41 Corn Recipes Cornier Than Your Dad's Jokes
Sweet corn summer is almost upon us, which means it’s time to start the corn recipes folder in your bookmarks. Boiled, raw, or charred, corn is one veggie side we really can’t get enough of when it’s in season. But before you head out to the farmers’ market to stock up for easy salads and cheesy elote and this very extra cornbread, you’ll want to read up on how to choose, store, and cook your reusable tote-ful. And please, no matter which of these corn recipes you’re making, never peel those cobs at the farm stand—it’s a real market no-no.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Gerri K. Williams1/41Extremely Cheesy Corn Casserole
This holiday-worthy side dish gets a big handful of cheddar and a whole block of cream cheese, plus a kick from jalapeño and garlic.
- Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Bea Chastka2/41
Beef Stir-Fry with Green Beans and Tomatoes
Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.
- Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova3/41
No-Grill Elote
Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich, prop styling by Kalen Kaminski4/41
No-Brainer Corn Salad
Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
- Photo by Chelsie Craig, Food Styling by Molly Baz, Prop Styling by Emily Eisen5/41
Extra-Corny Corn Muffins
Featuring cornmeal and fresh corn kernels.
- Photo by Alex Lau, prop styling by Kendra Smoot6/41
Brothy Steamed Clams with Corn
This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.
- Photo by Alex Lau7/41
BA’s Best Corn Chowder
Bacon and cream gild this ultrarich corn chowder recipe, but it easily goes vegetarian if you want it to.
- Photo by Alex Lau, Food Styling by Sue Li8/41
Corn Cacio e Pepe
In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.
- Photo by Caleb Adams9/41
Corn Salsa
Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.
- Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio10/41
Cooler Corn
Grilled corn on the cob tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Emily Eisen11/41
Skillet Cod, Clams, and Corn with Parsley
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
- Photo by Chelsie Craig, Food Styling by Maggie Ruggiero12/41
Coconut-Creamed Corn and Grains
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
- Peden & Munk13/41
Whole Corn on the Grill
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
- Lennart Weibull14/41
Dry-Rubbed Flank Steak with Grilled Corn Salsa
This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.
- Laura Murray15/41
Grilled Corn and Poblano Chile Salad
Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
- Alex Lau16/41
Grilled Scallops With Creamed Corn
The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).
- Alex Lau17/41
Sweet Corn and Ricotta Raviolo
These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!
- Alex Lau18/41
Yellow Pepper and Corn Salad with Turmeric Dressing
The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.
- Juco19/41
Corn and Fregola with Grilled Halloumi Cheese
If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
- Alex Lau20/41
Miso Corn Soup
White miso is the mildest and sweetest type, which is why it’s called for in this quantity. Any less and you might not detect it at all.
- Gentl & Hyers21/41
Charred-Corn Salsa
This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.
- Alex Lau22/41
Corn Salad with Hazelnuts, Pecorino, and Mint
Because would it really be a barbecue without grilled corn?
- Roland Bello23/41
Corn and Zucchini Salad with Feta
Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
- Eva Kolenko24/41
Blueberry and Corn Crisp
A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.
- Christina Holmes25/41
Bitter Greens with Sautéed Corn and Shallots
Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)
- Alex Lau26/41
Fish and Corn Cakes with Tartar Sauce
This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?
- Alex Lau27/41
Grilled Corn and Chile Dip
You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.
- Danny Kim28/41
Grilled Corn with Miso Butter
“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager
- Danny Kim29/41
Corn-Jalapeño Fritters
“Never met a fritter I didn’t like, and I love this one.” –Allie Lewis Clapp
- Kyle Johnson30/41
Ember-Roasted Corn and Leeks
No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.
- Danny Kim31/41
Spiced Creamed Corn
“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor
- Jessup Deane32/41
Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette
The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
- 33/41
Mexican Corn Salad
Hint: dressing can be made 2 days in advance, and the corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.
- 34/41
Elote (Mexican Grilled Corn)
This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.
- Christina Holmes35/41
Shrimp with Fresh Corn Grits
Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
- 36/41
Charred and Raw Corn with Chile and Cheese
All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.
- Christopher Testani37/41
Orecchiette with Corn, Greens, and Ricotta
Salty, sweet, and earthy balance perfectly thanks to bacon, corn, and Swiss chard.
- 38/41
Chilled Corn Soup with Lobster Salad
Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.
- Eva Kolenko39/41
Jalapeño-Cilantro Pickled Corn
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
- Christina Holmes40/41
Herby Corn Salad
“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer
- 41/41
Tarragon Creamed Corn
At farmers’ markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids.