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Jul 19, 2013 11:08 AM

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:

    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 jalapeƱos(foodnetwork) corn chowder, Mexican corn and corn risotto(from fine cooking). I also love it raw!