Corn rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 796 recipes to cook with it.
Corn is both a vegetable and a grain, depending on which part of the plant you mean. The plump kernels you eat off the cob in summer are sweet corn, picked young while the sugars are still high.
Left to dry on the stalk, those same kernels become field corn, the kind ground into cornmeal and masa. Most of what shows up in recipes is one of two forms. There's fresh sweet corn at its summer peak, and the dried-and-processed grain behind cornbread and tortillas.
It turns up in close to 800 recipes here, from chowders to casseroles.
The flavor is the draw. Good fresh corn tastes of milk and grass and raw sugar, and that sweetness starts fading the moment it's picked, which is why corn rewards buying close to home.
For corn on the cob, there's less to fuss over than people think. Drop shucked ears into unsalted boiling water and cook just 3 to 5 minutes, until the kernels turn glossy and vivid. Salt in the water toughens the skins, so season at the table instead.
Grilling adds char that boiling can't. Pull the husks back, strip the silk, then fold the husks home and grill over medium for 15 to 20 minutes, turning a few times. Husked ears straight on the grate char faster, about 8 to 10 minutes, and taste smokier.
Off the cob, kernels carry a recipe. They go into salsas and succotash, or into bright dishes like Corn & Bean Confetti Salad. Blitzed smooth, they become a sauce, as in Trio of Grains with Sweet Corn Coulis.
To strip a cob cleanly, stand it in a wide bowl and run a knife down each side.
Corn loves fat and acid. Butter is the classic, but lime, chili, and crumbled cheese turn a plain cob into elote.
It plays well with black beans and tomatoes against a little smoky heat, which is why it anchors so many Southwestern dishes here, including a quick Crockpot Black Bean Veggie Chili.
It also bridges sweet and savory. Basil and cilantro flatter it, a hit of cream rounds it, and a surprising amount of fresh corn ends up in chowders and seafood broths like the Herb Crusted Cod with Corn-Ginger Broth.
The common mistake is overcooking. Sweet corn needs only minutes; push it longer and the sugars convert and the kernels go starchy and tough. Pull it the second it turns vivid yellow.
Reach for frozen corn first when fresh is out of season. It's picked and frozen at peak sweetness, holds its texture well in soups and sautes, and needs no thawing. Cup for cup, it stands in for fresh kernels almost anywhere.
Canned corn is the next option. It comes already cooked and softer, so drain it and add it late to keep it from going mushy. For a fresher bite, hominy (corn treated with lime) brings a chewier texture and earthier flavor to stews and pozole.
When you only want corn's color and pop, a handful of cooked peas or diced red bell pepper can stand in, though neither matches the flavor.
Choose ears with bright green, snug husks and golden, slightly sticky silk; dry or blackened silk means age. Peel back a strip and press a kernel with your thumbnail. It should be plump and squirt a little milky juice. Skip ears with shriveled or gapped rows.
Corn is a race against its own sugars, which start turning to starch as soon as it's cut. Eat it the day you buy it if you can. Otherwise leave the ears in their husks, set them loose in the crisper, and use them within 2 days.
To keep it longer, freeze it. Blanch shucked ears 3 minutes, cool in ice water, then cut the kernels off and freeze them flat on a tray before bagging. Frozen this way they hold for up to a year.
Specific kinds of corn and the recipes that use them.
Canned corn kernels are sweet corn that's been cut off the cob and cooked, then sealed in the can. They are the pantry shortcut to corn's flavor and pop, ready year-round with no shucking and no waiting for summer.
See the parent corn page for the fresh and frozen forms.
Because the corn is already fully cooked, the kernels are softer than fresh and need only to be warmed through. That makes them a quick add rather than something you cook from raw.
Creamed corn (also known by other names, such as "cream-style corn") is a soupy style sauce made by melting butter and adding flour, milk, canned or fresh corn, and optionally some spices. The resulting corn soup is partially puréed which releases some of the sweet liquid in the corn kernels.
Sugar and starch may be added and in home-made version, some variety of milk and sometimes cream.
In store-bought canned versions milk is less common while added sugars and salt are more commonly added.
It's easy to make your own creamed corn and avoid added salt and preservatives of canned varieties.
Try one of these recipes:
Frozen whole kernel corn is sweet corn cut off the cob and flash-frozen at its peak, then bagged loose so the kernels pour out one at a time. It's the freezer staple that lets you drop a handful of summer corn into a winter soup without shucking a single ear.
Because the corn is picked and frozen within hours, it often tastes closer to fresh than the canned version, which spends time in salty liquid and turns softer. The kernels stay separate and bright yellow, ready to measure straight from the bag.
The big convenience is that you never have to thaw it. Frozen corn goes into hot dishes still icy and comes up to temperature in a couple of minutes, which is exactly why it has quietly replaced fresh corn in so many everyday recipes.
Corn on the cob, as it is usually called in the United States.
It is also called maize, it is a major source of starch. Cornstarch (maize flour) is a major ingredient in home cooking and in many industrialized food products.
Maize is also a major source of cooking oil (corn oil) and of maize gluten. Maize starch can be hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup, a sweetener; and also fermented and distilled to produce grain alcohol.
Grain alcohol from maize is traditionally the source of bourbon whiskey. Maize is sometimes used as the starch source for beer.
Baby corn is exactly what it sounds like: a corn cob harvested young, while the ears are still tiny and tender. Picked just as the silk emerges and long before the kernels fill out, the whole cob stays soft enough to eat, core and all.
This is not the same as the sweet corn kernels you cut off a summer ear. Baby corn is mild and faintly sweet, valued for its crisp snap rather than juicy sweetness.
You will most often meet it in stir-fries and other Asian dishes, sold canned or jarred in the international aisle.
Food group: Corn is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 ear, small (5-1/2" to 6-1/2" long) | 73 grams |
| 1 ear, medium (6-3/4" to 7-1/2" long) | 90 grams |
| 1 ear, large (7-3/4" to 9" long) | 143 grams |
| 1 cup | 154 grams |
There are 1059 recipes using and its varieties.
This simple, creamy, comforting chowder combines tender potatoes, sweet corn kernels, and cheese in a lightly spiced milk-based broth. It’s a quick, hearty soup perfect for chilly days, ready in about 30 minutes and serving 4 as a main dish.
Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.
A delicious one-dish meal has lots of great flavors and textures, even picky-eaters can't stop asking for more.
A very quick and easy breakfast or brunch recipe. It came out delicious. Had my veggies, proteins, fibers and carb all in one dish.
Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.
Creamy corn and bell pepper chowder: a low-fat skim-milk chowder with sweet corn, red bell peppers, scallions, and shallots. Pureed corn gives it body without heavy cream.
Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.
These corn blinis are topped with roasted bell peppers, marinated artichoke hearts, olives and arugula leaves. They are so cute, easy to pick up and pop into your mouth. A great appetizer when you have company to come over or host a party.
Creamy corn chowder with bacon, green pepper and a milk-based roux. Mixes fresh corn with creamed corn for sweet richness in 30 minutes flat. Weeknight-ready.
Corn and potato chowder simmers red potatoes, sweet corn, carrots, and celery in vegetable stock with a splash of sherry, then blitzes a cup of soup smooth to thicken the broth naturally. No cream, all comfort.
My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.
Cobble corn chili tacos stuff crispy taco shells with a chunky chili-style ground beef filling loaded with corn, stewed tomatoes, and celery. A 45-minute weeknight Tex-Mex pantry dinner.
Southern corn chowder with fresh-scraped corn pulp, bacon, potatoes, tomatoes, and a bouquet garni. Cream-finished, brightened with cayenne. A simmered farmhouse chowder.
Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.
Loaded vegetable burger with corn, mushroom, peppers, spinach, carrot, and potato bound with egg white. Served with mint yogurt sauce. Vegetarian patties.
Bright In Color!! ..Great In Taste! ..This Delicious Mexican Style Spaghetti Dish Is Flavorful And Fun To Make!! Served Warm or Room Temperature.. It's Great!! Anytime.. Summer Or Winter!!
A no-mayo potato salad tossed with smoky grilled corn, fresh dill, and a grainy mustard vinegar dressing. Light, tangy, and vegan, the perfect cookout side that won't wilt in the summer heat.
Smoky chipotle pepper in adobo sauce adds delicious smokiness and slightly heat to the cheesy and tasty quesadillas. Easy to make, and these warm quesadillas are great for a quick lunch or supper.
A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.
Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.
This tasty couscous salad has layers of delicious flavors and great textures. Chipotle chili in adobo sauce adds some smokiness, a touch cumin gives extra tang. Serve it as a side dish or a light and refreshing main course.
Chunky vegetarian chili packed with kidney beans, pinto beans, corn, and rice cooked right in the pot. Mexican-style tomatoes plus chili powder and cumin make a hearty one-pot meal in 45 minutes.
Cornbread stuffing that straddles the Mason-Dixon line, blending crumbly cornbread with white bread, buttery onion and celery, sweet corn, and toasted pecans. Keep it dry for Western dressing or moist for Southern.
Ground beef browns with onions, then simmers all day in the slow cooker with kidney beans, lima beans, stewed tomatoes, and creamed corn spiked with chili powder for a stick-to-your-ribs winter soup.
Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.
A tender, slightly sweet cornbread studded with bursts of whole corn kernels for added texture and flavor. This classic quick bread is perfect alongside chili, barbecue, or as a cozy side dish. Ready in under an hour with minimal hands-on time.
Pan-roasted sweet corn and avocado salsa. Works well with any type of seafood or on a fish taco.
Quick, easy and inexpensive, fresh and sweet seasonal corn, cooked with garlic and lemon juice, a scrumptious summer dish!
So moist and delicious. These muffins are one of our favorites for breakfast or snack.
A tex-mex style beefy chili chock-full of beef, beans and mushrooms.
Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.
This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.
Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.
This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.
A delightful gourmet recipe brought to you by Real Food Direct
Crockpot taco steak and rice, a one-pot Tex-Mex dinner. Beef simmers in seasoned tomatoes all day, then corn, peppers, and instant rice cook right in the pot. Top with cheese and go.
Tasty and good for you too. The mint, cilantro, crab and corn go very well together.
Sharp cheddar cheese, sauteed red onion, black bean and corn make a delicious filling for the quesadillas. Warm the assembled quesadillas in the pan, which melts the cheese nicely and crisp up the tortillas. Salsa is a great side to go along with these cheesy and warm quesadillas.
If I were having my teeth out again, I'd have soup. I think it's comforting, and it's definitely easy to eat! My favorite is this recipe for "cream" of corn soup. Fat free and vegetarian.
A delicious lasagna dish that's packed with fresh spring vegetables. Use corn tortillas instead of the traditional lasagna noodles to make it a healthy yet tasty meal.
Vegan black bean and cashew chili with jalapeño, Anaheim chiles, and a splash of beer. Cashews lend hearty body to this meatless chili. Top with avocado, cilantro, and crisp tortilla chips.
Breakfast potato casserole layered with hash browns, crispy bacon, sweet corn, bell pepper, and cheddar cheese, all bound by an egg-and-milk custard. The make-ahead brunch dish for hungry crowds.
This turned out quite nicely, great mix of textures and flavors. If you use store bought salsa and store bought tortilla chips you will want to watch the salt levels.
Silky egg custard cradles roasted tomatoes, sweet corn, and chewy sundried tomatoes in a nutty whole wheat crust. This savory tart balances rich cheddar with bright basil and the concentrated sweetness of oven-roasted summer tomatoes.
This is one of my favorites, and is always a hit when I bring it to potlucks.
Spicy succulent strips of chicken, onion and peppers mixed with sweetcorn, rice and cheese served in a warm tortilla. A great sharing dish – help yourself to a couple of enchiladas and eat with a fresh green salad, scatter with the rest of the grated cheese.
This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.
This sweet coconut pudding is a wonderful treat. The recipe gets its roots in the Philippines and is traditionally served on the holidays and special occasions. Coconut milk provides you with a healthy amount of Vitamins C, E, and B. It has minerals that will promote healthy teeth and the creation of red blood cells. Don’t be concerned about the condensed milk. As long as it is enjoyed in moderation you should be ok and unsweetened versions are available. Condensed milk does offer some health benefits like calcium, potassium, and Vitamin A. So go ahead and enjoy this recipe at your next special occasion.
This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.
