Corn is a versatile ingredient that’s not just for summer cookouts! Whether you’re looking to whip up a quick side dish, a hearty main course, or a fun snack, these corn recipes bring a burst of flavor and creativity to your table. Let’s dive into some delicious ways to make the most of this staple ingredient!
Creamed Corn with Parmesan
Creamed corn with Parmesan is a delightful side dish that brings together the natural sweetness of corn and the savory depth of cheese. This dish is creamy, comforting, and simple to make, making it a fantastic addition to any meal.
With just a few ingredients, you can whip up this recipe in under 30 minutes. The combination of fresh corn, rich cream, and sharp Parmesan creates a flavor profile that is both satisfying and indulgent. Whether you’re hosting a family dinner or just want to elevate a weeknight meal, creamed corn with Parmesan is sure to please.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large skillet, melt the butter over medium heat. Add the corn kernels and cook for about 5 minutes, stirring occasionally.
- Pour in the heavy cream and add the sugar. Stir well and let it simmer for another 5 minutes until the cream thickens slightly.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the cheese is melted and everything is well combined.
- Remove from heat and garnish with chopped chives before serving.
Grilled Corn on the Cob with Chili Lime Butter
Grilled corn on the cob is a delightful summer treat that brings out the natural sweetness of the corn, enhanced with a splash of zesty lime and a kick of chili. This recipe is not only simple but also elevates your outdoor gatherings with its vibrant flavors. You can enjoy it as a side dish or snack, and it’s sure to please anyone who loves a bit of heat with their sweet corn.
Getting started with this dish is a breeze. Just fire up the grill, and while the corn cooks, whip up the chili lime butter. In no time, you’ll have a deliciously charred corn on the cob that’s bursting with flavor. It’s perfect for summer barbecues or a casual evening meal!
Ingredients
- 4 ears of fresh corn, husked
- 1/2 cup unsalted butter, softened
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix softened butter with lime juice, chili powder, garlic powder, salt, and pepper until well combined.
- Grill the corn for about 10-15 minutes, turning occasionally until lightly charred and tender.
- Brush the grilled corn generously with the chili lime butter while it’s still hot.
- Serve immediately, garnished with extra lime wedges if desired.
Corn and Zucchini Casserole
This Corn and Zucchini Casserole is a delightful dish that brings together the sweetness of corn and the subtle earthiness of zucchini. The creamy texture combined with the savory flavors makes it a comforting option for any meal. Plus, it’s simple to whip up, making it perfect for busy weeknights or family gatherings.
With just a handful of ingredients, you can create a satisfying casserole that’s sure to be a hit. Whether served as a side dish or a main, it’s a wonderful way to enjoy fresh veggies in a cozy format.
Ingredients
- 3 cups fresh corn (or frozen)
- 2 medium zucchini, diced
- 1 cup shredded cheddar cheese
- 1 cup milk
- 3 large eggs
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine the corn, diced zucchini, cheddar cheese, milk, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 30-35 minutes or until the top is golden brown and the casserole is set.
- Allow it to cool slightly before serving. Enjoy your delicious Corn and Zucchini Casserole!
Corn Risotto with Herbs
Corn risotto with herbs is a delightful dish that combines creamy rice with sweet corn and fresh herbs. It offers a comforting and velvety texture, making it a satisfying choice for any meal. The flavors are light yet fulfilling, and the addition of herbs adds a vibrant touch to the dish.
This recipe is quite simple to make and is perfect for both novice cooks and seasoned chefs. In just a little over 30 minutes, you can whip up a comforting bowl of risotto that’s sure to please everyone at the table.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh corn kernels (or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh herbs (such as basil, parsley, or thyme), chopped
Instructions
- Prepare the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
- Add the Rice: Stir in the Arborio rice, coating it with the oil and letting it toast for about 1-2 minutes.
- Incorporate the Broth: Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Mix in Corn and Cheese: Once the rice is cooked, stir in the corn and Parmesan cheese. Season with salt and pepper to taste.
- Add Fresh Herbs: Finally, fold in the fresh herbs and remove from heat. Serve warm and enjoy your homemade corn risotto!
Elote (Mexican Street Corn)
Elote, or Mexican street corn, is a delicious and hearty treat that captures the essence of summer. This dish features grilled corn on the cob slathered in creamy toppings and sprinkled with spices, creating a flavor explosion that’s both savory and slightly tangy.
It’s incredibly easy to make and perfect for gatherings or a casual backyard barbecue. With just a few ingredients, you can bring a taste of the streets of Mexico right to your kitchen!
Ingredients
- 4 ears of fresh corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Grill the Corn: Preheat the grill to medium-high heat. Place the husked corn directly on the grill and cook, turning occasionally, for about 10-15 minutes until charred and tender.
- Prepare the Sauce: In a bowl, mix together the mayonnaise, sour cream, lime juice, and a pinch of salt and pepper. This will be your creamy topping.
- Assemble the Corn: Once the corn is grilled, remove it from the heat and brush it generously with the creamy sauce. Then, sprinkle the cotija cheese and chili powder over the top.
- Garnish and Serve: Finish with additional lime juice and chopped cilantro, if desired. Serve warm and enjoy!
Sweet Corn Chowder with Bacon
Sweet Corn Chowder with Bacon is a delightful blend of creamy goodness and savory flavors. This soup balances the natural sweetness of corn with the rich, smoky taste of crispy bacon. It’s a cozy dish that feels both comforting and satisfying, making it perfect for chilly evenings or a light lunch.
Not only is this chowder delicious, but it’s also simple to prepare. With just a few ingredients and minimal cooking time, you can whip up a bowl of warmth in no time. Each spoonful is packed with flavor, and the addition of fresh herbs enhances its appeal.
Ingredients
- 4 cups fresh or frozen sweet corn
- 1 cup diced bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
- Sauté Vegetables: In the same pot, add the chopped onion and garlic to the bacon fat. Sauté until the onion is translucent, about 5 minutes.
- Add Corn and Broth: Stir in the corn and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
- Blend the Chowder: Using an immersion blender, blend the mixture until smooth. If you prefer a chunkier texture, blend only half.
- Stir in Cream and Season: Return the pot to low heat, stir in the heavy cream, and season with thyme, salt, and pepper. Heat through and add the reserved bacon.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley, and enjoy!
Corn and Black Bean Salad
This Corn and Black Bean Salad is a refreshing and vibrant dish that brings together the sweet crunch of corn and the hearty texture of black beans. It’s not only packed with flavor but also incredibly simple to whip up. Perfect for a quick lunch or as a side at your next barbecue, this salad is sure to please everyone at the table.
The combination of fresh vegetables, beans, and a zesty dressing makes this salad light and satisfying. Plus, it’s a great way to enjoy the flavors of summer all year round!
Ingredients
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature and enjoy!
Corn Salsa with Fresh Cilantro
Corn salsa is a refreshing and vibrant dish that brings together sweet corn, zesty tomatoes, and fresh cilantro for a delightful combination of flavors. It’s light, crunchy, and perfect for a warm day, making it a great addition to any meal or a tasty snack on its own. Plus, it’s incredibly simple to whip up!
This salsa not only bursts with color but also with flavor, thanks to the bright notes of lime and the herbaceous touch of cilantro. Whether you’re serving it with tortilla chips, as a topping for grilled meats, or alongside your favorite tacos, this corn salsa is sure to brighten up any table.
Ingredients
- 2 cups corn (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine all ingredients: In a large bowl, mix together the corn, tomatoes, red onion, and cilantro.
- Add the dressing: Drizzle lime juice over the mixture, then season with salt and pepper. Stir well until everything is evenly coated.
- Chill and serve: Let the salsa sit for about 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature with your favorite tortilla chips.
Spicy Corn and Potato Tacos
Spicy corn and potato tacos are a delightful twist on traditional tacos, combining the sweetness of corn with the heartiness of potatoes. This recipe is not only simple to make but also packed with flavor, making it a perfect option for a quick weeknight dinner or a fun weekend meal with friends.
The crispy tortillas filled with seasoned corn and tender potatoes create a delicious texture, while a hint of spice adds an exciting kick. Topped with fresh cilantro and a squeeze of lime, these tacos offer a burst of freshness that complements the savory filling beautifully. Enjoy customizing them with your favorite toppings!
Ingredients
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the Potatoes: In a pot, boil diced potatoes until tender, about 10-12 minutes. Drain and set aside.
- Sauté the Filling: In a skillet, heat a tablespoon of oil over medium heat. Add chopped onion and garlic, cooking until softened. Stir in corn, boiled potatoes, chili powder, cumin, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Warm the Tortillas: In a separate skillet, warm the tortillas until pliable.
- Assemble the Tacos: Fill each tortilla with the corn and potato mixture. Top with fresh cilantro and serve with lime wedges on the side.
Corn Pudding with a Crispy Top
Corn pudding is a delightful dish that balances sweetness and creaminess, making it a favorite at family gatherings and holiday dinners. This recipe features a crispy top that contrasts beautifully with the tender, rich filling. It’s not only flavorful but also quite simple to prepare, allowing you to focus on enjoying your time in the kitchen.
The combination of fresh corn, milk, and eggs creates a comforting texture, while the crispy top adds a satisfying crunch. This dish can easily be made ahead of time and heated before serving, making it perfect for entertaining or a cozy weeknight dinner.
Ingredients
- 2 cups fresh or canned corn, drained
- 1 cup milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine the corn, milk, eggs, and melted butter. Mix well.
- In another bowl, whisk together the sugar, cornmeal, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using cheese, fold it in at this stage.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before serving. Enjoy your corn pudding warm!
Corn Fritters with Avocado Salsa
Corn fritters are a delightful way to enjoy fresh corn, bringing together a crispy exterior and a tender, flavorful interior. Paired with a zesty avocado salsa, this dish offers a refreshing bite that perfectly balances the sweetness of the corn. Not only are these fritters delicious, but they’re also straightforward to prepare, making them a perfect option for a quick weeknight dinner or a fun appetizer for gatherings.
The fritters are made by mixing fresh corn kernels with a light batter, then frying them until golden brown. The avocado salsa adds a creamy and tangy contrast, thanks to the lime and cilantro, which brighten up the dish. Serve them hot, and watch everyone dig in!
Ingredients
- 2 cups fresh corn kernels (about 3-4 ears of corn)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Oil for frying
Instructions
- Mix Ingredients: In a bowl, combine the corn, flour, cornmeal, egg, baking powder, salt, pepper, and cilantro. Stir until just combined.
- Heat Oil: In a large skillet, heat about 1/4 inch of oil over medium heat.
- Fry Fritters: Once the oil is hot, spoon about 1/4 cup of the corn mixture into the skillet for each fritter. Cook for 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare Avocado Salsa: In a separate bowl, mix diced avocado, lime juice, and chopped cilantro. Season with salt and pepper to taste.
- Serve: Top each corn fritter with a generous scoop of avocado salsa and enjoy while warm.
Cornmeal Crusted Catfish
Cornmeal crusted catfish is a delightful dish that combines the subtle sweetness of cornmeal with the mild flavor of catfish. The crunchy exterior pairs wonderfully with the tender fish inside, creating a comfort food staple that is both satisfying and easy to make. This dish is perfect for a casual dinner or a gathering with friends.
The preparation is straightforward, making it accessible for cooks of all skill levels. With just a few ingredients and minimal steps, you’ll have a dish that will impress your family and friends without keeping you in the kitchen for hours. Serve it with a side of coleslaw and fresh lemon wedges for a well-rounded meal.
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/4 cup buttermilk
- Vegetable oil for frying
Instructions
- Prepare the Coating: In a shallow bowl, mix the cornmeal, flour, salt, black pepper, paprika, and garlic powder together.
- Prepare the Wet Mixture: In another bowl, whisk together the eggs and buttermilk until well combined.
- Coat the Fish: Dip each catfish fillet into the egg mixture, allowing excess to drip off, then dredge it in the cornmeal mixture, pressing lightly to adhere the coating.
- Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
- Fry the Fillets: Carefully add the coated fillets to the hot oil and fry for 3-4 minutes on each side, or until golden brown and cooked through.
- Drain and Serve: Remove the catfish from the skillet and drain on paper towels. Serve hot with lemon wedges and your favorite sides.
Buffalo Corn Dip
Buffalo Corn Dip combines creamy, tangy flavors with a kick of heat, making it a delightful appetizer for any gathering. The blend of sweet corn and zesty buffalo sauce creates a unique taste profile that’s both comforting and exciting.
This dip is super easy to whip up, requiring just a few ingredients and minimal effort. Whether you’re hosting a game day party or just looking for a tasty snack, this dish is sure to please everyone!
Ingredients
- 1 cup sweet corn, drained
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, and buffalo sauce. Mix until smooth.
- Add in the sweet corn, cheddar cheese, and half of the green onions. Stir to combine well.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake for about 20-25 minutes until hot and bubbly.
- Remove from the oven and top with remaining green onions. Serve warm with tortilla chips.
Corn and Cheese Stuffed Peppers
Corn and cheese stuffed peppers bring together vibrant flavors and colors, making them an exciting dish that’s as tasty as it is visually appealing. These stuffed peppers combine sweet corn, melty cheese, and savory spices for a delightful bite that’s simple to prepare. They are perfect for a weeknight dinner or as a fun appetizer at gatherings.
With just a few ingredients and minimal prep time, you can whip up these delicious peppers. The creamy cheese and crunchy corn create a satisfying texture, while the peppers themselves add a fresh, crisp element. This recipe is not only delicious but also offers a great way to enjoy vegetables in a fun and flavorful way.
Ingredients
- 4 large bell peppers (any color)
- 2 cups corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked rice
- 1/4 cup diced onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon paprika (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the corn, cheese, cooked rice, diced onions, garlic powder, salt, and pepper. Stir in olive oil to help bind the mixture.
- Stuff each bell pepper with the corn and cheese mixture, packing it in gently. Place the stuffed peppers upright in a baking dish.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
- Garnish with paprika if desired and serve warm. Enjoy your delicious corn and cheese stuffed peppers!
Sweet Corn Ice Cream
Sweet Corn Ice Cream is a delightful twist on traditional ice cream flavors, bringing a fresh, sweet taste that’s perfect for a hot day. This treat combines the natural sweetness of corn with creamy richness, making it a unique indulgence that’s sure to impress your friends and family.
It’s surprisingly simple to make and requires just a few ingredients. The comforting flavor will remind you of summer days and backyard barbecues, offering a nostalgic taste in each scoop. Get ready to enjoy this creamy delight!
Ingredients
- 2 cups fresh sweet corn kernels (about 4 ears of corn)
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions
- Prepare the Corn: In a saucepan, combine the corn kernels, milk, cream, sugar, and salt. Heat over medium heat until it just starts to simmer, stirring occasionally.
- Blend Mixture: Remove from heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth. Strain through a fine mesh sieve into a bowl to remove the solids.
- Make the Custard: In a clean saucepan, whisk together the egg yolks. Gradually add the corn mixture while whisking constantly. Cook over low heat, stirring until the mixture thickens enough to coat the back of a spoon, about 7-10 minutes.
- Chill: Remove from heat and stir in the vanilla extract. Let the mixture cool, then refrigerate for at least 4 hours or overnight.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a lidded container and freeze until firm.
Corn Muffins with Jalapeño
Corn muffins with jalapeño are a delicious blend of sweet and spicy flavors, making them a delightful addition to any meal. The softness of the corn combined with the kick from jalapeños creates a perfect balance that’s sure to satisfy your taste buds. Plus, they’re simple to make, whether you’re a baking novice or a seasoned pro.
These muffins are perfect for breakfast, a side dish at dinner, or even as a snack. They’re quick to whip up and can be enjoyed warm with a pat of butter or on their own. Let’s dive into the recipe!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh or canned)
- 1-2 jalapeños, finely chopped (adjust based on your spice preference)
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt together.
- In another bowl, whisk together the milk, oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the corn kernels and chopped jalapeños.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes or until the muffins are golden and a toothpick comes out clean.
- Let them cool slightly before serving. Enjoy warm!
Corn and Tomato Galette
The Corn and Tomato Galette is a delightful dish that showcases the fresh flavors of summer. This rustic tart combines sweet corn and juicy tomatoes, all wrapped in a flaky, buttery crust. It’s simple to make and perfect for any occasion, whether you’re hosting a casual dinner or looking for a tasty lunch option.
With its colorful presentation and rich taste, this galette is sure to impress. Plus, it’s a versatile recipe; you can easily swap in different vegetables or herbs based on what you have on hand or what’s in season. Enjoy a slice warm or at room temperature, making it a great addition to any meal!
Ingredients
- 1 pre-made pie crust or puff pastry
- 1 cup fresh corn kernels (about 2 ears of corn)
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or fresh thyme sprigs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Roll out the pie crust on a baking sheet lined with parchment paper.
- In a mixing bowl, combine corn, cherry tomatoes, zucchini, cheese, olive oil, salt, pepper, and thyme. Mix well to combine.
- Spread the vegetable mixture evenly over the center of the crust, leaving about a 2-inch border around the edges.
- Fold the edges of the crust over the filling, pleating it as you go to make a rustic edge.
- Brush the crust with the beaten egg to give it a golden color when baked.
- Bake for 25-30 minutes, or until the crust is golden brown and the vegetables are tender.
- Let it cool for a few minutes before slicing. Serve warm or at room temperature.
Corn and Spinach Quiche
If you’re looking for a delightful dish that’s both savory and satisfying, corn and spinach quiche is a fantastic option. This recipe combines the sweetness of corn with the earthy taste of spinach, all set in a flaky crust. It’s perfect for brunch, a light lunch, or even dinner.
Not only does it have a great flavor, but it’s also simple to whip up. You can enjoy it warm right out of the oven or serve it cold for a refreshing meal. Follow this easy recipe to create a delicious quiche that everyone will love!
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 cup corn kernels (fresh or frozen)
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for about 10 minutes until lightly golden.
- In a skillet, sauté the chopped spinach over medium heat until wilted. Add the corn and cook for an additional 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using). Stir in the cheese.
- Add the spinach and corn mixture to the egg mixture, combining well.
- Pour the filling into the pre-baked pie crust and bake for 30-35 minutes or until the center is set and the top is lightly browned.
- Let it cool for a few minutes before slicing. Serve warm or at room temperature.
Baked Corn Tortilla Chips
Baked corn tortilla chips are a simple and delightful snack that combines crispy texture with a satisfying crunch. Made from corn tortillas, these chips are easy to prepare and can be seasoned to your liking. They are a healthier alternative to fried chips and perfect for dipping or enjoying on their own.
The flavor is wonderfully versatile, allowing you to experiment with spices or serve them with your favorite salsa or guacamole. Whether you’re planning a movie night or just need a quick snack, baked corn tortilla chips are sure to hit the spot!
Ingredients
- 10 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon chili powder (optional)
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Tortillas: Cut each corn tortilla into triangle shapes.
- Season: In a large bowl, toss the tortilla triangles with olive oil, salt, and any optional spices you like.
- Arrange on Baking Sheet: Spread the seasoned triangles in a single layer on a baking sheet.
- Bake: Bake for about 10-15 minutes, or until the chips are golden brown and crispy. Keep an eye on them to avoid burning.
- Cool and Serve: Allow the chips to cool slightly before serving them with your favorite dip.
Maple Corn Glazed Brussels Sprouts
This Maple Corn Glazed Brussels Sprouts dish is a delightful combination of sweet and savory flavors. The caramelization of Brussels sprouts pairs beautifully with the sweetness of maple syrup and the pop of fresh corn, making it a tasty side that complements a variety of main courses.
Not only is this dish delicious, but it’s also simple to prepare. With just a handful of ingredients, you can whip up a flavorful side that’s sure to impress. Perfect for weeknight dinners or special occasions, these Brussels sprouts are bound to be a hit!
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup fresh or frozen corn kernels
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts and corn with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread the mixture on a baking sheet in a single layer.
- Bake for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and golden brown.
- If using, drizzle balsamic vinegar over the dish before serving for an extra flavor kick.
Corn and Chicken Enchiladas
Corn and chicken enchiladas are a delightful combination of flavors that will leave your taste buds dancing. This dish brings together tender chicken, sweet corn, and a savory sauce, all wrapped in soft tortillas. It’s a comforting meal that’s easy to prepare, making it perfect for a weeknight dinner or a casual gathering with friends.
The blend of spices and the creaminess of the cheese create a rich flavor without being overwhelming. Plus, it’s a great way to use up leftover chicken, making it both economical and delicious. Let’s dive into how you can make these tasty enchiladas at home!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sweet corn, drained
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 corn tortillas
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine shredded chicken, corn, half of the cheese, diced onion, and chopped cilantro. Season with salt and pepper.
- Warm the tortillas slightly to make them pliable, then fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, until the cheese is bubbly and golden. Serve hot, garnished with extra cilantro if desired.
Corn and Shrimp Chowder
Corn and shrimp chowder is a comforting dish that perfectly blends the sweet flavors of corn with tender shrimp. This creamy soup is not only delicious but also simple to make, making it a great option for a cozy dinner or a quick lunch. The combination of fresh ingredients creates a delightful experience for your taste buds.
With its rich and hearty nature, this chowder is sure to be a crowd-pleaser. Serve it with some crusty bread to soak up all the tasty goodness. It’s a straightforward recipe that anyone can whip up in no time!
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 pound shrimp, peeled and deveined
- 4 cups vegetable or seafood broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
- Stir in the corn and shrimp, cooking until the shrimp are pink and opaque, about 5 minutes.
- Pour in the heavy cream, stirring well to combine. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and accompanied by crusty bread.
Savory Corn and Cheese Waffles
Corn and cheese waffles are a delightful twist on traditional waffles, combining the sweetness of corn with the richness of cheese. This recipe is simple to make, making it an excellent choice for breakfast or a light lunch. Each bite offers a crispy exterior and a soft, cheesy center that’s sure to please.
These savory waffles pack a punch of flavor and can be customized with your favorite herbs and spices. They’re not just tasty; they’re also versatile! Serve them with a dollop of sour cream, or enjoy them with a side of salsa for an extra kick. Whether you’re hosting brunch or just treating yourself, these waffles are a fun way to enjoy corn.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup sweet corn kernels (canned or frozen)
- Chopped fresh herbs (optional)
Instructions
- Preheat the waffle iron according to the manufacturer’s instructions.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, oil, and eggs until well combined. Pour the wet ingredients into the dry ingredients and stir until just mixed.
- Fold in the cheese, corn, and herbs if using.
- Spray the waffle iron with cooking spray and pour the batter onto the hot iron. Close and cook according to the device instructions until golden brown.
- Remove the waffles and serve warm with your desired toppings.
Corn & Avocado Toast
Corn and avocado toast is a refreshing and simple dish that brings together the creaminess of avocado with the sweetness of corn. It’s perfect for breakfast or a quick snack, offering a delightful crunch and a burst of flavor in every bite. The combination of fresh ingredients makes it not only tasty but also nutritious.
Whether you’re looking for a light meal or a savory treat to enjoy with friends, this toast is sure to please. Plus, it’s incredibly easy to make, requiring just a few ingredients and minimal preparation time.
Ingredients
- 2 slices of whole-grain bread
- 1 ripe avocado
- 1 cup fresh corn kernels (or canned, drained)
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Toast the Bread: Start by toasting the slices of whole-grain bread until golden brown.
- Mash the Avocado: In a bowl, mash the ripe avocado with a fork. Add a pinch of salt and pepper to taste.
- Prepare the Salad: In a separate bowl, mix the corn, cucumber, diced tomatoes, cilantro, and lime juice. Season with salt and pepper.
- Assemble the Toast: Spread the mashed avocado evenly on each slice of toast. Top with the corn and vegetable mixture.
- Serve: Enjoy your corn and avocado toast immediately, garnished with additional cilantro if desired.
Curried Corn Soup
Curried corn soup is a delightful blend of flavors that celebrates sweet corn with a hint of spice. This creamy and comforting dish is perfect for a cozy evening or as a starter for a special meal.
Making this soup is quite simple and requires minimal ingredients, making it a go-to recipe for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- In a large pot, heat a bit of oil over medium heat. Sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and curry powder, cooking for another minute until fragrant.
- Add the corn and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of it.
- Stir in the coconut milk and season with salt and pepper. Heat through for another 5 minutes.
- Serve hot, garnished with fresh cilantro and a wedge of lemon on the side for a bright finish.
Corn and Bacon Stuffed Mushrooms
Corn and bacon stuffed mushrooms are a delightful appetizer that combines savory flavors with a satisfying crunch. The sweetness of the corn pairs beautifully with crispy bacon, while the mushrooms provide a tender, earthy base. This recipe is not only easy to make but also perfect for gatherings, as it’s sure to impress your guests.
With just a handful of ingredients, you can whip up these tasty bites in no time. They are packed with flavor and offer a nice balance of textures, making them an irresistible treat for any occasion. Let’s dive into this simple and delicious recipe!
Ingredients
- 12 large mushrooms, stems removed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup cooked bacon, chopped
- 1/4 cup green onions, sliced
- 1/2 cup cream cheese, softened
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the corn, chopped bacon, green onions, cream cheese, garlic powder, salt, and pepper. Mix until well combined.
- Stuff each mushroom cap with the corn and bacon mixture, pressing gently to pack it in.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. If using, sprinkle shredded cheese on top of each mushroom.
- Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through. Serve warm and enjoy!
Corn and Carrot Fritters
Corn and carrot fritters are a delightful and colorful dish that combines sweet corn with fresh, grated carrots, resulting in a tasty treat that’s sure to please everyone. These fritters are crunchy on the outside and soft on the inside, making them perfect as a snack or a side dish. They are simple to make, requiring just a few ingredients and minimal prep time, making them ideal for busy weeknights or lazy weekends.
Whether you’re enjoying them with a dip or on their own, these fritters pack a punch of flavor thanks to the natural sweetness of the corn and the earthy taste of the carrots. Pair them with your favorite tangy sauce for an extra zing, and you’ll find yourself coming back for seconds!
Ingredients
- 1 cup sweet corn, fresh or canned
- 1 cup grated carrots
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- Oil for frying
Instructions
- In a large bowl, combine the sweet corn, grated carrots, flour, eggs, baking powder, salt, black pepper, and parsley. Stir until well mixed.
- Heat oil in a frying pan over medium heat. Once hot, drop spoonfuls of the mixture into the pan, flattening them slightly with the back of a spoon.
- Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy.
- Remove from the pan and drain on paper towels to remove excess oil.
- Serve warm with your choice of dipping sauce or yogurt. Enjoy!
Corn and Bean Burritos
Corn and bean burritos are a delightful blend of flavors and textures, offering a satisfying meal that’s both nutritious and easy to prepare. The sweetness of corn pairs perfectly with the earthiness of black beans, creating a tasty filling that can be customized with your favorite spices and toppings.
This recipe is simple enough for a weeknight dinner but also tasty enough to impress guests. Whether you’re looking for a quick lunch option or a hearty dinner, these burritos fit the bill perfectly. They can be made in under 30 minutes, making them a go-to for busy days!
Ingredients
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or your choice)
- Fresh cilantro, for garnish
Instructions
- In a mixing bowl, combine black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until everything is well incorporated.
- Lay out the flour tortillas on a flat surface. Place a generous scoop of the bean and corn mixture in the center of each tortilla.
- Sprinkle shredded cheese over the filling, then fold the sides of the tortilla inwards and roll it up tightly from the bottom.
- Optional: Heat a skillet over medium heat and toast the burritos for about 2-3 minutes on each side until they are golden and the cheese is melted.
- Serve warm, garnished with fresh cilantro, and enjoy!
Corn and Sausage Breakfast Skillet
This Corn and Sausage Breakfast Skillet is a delightful way to kick off your morning. With sweet corn, savory sausage, and perfectly cooked eggs, each bite is a burst of flavor. It’s a simple dish that combines easy-to-find ingredients, making it a go-to recipe for busy mornings or lazy weekends.
The combination of fresh corn and sausage creates a satisfying meal that feels both hearty and light. Plus, it comes together in just one skillet, which means less cleanup for you! Get ready to enjoy a delicious start to your day with this quick and tasty recipe.
Ingredients
- 2 cups frozen or fresh corn kernels
- 1 pound breakfast sausage, sliced or crumbled
- 4 large eggs
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Add the sausage to the skillet, cooking until browned and cooked through. Stir in the corn, and season with salt and pepper.
- Make small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
- Garnish with fresh herbs before serving. Enjoy your breakfast skillet warm!
Roasted Corn Salsa Verde
Roasted Corn Salsa Verde is a zesty and flavorful dip that perfectly blends sweet roasted corn with fresh herbs and a tangy kick. It’s a delightful addition to any gathering and pairs wonderfully with tortilla chips, tacos, or grilled meats. Plus, it’s simple to whip up, making it a go-to recipe for casual get-togethers or family dinners.
The bright flavors and vibrant colors make it not just tasty but also visually appealing. The combination of roasted corn and the freshness of cilantro and lime makes each bite refreshing and satisfying. Whether you’re enjoying a summer barbecue or a cozy night in, this salsa is sure to please your taste buds.
Ingredients
- 4 cups corn (fresh or frozen)
- 1 tablespoon olive oil
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 2 jalapeños, seeds removed and minced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Roast the Corn: Preheat your oven to 400°F (200°C). Toss the corn with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20 minutes, or until lightly charred.
- Mix the Ingredients: In a large bowl, combine the roasted corn, red onion, jalapeños, and cilantro.
- Add the Lime Juice: Squeeze the fresh lime juice over the mixture and stir until well combined. Adjust seasoning with salt and pepper as needed.
- Serve: Enjoy with tortilla chips or as a topping for your favorite dishes!
Corn Salad with Feta and Mint
This corn salad with feta and mint is a delightful mix of sweet, savory, and refreshing flavors. It’s simple to make and perfect for summer gatherings or a quick side dish at dinner. The combination of juicy corn, crumbly feta, and the bright notes of mint elevates this salad while keeping it light and tasty.
With just a few ingredients and minimal prep time, you can whip this dish together in no time! It pairs beautifully with grilled meats or can stand alone as a fresh salad. Enjoy the crunch of sweet corn combined with creamy feta and zesty mint, making it a delightful choice for any occasion.
Ingredients
- 4 cups fresh corn kernels (or canned/frozen, thawed)
- 1 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, feta, mint, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the corn mixture and gently toss to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Polenta with Roasted Corn and Peppers
Polenta with roasted corn and peppers is a delightful dish that brings together creamy textures and vibrant flavors. The combination of polenta, which is smooth and buttery, with the sweet, charred corn and zesty peppers creates a satisfying meal that’s both comforting and exciting. This recipe is straightforward to prepare, making it a great choice for both novice cooks and seasoned chefs looking for a quick weeknight dinner.
This dish is not only delicious but also versatile. You can serve it as a main course or as a side dish. The flavors meld beautifully, and the colorful presentation makes it visually appealing. Let’s dive into the recipe!
Ingredients
- 1 cup polenta
- 4 cups water or vegetable broth
- 1 cup roasted corn (fresh or frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Fresh basil for garnish
Instructions
- Prepare the Polenta: In a large pot, bring the water or vegetable broth to a boil. Gradually whisk in the polenta and salt, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 20-30 minutes, stirring occasionally, until the polenta is thick and creamy.
- Cook the Vegetables: While the polenta cooks, heat the olive oil in a skillet over medium heat. Add the diced red and green peppers, seasoning with black pepper and smoked paprika. Sauté for about 5-7 minutes, or until the peppers are tender and slightly caramelized.
- Combine: Once the polenta is ready, fold in the roasted corn and sautéed peppers. Mix well to combine all the flavors.
- Serve: Scoop the polenta mixture onto plates, and garnish with fresh basil. Enjoy warm!
Corn and Pea Stir-Fry
This Corn and Pea Stir-Fry is a delightful dish that brings a burst of color and flavor to your table. Combining sweet corn and vibrant green peas, it offers a satisfying crunch and a touch of sweetness in every bite. It’s a simple recipe that comes together quickly, making it an ideal choice for busy weeknights or a quick side dish.
The flavors blend beautifully, enhanced by a light seasoning that complements the veggies perfectly. Plus, this dish is incredibly versatile; you can serve it over rice or alongside any protein of your choice. Get ready to enjoy a fresh and nutritious meal that everyone will love!
Ingredients
- 2 cups corn (fresh or frozen)
- 2 cups green peas (fresh or frozen)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the corn and green peas to the pan. Stir-fry for about 5-7 minutes, or until the veggies are heated through and tender.
- Drizzle the soy sauce over the vegetables, and season with salt and pepper. Toss everything to combine well and cook for another minute.
- Serve the stir-fry over a bed of cooked rice for a complete meal.
Corn and Sweet Potato Salad
This corn and sweet potato salad is a delightful mix of flavors and textures that come together beautifully. The natural sweetness of the roasted sweet potatoes pairs perfectly with the crispness of fresh corn, making it a satisfying dish for any time of year. It’s simple to prepare and can be enjoyed warm or cold, making it a versatile choice for gatherings or a quick weeknight meal.
The salad is not only tasty but also packed with nutrients, thanks to the wholesome ingredients. Tossed with a light dressing, it’s a refreshing and nutritious option that everyone will love.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup fresh or frozen corn
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with a tablespoon of olive oil, salt, and pepper. Roast for about 25-30 minutes, or until tender and slightly caramelized.
- Meanwhile, if using frozen corn, cook it according to package instructions. If using fresh corn, you can sauté it in a pan for a few minutes.
- In a large bowl, combine the roasted sweet potatoes, corn, bell pepper, cherry tomatoes, red onion, and baby spinach.
- In a small bowl, whisk together the remaining olive oil and apple cider vinegar. Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for about 30 minutes for the flavors to meld.
Corn Grits with Spicy Shrimp
Corn grits with spicy shrimp is a delightful dish that combines creamy, comforting grits with the kick of seasoned shrimp. The smooth texture of the grits perfectly balances the heat from the shrimp, making every bite a delicious experience. This recipe is simple to make, perfect for a cozy dinner or a gathering with friends.
The dish brings together the sweetness of corn and the bold flavors of spices, providing a satisfying meal that warms the soul. Whether you’re a seasoned chef or just starting out, you’ll find this recipe easy to follow and enjoyable to prepare.
Ingredients
- 1 cup corn grits
- 4 cups water or chicken broth
- 1 cup shredded cheddar cheese
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 clove garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the Grits: In a saucepan, bring water or chicken broth to a boil. Slowly whisk in the corn grits, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally. Once thickened, stir in the cheddar cheese until melted and smooth.
- Prepare the Shrimp: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Toss in the shrimp, paprika, cayenne, salt, and pepper. Cook for 2-3 minutes until shrimp are pink and opaque.
- Serve: Spoon the creamy grits into bowls, top with the spicy shrimp, and garnish with chopped green onions. Enjoy your delicious meal!
Creamy Corn Chowder with Bacon
Creamy Corn Chowder with Bacon is a delightful blend of sweet corn, creamy goodness, and savory bacon that warms the soul. The combination of flavors creates a comforting bowl of soup that’s perfect for chilly days or when you need a bit of indulgence in your life. This chowder is not only rich and satisfying but also simple to make, making it an ideal choice for both novice cooks and seasoned chefs.
With just a few ingredients and minimal prep time, you can whip up this delicious dish that’s sure to impress family and friends. The crispy bacon adds a nice crunch, while the creaminess of the soup makes it irresistible. Serve it alongside some crusty bread for a complete meal that will leave everyone coming back for seconds!
Ingredients
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups corn (fresh or frozen)
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Chopped chives for garnish
Instructions
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Sauté the Vegetables: Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Corn and Broth: Add the corn and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Blend the Soup: Using an immersion blender, blend the chowder until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in Cream and Seasonings: Return the pot to low heat and stir in the heavy cream, salt, black pepper, and smoked paprika. Let it simmer for another 5-10 minutes.
- Serve: Ladle the chowder into bowls, top with crispy bacon, and garnish with chopped chives. Enjoy with your favorite bread!
Grilled Corn on the Cob with Herb Butter
Grilled corn on the cob with herb butter is a summer staple that brings a burst of sweetness and smokiness to your plate. The crisp-tender kernels are perfectly complemented by a rich, flavorful herb butter that enhances the natural taste of the corn without overwhelming it. It’s easy to make, and in just a few steps, you can have a delicious side dish that everyone will enjoy.
Whether you’re firing up the grill for a family cookout or just enjoying a quiet evening, this recipe is a delightful way to celebrate the flavors of the season. The combination of grilled corn and fresh herbs creates a dish that’s not only tasty but also visually appealing. Let’s dive into the simple ingredients and steps to create this tasty treat!
Ingredients
- 4 ears of fresh corn, husked
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the Grill: Heat your grill to medium-high heat.
- Prepare the Herb Butter: In a bowl, mix the softened butter with parsley, chives, cilantro, garlic powder, salt, and pepper until well combined.
- Grill the Corn: Place the husked corn directly on the grill. Cook for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Apply the Herb Butter: Once the corn is cooked, remove it from the grill and slather the herb butter generously over the hot corn. Allow it to melt into the kernels.
- Serve: Enjoy your grilled corn on the cob warm, with any remaining herb butter on the side for extra flavor!
