Creamless Creamed Corn with Mushrooms and Lemon
Kevin Gillespie grates half of the corn here to make a luxurious puree that thickens without cream. He suggest scraping corn cobs with the dull side of a knife removes the juices.
Grilled Corn with Mango-Habanero Butter
Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.
Sweet Corn Succotash
Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.
“Some corn puddings are really dense,” says Katie Lee. “The egg whites here make this one lighter.” The cornmeal in the recipe settles a bit in the bottom of the baking dish, almost creating a layer of corn bread under the moist, sweet pudding.
With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
Fresh Pasta with Spicy Corn and Asparagus
Chef Ryan Pera uses fresh cilantro in his stellar tacos.
Corn and Shiitake Fritters
Sweet corn kernels take two different forms in these crispy cakes. Half the corn is pureed into the batter; the other half is sautéed with shiitake and onion to give the fritters crunch.
Seared Scallops and Corn Cakes with Bacon Vinaigrette
Stewart Woodman often serves savory waffles and pancakes with his dinners in place of rice or potatoes. Here, he pairs big, beautifully seared scallops with delectable corn pancakes.
Rice and Sweet Corn Porridge with Dried Scallops
Corey Lee’s summery porridge is a cross between traditional Chinese congee and Italian risotto.
Roasted Corn and Pepper Maque Choux
No one seems to know the exact definition of the popular Creole side dish maque choux, or smothered corn, but it has its roots in the classic southern recipe for skillet-fried corn.
Buckwheat Crêpes with Corn, Tomatoes and Goat Cheese
Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course.
Corn and Bacon Soup with Jalapeño Crema
Wolfgang Puck uses both creamy grated corn and sautéed kernels to make this satisfying soup, which he serves with a chile-spiked cream.
Chicken Stir-Fry with Corn, Pineapple and Red Pepper
This sweet, tropical stir-fry is lightly flavored with cumin and Sriracha. Fresh pineapple is key, so pick up a few chunks at the salad bar if you don't want the whole fruit.
Lobster-and-Corn Fritters Recipe
These crisp, light fritters taste like nothing but fresh lobster and sweet corn.
Fresh Corn Soufflé with Bacon and Comté
Marcia Kiesel likes to feature corn in main courses because “it’s so substantial,” she says, so she uses it here as a base for a decadent cheese soufflé, enhanced with smoky bacon.
Raw Sweet Corn and Cashew Chowder
Not only is yellow corn a good source of vitamin B, magnesium and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A–rich spinach or soft lettuce to the chowder. “Then it becomes part-soup, part-salad,” she says.
Cilantro-Flecked Corn Fritters with Chile-Mint Sauce
These delicate and slightly sweet fritters are deliciously flecked with cilantro leaves and held together simply by the starch in the corn. A dusting of flour just before they’re pan-fried gives them a light, crisp crust. For a richer flavor, cook the fritters in unsalted butter instead of vegetable oil.
Pan-Roasted Corn Risotto
Pan-roasting the corn in olive oil before adding the rice deepens its flavor.
Potatoes, Corn and Avocado with Horseradish Dressing
Garrett Weber-Gale blends fresh horseradish with rice milk and lemon juice to make a creamy, dairy-free dressing for very simply cooked vegetables.
Fresh Corn Grits with Shrimp Recipe
Top Chef star Jeff McInnis ingeniously makes corn grits by grating the kernels from just-shucked ears to serve with his delicious sautéed shrimp.
Spaghetti with Creamy Corn and Ham
Here's a great way to celebrate the abundance of summer corn. If you can't get good fresh corn, though, use three cups of frozen kernels, thawed, and put them directly into the food processor with the cream. Since frozen corn is parboiled, the heat of the pasta is enough to finish cooking it.
Kansas City, Missouri, chefs Colby and Megan Garrelts say that if you can measure and stir, then you can make a mean cornbread. These deliciously moist muffins get fantastic flavor from corn kernels and scallions.