3 tbsp salted butter (melted)
  • 1 tbsp sugar
  • 1 sweet onion (chopped)
  • pinch salt and pepper
  • 4 cups corn
  • 1 cup salted soda crackers (crushed, divided)
  • 1 cup shredded cheddar cheese (divided)
  • ½ tsp basil plus extra for garnish

Instructions

  1. Preheat oven to 325°F. Grease a 9×13 inch casserole dish.
  2. Whisk eggs, milk, butter, sugar, onion, basil and salt and pepper together in bowl. Stir in corn, ½ cup cheese and ½ cup soda crackers.
  3. Pour into casserole dish. Sprinkle with ½ cup soda crackers and ½ cup cheese.
  4. Bake, uncovered, for 55 minutes. Serve hot.

48. Mexican Corn Salad with Queso Fresco

Mexican Corn Salad with Queso Fresco is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Take advantage of summer’s bounty with this Mexican corn salad with queso fresco, avocado, bell peppers and jalapeño! This fresh corn salad is an ideal side for all your summer cookouts!

Ingredients

  • 4 cups corn kernels, (from 4 fresh ears or frozen corn)
  • 1 cup red bell pepper, (diced)
  • 1/4 cup red onion, (finely chopped)
  • 1/2 medium jalapeño pepper, (seeded and minced)
  • 4 oz. queso fresco, (crumbled)
  • 2 tablespoons cilantro leaves, (chopped)
  • 2 cups chopped romaine, ((optional))
  • 1/4 cup lime juice, (freshly squeezed from 2 limes)
  • 1 tablespoon honey
  • 3/4 teaspoon paprika
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon onion powder
  • 1/4t teaspoon black pepper
  • 2 tablespoons olive oil, (extra-virgin)

Instructions

  1. Combine the dressing ingredients in a small jar with a lid, give it a good shake and set aside to let the flavours blend.
  2. Cook the corn. I like to grill it to give it a slightly smoky taste and a bit of a char. You can also cook it in your pressure cooker, boil it in a pot on the stove, or steam it in its husk in a microwave. See below for cooking times for each.
  3. Chop the bell pepper, red onion and cilantro and mince the jalapeño pepper. Leave out the seeds if you don’t want the salad to be overly spicy.
  4. Combine these ingredients with cooled corn kernels in a large bowl.
  5. Just before serving, top with chopped avocado and crumbled queso fresco and toss with honey-lime dressing.

49. Mexican Style Corn Ribs

📋Mexican Style Corn Ribs (Corn ‘riblets’) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘2’, ‘2 servings’]

This Tik Tok trendy corn ribs are easy to make, fun to grab and eat, lip-smacking delicious snack. Long strips of corn are coated in spice rub then air fried/grill or in the oven until cooked to perfection.

Ingredients

  • 2 fresh corn on the cob
  • 2 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Salt and pepper to taste
  • ½ cup mayonnaise
  • 2-3 teaspoon chili sauce
  • 1/3 cup fresh cilantro
  • ¼ cup cotija cheese

Instructions

  1. To make corn ribs, you first have to cut corn on the cob into “ribs”. Make sure to use a sharp knife. Be careful while slicing corn.
  2. Start by removing the husk from corn.
  3. Cut the bottom and the top end just above the end of the ear, this will ensure the cob has a flat edge so it can stand up straight vertically.
  4. Holding on the cob vertically, slice the cob into half. Use a wood rolling pin or meat hammer to help assist in slicing the corn by gently beating it over the knife. Then, slice each half into quarters creating 4 ribs per corn on the cob. Keep the core.
  5. Arrange corn “ribs” on a parchment paper lined baking tray.
  6. In a small bowl mix all the spices with olive oil.
  7. Generously brush the spice mix over corn.
  8. Grill in pre-heated oven at 375F for 25-30 minutes.
  9. While corn cooks in the oven, make chili mayonnaise by whisking together mayonnaise and chili sauce.
  10. Remove corn from oven.
  11. Note – most times corn ribs cooked in oven do not curl up that much as compared to corn cooked in an air fryer and that’s okay. If you want ‘curled’ ribs, use air fryer.
  12. Squeeze fresh lime on top.
  13. Arrange corn “riblets” on a serving plate.
  14. Drizzle chili mayonnaise, sprinkle fresh cilantro and cojita cheese.
  15. Serve immediately.

50. Tajin Corn

Tajin Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 ears corn on the cob, husks removed (or 4 cups kernels)
  • 2 tablespoons mayonnaise
  • 1/4 cup cotija cheese, crumbled
  • 1 lime, juiced
  • 1 teaspoon Tajín seasoning
  • 1/4 cup chopped cilantro
  • Salt to taste
  • Optional: extra lime wedges for serving

Instructions

  1. 1. If using ears, grill or boil the corn until tender, then brush with a light coating of mayonnaise while warm.
  2. 2. Sprinkle Tajín over the corn, then dust with cotija cheese and cilantro; drizzle with lime juice and toss gently to coat.
  3. 3. Season with salt to taste and serve with extra lime wedges.

51. Homemade Creamed Corn

📋Easy Homemade Creamed Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Creamed corn is rich, creamy, buttery, and loaded with flavors. A perfect accompaniment that you can enjoy all year long, it’s great for summer picnics and potlucks, or holiday gatherings. It comes together in a jiffy!

Ingredients

  • 32 oz (4 cups)frozen corn kernels ((or 3 canned corn drained) (or 4 ears fresh corn))
  • 2 ½ tablespoons butter
  • 3 tablespoons yellow onion (diced)
  • 2 tablespoons plain flour
  • ½ cup half and half (or whole milk)
  • ½ cup cream cheese
  • 1 teaspoon sugar
  • Salt (to taste)
  • Cracked pepper ( to taste)

Instructions

  1. Melt butter in a sauce pan over medium heat.
  2. Saute yellow diced onion until it’s soft. (Do NOT brown onion)
  3. Sprinkle plain flour and whisk continuously while it cooks for about a minute on medium-low flame.
  4. Once flour begins to bubble, reduce heat to low. Gently pour in half and half (or full-fat milk) and continue to whisk.
  5. When sauce begins to thicken add the seasoning – salt, cracked pepper (or ground white pepper), and sugar. Note: If you are adding cayenne pepper, add it at this stage.
  6. Whisk everything together.
  7. Stir in frozen corn. Cook on low flame for about 5 minutes with constant stirring.
  8. Once corn is cooked through remove pan from heat and serve immediately.
  9. Before serving, garnish with red pepper flakes, cracked pepper, and chives. Note: you can grate a dash of nutmeg while it’s hot before serving. It’s normal for the cream sauce to thicken as it cools.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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