12 Crazy-Good Fresh Corn Recipes (2024)

Season: Sweet corn is at its best in the late summer, but you can find it as early as May in some areas.
How to buy: Be kind to corn and resist the urge to peel back the husk when examining ears. This farmers' market faux pas hastens the loss of natural sweetness. Instead, look for taut, moist green husks, and press to feel for tight, plump kernels. Avoid ears with dry stems.
How to store: Corn tastes best the day you buy it; refrigerate until ready to eat. Fresh corn doesn’t have to be cooked; you can remove the kernels from the cob and enjoy it raw in a salad.
Cooking tips: Boiling dissolves most of corn's (and other veggies') nutrients into the cooking water. Instead, microwave or grill corn to retain all of its health benefits.

• To microwave:
 Cut off the silks that extend outside the husks, because they burn easily.
Do not cut or open the husk itself. 
Arrange corn evenly in the microwave and cook on high, 3 to 4 minutes for one ear.
Allow to cool 5 minutes before husking and removing the silk.
• To grill:
Cut off the silks that extend outside the husks, and do not cut or open the husk itself.
 Soak in water about 15 minutes. Allow excess water to drain off and then grill the corn in the husks about 5 minutes, turning several times.

Nutritional benefits: Yellow varieties of sweet corn are richer in vision-protecting antioxidants than white types; both are good sources of fiber.

SERVINGS: 6

1 Tbsp butter
1 sm onion, chopped
1 med potato (such as red or Yukon gold), peeled and cut into½" dice (about 3/4 c)
3 c water, divided
2 c reduced-sodium chicken broth
6 ears corn, kernels removed and cobs "milked"
1 tsp salt
3 Tbsp chopped fresh basil, chives, or parsley (optional)

1. MELT butter in medium pot over medium-low heat. Add onion, potato, and 1 cup of the water and bring to a simmer. Cover and simmer 10 minutes.
2. ADD broth and remaining 2 cups water and bring to a boil. Stir in corn, reduce to a simmer, and cook until corn is just done, about 2 minutes. Add juices from cob and salt. Remove from heat and cool about 5 minutes.
3. SPIN in food processor until smooth, 3 to 4 minutes. Reheat, season with salt and freshly ground black pepper to taste, and sprinkle with herbs or one of the toppings at right.

NUTRITION (per serving) 121 cal, 4 g pro, 22 g carb, 3 g fiber, 3 g fat, 1.5 g sat fat, 5 mg chol, 602 mg sodium

Tasty Soup Toppings
Scallion-Bacon: Combine 6 chopped scallions; 4 strips bacon, crumbled; and 2 Tbsp chopped dill.

Double Pepper: Stir together 1 c diced roasted red bell peppers (jarred is fine), 1 to 2 tsp chopped jalapeno pepper, 2 Tbsp chopped cilantro, and ¼ tsp salt.

Cheesy Tomato: Toss 1 c diced tomatoes with 4 oz diced mozzarella cheese (about 3/4 c), 2 Tbsp chopped basil, and ¼ tsp salt.

SERVINGS: 12

1¼cups all-purpose flour
3/4 cup medium (not fine) yellow cornmeal
2½tsp baking powder
½tsp baking soda
½tsp salt
1¼cups buttermilk
2 large eggs
6 Tbsp grated Cheddar, divided
2 Tbsp butter, melted
3/4 cup fresh corn kernels
3 Tbsp jalapenos,chopped

1. HEAT oven to 425°F. Coat 12 (½–cup) muffin cups with cooking spray.
2. WHISK together flour, cornmeal, baking powder, baking soda, and salt in bowl.
3. WHISKtogether buttermilk, eggs, 3 Tbsp Cheddar, and butter in another bowl. Stir into flour mixture with corn and jalapenos.
4. DIVIDE among muffin cups and top with 3 Tbsp grated Cheddar.
5. BAKE 10 to 12 minutes. Let cool 5 minutes.

NUTRITION (per serving) 146 cal, 5 g pro, 21 g carb, 1 g fiber, 4.5 g fat, 2.5 g sat fat, 309 mg sodium

SERVINGS: 6

6 oz chorizo, removed from its casing
1 shallot, chopped
1 tsp olive oil
2 Tbsp all-purpose flour
4 cups 2% milk
3 cups fresh corn kernels
½lb new potatoes, quartered
¼cup chives, chopped

1. COOKchorizo and shallot in olive oil over medium heat in saucepan, breaking up lumps, until cooked through, 4 minutes.
2. STIR in flour, milk, corn, potatoes, and chives.
3. SIMMER until potatoes are tender, about 20 minutes. Season to taste. (Makes 6½ cups.)

NUTRITION (per serving) 322 cal, 16 g pro, 31 g carb, 2 g fiber, 16 g fat, 6 g sat fat, 440 mg sodium

SERVINGS: 6

3 cups fresh corn kernels
3 cups tomatoes, chopped
½cup cilantro, chopped
2 small jalapenos,seeded and chopped
3 Tbsp fresh lime juice
3 Tbsp cider vinegar
Salt and pepper to taste

Stirtogether all ingredients. Chill,covered, until ready to serve. (Makes 6 cups.)

NUTRITION (per cup) 81 cal, 3 g pro, 18 g carb, 3 g fiber, 7 g sugars, 1 g fat, 0.5 g sat fat, 16 mg sodium

SERVES: 4

4 ears shucked corn on the cob
4 tsp olive oil mayonnaise, divided
Chili powder
Cotija cheese or crumbled feta, shredded
Cilantro, chopped
Lime wedges

1. PREPARE lightly oiled grill for medium heat.
2. GRILLcorn on the cob, turning, until golden brown and tender, about 12 minutes.
3. TRANSFER to serving platter and spread each ear with 1 tsp olive oil mayonnaise. Then sprinkle lightly with chili powder, cheese, and cilantro, as desired.Serve with lime wedges.

NUTRITION (per serving without toppings) 121 cal, 3 g pro, 19 g carb, 2 g fiber, 6 g sugars, 5 g fat, 1 g sat fat, 40 mg sodium

Tip:To remove stubborn silk after shucking, rub ears with a damp paper towel.

SERVINGS: 4

¼ c extra virgin olive oil
2 tbsp finely chopped fresh chives
2 tbsp finely chopped parsley
4 ears corn, husked
4 sm zucchini, halved lengthwise, then crosswise

1. HEAT grill to medium. Combine oil, chives, and parsley in small bowl. Brush corn and zucchini very lightly with oil mixture and season with salt and black pepper.
2. GRILL corn 2 minutes. Add zucchini to grill and continue cooking until both are tender, about 10 minutes longer, turning occasionally. Drizzle any remaining oil over all before serving.

NUTRITION (per serving) 223 cal, 4 g pro, 21 g carb, 4 g fiber, 15.5 g fat, 2 g sat fat, 26 mg sodium

SERVES: 4

3½cups fresh corn kernels
1/3 cup chopped shallots
1 Tbsp butter
1 tsp minced garlic
¼cup fresh basil leaves, chopped

1. COOKcorn kernels and shallots in butter in large nonstick skillet over medium-high heat, 2 minutes. Add garlic and cook 1 minute longer.
2. TRANSFER to serving bowl and stir in basil leaves. Season to taste. (Makes 3½cups.)

NUTRITION (per serving) 146 cal, 5 g pro, 26 g carb, 3 g fiber, 9 g sugars, 4.5 g fat, 2 g sat fat, 21 mg sodium

SERVINGS: 4

1 bottle (12 oz) lager beer
¼ c Old Bay seasoning + additional for sprinkling
½ lemon
1 bay leaf
½ tsp salt
4 med red potatoes (about 1 lb), quartered
4 ears corn, shucked and broken in thirds
1¼ lb unpeeled lg shrimp (21–30 ct)
3 Tbsp butter, melted

1. COMBINE beer, Old Bay, lemon, bay leaf, 3 qt water, and salt in large pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer broth 15 minutes.
2. ADD potatoes, cover, and cook 12 minutes. Add corn and cook 5 minutes longer. Turn off heat, add shrimp, and let stand 2 minutes.
3. RESERVE 1 cup of the broth. Drain and turn potatoes, corn, and shrimp onto a platter. Remove lemon and bay leaf. Drizzle with butter and sprinkle with Old Bay to taste. Use broth for dipping.

NUTRITION (per serving) 322 cal, 14 g pro, 40 g carb, 4 g fiber, 12 g fat, 5.5 g sat fat, 466 mg sodium

SERVINGS: 4

3 Tbsp fresh lime juice
4 tsp extra virgin olive oil
1 tsp honey
½ tsp cumin
2 lg ears corn, shucked
1 can (15 oz) black beans, rinsed and drained
½ c finely chopped red bell pepper
¼ c finely chopped red onion
2 Tbsp chopped fresh parsley or cilantro

1. WHISK together lime juice, oil, honey, cumin, and ½ tsp salt in medium bowl.
2. WRAP each ear of corn in a damp paper towel and microwave on high until just tender, 4 to 6 minutes. When cool enough to handle, cut kernels from cobs.
3. ADD corn kernels, beans, bell pepper, onion, and parsley to bowl with vinaigrette and toss well. Cover and refrigerate 1 hour.

NUTRITION (per serving) 182 cal, 7 g pro, 29 g carb, 6 g fiber, 7 g fat, 1 g sat fat, 582 mg sodium

SERVINGS: 4

2 Tbsp butter, softened
1 Tbsp extra virgin olive oil
4 tsp finely chopped scallion greens
1 tsp finely chopped fresh thyme
½ tsp fresh lemon juice
¼ tsp salt
1/8 tsp black pepper
4 ears corn, husked

1. PREPARE lightly oiled grill for medium heat.
2. COMBINE first 7 ingredients (by hand or mini food processor). Place butter mixture onto plastic wrap and roll into a small log. Refrigerate until firm.
3. MIST corn with cooking spray and grill, turning often, until crisp-tender and lightly marked, 10 to 12 minutes. Top each ear with a slice of herb butter.

NUTRITION (per serving) 174 cal, 4 g pro, 18 g carb, 2 g fiber, 11.5 g fat, 4 g sat fat, 187 mg sodium

SERVINGS: 6

1 firm, ripe avocado, peeled, pitted, and chopped
1 c sweet corn kernels, rinsed and drained
1 c cherry tomatoes, halved
1 Tbsp lime juice
1 pkg (12 count) corn taco shells
1 pkg (1.25 oz) reduced-sodium taco seasoning mix
12 oz cooked boneless, skinless turkey breast, sliced into thin strips
3/4 c water

1. MIX avocado, corn, tomatoes, and lime juice in medium bowl. Set salsa aside.
2. WARM shells in oven.
3. COMBINE in medium skillet seasoning, turkey, and water. Bring to a boil, reduce heat, and simmer 5 minutes, stirring occasionally.
4. SPOON turkey mixture into shells. Top with salsa.

NUTRITION (per 2-taco serving) 305 cal, 21 g pro, 31 g carb, 11 g fat, 1.7 g sat fat, 47 mg chol, 5 g fiber, 525 mg sodium

SERVINGS: 6

2 Tbsp +¼c canola oil, divided
1 large red bell pepper, coarsely chopped
4 scallions, thinly sliced
1½c yellow cornmeal
½c whole grain pastry flour
1 3/4 tsp baking powder
½tsp salt
¼tsp baking soda
1/8 tsp freshly ground black pepper
1 c fat-free plain yogurt
1 large egg
2 large egg whites
2 tsp brown sugar
3/4 c drained canned vacuum-packed corn kernels (about½an 11-ounce can)

1. PREHEAT oven to 350°F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups.
2. WARM 2 Tbsp of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes.
3. STIR together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining¼c oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened.
4. DIVIDE batter evenly among prepared muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.

NUTRITION (per serving) 345 cal, 9 g pro, 47 g carb, 16 g fat, 1.5 g sat fat, 36 mg chol, 491 mg sodium, 4 g fiber