Growing up, eating seasonally wasn’t something we talked about in our house or even made an attempt to do—except when it came to corn on the cob. Corn on the cob was to only be consumed when it was fresh and came from a nearby New Jersey farm stand. That was my father’s rule.
For me, corn on the cob is one of the best treats of summer. I still slather the kernels in butter, shake on the salt, and dive in as happily as I did when I was a kid.
These 25 recipes for corn—some on the cob, some off—make the most use of the seasonal goodness. Fortunately, you don’t have to make these recipes in summer only. If you freeze the corn on the cob or the kernels off the cob, you can enjoy corn all year round.
Pan Seared Scallops with Sweet Corn and Chiles
This dish seems fancy, but it’s simple to make. Sear scallops and place them on top of corn cooked with poblano, onion, corn milk, cream, water, salt, and pepper. Sprinkle with lime juice and cilantro or parsley.
Trinidadian Boiled Corn
Ready for your new favorite way to prepare corn? Simmer fresh corn on the cob in a broth of coconut milk, habanero peppers, garlic, and fresh herbs. Boil the broth for about 30 or 40 minutes until it’s thick and coats the corn. In Trinidad, it’s served in-between meals all on its own, but you can serve it as a side dish, too.
Fresh Corn Pasta
The final result of this quick pasta belies its ease. Use a large tube pasta or shapes with some twists and turns so the pasta holds on to the sauce—made with shallot, garlic, dry white wine, heavy cream, and fresh Parm—and the corn kernels won’t slide off the pasta.
Ceviche With Avocado and Grilled Corn
“Cook” firm white fish such as halibut in lime juice for up to a half hour. While it’s “cooking,” prepare the corn and cut up the avocado so they’re ready to mix with the fish when it’s done—because this is a dish best served as fresh as possible.
Corn Chowder
Fresh corn gives this chowder its summery pop and cooking it with corn cobs infuses even more flavor into the milky broth filled with corn kernels, potatoes, bell pepper, onion, carrot, and celery. Bacon strips, or a little bacon fat, takes all that flavor up a notch.
Grilled Mexican Street Corn (Elote)
Make your own version of Mexican street corn, one of the best corn on the cob preparations out there. Coat grilled corn with a sauce made of Mexican crema (or sour cream), mayonnaise, chopped cilantro, ground chipotle pepper, and lime. Sprinkle with crumbled cotija cheese. Dig in, and make sure you have plenty of napkins.
Foil Packs with Sausage, Corn, Zucchini, and Potatoes
Cooking in foil packets is the ideal way to create an easy-to-clean-up dinner on the grill or over the campfire. This version calls on sausage, corn on the cob, potatoes, squash, and bell pepper, along with seasonings, to steam together inside the packet for a tasty meal.
Esquites (Warm Mexican Corn Salad)
Take the flavors of Mexican street corn turn them into a warm salad. Shave the kernels from the cob, cook the corn in butter with a few cobs thrown in to extract flavor, then stir in mayo, ground ancho chili, fresh lime juice, some queso fresco, and cilantro. Serve with crema, hot sauce, and other toppings so each person can personalize their esquites.
Corn Relish
What can you do with this sweet and savory corn relish that you can keep in the fridge for up to 6 weeks or hot water bath can it to preserve it for much longer? You can serve it on top of hot dogs, tacos, or pulled pork. Use it as a condiment on a cheese tray. Add to grilled cheese. The creative possibilities are many!
Creamed Corn
Forget the canned stuff that’s just a big bunch of mush. This creamed corned has fresh, crisp kernels cooked in a creamy sauce, and with the addition of extra cream and cheese, it becomes a casserole. It freezes really well, too, so it’s a great way to save summer corn for the colder months.
Corn and Ricotta Bruschetta
Top toasted bread and fluffy ricotta cheese with corn and onion cooked in butter. It calls for a sprinkling of mint, but you can substitute basil or cilantro if you’d prefer.
Korean Corn Cheese
Mix corn, Parmesan, and mozzarella with a bit of mayo in this dish that’s popular at Korean BBQ restaurants. A little gochugaru (Korean chili powder) gives it some kick. So simple to put together, this corny, cheesy creation makes for a fantastic side dish for any meal.
Roasted Corn, Tomato, and Zucchini Tart
Puff pastry is so versatile. In the summer, it’s the base for just about any cheese/seasonal veggie combo you can think of. In this version, roasted corn, tomato, and zucchini (a summer trifecta), top the pastry with crumbled goat cheese. Yum.
Crab and Corn Chowder
What makes classic corn chowder even better? Crab! Fresh if you can get it, but frozen or quality canned works, too. This crab and corn chowder doesn’t get too fishy because it uses chicken stock rather than fish stock to keep things savory and satisfying.
Lobster and Grilled Corn Panzanella
Traditional panzanella with tomatoes gets a fancy upgrade with grilled corn, steamed lobster tails, and a vibrant tarragon vinaigrette. The end result is a summer salad that’s a mash-up vibe of Tuscan vegetable garden and seafood shack.
Guacamole with Charred Sweet Corn, Bacon and Tomato
Guacamole is always the first thing people dive into at a party, and this version will have them rushing to the snack table even faster. Use summer’s freshest sweet corn (charred) and sun-ripened tomatoes and add irresistible bacon, and watch it disappear quickly.
Sweet Corn and Goat Cheese Quesadillas
Need a quick dinner that’s bursting with flavor? Brown corn kernels, and add to them to a tortilla with zucchini, basil and goat cheese. It’s summer’s best flavors in a neatly folded package.
Mexican Street Corn Nachos
Top tortilla chips with a creamy Monterey jack cheese sauce, toasted corn, crumbled cotija, chili powder, and cilantro. All the tantalizing flavors of Mexican street corn in nacho form. These are so good, you can make a meal out of them.
Grilled Corn Salad
Need a side for your burgers, grilled chicken, grilled pork chops, or grilled portobello mushrooms? This is the one. Seasoned corn, bell peppers, red onion, and zucchini with olive oil and vinegar and a little feta or cotija cheese create a salad that says summer.
Spicy Corn Fritters
A sweet chili dipping sauce is the perfect dipping sauce for seasoned, spicy corn fritters with plenty of green onion to complement the sweet corn. They’re a great side dish, but they’re so good that you may want to just eat piles of just them.
Grilled Corn on the Cob
Opinions about how to grill corn abound, but our opinion is that you don’t have to pre-soak the corn before throwing corn on the cob on the grill. The corn will steam in the husks as the husks charr and give the corn a wonderful smoky flavor.
Spicy Creamed Corn Linguine
This recipe is unexpected, but it’s divine. Linguine with a rich cheddar cream sauce, fresh corn, and cherry tomatoes is an oh-my-gosh-where-has-this-been-all-my-life delight.
Grilled Tomatillo and Corn Salsa
Char tomatillos and corn to make the best green salsa that comes together quickly after you’ve grilled the vegetables. Take the extra time. Your tacos will thank you.
Caprese Corn Salad
When your garden or the farmers market is bursting with tomatoes and basil, grab some fresh corn to shake up classic Caprese. Use grilled, raw, or boiled corn, but grilled will add a dimension of smoky flavor that takes this up a notch.
How to Microwave Corn on the Cob
When you want to cook three or fewer ears of corn (right in their husks!), this is the fastest and easiest way. No boiling pot to steam up your kitchen!