30 Days of Summer Corn Recipes

Toss sweet summer corn and raw green and yellow wax beans in a creamy, tangy mix of yogurt, feta, olive oil and cilantro to use as the filling for tortillas. It's a great vegetarian meal on a hot day because there's no cooking involved. For carnivores, it can easily be embellished with sliced roast beef, ham or shredded chicken. Just be sure to get the freshest corn and beans you can find.

"My granny taught me that when corn is very fresh, the juices are naturally creamy," Atlanta chef Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a puree that thickens without cream. And, PROTIP: Gillespie recommends scraping corn cobs with the dull side of a knife to remove the juices.

F&W Best New Chef 2017 Jay Blackinton, of Hogstone’s Wood Oven on Orcas Island, Washington, emulsifies fresh nasturtium leaves with mustard, apple cider vinegar and oil to form a bright tasting and green spread for sweet grilled corn. For an even more striking presentation, he sprinkles edible flowers and herbs on the corn as well.

F&W Best New Chef 2015 Tim Maslow coats beef hot dogs in a fresh corn batter and fries them, before topping them with a relish of imitation crab, pickle and yellow mustard. After making this recipe, we can almost guarantee you'll never eat a state fair corn dog again.

This sweet, salty corn salad is the perfect picnic side. Bring it with you to the beach, to the park or on your next summer road trip. Bonus: You can make the aioli the night before and fold in right before serving. It's truly the easiest, quickest recipe you can make.

We strongly believe that every party needs a good dip, so it only makes sense that we would have a show-stopping corn dip on this list. F&W’s Justin Chapple blends sweet corn with creamy ricotta in this versatile dip, which we love with fresh veggies and chips.

F&W Best New Chef 2016 Kris Yenbamroong of Night + Market in L.A. calls this one of his favorite summer treats because it's "high pleasure, low hassle." The coconut milk and sugar in the sauce he generously glazes the grilled corn with intensify the sweet flavor.

This recipe elevates your typical pasta salad with sweet grilled corn, zucchini and a creamy lime dressing spiked with chile powder. It calls for fresh cilantro to add brightness and then the whole salad is topped with tangy slivers of fresh goat cheese. This is exactly what summer should taste like.

"When we tried elote (Mexican street corn) for the first time, we basically thought we'd died and gone to heaven,” say Adrian Harris & Jeremy Inglett, the Vancouver duo known as The Food Gays. "Commonly sold by food vendors in the streets of Mexico, it's an utterly addictive way to prepare corn on the cob, roasted over charcoal until charred and smothered in creamy, cheesy goodness. Totally indulgent and simple to prepare, these babies go perfectly with an ice cold beer (and plenty of napkins)."

We love our corn fresh, but it’s also a delicious and handy ingredient for baking. Here, F&W’s Justin Chapple keeps his corn muffins light and moist by using buttermilk in the batter. With a swipe of sweet honey mascarpone, these muffins make a wonderful, indulgent breakfast or a perfect Southern dinner side.

The Chew co-host Carla Hall has a short-cut ingredient in this recipe: a can of creamed corn. She uses it to add sweet corn flavor to her take on chowder and to thicken the broth in place of too much cream or flour. An easy weeknight dinner, you can whip this up in just 45 minutes.

This simple, 30-minute recipe is one of the best ways to celebrate corn in its naked, barely-touched form. Chef April Bloomfield boils her corn in the husk to make removing the fine silk easier, then adds grated Parmigiano-Reggiano cheese and homemade herb butter. You'll never want to eat plain buttered corn again.

F&W Best New Chef 2015 Tim Maslow amps up spaghetti with a creamy, yet somehow creamless, fresh corn sauce, guanciale and sweet crab. If you’re entertaining you can make the strained corn puree ahead of time and refrigerate overnight. We also recommend pairing it a glass of Loire Valley Sauvignon Blanc.

Chef Stephanie Izard’s Korean beef kalbi ribs are a summer mainstay you'll make for festive parties or big family dinners year after year. They’re especially fantastic with the crisp, buttery charred corn, which we cannot recommend enough—especially with a dark, malty brown ale.

The creamy sunflower seed dressing for this hearty summer salad is flavored with za’atar, the classic Middle Eastern spice mix that often includes thyme, oregano or marjoram, sesame seeds, tangy sumac and often salt. It really brings out the fresh flavors of the squash, corn and kale, which are at their peak during the summer.

F&W Best New Chef 2015 Jonathan Brooks puts a fun spin on buttery grits by making the dish with quinoa instead of cornmeal. Then he brings Mexican grilled corn and extra large shrimp to the plate to fill it out. Pair these creamy grits with a honeydew-scented, medium-bodied Spanish white.

You know we like our corn grilled, boiled and baked into muffins, but we also love it popped. At The Riddler in San Francisco, Jen Pelka offers different flavored popcorns to snack on while drinking Champagne. The one here is seasoned like an everything bagel, with caraway, sesame, onion, garlic and flaky salt. It’s irresistible.

Chef Kevin Willmann of Farmhaus in St. Louis likes to grill cobia, a sweet, flaky whitefish, for this bright, refreshing salad with corn and watermelon. If you can’t get wild cobia, mahimahi or even farm-raised cobia are also a sustainable choice. Willmann also suggests chilling the grilled fish before assembling the salad for easier and cleaner flakes.

In Peru, small streams wend their way from the mountains to the coast, and the shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called cupe. When you make it, don't peel the shrimp before cooking them—the shells will flavor the cooking oil, which in turn will flavor the soup.

When F&W gave our market basket challenge to Top Chef Season 5 contestant Jeff McInnis, Miami’s Southern-inflected Yardbird restaurant, we purposefully included shrimp but no grits. McInnis didn’t care: He made his own fast, fresh version with the corn that was also in the basket. No grits, no problem.

To maximize his grill and take full advantage of summer’s exceptional produce, chef Dan Kluger of Loring Place in New York City combines grilled corn, grilled scallions and grilled chicken in a bright, jalapeño-lime vinaigrette.

One of the most popular dishes on the menu at Miss Lily’s in New York City, this wonderfully charred Jamaican-style grilled corn is rolled in shredded coconut. It's also a perfect side for your next barbecue because its super quick and super flavorful. Your guests will be begging for the recipe.

Epazote, a prevalent herb in Mexican cooking, has a pungent, strong, earthy and citrusy smell to it, which begins to mellow when cooked, leaving it reminiscent of a mixture of sage, lemon, and parsley. It’s delicious when sautéed with sweet corn and served inside a crispy quesadilla. This may become your new favorite snack.

More suited to a cocktail party than a baseball game, this riff on Cracker Jacks by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow-baking makes the popcorn-nut mix fabulously crunchy. Serve this during cocktail hour at your next dinner party or simply snack on it at work.

Corn is, perhaps surprisingly, an excellent base for this decadent cheese soufflé, which is enhanced by the addition of smoky bacon. This extremely impressive-looking dish takes just 35 active minutes to make, but will keep your dinner guests satisfied for the rest of the night.

In this riff on corn chowder, Josh Kilmer-Purcell and Brent Ridge, known as the Fabulous Beekman Boys, toss corn, potatoes and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it. Because the corn for this salad is barely cooked, it's best to use the juiciest kernels available.

Pops of tender corn are a sweet addition to these classic chicken fajitas. If fresh corn is not available, feel free to use frozen corn instead. Absolutely perfect for a quick weeknight dinner when you're on the go, this dish takes just 25 minutes to create from start to finish.

Using sweet corn in a creamy, silky panna cotta makes for an unexpected dessert. This is an ideal dish for summer entertaining because it is a recipe that calls for overnight chilling. You just need to set aside 45 minutes to cook the day before your guests arrive and you'll be set the day of.

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob broth with corn juice and fresh corn kernels spiced with vadouvan, a French spice blend inspired by Indian curry. And if you’re the planning type, the soup can be refrigerated for 2 days and rewarmed before serving.

Peruvian ceviches often include choclo, a type of large, chewy corn that can be hard to find in the States. Fresh sweet corn, though less typical, makes a fine substitute. It's a refreshing, summery dish that you can whip together quickly, as long as you leave enough time for marinating.