Sweet corn is great right off the cob with maybe a little butter or salt. But mixing the fresh, sweet, juicy flavors of sweet corn with other summertime ingredients can kick your summer meals up a notch. The recipes shared here are made best with freshly picked sweet corn during the summer months.

Summer Corn Salad

This recipe makes a great addition to your summer potluck. While you’re at the farmers market picking up sweet corn, be sure to find the fresh veggies and cilantro that make this salad a perfect side dish for any meal.

• 4 ears sweet corn
• 1 red onion, cut into small dice
• 1 green bell pepper, cut into small dice
• 1 red bell pepper, cut into small dice
• Handful fresh cilantro, finely chopped
• 2 to 3 tablespoons extra-virgin olive oil
• Juice of 1 lime
• Kosher salt and freshly ground black pepper


1. Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
2. In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

Original recipe can be found at the Food Network

Creamless Creamed Corn with Mushrooms and Lemon

This healthier alternative to creamed corn is bursting with flavor. This one is a quick crowd-pleaser all summer long.

• 6 medium dried shiitake mushroom caps
• Boiling water
• 10 ears white corn (shucked)
• 2 tablespoons extra-virgin olive oil
• 2 medium shallots (minced)
• 1 garlic clove (minced)
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper


1. In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
2. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
3. Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.

Original recipe can be found at Food & Wine

Fettuccine with Corn Crema and Charred Green Onions

We love pairing pasta with sweet corn. This one has a great balance between hearty and summer-time flavor.


• 2 tbsp. olive oil
• 1⁄2 yellow onion, minced
• 2 large ears corn, shucked and kernels removed
• Kosher salt and freshly ground black pepper, to taste
• 2 scallions, trimmed
• 1 lb. fresh egg yolk dough or pappardelle
• Ricotta salata, for serving


1. Heat oil in a 4-qt. saucepan over medium heat; add onion and cook until soft, 3 minutes.
2. Add ¼ cup water and all but ¼ cup corn; simmer until heated through and almost tender, 2-3 minutes.
3. Add salt and pepper and transfer to a blender; purée crema until smooth.
4. Heat a 10” cast iron skillet until hot; cook scallions, flipping once, until charred, 2-3 minutes.
5. Transfer scallions to a cutting board and mince. Wipe saucepan clean and add remaining oil; cook reserved corn and the scallions, 1 minute, then add corn crema and cook 1-2 minutes more.
6. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, reserving ½ cup pasta water; add pasta and reserved water to saucepan and toss to coat.
7. Transfer to a serving platter and grate ricotta salata over the top.

Original recipe can be found at Saveur.

Cheesy Corn Poppers

This recipe works great as a summertime appetizer or side dish. It goes well with your summer barbeques.


4 c. fresh sweet corn kernels (from about 6 ears)
1 1/2 c. shredded mozzarella
6 oz. cream cheese
2 large eggs, beaten
4 green onions, finely chopped, plus more for garnish
1/2 tsp. chili powder
3/4 c. cornmeal
1/2 c. all-purpose flour
3/4 c. panko bread crumbs
1/4 c. freshly grated Parmesan, plus more for garnish
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying


1. In a large bowl, combine corn, mozzarella, cream cheese, green onions, and chili powder. Season with salt and pepper. Add cornmeal, flour and eggs and stir until corn is thoroughly coated.
2. Scoop mixture into small balls. Combine panko and Parmesan and season with salt, then roll balls in panko.
3. In a large pot over medium heat, heat about 1” oil until shimmering. Working in batches, add corn poppers. Cook until golden all over, about 6 minutes total.
4. Garnish with more Parmesan and green onion. Serve warm.

The original recipe can be found at Delish.

Corn waffles with Strawberry Syrup

Sweet corn isn’t just for lunch or dinner – it can be part of breakfast too! Adding fresh summer strawberries makes this an extra-special treat.


• 3/4 cup agave nectar, preferably blue
• 1 pound strawberries, hulled, sliced lengthwise, divided
• 1 teaspoon kosher salt, plus more
• 1 cup all-purpose flour
• 1 cup fine stone-ground yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 ears of corn, husked, kernels grated on the large holes of a box grater (about 1 cup)
• 2 large eggs, beaten to blend
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted, slightly cooled, plus more room temperature for waffle iron


1. Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don’t want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
2. Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don’t worry about any small lumps).
3. Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven as you go.
4. Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.

Original recipe can be found at Epicurious.

Maque Choux with Sausage

This one-pan meal is a classic Lousiana dish and combines the perfect amount of sweet and savory.


• 2 tablespoons unsalted butter
• 8 ounces andouille sausage, diced
• 3 cups fresh corn kernels (from 6 ears)
• 7 ounces fresh okra, sliced (about 2 cups)
• 1 medium-size red bell pepper, chopped (about 1 cup)
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon chopped fresh thyme
• 2 1/2 teaspoons kosher salt
• 3 medium garlic cloves, minced (2 tsp.)
• 1 cup heavy cream
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper

1. Melt butter in a large skillet over medium-high.
2. Add andouille sausage. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
3. Add corn, okra, bell pepper, onion, thyme, salt, and garlic. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
4. Add cream and cayenne; bring mixture to a boil over medium-high. Reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes. Stir in black pepper.
5. Divide among 4 bowls.

Original recipe can be found at Southern Living.

Summer Corn Soup with Fresh Herbs

Love soup year-round? This summer soup recipe can be served hot or cold – and is even better as leftovers.


• 4 tablespoons unsalted butter
• 1 heaping cup chopped shallots
• 6 cups low-sodium chicken broth, best quality
• 6 ears fresh sweet corn
• 1-1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 tablespoons finely chopped fresh basil, for garnish
• 1-1/2 teaspoons finely chopped fresh thyme, for garnish


1. Remove the husks and silks from the corn. Set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.
2. Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
3. Off the heat, use a handheld immersion blender to purée the soup until very smooth. It will take a few minutes. (Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape and cover with a dish towel so it won’t splatter.) Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve. Return the strained soup to a clean pot. It should have a creamy consistency. If it’s too thick, thin it with water or chicken stock; if it’s too thin, cook over medium heat until thickened.
4. Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn’s natural sweetness). Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired. Serve hot or cold.

Original recipe can be found at Once Upon a Chef.

Have a summertime recipe you love? Share it in the comments!