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Corn Season: 7 Fun Recipes To Try + Where To Find It Fresh

Jul 29, 2020 11:37AM ● By Erin Frisch
With summer on the way out  (say it isn’t so), there is still plenty of time to enjoy the bountiful scrumptiousness of fresh corn. While grilling sweet corn and smothering it with butter and salt is an authentic classic way to devour your corn, we’ve got some new ideas you can try this summer.

Where to get it: Norwich Farmers Market, The Co-op, Woodstock Farmers' Market, Cedar Circle Farm & Education Center, Killdeer Farm, Crossroad Farm, Riverview Farm, Springledge Farm. 


Fresh Corn Salad

Recipe by: Ina Garden

Ingredients:

5 ears of corn, shucked

1/2 cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves

Directions:
  1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
For the full recipe click here.


Mexican Grilled Corn

Recipe By: Tyler Florence

Ingredients:

4 ears corn

1/2 cup mayonnaise

1 1/2 cups sour cream

1/4 cup freshly chopped cilantro leaves

1 cup freshly grated Parmesan

1 lime, juiced

Red chili powder, to taste

2 limes cut into wedges, for garnish


Directions:

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream, and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

For the full recipe, breakdown click here.

Zucchini-Corn Fritters

Recipe by: Food Network

Ingredients:

2 medium zucchini, coarsely shredded

Kosher salt

1 tablespoon unsalted butter

1/2 small onion, finely chopped

1 clove garlic, finely chopped

2 ears corn, kernels cut off 1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1/4 teaspoon baking soda

Freshly ground black pepper

3/4 cup buttermilk

1 large egg

Vegetable oil, for frying

Directions:

  1. Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
  2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
  3. Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
  4. Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
For the full recipe, click here.


Hot Corn Dip

 Recipe By: Ree Drummond


Ingredients:

5 ears corn, shucked

Vegetable oil, for brushing

Kosher salt

2 tablespoons unsalted butter

1/2 red onion, finely diced

2 cloves garlic, minced

1 red bell pepper, seeded and finely diced

1 green bell pepper, seeded and finely diced

1 jalapeño pepper, finely diced (scrape out half the seeds and membranes)

1 8-ounce package cream cheese, at room temperature

1/2 cup mayonnaise

1/2 cup sour cream

1 pound Monterey jack cheese, shredded (about 4 cups)

2 scallions, thinly sliced

1 4-ounce can diced green chiles

Chili powder, for sprinkling

Tortilla chips, for serving

Directions:

  1. Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
  2. In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook the veggies until they're soft and golden, about 5 minutes. Set aside to cool slightly.
  3. Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
  4. In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the Monterey Jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn, and canned chiles in their liquid. Mix until just combined.
  5. Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the Monterey Jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
  6. Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.
For the full recipe click here.

Pappardelle With Corn

Recipe By: Food Network


Ingredients:

Kosher salt

2 ears corn, shucked

5 tablespoons unsalted butter

3 cups grape tomatoes

2 cloves garlic, minced

Freshly ground pepper

1/2 cup white wine

12 ounces pappardelle pasta

1/2 cup low-sodium chicken broth

1 small bunch scallions, thinly sliced

1/2 cup freshly grated parmesan, plus more for topping

Torn basil, for topping

Directions:

  1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
  3. Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
  4. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter, and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.
For the full recipe click here.


Fried Corn

Recipe by: Sandra Lee


Ingredients:

4 tablespoons butter

One 16-ounce bag frozen corn, defrosted OR Fresh if you can find it

3 tablespoons white sugar or honey

1/3 cup heavy cream

Salt

1/2 teaspoon black pepper

Directions:

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to the pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

For the complete recipe click here.

Black Bean and Corn Salad

Recipe By: Rachel Ray


Ingredients:

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions:

  1. Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
For the full recipe click here.


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