5 corn recipes to make right now

corn

The end of the summer means an abundance of corn on our tables and while steamed or grilled are always favorite ways to enjoy it, here are 5 more recipes to inspire you this season.


homemade corn stock

As you cut off the kernels from your ears, save the cobs for this super easy base stock recipe. You can swap it out for any vegetarian stock in a recipe or use it in our completely indulgent (yet delicious!) creamed corn recipe.

  • 4 ears corn, husks and silks removed

  • 1 small handful fresh flat-leaf Italian parsley

  • 1 tablespoon black peppercorns

  • 6 cups water

  1. Remove kernels from ears of corn (and save for another use).

  2. Place corn cobs, parsley, peppercorns, and water in a large stockpot and bring to a boil. Cover and reduce heat to low and cook for about 30 minutes. Remove cobs from water and discard. Remove pot from heat. Use stock right away or and set aside to cool to room temperature. Once cooled, refrigerate until ready to use, up to 3 days.

Makes 1 batch.


the ultimate creamed corn

This is not the creamed corn of your childhood, trust us. This version uses our homemade corn stock and the best Parmigiano-Reggiano, taking this side dish to a new level.

  • 4 ears corn, husks and silks removed

  • 2 tablespoons unsalted butter

  • Kosher salt, to taste

  • Freshly ground black pepper

  • 2 tablespoons flour

  • 1 cup homemade corn (or vegetable) stock

  • 1/2 cup heavy cream

  • 2 tablespoons chopped fresh basil, parsley, or cilantro, optional

  • 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

  1. Remove kernels from cobs (you should have approximately 3 1/2-4 cups when finished). Set aside.

  2. In a medium sauté pan, heat butter over medium-low heat. Add corn kernels and season with salt and pepper. Cook until corn is softened and starts to turn bright yellow, about 10 minutes. Stir in flour and cook for another 1 minute, until flour is incorporated. Reduce heat to low and add stock and cream. Cook until mixture thickens, about 2-3 minutes. Stir in basil, parsley, or cilantro (if using) and Parmigiano-Reggiano and cook until warmed through. Transfer to a serving bowl and top with additional Parmigiano-Reggiano and serve immediately.

Serves 4.


corn, arugula + avocado salad

Sweet summer corn works so well with a hint of lime juice and the creaminess of the avocado in this weeknight salad. If your corn isn’t totally sweet you can also add in some honey (to taste) in the dressing. We love the combination of this salad with blue cheese but it also works with either feta or goat cheese as well. For even more texture, grill the corn and the scallions before adding to the salad.

  • 2 ears of corn, husks and silks removed

  • 1 avocado

  • 1-2 scallions, white and light green parts

  • 1/2 bunch fresh arugula, washed and dried

  • 2 tablespoons avocado oil

  • 1 tablespoon white wine vinegar

  • Juice from 1/2 lime

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Blue cheese, for serving

  1. Cut off kernels from each ear of corn. To do so, lay corn on its side and using a sharp knife, carefully cut off corn kernels from cobs. Transfer cut corn to a large bowl. Continue with remaining ear of corn.

  2. Cut avocado in half, remove and discard pit. Scoop out flesh and dice. Add to bowl with corn along with scallions and arugula.

  3. In a mason jar, combine avocado oil, vinegar, lime juice, and season with salt and pepper. Cover and shake until combined. Taste for seasoning and adjust if necessary. Pour vinaigrette over salad and give it a gentle toss. Top with blue cheese and serve.

Serves 2.


corn + radish salad

A fresh summer side dish that comes together in minutes.

  • 4 ears of corn, husks and silks removed

  • 4-6 radishes, thinly sliced

  • 2 tablespoons fresh cilantro, hand torn

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Juice from 1 lime

  • 1 tablespoon honey

  • 2 tablespoons extra virgin olive oil

  1. Cut off kernels from each ear of corn. To do so, lay corn on its side and using a sharp knife, carefully cut off corn kernels from cobs. Transfer cut corn to a large bowl. Continue with remaining ears of corn. Add radish slices to bowl, along with cilantro. Season with salt and pepper and set aside.

  2. In a mason jar, combine lime juice, honey, and olive oil and season with salt and pepper. Cover and shake until combined. Taste for seasoning and adjust if necessary. Pour vinaigrette over salad and give it a gentle toss. Serve immediately.

Serves 4.

PRINT THESE RECIPES

spaghetti with corn carbonara: One of our favorite standbys made vegetarian with fresh corn.


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