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12 New Ways to Eat Corn This Summer

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If you haven't noticed, we talk a lot about nose-to-tail eating. Pork tenderloin for dinner? We want offal and sanguinaccio dolce, too. Roasting a whole chicken? We’ll have wings one night and drumsticks the next, then use the bones for stock when we're done. We waste not; we want not -- and that goes double for corn. 

More: Don't discard your vegetables just yet! Turn those roots and stems into dinner.

After all, summer’s golden vegetable wants you to use every last scrap. Shuck it, prep it, and get down to business: You’ll turn those silks into tea, those cobs into risotto, and those kernels into breakfast, lunch, and dinner. But while you’re congratulating yourself on your old-world thrift, don’t forget to dig into a whole cob, roasted and smothered in butter, too. 

Savory Masa Corn Cakes with Green Chile, Cheese, and Lime Crema by zindc

Corn, Spring Onion, and Ricotta Tart
by Jade O'Donahoo | Eat This My Friend


Sweet Corn Fritters with Sriracha-Lime Greek Yogurt by Carey Nershi


Black Bean and Corn Burgers by Gena Hamshaw


Grilled Corn with Basil Butter by lisina


California Chicken Tacos with Corn and Red Cabbage Slaw by Linda Burkhart


Charred Corn and Avocado Salad with Lime, Chili, and Tomato by EmilyC


Avocado Cornbread by aargersi


Tomato Salad with Corn, Summer Squash, and Roasted Onions by Merrill Stubbs


Summer Corn Risotto in Sweet Corn Broth by Susige


Kettle Corn by Kenzi Wilbur


Picolo de Milho Verde (Corn Pop) by meraviglia

Photo of corn fritters by Carey Nershi; photo of kettle corn by Eric Moran; all others by James Ransom

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Vegetable, Summer, Vegetarian, Lists, Ingredients