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66 Ways to Cook With Sweet Summer Corn

By Cooking Light
June 07, 2019
Jennifer Causey
Enjoy our best healthy recipes for all that sweet, crunchy, peak-season corn.
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Cooking with Corn

Photo: Jennifer Causey

Fresh corn is pure summer. Peel back a cob and poke a plump kernel with a thumbnail to see the sweet milk. Beyond the whole cob lie these of-the-moment recipes: tangy corn salad, crisp grilled corn, savory corn casserole, creamy corn chowder, and comforting corn soup.

Corn’s mild sweet flavor makes it easy to love. Corn is also impressively versatile—and it can easily go from quick-and-easy side dish to show-stopping main. While corn is typically treated like a vegetable in cooking, it's actually a healthy whole grain. It's also a rich source of antioxidants, and whether you enjoy it on or off the cob, corn has a rightful spot in a healthy diet. Our healthy corn recipes explore both classic and clever ways to use fresh corn—from from corn chowder to grilled corn, corn casserole to corn salad, and so much more.

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Creole Shrimp and Creamed Corn

Photo: Jennifer Causey
View Recipe: Creole Shrimp and Creamed Corn

This dish is a fresh, tasty twist on shrimp and grits. The shrimp mixture takes on bold flavors from Creole seasoning, smoked paprika, thyme, and garlic—making for a robust mixture that’s complemented by the sweetness of the creamed corn. Aim for large shrimp here so the dish feels a little more special; we suggest 16/20 count shrimp or 10/15 count if you want them even bigger.

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Corn on the Cob with Lemon-Chive Butter

Photo: Jennifer Causey
View Recipe: Corn on the Cob with Lemon-Chive Butter

Nothing says summer like fresh corn on the cob. Here are a few of our favorite flavor combos for buttering them up: Corn on the Cob with Lemon-Curry Spice Butter, Corn on the Cob with Honey-Chipotle Butter, Corn on the Cob wiht Orange, Tarragon, and Basil Butter.

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Easy Corn Pudding

Jennifer Causey
View Recipe: Easy Corn Pudding

We add just a touch of sugar to enhance the sweetness of the corn and onion. The texture falls somewhere between a pudding and a soufflé—rich and custardy, with bubbles of air within. It’s best served piping hot, but cold leftovers are good, too.

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Tomato, Basil, and Corn Pizza

Photo: Victor Protasio
View Recipe: Tomato, Basil, and Corn Pizza

A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra crispy. If you don't have a rectangular pizza stone, use a heavy baking sheet instead. Serve with a green side salad for a winning weeknight combination.

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Creamy Corn-Mushroom Risotto

Caitlin Bensel
View Recipe: Creamy Corn-Mushroom Risotto

Infused with a rich corn broth, this corn- and mushroom-studded risotto is a stellar way to celebrate the last of the season’s harvest. The pureed corn broth adds a subtle sweet creaminess that builds as the risotto cooks. Feel free to sub in your favorite mushrooms; steer clear of large portobellos—their dark gills will discolor the finished dish.

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Andrew Zimmern's Grilled Corn and Snap Pea Salad

Photo: Christopher Testani
View Recipe: Grilled Corn and Snap Pea Salad

You can assemble this salad the day before you plan to serve it, but toss in dressing just before serving to keep Zimmern's salad as crisp as he intended.

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Corn and Sausage Chowder

Ann Taylor Pittman
View Recipe: Corn and Sausage Chowder

This hearty chowder is sure to hit the spot on a frigid night—it’s thick, creamy, and the epitome of comforting. And despite the creamy texture, it’s actually rather light. The texture comes from a little bit of flour and pureed vegetables; there’s no cream or half-and-half involved. If you can find fresh corn, it’s ideal here, giving each bite a bit of sweet crunch that’s absolutely irresistible. Serve with toasted cornbread for a meal the whole family will love.

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Grilled Green Onions with Corn and Tarragon

Photo: Jennifer Causey
View Recipe: Grilled Green Onions with Corn and Tarragon

This combo goes well with grilled chicken or flank steak. Or serve with grilled zucchini planks.

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Early Summer Succotash

Caitlin Bensel
View Recipe: Early Summer Succotash

In this fresh take on succotash, we use a pan-steaming technique (no steamer basket required) to cut down on cooking time and keep the beans and corn crisp-tender rather than ultra-soft. For succotash, fresh corn always tastes more delicious than frozen, but thawed frozen corn would certainly be a good stand-in here in a pinch. If you are using fresh corn, after you cut the kernels off, run the dull side of your knife down the kernel and scrape some of the corn “milk” into the pan, too. This recipe makes a small portion but can be doubled or even tripled to serve a crowd.

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Fresh Corn and Potato Soup With Sautéed Shrimp

Photo: Jennifer Causey
View Recipe: Fresh Corn and Potato Soup With Sautéed Shrimp

Sweet fresh corn and butter-sautéed shrimp pair up deliciously in this seasonal soup. After tasting the delicious results of "milking" a fresh corn cob, you'll never shuck and chuck again. We fully tap the flavor of in-season corn with this kernel-to-cob cooking method, infusing our summer soup with a wealth of rich, sweet flavor. 

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Summer Corn and Shrimp Succotash

Photo: Randy Mayor
View Recipe: Summer Corn and Shrimp Succotash

This succotash is richly satisfying yet healthy and not heavy. Fresh beans bring verdant brightness, while briny shrimp marry perfectly with sweet corn.

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Mexican-Style Air-Fried Corn

Karen Rankin
View Recipe: Mexican-Style Air-Fried Corn

No need to track down a food truck to get your Mexican street corn fix—your air fryer turns out a fantastic batch. A quick turn halfway through cooking yields crispy, juicy corn that soaks up the tasty garlic-lime butter like a champ.

Pick out small ears, or trim them slightly so that they fit into the air fryer basket. If you have any leftovers, cut the kernels off the cob and stir into a dip or sprinkle over a salad.

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Skirt Steak with Corn and Red Pepper Puree

Photo: Jennifer Causey
View Recipe: Skirt Steak with Corn and Red Pepper Puree

Red Bell Pepper gets used two tasty ways: as a vegetable in the corn sauté and as a pureed sauce for the plate. Fresh corn is not just sweet; it has a surprising hit of umami intensity.

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Corn Cakes with Bacon and Turmeric Yogurt

Photo: Jennifer Causey
View Recipe: Corn Cakes with Bacon and Turmeric Yogurt

Serve these sweet-savory cakes as a hearty side dish (they would be great with grilled shrimp) or as a lighter entrée with a side salad. Or turn them into an appetizer by making smaller cakes.

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Corn and Crab Pita Nachos

Greg DuPree
View Recipe: Corn and Crab Pita Nachos

This dish is inspired by the crab melts that New England che Ana Sortun’s mother made her when she was growing up in the Pacific Northwest.

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Fresh Corn Cakes with Summer Salsa

Photo: Jennifer Causey
View Recipe: Fresh Corn Cakes with Summer Salsa

This speedy vegetarian entrée is absolutely bursting with peak-season produce. Side suggestion: an herby white bean and arugula salad.

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Stuffing-Flavored Cornbread

Jennifer Causey
View Recipe: Stuffing-Flavored Cornbread

This hearty bread captures the essence of classic cornbread stuffing but is quicker and easier to make.

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Creamed Corn

Caitlin Bensel

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Mushroom and Charred Corn Tacos with Guacamole

Photo: Jennifer Causey
View Recipe: Mushroom and Charred Corn Tacos with Guacamole

This quick taco filling is perfect for weeknight dinners, Poblano chiles bring rich, earthy flavor but little to no heat. (Every once in a while you can get a hot one, though.) If you want to add a little spice, add some crushed red pepper when you sauté the mushrooms.

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Smoky Grilled Corn

Caitlin Bensel
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Halibut with Bacony Corn Sauté

Photo: Justin Walker
View Recipe: Halibut with Bacony Corn Sauté

Be sure to buy fresh, never-frozen fish, summer corn on the cob and in the husks, and your favorite bacon. Applewood-smoked bacon is more subtle than hickory or mesquite and won't clobber all of the other ingredients. Just a spritz of fresh lime juice brings the flavors into perfect balance.

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Mexican Corn Salad

Caitlin Bensel

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Corn, Squash, and Green Onion Flatbreads

Photo: Iain Bagwell
View Recipe: Corn, Squash, and Green Onion Flatbreads

If you think this vibrant flatbread won't be filling enough for a whole meal, combine it with a simple mixed-greens salad for a delicious all-veggie dinner.

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Snapper with Corn-Okra Relish

Caitlin Bensel

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Chilled Butter Bean Soup with Basil-Corn Relish

Photo: Johnny Miller
View Recipe: Chilled Butter Bean Soup with Basil-Corn Relish

Sauteed sweet corn and earthy basil make a delicious garnish to this fresh summer soup. You'll need about 1 1/2 pounds of butter bean pods to get 2 cups shelled beans. You can substitute fresh lima beans, if you prefer. 

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Shrimp Tacos with Corn Salsa

Photo: Iain Bagwell
View Recipe: Shrimp Tacos with Corn Salsa

The broiler is a clever shortcut for crisping and browning corn quickly—then we combine it with avocado, fresh cilantro, lime juice, and other ingredients to make a fresh tangy salsa. Tossing the shrimp in a little honey before cooking helps to create tasty grill marks.

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Grilled Corn, Chicken, and Bell Pepper Salad

Photo: Randy Mayor
View Recipe: Grilled Corn, Chicken, and Bell Pepper Salad

Shredded rotisserie chicken and sweet corn get extra-delicious when paired with perfectly charred bell peppers, oregano, and cream.

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Esquites (Creamy Corn Salad)

Photo: Christopher Testani
View Recipe: Esquites (Creamy Corn Salad)

Esquites is a cousin to elote—that street food favorite of creamy cheese-coated corn cobs. You can also find this off-the-cob version with Mexican street food vendors. It's great on its own or served as a side dish with grilled meats.

 

  

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Smoky Beer-Poached Grilled Corn

Jennifer Causey
View Recipe: Smoky Beer-Poached Grilled Corn

We took a technique that’s typically used for bratwurst and applied it to corn—with amazing results. You can save the beer after poaching the corn and use it for poaching brats or for steaming peel-and-eat shrimp.

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Tomato and Corn Bulgur Salad

Photo: Jennifer Causey
View Recipe: Tomato and Corn Bulgur Salad

Fresh corn from the farmers' market stars in this dish, which is sprinkled with crumbled bacon and toasted pine nuts.

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Corn ChowChow

Photo: Johnny Autry
View Recipe: Corn Chowchow

This tangy corn relish recipe features fresh corn, bell pepper, diced green tomato and tomatillos and gets a kick from jalapeno pepper. You'll be amazed at how many ways you can serve this recipe. Feel free to make a milder relish by seeding the jalapeño.

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Shrimp and Corn Chowder

Photo: Randy Mayor
View Recipe: Shrimp and Corn Chowder

Serve this hearty chowder with a crusty baguette. Use fresh corn, if available.

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Sweet Corn Oatmeal with Peaches

Photo: Victor Protasio
View Recipe: Sweet Corn Oatmeal with Peaches

Try substituting unsweetened almond milk (we like Almond Breeze) for the whole milk for a rich, slightly nutty flavor.

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Shrimp, Chorizo, and Corn Salad

Photo: Becky Luigart-Stayner
View Recipe: Shrimp, Chorizo, and Corn Salad

Shrimp, fresh corn, and chorizo make for a delicious trifecta, while fiery Sriracha sauce adds a touch of heat. Prepping the ingredients takes less than 10 minutes, so you can easily whip this up during a summer cookout and still enjoy the party.

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Grilled Pork Tacos with Summer Corn and Nectarine Salsa

Photo: Randy Mayor
View Recipe: Grilled Pork Tacos with Summer Corn and Nectarine Salsa

We love this recipe because it is a complete hand-held meal nestled within a grilled corn tortilla—plus, it's budget-friendly. Be sure to zest your lime before you slice and juice it.

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Corn Frittata with Pecorino-Romano Cheese

Photo: Jennifer Causey
View Recipe: Corn Frittata with Pecorino-Romano Cheese

There isn't an herb that doesn't go well with crisp fresh corn—dill, basil, cilantro, lovage—but dark green Italian parsley is also good and bracing against the corn's sweetness. For an extra dose of smoky essence, sprinkle a pinch of smoked paprika over each serving.

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Saucy Crawfish with Whole Corn Grits

Photo: Johnny Autry
View Recipe: Saucy Crawfish with Whole Corn Grits

Substitute shrimp for the crawfish, if you prefer. Toasting the flour brings nutty flavor to the sauce, similar to a brown roux. Microgreens make an elegant garnish.