Make the big game even sweeter with one of our favorite sweetcorn recipes! Each of the following recipes is fairly easy to make and pairs perfectly with football season. Feel free to use fresh or frozen corn.
Hot and Cheesy Corn Dip
- 2 tablespoons olive oil or canola oil, divided
- 16-ounces frozen corn, thawed
- 1 sweet onion or yellow onion, finely diced
- 1 red bell pepper, finely diced
- 1 jalapeño pepper, stemmed, de-seeded, and minced
- 1 bunch scallions, thinly sliced
- 1 large garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 8-ounce block Cheddar or Monterey jack cheese, shredded
- 1 cup plain Greek yogurt, any fat percentage
- 1/2 cup mayonnaise
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon oil in a large cast iron skillet or sauté pan over medium heat.
- Add the corn and cook, stirring occasionally, until the kernels are picking up spots of toasted color and begin to “pop” as they roast in the pan. (Note: if you didn’t thaw your corn in advance, because hey, life happens, this step will take longer. But your corn will still get to its toasty state.)
- Transfer the corn to a large mixing bowl.
- Heat the remaining 1 tablespoon oil in the skillet. Add the onion, bell pepper, jalapeño pepper, green onions, and garlic.
- Sprinkle with 1/4 teaspoon kosher salt.
- Cook, stirring occasionally, until the onions are translucent and tender, 5-7 minutes.
- Add the cooked vegetables to the corn and mix in the black pepper, shredded cheese, yogurt, and mayonnaise. Add a few more sprinkles of salt if necessary.
- With a spatula, spread the dip in a large, shallow casserole dish. Bake for 30-40 minutes, until the dip is fully heated through and bubbling around the edges.
- Serve warm with tortilla chips, toasted baguette slices, or crudité.
View the original recipe here: Hot Cheesy Corn Dip Recipe | Good. Food. Stories.
Charred Corn and Poblano Black Bean Nachos
- 2ears corn, shucked and silks removed
- 1large poblano pepper
- 2cups shredded Monterey Jack or Pepper Jack cheese
- 15ounce can black beans, rinsed and drained
- 12ounce bag tortilla chips
- 2green onions, thinly sliced
- 3radishes, thinly sliced
- 1/3cup fresh cilantro, roughly chopped
- 1/2cup diced tomatoes
- 1/4cup sliced black olives
- 1large avocado, chopped
- 1/3cup crumbled queso fresco
- Lime wedges
- Salsa, optional
- Creamy Cilantro Lime Dressing, optional
- Sour cream or plain Greek yogurt,optional
- Char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened. If using a gas flame, char the corn all over until at least half the kernels are blistered, and poblano until the skin is blackened. You can also use the oven to broil the poblano peppers, cook them on a baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
- Place the poblano peppers in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam, this will make it easier to peel. Meanwhile, stand each ear of corn up, stalk end down and use a sharp knife to slice the corn kernels off the cob. Remove the skin and seeds from the poblano pepper and dice. Set the corn and pepper aside.
- Preheat the oven to 400 degrees Line a large baking sheet with aluminum foil or parchment paper. Cover the baking sheet with tortilla chips in an even layer. Top the chips with half of the shredded cheese and then add the corn, chopped poblano pepper, and black beans. Top with remaining shredded cheese. Place the pan in the oven and bake for 10 to 15 minutes or until the cheese is melted.
- Remove the pan from the oven and top with your favorite toppings! We like to use: green onions, radishes, cilantro, diced tomatoes, sliced black olives, avocado, and queso fresco. You can also serve with lime wedges, salsa, creamy cilantro lime dressing, and sour cream or plain Greek yogurt. We love LOADED nachos! Serve immediately.
Spicy Corn Fritters with Cilantro Cream
- 1 cup flour (or use gluten-free flour blend, like Bob’s Red Mill)
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp sugar
- 1 tablespoon coriander( toasted, ground whole seeds are nice here too)
- 2 beaten eggs
- 2/3 cup whole milk, nut milk or half and half
- 2 tablespoons lime juice, and zest of one lime
- 3 cups fresh cut corn kernels (2 1/2 – 3 ears) Or use frozen, thawed.
- ½ cup diced red bell pepper
- 4 scallions chopped
- 1/4 cup chopped packed cilantro
- 1/4 cup shredded cheddar cheese (or sub other melty cheese)
- 1–2 tablespoons finely minced jalapeno ( remove seeds, about 1/2 jalapeno)
- 1 cup sour cream
- 1/2 cup packed cilantro, stems OK
- 1/8 cup fresh lime juice
- 1/2 tsp kosher salt
- 2 tsp cumin
- 1 small garlic clove
- Preheat oven to 350F
- Make FRITTER BATTER: In a large bowl, combine the first 6 dry ingredients, mix well. In a smaller bowl whisk milk, eggs, zest and lime juice. Whisk wet into dry and making a batter. It is OK if there are tiny clumps, but work the big ones out with the whisk. Fold in the remainder of the ingredients; corn, bell pepper, jalapeño, cilantro, scallions, cheddar. It should be a relatively thick batter- mounding on a spoon, so feel free to add a little more flour to get consistency right.
- Cook Fritters: Heat a large heavy-bottomed skillet ( I use a cast iron skillet) with a generous amount of oil, mixed with a little butter (optional) on medium-high heat. Wait until the oil is hot, and turn the heat down to medium. Place rounded spoonfuls of fritter batter (2 inch round fritters) carefully into skillet and cook for about 3 minutes on each side until crispy and beautifully golden. Add more oil if necessary. Cook in batches, moving fritters to a sheet pan and transferring to a warm 350 F oven. Don’t worry if they are still a touch doughy in the middle, they will continue to cook in the oven. Bake until puffed, about 10-15 minutes.
- Make Cilantro Cream: In a food processor, pulse cilantro cream ingredients until blend until smooth. Serve on the side.
- Garnish with cilantro, lime, and your favorite Hot sauce.
View original recipe here: Spicy Corn Fritters with Cilantro Cream | Feasting At Home
Mini Corn and Feta Muffins
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1/3 cup buttermilk
- 2 tablespoons melted butter
- 1 large egg white
- 1/3 cup crumbled feta cheese
- ½ cup thawed corn kernels
- Cooking spray
- Preheat oven to 425°.
- Whisk together flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl; make a well in center of mixture. Combine buttermilk, butter, and egg white in a small bowl; add to flour mixture, stirring until just moist. Fold in feta and corn.
- Coat a 20-cup mini muffin pan with cooking spray. Spoon batter into prepared pan
- Bake for 10-12 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.
View original recipe here: Mini Corn and Feta Muffins Recipe | MyRecipes
If you give one of these a try, be sure to comment below with your thoughts!
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