19+ Best Corn Recipes

Corn has a way of turning up everywhere once summer hits, and honestly, it never gets old. Sweet, juicy kernels off a grilled cob, a spoonful of creamy chowder, a crunchy salsa scooped up with chips: this one vegetable pulls its weight in every course. Whether you’re working with ears fresh off the stalk, a bag from the freezer, or a can in the pantry, there’s a dish here worth putting on the table.

This roundup pulls together 19 of the best corn recipes for every season and every pantry situation. Some lean sweet, some lean savory, and a few surprise you (corn ice cream, anyone?). The best approach is to match the recipe to the corn you have on hand, since fresh, frozen, and canned corn each bring their own texture and sweetness to a dish.

Grab a few ears, a bag of frozen kernels, or a can from the cupboard, and let’s get cooking.

1. Mexican Street Corn (Elote)

Grilled corn slathered in a creamy, tangy, chili-dusted coating is one of the best things you can do with a fresh ear of corn. Yield: 4 ears | Prep: 10 min | Cook: 10 min

Ingredients:

• 4 ears fresh corn, husked
• 1/3 cup mayonnaise
• 1/3 cup crumbled cotija cheese
• 1 tsp chili powder
• 1 lime, cut into wedges
• 2 tbsp chopped cilantro

Method:

1. Grill corn over medium-high heat, turning often, 10 minutes until charred in spots.
2. Brush with mayonnaise, then roll in cotija cheese.
3. Dust with chili powder and cilantro, serve with lime wedges.

For more ways to bring bold Mexican flavor to your table, check out our best Mexican side dishes.

2. Sweet Corn Chowder

This chowder turns corn cobs into the backbone of a rich, creamy soup that tastes like summer in a bowl. Yield: 6 servings | Prep: 15 min | Cook: 35 min

Ingredients:

• 6 ears corn, kernels cut off, cobs reserved
• 4 slices bacon, chopped
• 1 onion, diced
• 2 potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Method:

1. Cook bacon in a pot until crisp; remove and set aside.
2. Sauté onion in the bacon fat until soft.
3. Add potatoes, corn kernels, cobs, and broth. Simmer 20 minutes.
4. Remove cobs, stir in cream, and simmer 5 more minutes.
5. Season and top with bacon.

Browse our best soup recipes for more cozy, ladle-worthy ideas.

3. Corn and Tomato Salad

Juicy summer tomatoes and sweet raw corn make a salad that needs almost nothing else. Yield: 4 servings | Prep: 15 min | Cook: 0 min

Ingredients:

• 3 ears corn, kernels removed
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Method:

1. Combine corn, tomatoes, and onion in a bowl.
2. Whisk oil and vinegar, pour over salad.
3. Season and toss gently.

If you love tomato-forward dishes, our 30 cherry tomato recipes has plenty more to try.

4. Crispy Corn Fritters

Golden and crisp on the outside with sweet corn in every bite, these fritters are a snack worth fighting over. Yield: 12 fritters | Prep: 10 min | Cook: 15 min

Ingredients:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1/2 cup flour
• 1 egg
• 1/4 cup milk
• 1 tsp baking powder
• Salt to taste
• Oil for frying

Method:

1. Mix flour, baking powder, and salt.
2. Stir in egg, milk, and corn until just combined.
3. Drop spoonfuls into hot oil and fry 2-3 minutes per side.
4. Drain on paper towels.

5. Skillet Cornbread

Baked in a hot cast-iron skillet, this cornbread gets a crackly, buttery crust you just can’t get from a baking pan. Yield: 8 slices | Prep: 10 min | Cook: 25 min

Ingredients:

• 1 cup cornmeal
• 1 cup flour
• 1 tbsp baking powder
• 1/4 cup sugar
• 1 cup buttermilk
• 2 eggs
• 1/4 cup melted butter, plus 1 tbsp for the skillet

Method:

1. Heat oven to 400°F. Put 1 tbsp butter in a cast-iron skillet and place in oven to melt.
2. Mix dry ingredients, then stir in buttermilk, eggs, and melted butter.
3. Pour batter into the hot skillet.
4. Bake 20-22 minutes until golden.

6. Creamed Corn

Rich, slightly sweet, and silky, homemade creamed corn beats the canned version every time. Yield: 4 servings | Prep: 10 min | Cook: 15 min

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 tbsp butter
• 1/2 cup heavy cream
• 2 tbsp sugar
• Salt and pepper to taste

Method:

1. Melt butter in a skillet over medium heat.
2. Add corn and cook 5 minutes.
3. Stir in cream and sugar, simmer 8-10 minutes until thickened.
4. Season to taste.

7. Corn Casserole

This is the sweet, custardy casserole that shows up at every potluck and disappears first. Yield: 8 servings | Prep: 10 min | Cook: 45 min

Ingredients:

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 1 box (8.5 oz) corn muffin mix
• 1 cup sour cream
• 1/2 cup melted butter
• 2 eggs

Method:

1. Heat oven to 350°F.
2. Mix all ingredients in a bowl.
3. Pour into a greased baking dish.
4. Bake 40-45 minutes until set and golden on top.

For more crowd-pleasing bakes like this, see our best comforting casserole recipes.

8. Fresh Corn Salsa

Crisp raw corn gives this salsa a sweet crunch that pairs perfectly with smoky, spicy heat. Yield: 3 cups | Prep: 15 min | Cook: 0 min

Ingredients:

• 2 ears corn, kernels removed
• 1 jalapeño, minced
• 1/2 red onion, diced
• 1 cup diced tomato
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

Method:

1. Combine all ingredients in a bowl.
2. Toss well and season with salt.
3. Chill 20 minutes before serving.

9. Corn and Lima Bean Succotash

Sweet corn and buttery lima beans simmered together make a classic Southern side that’s simple and satisfying. Yield: 6 servings | Prep: 10 min | Cook: 20 min

Ingredients:

• 2 cups corn kernels
• 2 cups lima beans (fresh or frozen)
• 2 tbsp butter
• 1/2 cup diced red bell pepper
• 1/4 cup chicken broth
• Salt and pepper to taste

Method:

1. Melt butter in a skillet, add bell pepper, cook 3 minutes.
2. Add lima beans and broth, simmer 10 minutes.
3. Stir in corn, cook 5 more minutes.
4. Season to taste.

10. Sweet Corn Risotto

Stirring corn into risotto adds little bursts of sweetness against the creamy, cheesy rice. Yield: 4 servings | Prep: 10 min | Cook: 30 min

Ingredients:

• 1 1/2 cups arborio rice
• 2 cups corn kernels
• 4 cups chicken broth, warmed
• 1/2 cup white wine
• 1/2 cup parmesan, grated
• 2 tbsp butter

Method:

1. Sauté rice in butter 2 minutes, add wine and stir until absorbed.
2. Add broth one ladle at a time, stirring until absorbed before adding more.
3. Stir in corn during the last 5 minutes.
4. Finish with parmesan.

11. Shrimp and Corn Tacos

Sweet corn and juicy shrimp make a taco filling that’s light but packed with flavor. Yield: 4 servings (8 tacos) | Prep: 15 min | Cook: 10 min

Ingredients:

• 1 lb shrimp, peeled
• 1 cup corn kernels
• 8 small tortillas
• 1 tbsp chili powder
• 1 tbsp olive oil
• 1/2 cup shredded cabbage
• Lime wedges for serving

Method:

1. Toss shrimp with chili powder and oil.
2. Cook shrimp in a hot skillet 2-3 minutes per side.
3. Add corn, warm through 2 minutes.
4. Fill tortillas with shrimp, corn, and cabbage. Serve with lime.

Find more south-of-the-border inspiration in our best authentic Mexican recipes.

12. Roasted Corn and Poblano Quesadillas

Smoky roasted poblano peppers and sweet corn make a quesadilla filling with real depth. Yield: 4 servings | Prep: 15 min | Cook: 15 min

Ingredients:

• 2 poblano peppers, roasted and diced
• 1 cup corn kernels
• 2 cups shredded Monterey Jack cheese
• 8 small flour tortillas
• 1 tbsp butter

Method:

1. Mix poblano, corn, and cheese.
2. Fill tortillas and fold in half.
3. Cook in a buttered skillet 2-3 minutes per side until golden and melted.

13. Corn and Zucchini Pasta

This pasta is a quick way to use up garden zucchini and sweet corn in one skillet. Yield: 4 servings | Prep: 10 min | Cook: 15 min

Ingredients:

• 12 oz pasta
• 2 cups corn kernels
• 2 zucchini, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated parmesan
• Fresh basil, chopped

Method:

1. Cook pasta according to package directions.
2. Sauté garlic and zucchini in oil 4 minutes.
3. Add corn, cook 3 more minutes.
4. Toss with pasta, parmesan, and basil.

14. Corn and Black Bean Stuffed Peppers

Corn and black beans make a hearty, colorful stuffing for baked bell peppers. Yield: 4 servings | Prep: 15 min | Cook: 35 min

Ingredients:

• 4 bell peppers, tops cut off and seeded
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained
• 1 cup cooked rice
• 1 cup shredded cheese
• 1 tsp cumin

Method:

1. Heat oven to 375°F.
2. Mix corn, beans, rice, cumin, and half the cheese.
3. Stuff mixture into peppers, top with remaining cheese.
4. Bake 30-35 minutes until peppers are tender.

15. Sweet Corn Pancakes

These savory-sweet pancakes make a fun breakfast or a light dinner with a dollop of sour cream. Yield: 8 pancakes | Prep: 10 min | Cook: 15 min

Ingredients:

• 1 cup corn kernels
• 1 cup flour
• 1 egg
• 3/4 cup milk
• 1 tsp baking powder
• 2 tbsp melted butter
• Salt to taste

Method:

1. Whisk flour, baking powder, and salt.
2. Stir in egg, milk, and butter.
3. Fold in corn kernels.
4. Cook 1/4-cup scoops on a hot griddle, 2-3 minutes per side.

16. Corn Tamales with Salsa Verde

Sweet masa studded with corn kernels and steamed in husks makes a tamale worth the extra effort. Yield: 12 tamales | Prep: 45 min | Cook: 60 min

Ingredients:

• 2 cups masa harina
• 1 cup corn kernels
• 3/4 cup lard or shortening
• 1 cup corn broth or water
• 1 tsp baking powder
• 12 dried corn husks, soaked
• Salsa verde for serving

Method:

1. Beat lard until fluffy, add masa, baking powder, and broth.
2. Fold in corn kernels.
3. Spread masa onto husks, fold closed.
4. Steam upright 60 minutes until masa pulls away from husk easily.
5. Serve with salsa verde.

17. Sweet Corn Ice Cream

Corn might sound like an odd choice for dessert, but its natural sweetness makes a genuinely creamy, custardy ice cream. Yield: 1 quart | Prep: 20 min | Cook: 15 min (plus freezing)

Ingredients:

• 2 cups corn kernels
• 2 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 4 egg yolks

Method:

1. Simmer corn, cream, and milk 10 minutes; blend and strain.
2. Whisk sugar and yolks, temper with warm corn mixture.
3. Cook over low heat until thickened slightly.
4. Chill, then churn in an ice cream maker per manufacturer instructions.

18. Sweet Corn and Basil Pizza

Fresh corn kernels scattered over melted cheese add pops of sweetness to a simple white pizza. Yield: 1 pizza (4 servings) | Prep: 15 min | Cook: 15 min

Ingredients:

• 1 lb pizza dough
• 1 cup corn kernels
• 1 1/2 cups shredded mozzarella
• 2 tbsp olive oil
• 1/4 cup fresh basil, torn
• Salt to taste

Method:

1. Heat oven to 475°F.
2. Stretch dough onto a baking sheet, brush with oil.
3. Top with mozzarella and corn.
4. Bake 12-15 minutes until crust is golden.
5. Top with fresh basil.

19. Corn and Potato Breakfast Hash

Crispy potatoes and sweet corn make a hearty hash that’s perfect under a fried egg. Yield: 4 servings | Prep: 10 min | Cook: 20 min

Ingredients:

• 2 cups diced potatoes
• 1 cup corn kernels
• 1/2 onion, diced
• 2 tbsp oil
• Salt and pepper to taste
• Fried eggs for serving

Method:

1. Heat oil in a skillet over medium-high heat.
2. Add potatoes, cook 10 minutes, stirring occasionally.
3. Add onion and corn, cook 8 more minutes until potatoes are crisp.
4. Season and serve topped with a fried egg.

For more skillet-friendly ideas, check out our best one skillet meals.

Choosing Fresh, Frozen, or Canned Corn

Fresh corn gives the best flavor and crunch when it’s in season, typically from June through September. Look for bright green husks and plump kernels that release a milky juice when pierced.

Frozen corn is picked and flash-frozen at peak sweetness, so it works well in soups, casseroles, and chowders year-round. It saves the step of shucking and holds its texture better than canned in most cooked dishes.

Canned corn is the most convenient option and works fine in casseroles, dips, and salsas where a little extra softness doesn’t matter. Drain and rinse it first to cut down on the canning liquid’s salty taste.

Type	Best For	Season	Texture
Fresh	Grilling, salads, salsas	Summer	Crisp, juicy
Frozen	Soups, casseroles, hash	Year-round	Tender, holds shape
Canned	Quick dips, casseroles	Year-round	Soft

Swap any of the three into most recipes in this list. Fresh corn brings the best bite to raw salads, while frozen or canned corn works well once it’s cooked down in a chowder or casserole.

Preparing and Storing Corn for Cooking

Shuck fresh corn right before cooking to keep the kernels from drying out. Pull back the husks, strip off the silk, and give the ear a quick rinse.

To cut kernels off the cob without a mess, stand the ear upright in a large bowl and slice downward with a sharp knife. The bowl catches the kernels and the sweet, milky juice, which is worth saving for soups or chowder.

Store unhusked corn in the refrigerator and use it within two days for the best sweetness; corn starts converting its sugar to starch soon after picking. Cut kernels keep in an airtight container in the fridge for up to three days.

To freeze fresh corn, blanch the ears in boiling water for 4 minutes, cool them in ice water, then cut off the kernels and freeze in a single layer before bagging. This stops the enzyme action that causes freezer burn and off flavors.

Leftover cooked corn dishes, from chowder to casserole, keep well in the fridge for three to four days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen anything creamy.