115 roasted corn recipes

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.

Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

A delicious cheesy crab corn chowder. If you want to make it even better, use roasted fresh corn.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

Vegetarian lentil roast with ground nuts, corn flakes, applesauce, and sage, topped with tomato soup glaze. A hearty meatless loaf that slices like a traditional roast.

Corn stuffed poblano chiles filled with cheddar, pecans, red peppers, and egg. Roasted, peeled, and baked with a savory-sweet corn filling for an easy Mexican-inspired vegetarian dish.

Fish and corn chiles rellenos Hunter-style: roasted poblanos stuffed with flaked sole, sweet corn, crispy potatoes, onion, and Monterey Jack. A Mexican coastal twist on the classic.

A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.