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Your favorite side dish using CORN

I just came from the farmers market with a boatload of gorgeous corn.

We're having a barbeque for the 4th, with brisket and baby back ribs on the menu. I was planning to make the Barefoot Contessa's corn salad w. basil and a light vinagrette, but I wanted to see what y'all do for a tasty corn salad. It's definitely going to be hot this weekend, so no recipes using the oven please. Also, if a recipe can be made in advance, that would be terrific!


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  1. Though I gotta say, I never get tired of fresh sweet corn on the cob, lightly steamed/boiled with a hint of butter and salt (sometimes simple is best!), I've also enjoyed a recipe on epicurious for "herb-tossed corn", which has you cut the kernels off deep enough that they stay in "slices", tossed with lemon juice and just some simple spices and herbs (salt, pepper, hint of cayenne, some cilantro or parsley). Slightly more elegant, but preserves the summertime simplicity.

    1. Agree that plain old corn on the cob is the best when the corn is good. We don't even use butter. My husband and kids (and I) can't get enough of it.

      1 Reply
      1. re: valerie

        I don't know if the corn salad I make is Barefoot Contessa's but it does have basil and it is delicious. Take the kernels off six ears of corn and cook in a little water until done - do not overcook. Cool the corn then add 1/4 cup chopped basil, 1/2 onion, minced, 1 cup grape tomatoes, halved, 1/4 cup olive oil and 2 TBS cider vinegar. Toss and season to taste with salt and pepper. It is very refreshing on a hot day and it pairs well with beef, chicken and fish.

      2. Here's one I like a lot and guests seem to enjoy too. I simply replace the frozen corn with fresh cooked, cut from the cob. It's great as a tomato stuffer ...

        1. Slice raw kernels from cobs... sautee with finely minced jalapeno, minimum of canola oil, until corn carmelizes a bit...remove from heat, add chopped cilantro and juice from a fresh lime..serve.

          1. I like to slice it off the cob and sautee the kernels with butter, salt, pepper, and a dash of fresh nutmeg.

            1. While it's very true that fresh corn, grilled for a few minutes with sweet butter and salt, is fantastic, here's a guilty pleasure side dish for corn that we have really liked. Leftovers are good so I'm assuming you can make it in advance.

              2 Replies
                1. re: middydd

                  I agree about the tomato stuffing. Here's something to try. Make a corn salad with cooked fresh corn, minced red onion, jalapeƱos, garlic, and cilantro--dress with lime juice, chili powder, s & p, a little cayenne, and cumin. This part could be made ahead--it will get better after it sits. Right before serving, cut off the tops of really good tomatoes, scoop out the insides and reserve for another use, and stuff the corn mixture into them. It's really pretty if you can get a variety of heirlooms of different colors.

              1. I love grilled corn on the cob, but another side dish I like a lot is the polenta with corn side dish from Berley's Flexitarian Table. I'll see if I can find a link for you.

                Several posts in a row in the middle of this thread about the polenta http://www.chowhound.com/topics/51482...

                And here's an article about the cookbook--the recipe is near'ish to the bottom.

                Have fun!


                1. I've made the following corn salad this summer with good results:

                  corn kernels cut-off cobs after cooking (2-3 ears)
                  grape tomatoes halved
                  about 2 tbs chopped onion, red if available, but yellow works
                  Mix corn, tomatoes and onion. Add olive oil to coat. Add juice of one lime, chopped cilantro and a few mint leaves, chopped, and drizzle in a bit of balsamic vinegar, salt & pepper. Taste & adjust seasonings,

                  1. http://findarticles.com/p/articles/mi...
                    Here is a recipe for Seared Corn with Chilies and Lime Juice. My wife said "Let's make this again!" after the first time I served it to her.

                    1. That old east coast native American favorite: succotash. Fresh corn off the cob and lima beans. It doesn't exist here in New England (Maine).
                      That old south south west native American favorite: green corn tamales. It's hard to find in New England too. :(
                      Oh, yes, that old immigrant favorite, corn chowder, there's too much of it in New England (Maine).

                      1. sort of an asian succotash:
                        corn cut off cob and steamed
                        cooked eda mame
                        dressing of rice vinegar and a little sesame oil
                        sprinkled with dried seaweed