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Favorite dinners featuring fresh corn?

Two things are happening now: I'm in a recipe rut. It's also fresh corn season. Any suggestions for dinners that are corn-centric and meatless? Maybe it will get me moving in a more inspired direction.

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  1. This cold corn and avocado soup really hit the spot for us recently: http://www.epicurious.com/recipes/foo...

    2 Replies
    1. re: cayjohan

      Love this recipe, have made it for a few fresh corn seasons now and it always draws raves from the guests who guzzle every last drop. Makes a pretty presentation and served without the crema can be a vegan dish when necessary.

      I double the garlic. I'll usually make it in the morning and then let it chill until dinner time. The flavors meld and change quite a bit during that resting time, so retaste and adjust the seasoning as necessary before you serve.

      1. re: Melanie Wong

        We served it to guests with similar raves. It's definitely a keeper recipe. I agree on doubling the garlic; the gentle flavors of corn and avocado seem to need that boost. We also microplaned lime zest to finish -- it was a nice addition visually and flavor-wise. We made it again shortly after, as we'd liked it so much, but being out of crema we drizzled with buttermilk and then sprinkled with cotija cheese. It held up beautifully with the switch-ups, and I have to say the cotija is something I'd keep as a garnish for this soup. I concur that it needs more chilling time than called for in the recipe.

    2. This is my current favorite recipe using fresh grilled corn. It also uses the bounty of fresh local ingredients that are now available to almost everyone. Very versatile, as you can swap out whatever ingredients you have on hand. I've also used a variety of cheeses. Feta really works well! To quote the author... "It just screams summer!"


      4 Replies
      1. re: Phoebe

        Bookmarked! Thanks! My garden is a zucchini Gatling gun these days. I always forget how tasty zukes and grilled corn are together. I have a hunk of feta ready to go...looks like dinner's in the bag!

        1. re: cayjohan

          I've done a "totally" grilled version of this dish too. Grilled all of the veggies, and then added the cheese. MMMMMM!!!!

          1. re: Phoebe

            Loved it! I'm starting to be thankful for my spate of zucchinis. ;-) Instead of ribbon slicing the zukes, I used a Kiwi shredder to form fine zuke noodles, and the resulting texture was really pleasing.

            1. re: cayjohan

              I have a "spaghetti" peeler that does the same thing. Love the variety of cuts you can do with zukes. Glad you liked the recipe!

      2. Char-grill it, shave it off the cob, toss with diced serranos, chopped cilantro, lime juice and salt for corn relish.

        1 Reply
        1. re: RealMenJulienne

          I grill it Mexican style, then cut it off, add a can of Rotel, avocado, roasted red pepper and some other odds and ends for a corn salad/relish. Also some black beans if I have on hand. If you add rice or quinoa it's a complete meal!

          1. re: GilaB

            I've been experimenting with Guamanian shrimp fritters where I having been throwing in all kinds of shredded vegetables. Corn would be a great addition.

          2. I love corn lasagna with jalapeños(foodnetwork) corn chowder, Mexican corn and corn risotto(from fine cooking). I also love it raw!

            1. Consider making a layered bowl-dish of hot rice, black beans, shredded lettuce, veggies (including your roasted sweet corn), guac, diced tomatoes and cilantro dressing. Got the surprise of my life yesterday when (of all places!) this seriously tasty meal was purchased at http://www.cantinabell.com/#bowl

              1. Not necessarily a main dish, but I've come home to a full bush of fresh basil (that fragrance is intoxicating, by the way) and have started rubbing fresh basil leaves on warm just-steamed corn and then just munching away.

                2 Replies
                1. re: ipsedixit

                  That does sound intoxicating, and deliciously brilliant. Now I'm thinking about cramming some basil inside the husks when microwave-steaming the cobs. Hmmm...

                  1. Take 4 ears of fresh corn, cooked (grilled) and shucked
                    3 ripe avocadoes
                    4 roma tomatoes, diced
                    1 large red bell pepper, diced
                    1 med. red onion diced
                    1 med. jalepeno pepper diced
                    2 cans of black beans, rinsed
                    1 bunch of cilantro, chopped
                    3 cloves of garlic, minced

                    Mix together in a large bowl. In a separate bowl, whisk together 3 T. of good olive oil, 3 T. of cider vinegar and 6 T. freshly squeezed lime juice. Add 1 T. of kosher salt and 1 tsp. of cumin.
                    Pour over vegetable mixture and serve as a dip with scoops, or roll into tortillas. Also, add cooled, diced, grilled chicken and serve over rice.
                    I usually hold off dressing the whole bowl and store in an airtight container in the fridge and dress it as I use it.

                    To me, this salad/salsa says "summer on a plate".


                    1 Reply
                    1. re: mcel215

                      I just make a simple version of something similar - chopped tomatoes avocado and raw corn cut off the cob, tossed with lime and olive oil, salt and pepper. it's delicious. last night i had some chimichurri sauce leftover so I just used that as the dressing. Sometimes I add beans some times jalapeno, sometimes red pepper and sometimes quinoa.

                    2. I sometimes make Mexican corn but I have also made corn into a Mexican corn salad something like this...


                      1. But but practically anything goes with fresh corn. Think of the corn as the man dish and anything else is just to break up the corn a bit. Meatless chili comes to mind, or just fried zucchini and a bit of mashed red skin potatoes. Or perhaps just corn and a plate of sliced ripe tomatoes to go with.

                        1. Roasted Chipotle Corn Soup

                          Fire Roasted Corn Quesadillas - with grilled chopped onions, cheddar, jack, and anything else you so desire... tofu, tomatoes beans etc.

                          Corn Stuffed Tomatoes

                          Roasted Corn Frittata (sometimes i add onions, garlic, mushrooms, swiss, havarti, almond milk, onion powder, etc.)

                          1. I love making a fresh corn salsa for my tacos. I use a copycat recipe similar to Chipotle's.

                            I've also come across recipes for Calabacitas - which uses fresh corn with squash, zucchini and chiles.

                            1. Maque Choux http://www.bonappetit.com/recipes/200...

                              Also, depending on whether your definition of meatless, a seafood boil that includes corn cobs, shrimp, lobster, new potatoes. You could always do the same thing without the seafood, I suppose. http://www.epicurious.com/recipes/foo...

                              1. I am going to make Vietnamese corn & coconut fritters this evening. The recipe is in Andrea Nguyen's book Into The Vietnamese Kitchen. Seems like when I make them I can never make enough. I use an abelskiver pan to form them. Using the pan I can put the dipping sauce in the dimple formed when frying before turning it over.

                                1. I love Ina garten's corn pudding. I usually serve it with grilled chicken and a tomato/zucchini salad.

                                  1 Reply
                                  1. re: Gloriaa

                                    Found the link- looks good. Looks like I've got a new recipe to try this corn season!

                                  2. Not really a recipe, but a comfort food memory from childhood:
                                    Cut fresh corn off the cob put in pot w/ cut fresh string beans and some salt pork,mmmm haven't had that in years. Simple yet addicting.
                                    Now I know what I am doing this weekend!

                                    1. Corncob jelly! Granny used to make it every summer. It's a lovely clear jelly and delicious. (From corn cut from the cob, of course, not "used," as in eaten from the cob. Sounds ridiculous to specify that, but once a friend nearly hurled when I said jelly, thinking I would collect the just-eaten-from-the-cob cobs. Sheesh.)

                                      Our corn finished early this year, so we've already even pulled the stalks. May need to buy a few ears for fresh, even tho' I have lots of cut frozen corn.

                                        1. I use it as the base for a chopped salad. Cut the corn off the cob and sautee the kernels for just a minute in a tiny amount of olive oil. I add chopped cucumbers, grape tomatoes, mango, mint, and parsley or arugula. Then some sort of lime vinaigrette. It's great with some grilled shrimp on top.

                                          1. Skillet-Roasted Corn
                                            This one is a killer. Everyone loves it.

                                            1 T bacon grease (vegetable oil if you must)
                                            4 large ears of corn, shucked
                                            4 green onions, chopped
                                            (or any onions you have around. I just like the color green onions add to this dish.)
                                            1 t fresh thyme
                                            ½ t salt
                                            1 T heavy cream
                                            2 T all-purpose flour

                                            Preheat oven to 425 degrees.

                                            Cut the kernels off the cobs using a sharp knife and holding the corn over a large bowl. Don’t use an ordinary cutting board or flat plate unless you want to retrieve the corn kernels from all over the counter or the table.

                                            Then use the knife to scrape all the pulp and juice off the cobs into the bowl along with the corn kernels. Add the onions, thyme, salt, cream and flour, and mix well.

                                            When the oven is hot, pour the bacon grease (or the oil) into a 9-inch (preferably) cast-iron skillet and be sure the oil coats the sides and bottom. Heat the oil and the skillet in the oven for 30 minutes.

                                            Then use the knife to scrape all the pulp and juice off the cobs into the bowl along with the corn kernels. Add the onions, thyme, salt, cream and flour, and mix well.

                                            When the oven is hot, pour the bacon grease (or the oil) into a 9-inch (preferably) cast-iron skillet and be sure the oil coats the sides and bottom. Heat the oil and the skillet in the oven for 30 minutes.

                                            Carefully take that scorching-hot skillet out of the oven and pour the sticky corn mixture into it. Press the corn mixture down with a spatula to flatten it, even it up, and compact it. Bake it until the edges begin to brown and the top is browned in places, about 40 minutes.

                                            Remove it from the oven and allow it to sit for 5 to 10 minutes. Run a knife carefully around the inside edge of the skillet to loosen the corn mixture.

                                            Put a serving platter on top of the pan, carefully invert platter and pan, and lift off the pan. This will take something because the pan will probably still be hot. In a perfect world, the platter will hold a beautiful golden brown corn cake. (Even if it doesn’t, I promise that your mouth won’t care.)

                                            more and photos at http://foodbeest.com/2012/07/19/skill...

                                            1. I love corn just 'as is', straight from the cob, slathered in butter and covered in salt, as most corn we get these days is WAY sweet.

                                              I also love adding it to a salad of tomatoes, red onion and avocado.

                                              This recipe is for my man to make, as he's the dessert guy in the house. It sounds fab:


                                              1. I just made the rice and corn dish from this week's nyt food section. I omitted the raisins. It was delish!

                                                1. Second all the corn fritter suggestions. Serve with a tomato-bacon-avocado salsa. (Or leave out the bacon for meatless)

                                                  1. Here's two more recipes to add to this list. (Just found them, so I haven't had a chance to try them out yet.) They both look tasty!

                                                    Crispy Corn Cakes

                                                    Crab Corn Cakes

                                                    1. Been making this dish for the last few weeks.

                                                      2 stalks of cooked corn, shucked
                                                      1 roma tomato, seeded, chopped, drained
                                                      6 basil leaves, julienned
                                                      3 T. red onion, diced
                                                      S&P to taste

                                                      dress w/ 1T. cider vinegar, olive oil, lime juice and 1/2 tsp of cumin and 1 tsp. salt.

                                                      This recipe serves one, happily. :)


                                                      1. It's great added to scrambled eggs, too.

                                                        1. Chilled corn veloute topped with a seared scallop (or crab) and a basil oil drizzle.

                                                            1. Here's a wonderful little recipe I found just a couple of weeks ago and have made several times since. I like it so much I am going to make it for a beach party I'm going to this weekend.