When it comes to adding flavor and texture to a dish, few ingredients can rival the humble ear of kernel corn. Whether you’re looking for a comforting side dish or a show-stopping main course, kernel corn is a versatile ingredient that’s sure to please. From classic summer dishes like grilled corn with herb butter to more innovative uses in soups, salads, and casseroles, we’ve rounded up 20 delicious kernel corn recipes to inspire your next meal.
In this article, we’ll take you on a culinary journey around the world, featuring recipes that showcase the sweet and tangy flavor of kernel corn. From creamy chowders and savory salads to cheesy stuffed peppers and spicy tacos, there’s something for every taste and occasion. So grab an ear of corn and let’s get started!
Creamy Corn Chowder
Warm up with a comforting bowl of creamy corn chowder, perfect for a chilly evening or a cozy weekend brunch. This recipe combines the sweetness of corn with the richness of heavy cream and a hint of smokiness from smoked paprika.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Stir in flour to make a roux, cooking for 1 minute.
3. Gradually add chicken broth, whisking constantly. Bring mixture to a simmer.
4. Reduce heat to low; stir in heavy cream and corn kernels. Cook for 5-7 minutes or until heated through.
5. Season with smoked paprika, salt, and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Mexican Street Corn Salad
This vibrant salad combines the sweetness of corn with the spiciness of Mexican street corn, perfect for a quick and easy side dish or light lunch.
Ingredients:
– 1 cup cooked corn kernels (fresh or frozen, thawed)
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco (or feta cheese)
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1-2 jalapeños, seeded and finely chopped (optional)
Instructions:
1. In a medium bowl, combine corn kernels, red bell pepper, cilantro, and queso fresco.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. If desired, add chopped jalapeños for an extra kick of heat.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes ( preparation time)
Corn and Cheese Stuffed Peppers
Elevate your snacking game with this easy and flavorful recipe that combines the sweetness of corn and peppers with the creaminess of cheese. Perfect for a quick lunch or dinner, these stuffed peppers are sure to please!
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked corn kernels
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together corn, cheese, and cilantro.
4. Stuff each pepper with the corn mixture, filling to the top.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes or until peppers are tender.
Cooking Time: 20-25 minutes
Sweet Corn Fritters
Sweet Corn Fritters Recipe
Perfect for summer gatherings or a quick snack, these sweet corn fritters are crispy on the outside and tender on the inside, bursting with fresh corn flavor. This recipe yields a batch of 12-15 fritters.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh sweet corn kernels (about 2 ears)
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F.
2. In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the sweet corn kernels.
6. Drop tablespoon-sized balls of the mixture into the hot oil, leaving space for them to cook evenly.
7. Fry for 2-3 minutes on each side or until golden brown.
8. Drain fritters on paper towels and serve warm.
Cooking Time: 12-15 minutes
Corn and Bacon Hash
This recipe combines sweet corn with crispy bacon and a medley of spices to create a savory, comforting dish perfect for breakfast or brunch.
Ingredients:
– 1 cup frozen corn kernels
– 6 slices of cooked bacon, crumbled
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the corn kernels and crumbled bacon.
6. Cook for 2-3 minutes or until the corn is tender.
7. Season with paprika, salt, and pepper to taste.
Cooking Time: 15-20 minutes
Cornbread with Fresh Corn Kernels
Elevate your cornbread game with the natural sweetness of fresh corn kernels. This simple recipe combines the warmth of yellow cornmeal with the creamy richness of sweet corn, perfect for a summer gathering or cozy dinner.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 cup fresh corn kernels (about 2 ears)
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Fold in fresh corn kernels.
6. Pour batter into prepared dish and smooth top.
7. Bake for 25-30 minutes or until golden brown.
8. Serve warm with a drizzle of honey or maple syrup, if desired.
Cooking Time: 25-30 minutes
Corn and Avocado Salsa
This vibrant and flavorful salsa is perfect for topping tacos, grilled meats, or veggies, or using as a dip for chips. With the sweetness of corn and creaminess of avocado, it’s a delicious twist on traditional salsas.
Ingredients:
– 1 cup fresh corn kernels
– 1 ripe avocado, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine corn kernels, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir gently.
3. Add garlic and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with cilantro leaves if desired.
Cooking Time: None! This salsa is ready in just a few minutes of prep time.
Grilled Corn with Herb Butter
Elevate your grilled corn game with a compound butter infused with fresh herbs and garlic. This easy recipe is perfect for summer gatherings, BBQs, or a quick weeknight dinner.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, parsley, and chives until well combined.
3. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
4. Spread herb butter evenly onto each ear of corn.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Corn and Potato Pancakes
Get ready to delight your taste buds with these crispy and flavorful corn and potato pancakes! This recipe is perfect for a weekend brunch or as a side dish for your next family gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup grated potatoes (about 2 medium-sized)
– 1/4 cup finely chopped fresh cilantro
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, combine flour, cornmeal, and a pinch of salt.
2. In a separate bowl, mix grated potatoes, chopped cilantro, and paprika.
3. Add the potato mixture to the flour mixture and stir until combined.
4. Gradually add water to form a thick batter (about 1/2 cup).
5. Heat oil in a non-stick skillet over medium heat. Using a 1/4 cup measuring cup, scoop batter into the skillet.
6. Cook pancakes for 3-4 minutes on each side or until golden brown.
7. Serve warm and enjoy!
Cooking Time: Approximately 15-20 minutes (depending on the number of pancakes).
Corn Pudding Casserole
This classic Southern dish is a comforting side that’s perfect for family gatherings and holiday meals. With its creamy texture and sweet corn flavor, it’s sure to become a new favorite.
Ingredients:
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted
– 1 teaspoon salt
– 2 cups frozen corn kernels, thawed
– 1 egg, beaten
– 1 tablespoon chopped fresh scallions (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together cream, milk, cornmeal, sugar, and melted butter until smooth.
3. Stir in salt, corn kernels, and beaten egg until well combined.
4. Pour mixture into a 9×13-inch baking dish and smooth top.
5. Bake for 35-40 minutes or until golden brown and set.
Cooking Time: 35-40 minutes
Corn and Black Bean Quesadillas
Get ready for a flavorful twist on traditional quesadillas! This recipe combines the sweetness of corn with the spiciness of black beans, all wrapped up in a crispy tortilla.
Ingredients:
– 8-10 corn tortillas
– 1 cup cooked black beans
– 1/2 cup frozen corn kernels, thawed
– 1/4 cup shredded Monterey Jack cheese (divided)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, and 1/4 cup of the cheese.
3. Place a tortilla in the skillet and sprinkle one-quarter of the bean mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 1-2 minutes.
7. Repeat with remaining tortillas and filling.
8. Serve immediately, topped with your choice of optional toppings.
Cooking Time: 10-12 minutes
Corn and Shrimp Risotto
This Italian-inspired dish combines sweet corn, succulent shrimp, and creamy Arborio rice for a flavorful and satisfying meal. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels, thawed
– 1 pound large shrimp, peeled and deveined
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
2. Add the rice and cook, stirring constantly, for 1-2 minutes.
3. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in the corn kernels and shrimp. Cook until the shrimp are pink and cooked through, about 2-3 minutes more.
5. Stir in the white wine (if using) and butter. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Corn and Tomato Bruschetta
A delicious summer twist on classic bruschetta, this recipe combines the sweetness of fresh corn with the tanginess of ripe tomatoes, all atop a crispy baguette slice.
Ingredients:
– 1 large tomato, diced
– 1 cup cooked fresh corn kernels
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– 4-6 baguette slices
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomato, cooked corn, garlic, olive oil, balsamic vinegar, salt, and pepper. Stir well.
3. Brush baguette slices with olive oil and toast in the oven for 5-7 minutes or until crispy.
4. Spoon the corn-tomato mixture over toasted baguette slices.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Corn and Chicken Enchiladas
Corn and Chicken Enchiladas: A flavorful and satisfying Mexican-inspired dish that combines tender chicken, sweet corn, and creamy cheese wrapped in tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped fresh cilantro
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, corn kernels, and cilantro. Season with salt and pepper.
3. Place a spoonful of the chicken mixture onto the center of each tortilla, leaving a small border around the edges.
4. Roll up tortillas and place seam-side down in a baking dish.
5. Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Corn and Spinach Stuffed Chicken
Elevate your chicken game with this flavorful and moist recipe that combines the sweetness of corn with the earthiness of spinach. Perfect for a weeknight dinner or special occasion, this dish is sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup frozen corn kernels, thawed
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup cream cheese, softened
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together corn kernels, chopped spinach, and cream cheese until well combined.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the corn-spinach mixture, dividing it evenly among the four breasts.
5. Drizzle tops with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Corn and Jalapeño Cornbread Muffins
Elevate your breakfast or snack game with these moist and flavorful Corn and Jalapeño Cornbread Muffins. The perfect blend of sweetness, corniness, and heat makes them a must-try.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 cup corn kernels
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 jalapeño pepper, seeded and finely chopped
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and chopped jalapeño.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in corn kernels.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Corn and Coconut Milk Soup
This vibrant soup combines the sweetness of corn with the richness of coconut milk, creating a comforting and creamy meal perfect for any occasion.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 1 cup coconut milk
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the corn kernels and cook for 2-3 minutes or until slightly tender.
3. Pour in the coconut milk, vegetable broth, and cumin. Bring to a simmer.
4. Reduce heat and let soup cook for 15-20 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Corn and Zucchini Fritters
A sweet and savory twist on traditional fritters, this recipe combines the freshness of corn and zucchini with a crispy exterior. Perfect for snacking or as a side dish.
Ingredients:
– 1 cup fresh corn kernels
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 teaspoon paprika
– 1 egg, beaten
– 1/4 cup milk
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, salt, and baking powder.
2. Add corn kernels, zucchini, paprika, and beaten egg to the bowl. Mix well.
3. Gradually add milk, mixing until a thick batter forms.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a tablespoon, drop small portions of the batter into the oil, flattening slightly with a spatula.
6. Fry for 2-3 minutes on each side, or until golden brown and crispy.
7. Drain fritters on paper towels and serve warm.
Cooking Time: 4-5 minutes per batch
Corn and Poblano Pepper Tacos
A flavorful twist on traditional tacos, this recipe combines the sweetness of corn with the smokiness of poblanos, all wrapped up in a crispy shell.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 2 large poblano peppers, roasted and diced
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos for 30 minutes or until charred.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add corn kernels, cumin, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the corn mixture onto a tortilla, followed by diced poblanos. Add desired toppings and serve.
Cooking Time: 35-40 minutes
Corn and Blueberry Salad
This refreshing salad combines the natural sweetness of blueberries with the summery flavor of corn, perfect for a light and satisfying side dish or main course. With its simple preparation and minimal cooking time, this recipe is a great option for a quick weeknight meal or a weekend brunch.
Ingredients:
– 1 cup fresh corn kernels
– 1 cup fresh blueberries
– 1/2 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine corn kernels, blueberries, and red onion.
2. Drizzle with olive oil and lemon juice; toss to coat.
3. Sprinkle feta cheese on top (if using).
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Summary
Get ready to enjoy the sweet and creamy taste of kernel corn with these 20 delicious recipes! From comforting soups and casseroles to flavorful salads and savory entrees, there’s something for every occasion. Try your hand at making Creamy Corn Chowder or Mexican Street Corn Salad, or get creative with dishes like Corn and Cheese Stuffed Peppers or Grilled Corn with Herb Butter. Whether you’re looking for a quick snack or a show-stopping main course, this collection of recipes is sure to satisfy your cravings.
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