When you think of fresh sweet corn, breakfast probably isn’t the first meal that comes to mind. Corn on the cob at a summer cookout? Absolutely. Corn in a fresh salsa or summer salad? Of course. But corn for breakfast?

Fresh sweet corn adds a little sweetness, texture and that unmistakable taste of summer to everything from pancakes and fritters to eggs and breakfast bowls.

So, if you’ve got a few extra ears of sweet corn in the kitchen or you’re looking for a reason to pick up a few more, here are four breakfast recipes worth waking up for!

Fresh Corn Pancakes
This recipe blends fresh corn right into the batter, creating fluffy pancakes with little bursts of sweet corn in every bite.

Ingredients
1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
3 to 4 ears corn
3/4 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick unsalted butter, melted and cooled
Accompaniment: pure maple syrup, or salsa and sour cream

Directions
1. Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
2. Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
3. Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
4. Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

View the original recipe here: Epicurious

Scrambled Eggs with Fresh Corn, Goat Cheese and Tomatoes
Sweet corn gets paired with creamy goat cheese and juicy summer tomatoes for a breakfast that’s simple but packed with fresh summer flavor.

Ingredients
4 thick slices of tomato (1/4- to 1/2-inch thick)
Olive oil
Salt and pepper
1 medium ear of corn, with the husk still on
1/2 tablespoon unsalted butter
4 large eggs, beaten
2 ounces goat cheese

Directions
1. Set your oven’s broiler on high with a rack a few inches below the broiler element. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.
2. While the tomatoes are cooking, microwave the corn (in its husk) for 3 minutes on high. Remove from the microwave and let cool for a few minutes, then strip off the husk and
cut the kernels from the cob.
3. Heat the butter in a frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.
4. Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.

View the original recipe here: the Kitchn

Mexican Street Corn Breakfast Tostadas
Crispy corn tostadas are topped with creamy Mexican street corn, scrambled eggs, cotija cheese, and fresh lime for a flavorful and satisfying breakfast with a summer twist.

Ingredients

4 ears of uncooked corn, husked (or about 3 1/3 cups cooked corn)
1/2 cup Greek yogurt or sour cream
2 –3 tablespoons buttermilk
1/2 cup grated Cotija or Parmesan cheese
1 teaspoon smoked paprika or chili powder
8 (5 1/2 – 6-inch) corn tortillas
1 tablespoon olive oil
6 eggs
Salt and pepper
Chopped fresh cilantro or chives
lime, cut into 8 wedges

Directions
1. Heat grill or grill pan to medium-high heat. Place ears directly on grill and cook. Turn every few minutes until all sides are charred (about 15 -20 minutes cooking time.) Let corn cool and cut kernels off of ears. Discard ears. (Note: you can skip this step if using cooked corn.)
2. In a large bowl, mix together yogurt, buttermilk, cheese and smoked paprika. Gently fold in corn kernels. Set aside.
3. Preheat oven to 400 degrees F. On two greased sheets, place tortillas. Bake for 6-7 minutes and then flip over. Bake other 6 -7 minutes per side. Remove from oven.
4. While tortillas are baking, heat large skillet over medium heat and add oil. Add eggs and cook until scrambled, stirring every 20 seconds or so.
5. Remove eggs from pan and gently fold into corn mixture.
6. Top each tostada with egg/corn mixture. Sprinkle with cilantro or chives. Serve each with a lime wedge for guests to squeeze juice over top.

View the original recipe here: Teaspoon of Spice

Corn Fritter Breakfast Stacks with Lime Pepper Mayo
Crispy fresh corn fritters are layered with lime-pepper mayo, tomatoes, radishes, bacon, and a fried egg for a flavorful and satisfying breakfast or brunch dish.

Ingredients
8 strips bacon
½ cup mayo
½ lime juiced
Fresh ground pepper
1 cup all-purpose flour
1 tsp granulated sugar
1 tsp baking powder
1 tsp salt
2 ears corn kernel cut from the cob
¼ cup fresh cilantro finely chopped
1 clove garlic minced
½ cup whole milk
6 large eggs divided
neutral oil for frying
2-3 heirloom tomatoes sliced
5-7 radishes shaved
¼ cup micro-greens for sprinkling

Directions
1. Place the bacon in a large cast-iron skillet over medium heat. Fry the bacon until crisp. Transfer the bacon to a plate lined with a paper towel and transfer it to a 150°F oven. Don’t wipe out the skillet.
2. Place the mayo, lime juice, and pepper in a bowl and stir to combine. Chill until ready to serve.
3. In a large bowl whisk to combine the flour, sugar, baking powder, and salt. Add the corn, cilantro, and garlic and toss to coat them in the flour mixture. Form a well in the center and add the milk and two of the eggs. Beat the eggs into the milk and gradually integrate the dry ingredients into the wet until a batter forms.
4. Return the cast-iron skillet to the heat. Add enough oil to the bacon fat to give you a 1/4″ of fat in the bottom of the skillet. Once the bacon fat is simmering, spoon the fritter batter into the hot skillet using a 1/4 cup measure as a guide. Work with 3-4 fritters at a time.
5. Fry the fritters until golden on both sides, about 3 minutes per side. Transfer the fritters to a plate lined with a paper towel and place them in the oven next to the bacon. Repeat with
the remaining batter.
6. Heat a quarter-size amount of oil in a non-stick skillet until shimmering. Crack the remaining eggs into the skillet and sprinkle them with salt and pepper. Fry the eggs according to preference.
7. Place a corn fritter in the center of a plate and slather it with the lime pepper mayo. Top the mayo with 2 tomato slices, shaved radish, and a piece of bacon torn in half. Place another corn fritter on top and repeat. Finish the stack with a fried egg. Repeat with the remaining fritters, eggs, and bacon and serve immediately.

View the original recipe here: Rhubarb and Cod

From crispy fritters and savory tostadas to sweet pancakes and waffles, there are plenty of delicious ways to enjoy fresh corn all summer long. So grab a few ears of Dad’s Sweet Corn and bring a little taste of summer to your breakfast table!