Popular Sweet Corn Recipes

My Dad’s Sweet Corn Salsa

2 – 15 oz. cans black beans, rinsed and drained
2 – 28 oz. cans Ro-Tel, drained
2 cups My Dad’s Sweet Corn
2/3 c. red plum jam, warmed
2 bunches green onions, chopped
1 bunch cilantro, chopped
2 tablespoons lime juice (or juice from 2 limes)
1/2 tablespoon red pepper flakes

Mix all ingredients together; the taste is usually better after it has set for a few hours. Make sure you have plenty of chips on hand!

My Dad’s Sweet Corn Ice Cream

2 ears My Dads Sweet Corn
1 cup heavy whipping cream
1 1/2 cups milk
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract

Set a box grater in a dish to grate the corn kernels off of the cobb. Use the large grate holes. Some of the “milk” of the corn will also go into the dish. Throw away the cobs. (You can also use corn cut off and pureed in a blender)

In a medium saucepan over medium heat, combine cream, milk, and corn. Simmer. Meanwhile, in medium bowl, whisk sugar and egg yolks until pale and thick. When the corn mixture reaches the simmer, slowly pour 1/2 cup of it into the egg mixture, whisking constantly. Repeat with another 1/2 cup. Reduce heat to low, whisk warmed egg mixture into saucepan and cook, whisking until mixture thickens a bit. This takes about 5 minutes.

Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap. Put the plastic wrap down onto the mixture’s surface. Chill at least 2 hours — and up to 1 day. Freeze in an ice cream maker. Serve immediately. Makes 4 – 1 cup servings. Recipe may be doubled.

Roasted Corn Guacamole

6 ripe hass avocados
the juice of 1 lime
1 ear roasted My Dad’s Sweet Corn, kernels cut from cob (1 cup)
1 medium tomato, diced (1 cup)
1/4 red onion, diced (1/4 cup)
1/4 cup freshly chopped cilantro
1 clove garlic, diced fine
1 jalapeno, diced fine (optional)

Place avocados in a large bowl and mash with a fork or a potato masher. Add all other ingredients to mashed avocados and mix well. Serve with tortilla chips.

Mexican Grilled Corn on the Cob

5 Ears of My Dad’s Sweet Corn, husks removed
2 tbsp. Olive Oil
Salt and pepper to taste
1/4 cup mayonnaise
1/2 cup parmesan cheese, finely grated
2 tbsp. garlic powder
3 tbsp. paprika
1 tbsp. cayenne pepper
5 lime wedges

Preheat the grill on medium heat. In the meantime, coat corn cobs with olive oil and evenly sprinkle salt and pepper for taste.

Once preheated, place the corn on the grill and cook for 12-15 minutes turning every 5 minutes or so. When finished, the corn should be lightly browned or blackened just enough for the kernels to be cooked (this will be uneven, that’s the way it’s supposed to be!).

Cover each piece in the mayonnaise (as you would butter with regular corn on the cob), then sprinkle parmesan cheese, garlic powder, paprika and cayenne pepper. Serve with lime wedges and squeeze the juice over the corn before eating for an extra flavor blast.

I had some types on the first copy- please use this instead

Blueberry and Corn Salad

5 ears steamed or grilled My Dad’s Sweet Corn, cut off cob
1 pint blueberries
1 cucumber diced
1/4 red onion, diced
1/3 cup cilantro, finely chopped
1 jalapeno, diced, with seeds removed
Dressing:
2 tbsp. lime juice
1 1/2 tbsp. honey
1 1/2 tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. garlic salt

Cook corn on the cob and then remove from cob and place in a large bowl. Add blueberries, cucumber, onion, cilantro and jalapeno and mix.

In a small bowl, whisk together all the ingredients for the dressing. Pour the dressing over the salad. Let salad marinate for a few hours before serving, up to 24 hours.

Creamed Sweet Corn

2 cups fresh sweet corn, cut from cob
¼ cup half and half cream
2 tablespoons butter
1 Tablespoon sugar (Dad’s sweet corn is usually
so sweet you don’t need this ingredient!)
½ tsp. salt

In a large saucepan, combine all ingredients.  Bring it to a boil over medium heat.  Reduce heat and simmer for 5 minutes. Yield: 4 servings.

Corn and Chickpea Salad

5 ears My Dad’s Sweet Corn
Olive oil, fro rubbing corn
Salt to taste
Freshly ground pepper to taste
1 cup diced seedless cucumber
1 cup drained and rinsed canned chickpeas
1 cup chopped toasted walnuts
1/4 cup fresh lemon juice
1/4 cup chopped fresh oregano
3 tbs. olive oil
1 medium garlic clove, minced
1 cup crumbled feta

Rub corn with olive oil, season with salt and pepper, and grill over high heat until lightly browned, about 15 minutes. Remove from heat and set aside until cool enough to handle.

Slice kernels from cobs and place into a large bowl with cucumber, chickpeas, and walnuts. Mix in lemon juice, oregano, olive oil, and garlic. Toss in feta. Serve immediately or chill until read to serve.

Corn & Basil Cakes

1/2 cup white whole-wheat flour or
all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears;
see Tip) or frozen
1/2 cup chopped fresh basil

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning. Total Time: 30 minutes Makes 5 servings, 2 cakes each.

Corn Pudding

3 eggs, beaten
2 tablespoons butter
½ cup sugar
2 tablespoons flour
½ teaspoon baking powder
1 cup milk
2 cups corn
Salt & Pepper

Cream together eggs, butter, and sugar. Add flour and baking powder; add milk and corn. Salt and pepper to taste. Mix together all ingredients. Bake at 350º for 45-50 minutes. Note: Always bake immediately after mixing.

Cob-on-the-corn-with-butter

Corn Fritters

2 cups corn
½ cup milk
½ cup flour
1 tablespoon melted butter
2 eggs
1 teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
Butter or maple syrup

Mix together all ingredients; beat well. Fry in fat, similar to making pancakes. Serve with butter or maple syrup.

Grilled Pepper Corn

4 medium sweet corn ears (cut these into
chunks, depending on how big you want the
servings to be)
1 medium sweet red pepper,  cut in 2 inch strips
1 medium green pepper, cut in 2 inch strips
2 Tbsp. fresh minced parsley
¾ tsp garlic salt
½ tsp celery seed
¼ cup butter, melted

In bowl, combine the vegetables, parsley and seasonings.  Place on a piece of heavy-duty foil.  Drizzle with butter and fold foil around vegetables. Seal tightly.

Grill covered, over med-high heat for 5-6 minutes on each side. Carefully remove foil. Yield: 4 servings

Farmers’ Market Delight

3 cups fresh My Dad’s Sweet Corn
1 cup fresh peas
1 red bell pepper, cut into strips
1/3 cup sliced green onions
3 tsp. chopped fresh rosemary
1 tsp. salt
1 tsp. sugar
2 tbsp. olive oil

Mix together all ingredients. Cook in skillet on medium heat until tender, yet crisp. Serves 4.