During the summer months, corn on the cob is plentiful and sweet. The easiest way to enjoy this seasonal treat: husk, boil in water for about 10 minutes, and eat. Since the nutritional benefits of corn include vitamin C, protein, folic acid, niacin, and fiber, it may be the perfect time to add a few corn recipes to your kitchen repertoire.
We've gathered some of our favorite corn recipes for your enjoyment. A few of the following seven dishes require kernel corn. To strip corn off the cob, stand a shucked corn cob upright, with the tip of cob placed in the center hole of the bundt pan. While holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob. All of the kernels should fall neatly into the pan. Bon appetit! Corn Casserole
- 2 cups of kernel corn
- 1 can cream style yellow corn
- 1 (8 ounce) carton of sour cream
- 2 eggs beaten
- 1 package of Jiffy cornbread mix
- ½ cup of butter, melted
- Mix all ingredients in a buttered 8" square baking pan (glass pans work best).
- Stir until all ingredients are mixed well.
- Bake 55 minutes to an hour at 350 degrees F.
Courtesy of the Blue Hyacinth. Tex Mex Zucchini with Corn and Cilantro
- 1 teaspoon olive oil
- 3 1/2 cups cubed zucchini (about 1 pound)
- 1 cup frozen whole-kernel corn
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.
- Remove from heat, and stir in cilantro and remaining ingredients.
Courtesy of Health.com. Corn Chowder
- 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
- 2 Tablespoons Butter
- 1-1/2 whole Yellow Onion, Diced
- 5 ears Corn, Shucked (about 4 Cups)
- 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
- 1 whole 4-ounce Can Diced Green Chilies
- 32 ounces, fluid Low Sodium Chicken Broth
- 1-1/2 cup Heavy Whipping Cream
- 1/2 teaspoon Kosher Salt (more To Taste)
- 3 Tablespoons Corn Meal OR Masa
- 1/4 cup Water
- (Carefully) slice the corn kernels off the cob. Set aside.
- Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.
- Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
- Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.
- Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!
Courtesy of the Pioneer Woman. Corn Soup
- 4 Ears Corn (shucked)
- Extra Virgin Olive Oil
- Salt and Freshly Ground Pepper
- 1/2 head Garlic (skin on)
- 1/2 Onion (chopped)
- 1 quart Water
- 1/2 cup Greek yogurt
- 1/2 cup Feta (crumbled)
- Basil (leaves only - chiffonade)
- 2 cloves garlic
- 2 carrots
- After grilling corn on the cob lightly seasoned with salt and pepper, cut the kernels from the cob, and place the cobs into a pot, and top with the water. Add the chopped onion, carrots, and 2 whole garlic cloves, a pinch of salt and pepper. Bring to a boil, cover, and simmer. After 15 minutes, strain. Add the charred corn, roasted garlic, Greek yogurt, to a blender with 1 to 2 cups of the corn stock and blend until completely pureed. Add a little more of the corn stock to loosen the soup, if necessary. Check seasonings and adjust if necessary.
- Pour the puree into serving bowls and top with crumbled feta, and garnish with basil.
Courtesy of Daphne Oz. Corn Bread
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Courtesy of Paula Deen.
- 2 tablespoons corn oil
- 4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
- 1 small red onion, chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 1 teaspoon mild chile powder
- Salt and freshly ground black pepper
- 1 medium tomato, peeled if you like, seeded, and chopped
- 1 medium ripe avocado, pitted, peeled, and chopped
- Juice of 2 limes, or more to taste
- 1/2 cup chopped fresh cilantro leaves
- Put the oil in a large skillet (cast iron is good here but anything will do) and turn the heat to high. When the oil is very hot but not yet smoking, toss in the corn. Let it sit for a minute or so, then stir or shake the pan; brown the corn a bit, 5 minutes or less, then turn off the heat and stir in the onion, pepper, chile powder, salt, and pepper.
- Cool for a few minutes, then toss with the remaining ingredients. Taste, adjust the seasoning, and serve hot, warm, or at room temperature.
Courtesy of Mark Bittman.
Black Bean and Corn Salad
- 1 can (14 ounces) black beans, rinsed and drained
- 2 cups corn kernels
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin
- 2 teaspoons hot sauce
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil, eyeball it
- Salt and pepper
- Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
Courtesy of Rachel Ray.