The best corn is butter-colored, honey-sweet, and as snappy and juicy as a cucumber. Unlike so much produce, which is readily available year round, corn is difficult to find outside of spring and summer. Which we’ll take. That makes us crave it all the more. Here are 40 recipes we want to make every corn season—including some cornmeal favorites we couldn’t bear to leave out.
This recipe can be made with fresh corn (hi, summer suppers) or frozen corn (hello, winter holidays). Ritz crackers make for an extra buttery, extra crunchy crust.
Lots of corn pudding recipes lean hard on the sugar, but this one skips it altogether. Instead, there are savory ingredients like cheddar cheese, tangy buttermilk, and a shake of hot sauce.
Yep, no cream here. The Genius substitute is corn milk, that sweet starch that seeps out of corn kernels.
Make corn stock. Blend that with sautéed corn, onion, and ginger. Meet your new go-to soup, ready for all the toppings.
Corn, whole milk, and pistachios yield a lush, creamy soup. Serve it chilled, with pistachios and chives sprinkled on top.
“My maternal grandmother and her friends developed this recipe after migrating to America with the intention of reproducing Eastern flavors with Western ingredients,” writes Yih-Jen Ku. “Since then, it has been passed on to my mother and now to me.” And now to you.
Clams, step aside. Crab and corn are here. Old Bay, smoked paprika, and Worcestershire sauce keep this chowder ultra-savory.
Quickly sautéed corn and bell pepper, with a big squeeze of Sriracha and a handful of crumbled Cotija. Aspires to be served with grilled chicken.
Romaine has never felt so special. First, it gets charred and glazed with balsamic butter. Next, covered in warm corn and showered in a pow-pow anchovy-garlic dressing.
This is our test kitchen director Josh Cohen’s go-to salad during tomato season. Sweet corn, salty feta, and crunchy hazelnuts make it shine.
And this is our co-founder Merrill Stubbs’s go-to salad during tomato season. Roasted onions and a smidge of honey bring out the corn’s natural sweetness.
Corn salad becomes a meal in its own right, thanks to hearty barley and beans. Don’t hesitate to make extra tomato vinaigrette; it’s good on just about every other summer salad, too.
Inspired by the community-favorite Kale & Quinoa Pilaf, this recipe is a one-pot wonder.
Fresh corn kernels, bound together with grated cheddar, and fried until golden-brown and crispy. What else do you need to know?
A foolproof side for grilled anything. Feel free to play around with the type of mushroom, or even swap in something else, like bacon.
Classic polenta is made with cornmeal. Yotam Ottolenghi’s version uses fresh corn instead, plus some crumbled feta for funky, salty creaminess.
This red pesto starts with tomatoes and calls in fresh herbs, almonds, garlic, and olive oil. It’s a tried-and-true friend to sweet corn.
Here’s a no-fail formula: Toss hot pasta with seasonal produce and dollop creamy ricotta on top. This version features corn, summer squash, and tomatoes.
Inspired by Mexican street corn, this pasta includes chile-mayo, lime juice, cilantro, and enough charred corn for a whole ear per person (or more!).
You can make both the slow-cooked tomatoes and garlic confit in advance. Which means you can whip up this dish on a whim and act all, “Oh, this? It was no big deal.”
Bacon makes most things better, but especially corn, summer squash, and pasta. We love how the ear-shaped orecchiette hold the kernels of corn.
This whole dish comes together in one pan, but that’s not the best part: It’s the miso buttery lacquer on the chicken.
A summery take on stew. Chicken thighs and andouille sausage make it rich and satisfying, while the corn, tomato, and basil keep it bright-eyed.
All of these things are a good idea: Skewer a hot dog on a stick. Make a buttermilk-cornmeal batter. Dip the hot dog in that batter. Deep fry it. Eat it. Don’t skimp on the ketchup.
Bonus points for using corn multiple ways. The husks turn into smoke (wow!) to flavor the salmon on the grill. And the kernels become a zippy salsa with ginger, jalapeño, and basil.
Make a big batch of this soup and enjoy it all week long. For lunch, it’s great with bread or tortillas for dunking. And for dinner, it turns into a meal with some briny, crusty scallops on top.
If you’ve never poached tuna before, our co-founder Amanda Hesser will show you the light. Here, it lives on top of a summer corn and potato salad.
A classic corn muffin with just enough sugar, lots of sour cream, and a few spoonfuls of bacon fat (yes, you can sub in melted butter if you want).
Cornmeal and quinoa flour team up in these cheesy muffins. If you’d rather not turn on your oven, you can grill the corn instead of roasting it.
A stack of these makes an A+ brunch or breakfast-for-dinner. For a lighter lime crema, feel free to use Greek yogurt instead.
Instead of getting melted, the butter here gets incorporated while cold, sort of like a biscuit or scone. The result is an extra fluffy crumb.
Sean Brock’s classic Southern cornbread has no wheat flour and no sugar. A hot cast-iron skillet gives it that glorious crust.
Grilled corn, fresh basil, and an unshy amount of ranch dressing equals your new favorite pizza? Yes.
The pickle you never knew you needed. Sprinkle on a Caesar salad, or potato salad, or a cheeseburger, or a taco.
Repeat after me: Ketchup doesn’t need to be made with tomatoes. Sweet corn is ready to step up to the plate, with coconut milk to back it up.
Corn semifreddo is a whoa dessert all on its own. But this recipe overachieves with a quick blueberry compote and rosemary shortbread.
Buttermilk, vanilla extract, and a big pinch of salt will turn you into a corn ice cream convert. Caramel sauce on top: highly recommended.
A corn-infused cream to whisk into a cloud and plop on shortcakes of all kinds, especially tart blackberries.
Cornbread is already round, so why not stack it up like a layer cake and frost it with vanilla buttercream? Should we? Of course.
A berry-dense cornmeal cake, polka-dotted with plenty of poppy seeds. Serve with thick yogurt, crème fraîche, or a scoop of vanilla ice cream.