Corn Recipes That'll Have You Grinning From Ear to Ear

Is there anything tastier than sweet, crisp corn, especially in the summer? We don't think so! We love eating corn straight off the cob and dripping with butter, but sometimes we want to do something extra special with it. Our corn recipes highlight its earthy, sweet flavors and its tender-crisp bite that we can't get enough of. 

Esquites (Mexican Street Corn off the Cob)

Man do we love esquites. With sweet, crisp corn, creamy cotija cheese, and lots of spice, esquites makes a great side for tacos. It also is delicious mixed with warm cooked crab, shrimp, or lobster for an easy main course. It serves 4-6.

Ingredients

• 2 tablespoons unsalted butter
• 4 cups corn (fresh tastes best, but if it's canned, make sure it's drained and patted dry with paper towels)
• 6 green onions, chopped
• ¼ cup chopped, fresh cilantro
• 2 tablespoons mayonnaise
• ½ cup grated cotija cheese
• Juice of 1 lime
• ½ chipotle powder
• ½ teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. In a large skillet, heat the butter on medium-high.
2. Add the corn and cook, stirring occasionally, until it starts to brown, about 5 minutes.
3. Put the warm corn in a large bowl with the green onions and cilantro.
4. In another bowl, whisk together the mayonnaise, cotija cheese, lime juice, chipotle powder, and garlic powder. Pour over the warm corn and stir to combine.

Corn and Avocado Salsa

We love this Tex-Mex recipe for its simplicity. The sweet, tender corn works well with creamy avocado and crisp onions to make a perfect topping for fish or chicken, or it's a yummy dip with corn chips. Or eat it as a salad. We love that for you, too. It serves 6-8.

Ingredients

• 4 cups cooked corn
• 1 (14-ounce) can black beans, drained and rinsed
• ½ red onion, minced
• 1 jalapeño, seeds removed and minced
• 2 large heirloom tomatoes, chopped
• 1 avocado, pit and peel removed and cut into cubes
• ¼ cup chopped, fresh cilantro
• Juice of 1 lime
• Salt to taste

Instructions

1. In a large bowl, combine all ingredients and mix well.
2. Taste and add salt. Start with about ¼ teaspoon and add as needed.

Related: How to Cook Corn on the Cob

Tequila Corn Chowder

Corn and spice pair well together, and this creamy corn chowder is the comforting soup recipe you never knew you needed. But we promise — you need it! The recipe serves 8.

Ingredients

• 4 slices thick-cut pepper bacon, chopped
• 1 red onion, chopped
• 1 red bell pepper, seeds and stems removed and chopped
• 3 tablespoons flour
• ½ cup tequila or mezcal
• 8 cups unsalted chicken or vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ⅛ teaspoon freshly cracked black pepper
• ½ to 1 teaspoon chipotle chili powder (to taste)
• 2 cups cubed red potatoes
• 4 cups corn
• ¼ cup heavy cream
• ¼ cup chopped, fresh cilantro

Instructions

1. In a large pot, cook the bacon on medium-high until crispy. 
2. Remove the bacon bits from the fat in the pan with a slotted spoon and set aside.
3. Add the onion and bell pepper to the fat in the pot and cook, stirring occasionally, until the veggies start to brown, about 5 minutes. 
4. Add the flour and cook, stirring constantly, for one minute.
5. Mix about ¼ cup of broth with the tequila and add to the pan. Use the side of a spoon to scrape any browned bits from the bottom of the pan. Cook, stirring, until the liquid thickens.
6. Add the remaining broth, garlic powder, chili powder, salt, pepper, and potatoes. Bring to a simmer and reduce heat to medium-low. 
7. Cook uncovered, stirring occasionally, until the potatoes are tender, about 15 minutes.
8. Add the corn and cook for five minutes more.
9. Stir in the heavy cream and stir to warm through.
10. Stir in the cilantro and reserved bacon bits.

Grilled Corn Salad

This tender corn salad is perfect for the height of summer when you want something super light as a main or side. It serves 4-6.

Ingredients

• 6 ears of corn, grilled and cooled
• 1 pint cherry tomatoes, halved
• 10 basil leaves, torn into pieces, plus additional for garnish
• ¼ cup red wine vinegar
• 1 garlic clove, minced
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• ¼ teaspoon salt
• ⅛ teaspoon freshly cracked black pepper
• ½ cup extra-virgin olive oil

Instructions

1. Use a sharp knife to cut the corn kernels off the cob. Put the kernels in a bowl.
2. Add the cherry tomatoes and basil leaves and mix.
3. In a small bowl, whisk together the red wine vinegar, garlic, Dijon mustard, honey, salt, and pepper.
4. Pour in the olive oil in a thin stream, whisking as you do. Pour over the salad. Toss to combine. Garnish with whole basil leaves.

Fresh Corn Cooking and Preparation Tips

Fresh corn is super easy to work with, but we have a few tips to help you along. 

• When purchasing corn, look for bright green ears with moist husks and silk. Kernels should be fully formed, even near the tip of the ear.
• Corn will begin to lose its sweetness as soon as it's picked, so it's best eaten fresh. We like grabbing some at the farmer's market and making it for supper that night.
• If you can't cook your corn right away, boil the cobs with a teaspoon of sugar to help it regain its sweetness.

Enjoy Fresh Corn All Summer Long

Fresh, sweet corn straight off the cob reminds us of simpler times when we were sweet summer children, playing outdoors until the street lights came on, and then running home for a BBQ supper with corn on the cob as its masterful centerpiece. Create new sweet summer memories for your family with our yummy corn recipes.