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Favorite Corn Dish

Summer is coming fast. That means corn. What's your favorite way to eat this quintessential summer food? Any special preparations beyond boil and butter?

This post was spurred by me eating some homemade esquites and thinking to myself, "Damn, this is good."

So my favorite is Esquites: fresh white corn cut off the cob, fried/toasted in pan, remove, add chopped red onion, garlic, minced serrano chile and chiffonade of epazote, fry and add back corn - salt pepper and optional crema, chile powder and or queso fresco.

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  1. not really a summer dish even though it's corn...but i loved dried corn pudding. My grandmother makes it every thanksgiving and it's tasty when there is no fresh corn to be had.

    I also like it grilled, slathered in mayo and then covered in cotija....holy crap is that tasty

    3 Replies
    1. re: bitsubeats

      I also love baked corn pudding at Thanksgiving, but dried corn is getting quite difficult to locate.

      My favorite way to eat fresh corn is roasted in the husks on hardwood embers and then slathered with butter and salt. If I'm in the hurry I tend tomicrowave it in parchment, as I don't like the mess of boiling it.

      1. re: Kelli2006

        I was coming to this thread to post exactly what you are both just did.

        I love corn pudding. I'm in Philadelphia and I can still get dried corn at the large market downtown, from the PA dutch vendors.

        In the sumemr I tend to just serve corn grilled with salt and butter. Simple I know, but oh so good.

        In the fall, shrimp (and/or lobster) and corn chowder.

        1. re: LaurCar

          I live in the Amish area of north-central Ohio, so dried corn is relatively easy to locate during most of the year. Corn chowder is a easy filly meal during the fall, but I desperately need tips to improve my corn bread.

    2. Fresh succotash. We do it with corn freshly cut off the cob, lima beans, bacon, onion, cherry tomatoes and some vinegar. It is outrageously good. I don't bother to make it in the winter, it just isn't the same.

      1. For corn on the cob, I like it with lime juice, chili powder and salt.

        Otherwise, corn is awesome in fritters. If you want something healthier, I like it in omelets, salads and gaspacho.

        1 Reply
        1. re: piccola

          Piccola, I do a pan-fried corn fritter that goes down a treat and cuts back severely on the oil quotient. Love 'em with homemade soup.

          It's pretty hard to improve on fresh corn, except by making it easier to eat. If you have the chance to buy a whole whack of fresh corn on the cob and invite friends over for a bbq, you can do what they do in the Maritimes: Cut the lid off a large can (you know, the big tomato juice ones), 2/3 fill it with water, add a big old lump of butter and heat it on the bbq. The butter melts and then when you dip your cob in and pull it out, it perfectly coats the kernels. Great non messy way to butter multiple cobs.

        2. Atol de Elote

          Corn on the cob (from the grill)

          Corn chowder

          Candy corn :-)