Every summer, the arrival of sweet, juicy corn signals the season’s best meals. From quick dinners to backyard barbecue favorites, we’ve gathered 20 irresistible recipes that celebrate this sunny delight. Get ready to savor the taste of summer in every bite—let’s dive into these fresh and flavorful ideas!
Grilled Corn and Avocado Salad with Feta
Zephyrs of late summer breeze drift through the kitchen window, carrying the scent of charcoal and ripening gardens, reminding me how these final warm days beg for meals that linger between raw freshness and smoky depth. This salad captures that transition perfectly—charred sweetness meeting creamy richness in every bite.
Ingredients
– 4 ears of corn, husks removed (or 3 cups frozen corn, thawed)
– 2 ripe avocados, pitted and diced (choose ones that yield slightly to pressure)
– 1/2 cup crumbled feta cheese (block feta crumbled by hand adds texture)
– 3 tablespoons olive oil, divided (extra virgin for dressing, regular for grilling)
– 2 tablespoons fresh lime juice (about 1 lime, adjust for tang preference)
– 1/4 cup finely chopped red onion (soak in ice water for 5 minutes to mellow sharpness)
– 1/4 cup chopped fresh cilantro (substitute parsley if desired)
– 1/2 teaspoon smoked paprika (adds depth, can use regular paprika)
– 1/4 teaspoon black pepper (freshly cracked preferred)
– 1/4 teaspoon salt (fine sea salt dissolves easily)
Instructions
1. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
2. Brush the corn ears lightly with 1 tablespoon of olive oil to prevent sticking.
3. Place corn directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes, until kernels are charred in spots.
4. Transfer grilled corn to a cutting board and let cool for 5 minutes until safe to handle.
5. Hold each corn cob upright and slice downward with a sharp knife to remove kernels.
6. In a large bowl, combine the grilled corn kernels, diced avocados, crumbled feta, red onion, and cilantro.
7. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lime juice, smoked paprika, salt, and black pepper.
8. Pour the dressing over the salad mixture and toss gently to coat, avoiding overmixing to keep avocados intact.
9. Let the salad sit at room temperature for 5 minutes to allow flavors to meld.
10. Serve immediately or refrigerate for up to 1 hour for a chilled option.
Layers of creamy avocado and salty feta cling to the smoky corn kernels, while the lime dressing cuts through with a bright acidity. Try serving it alongside grilled chicken or spooned into lettuce cups for a light lunch—the contrast of temperatures and textures makes each forkful unexpectedly delightful.
Fresh Corn Chowder with Bacon
Dappled sunlight filters through the kitchen window as I stand here, knife in hand, preparing to transform humble ingredients into something truly comforting. There’s a quiet magic in making chowder—the way scents mingle and memories surface with each stir.
Ingredients
– 6 slices thick-cut bacon, chopped (or substitute pancetta for a milder flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 4 cups fresh corn kernels (from about 6 ears)
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 2 cups)
– 4 cups chicken broth (low-sodium preferred)
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– Salt and black pepper to taste (start with ½ tsp salt, ¼ tsp pepper)
Instructions
1. Place chopped bacon in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Cook bacon for 8-10 minutes, stirring occasionally, until crispy and browned.
3. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving rendered fat in pot.
4. Add diced onion to the bacon fat and cook for 5-6 minutes until softened and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add fresh corn kernels and diced potatoes to the pot, stirring to coat in the fat.
7. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
8. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
9. Using a potato masher, gently crush about one-third of the soup to thicken it slightly.
10. Stir in heavy cream, butter, thyme leaves, and smoked paprika.
11. Simmer for another 5 minutes without boiling to allow flavors to meld.
12. Season with salt and black pepper, tasting and adjusting as needed.
13. Ladle chowder into bowls and top with reserved crispy bacon.
Fresh corn chowder embodies late summer in a bowl—creamy yet textured, with sweet corn kernels popping against the smoky bacon. For a delightful twist, serve it in hollowed-out bread bowls or garnish with fresh chives and a dollop of sour cream.
Sweet Corn Fritters with Cilantro Lime Cream
A quiet morning like this makes me crave something simple yet comforting, the kind of dish that feels like a gentle hug from the kitchen. Sweet corn fritters with cilantro lime cream are just that—a humble, golden treat that celebrates summer’s bounty in every crispy, tender bite.
Ingredients
– 2 cups fresh or frozen corn kernels (thawed if frozen, for better texture)
– 1/2 cup all-purpose flour (or gluten-free blend, if preferred)
– 1/4 cup cornmeal (for extra crunch)
– 1 large egg, lightly beaten
– 1/4 cup milk (any type, dairy or plant-based)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream (or Greek yogurt for tang)
– 2 tbsp fresh lime juice (about 1 lime)
– 1 tbsp vegetable oil (or any neutral oil, for frying)
Instructions
1. In a medium bowl, combine the corn kernels, flour, cornmeal, egg, milk, baking powder, salt, pepper, and half of the chopped cilantro, stirring gently until just mixed—avoid overmixing to keep fritters light.
2. Heat the vegetable oil in a large skillet over medium heat (350°F if using a thermometer) until shimmering but not smoking.
3. Drop heaping tablespoonfuls of the batter into the hot oil, spacing them about 2 inches apart to prevent sticking, and flatten slightly with the back of the spoon for even cooking.
4. Fry for 3-4 minutes per side, or until golden brown and crispy, flipping once with a spatula when edges look set.
5. Transfer the fritters to a paper towel-lined plate to drain excess oil, repeating with remaining batter and adding more oil if needed.
6. In a small bowl, whisk together the sour cream, lime juice, and remaining cilantro until smooth and creamy.
7. Serve the warm fritters immediately with a dollop of the cilantro lime cream on top or alongside.
Crispy on the outside and tender within, these fritters burst with sweet corn flavor, balanced by the zesty, herbal cream. Try stacking them high for a brunch platter or pairing with a fresh salad for a light, satisfying meal that feels both rustic and refined.
Creamy Corn Risotto with Parmesan
Falling into the gentle rhythm of stirring risotto feels like a quiet meditation, especially when sweet corn and rich parmesan come together in this comforting bowl. There’s something deeply soothing about watching the grains slowly absorb the broth, each stir releasing the creamy starch that makes this dish so luscious. It’s a simple pleasure, perfect for a reflective evening in the kitchen.
Ingredients
– 1 cup Arborio rice (for its high starch content)
– 4 cups chicken or vegetable broth, kept warm (low-sodium if preferred)
– 1 cup fresh or frozen corn kernels (thawed if frozen)
– 1/2 cup grated Parmesan cheese, plus extra for serving (freshly grated melts better)
– 1 small onion, finely diced (yellow or white works well)
– 2 cloves garlic, minced (adjust for milder flavor)
– 2 tablespoons unsalted butter (or olive oil for dairy-free)
– 1/4 cup dry white wine (optional, substitute with extra broth)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– 2 tablespoons olive oil (or any neutral oil)
Instructions
1. In a medium saucepan, heat the broth over low heat until warm, then keep it simmering gently to maintain temperature throughout cooking.
2. Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts and sizzles lightly.
3. Add the diced onion and cook, stirring occasionally, for about 5 minutes or until translucent and soft but not browned.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
5. Add the Arborio rice to the pot and toast, stirring constantly, for 2 minutes until the edges look slightly translucent—this helps the rice absorb liquid better later.
6. Pour in the white wine (if using) and cook, stirring, until fully absorbed, about 2 minutes, which deglazes the pan and adds depth.
7. Ladle in 1 cup of warm broth and stir continuously until the liquid is mostly absorbed, about 5 minutes; repeat this process, adding broth 1/2 cup at a time and stirring after each addition.
8. After about 20 minutes of adding broth and stirring, when the rice is creamy but still slightly firm (al dente), stir in the corn kernels and cook for 3 minutes until heated through.
9. Remove the pot from heat and stir in the remaining 1 tablespoon of butter and grated Parmesan cheese until melted and fully incorporated.
10. Season with salt and black pepper to taste, starting with 1/2 teaspoon of salt and adjusting as needed for balance.
Done, the risotto rests creamy and velvety, with sweet pops of corn and a savory Parmesan richness that coats each grain perfectly. For a fresh twist, top with extra Parmesan, a drizzle of olive oil, or some chopped herbs right before serving to brighten the flavors.
Mexican Street Corn (Elote) Tacos
Evenings like this, when the air carries a hint of autumn chill, I find myself drawn to the warmth of the kitchen and the vibrant flavors of Mexican street corn, reimagined here as comforting tacos. Elote, with its smoky char and creamy tang, transforms beautifully into a handheld feast that feels both nostalgic and new, a quiet celebration of simple ingredients coming together.
Ingredients
– 4 ears of corn, husks removed (or 3 cups frozen corn, thawed)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1/2 tsp chili powder, plus extra for garnish
– 1/4 cup crumbled cotija cheese (or feta as a substitute)
– 2 tbsp fresh lime juice (about 1 lime)
– 1/4 cup chopped fresh cilantro
– 8 small corn tortillas
– Salt, to season
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush the ears of corn evenly with olive oil and sprinkle lightly with salt.
3. Place the corn on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until kernels are charred in spots.
4. Tip: Let the corn sit untouched for a minute after each turn to develop a deeper char.
5. Remove the corn from the grill and allow it to cool for 5 minutes until safe to handle.
6. Hold each ear upright on a cutting board and use a sharp knife to slice downward, removing all kernels.
7. In a medium bowl, combine the mayonnaise, sour cream, chili powder, and lime juice, stirring until smooth.
8. Add the grilled corn kernels to the bowl and mix gently to coat evenly with the creamy sauce.
9. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
10. Tip: Stack warmed tortillas and wrap them in a clean kitchen towel to keep soft.
11. Divide the corn mixture evenly among the tortillas.
12. Sprinkle each taco with crumbled cotija cheese and chopped cilantro.
13. Tip: For extra flavor, dust lightly with additional chili powder just before serving.
14. Serve immediately.
What makes these tacos sing is the contrast of textures—the crunch of charred corn against the soft tortilla, all smoothed by the creamy, zesty sauce. They’re perfect for a cozy dinner, perhaps with a side of black beans or a crisp salad, and best enjoyed while still warm, letting each bite remind you of street food magic brought home.
Fresh Corn and Black Bean Salsa
Just as the late summer sun begins to soften, I find myself craving the simple, honest flavors that bridge the seasons. This fresh corn and black bean salsa captures that transition perfectly—a humble bowl of garden goodness that feels both nourishing and celebratory.
Ingredients
– 2 cups fresh corn kernels (from about 3 ears, or frozen and thawed)
– 1 (15 oz) can black beans, rinsed and drained well to remove excess sodium
– 1/2 cup finely diced red onion (soak in cold water for 10 minutes to mellow sharpness, if preferred)
– 1/4 cup chopped fresh cilantro (stems included for extra flavor, or substitute parsley)
– 1 jalapeño, seeds removed and finely minced (wear gloves when handling, or use serrano for more heat)
– 3 tbsp fresh lime juice (from about 2 limes, adjust for brightness)
– 2 tbsp extra virgin olive oil (or any neutral oil like avocado)
– 1 tsp ground cumin (toast whole seeds and grind for deeper flavor, if possible)
– 1/2 tsp fine sea salt (add gradually and taste as you go)
Instructions
1. If using fresh corn, bring a medium pot of water to a rolling boil over high heat.
2. Carefully add the corn ears and boil for exactly 4 minutes until kernels are bright yellow and tender-crisp.
3. Transfer the corn to an ice bath immediately to stop the cooking process and preserve freshness.
4. Once cool, cut the kernels from the cobs using a sharp knife, holding each cob upright in a bowl to catch kernels.
5. In a large mixing bowl, combine the corn kernels, rinsed black beans, diced red onion, chopped cilantro, and minced jalapeño.
6. In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, and sea salt until fully emulsified.
7. Pour the dressing over the vegetable mixture and toss gently with a rubber spatula to coat everything evenly.
8. Let the salsa rest at room temperature for 15 minutes to allow the flavors to meld together.
9. Taste and adjust seasoning with more salt or lime juice if desired, then transfer to a serving bowl.
Crisp kernels of corn pop against the creamy black beans, while the jalapeño offers a gentle warmth that builds with each bite. Serve it alongside grilled fish or scoop it onto sturdy tortilla chips for a textural contrast that feels both rustic and refined.
Stuffed Bell Peppers with Corn and Quinoa
Mornings like this, when the air carries the first crisp notes of autumn, I find myself drawn to the kitchen, craving something warm and nourishing that fills the home with a gentle, earthy aroma. Stuffed bell peppers have always been that comforting dish for me, a canvas for seasonal abundance and quiet reflection. Today, I’m sharing my version with sweet corn and fluffy quinoa, a simple medley that feels both wholesome and deeply satisfying.
Ingredients
– 4 large bell peppers, any color (halved lengthwise and seeded)
– 1 cup quinoa, rinsed (for better texture and to remove bitterness)
– 1 cup corn kernels, fresh or frozen (thawed if frozen)
– 1 small onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 1 1/2 cups vegetable broth or water
– 1/4 cup chopped fresh cilantro or parsley (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth, bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and quinoa is fluffy.
3. Tip: Let the quinoa sit covered off the heat for 5 minutes after cooking to steam and prevent clumping.
4. While quinoa cooks, heat olive oil in a skillet over medium heat, add diced onion, and sauté for 3–4 minutes until translucent.
5. Add minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
6. Stir in corn kernels, cumin, smoked paprika, black pepper, and salt, cooking for 2–3 minutes until the corn is tender and spices are aromatic.
7. Remove the skillet from heat and fold in the cooked quinoa until well combined.
8. Arrange the halved bell peppers in a baking dish, cut sides up, and fill each pepper half evenly with the quinoa-corn mixture, pressing gently.
9. Tip: If the peppers wobble, slice a thin piece off the bottom to create a flat base for stability.
10. Cover the baking dish with foil and bake at 375°F for 25 minutes.
11. Remove the foil and bake for an additional 10–15 minutes until the peppers are tender and slightly charred at the edges.
12. Tip: For a golden top, broil for the last 2–3 minutes, watching closely to avoid burning.
13. Garnish with chopped cilantro or parsley if desired.
Each bite offers a delightful contrast: the tender, sweet pepper giving way to the fluffy quinoa and pops of corn, all warmed by earthy spices. Enjoy it straight from the oven, or let it cool slightly and serve alongside a simple green salad for a complete, comforting meal that celebrates the quiet joys of home cooking.
Summer Corn and Tomato Pasta
Zigzagging through late summer’s golden light, I find myself craving dishes that capture this fleeting season’s sweetness. Today’s pasta celebrates corn and tomatoes at their peak, a simple yet profound pairing that always feels like a gentle embrace. It’s the kind of meal that invites you to slow down and savor each bite, much like these warm, lingering afternoons.
Ingredients
– 8 ounces dried pasta, such as fusilli or penne (or any short shape that holds sauce well)
– 2 tablespoons olive oil (or any neutral oil)
– 2 ears fresh corn, kernels cut from cob (about 1.5 cups)
– 1 pint cherry tomatoes, halved (or sub diced heirloom tomatoes)
– 2 cloves garlic, minced
– 1/4 teaspoon red pepper flakes (optional, for mild heat)
– 1/2 teaspoon salt (adjust to taste)
– 1/4 cup fresh basil, chopped
– 1/4 cup grated Parmesan cheese (plus extra for serving)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook according to package directions until al dente, about 9-11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add corn kernels and sauté for 4-5 minutes, until slightly caramelized and tender.
5. Stir in halved cherry tomatoes and cook for 3-4 minutes, until they begin to soften and release juices.
6. Add minced garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.
7. Drain cooked pasta, reserving 1/2 cup of pasta water.
8. Tip: Adding a splash of starchy pasta water helps emulsify the sauce for a silkier texture.
9. Transfer drained pasta to the skillet with the corn and tomato mixture.
10. Pour in 1/4 cup of reserved pasta water and toss to combine, adding more if needed to loosen the sauce.
11. Tip: Tossing pasta in the skillet rather than mixing in a bowl allows flavors to meld beautifully.
12. Remove from heat and stir in salt, chopped basil, and grated Parmesan cheese.
13. Tip: Adding cheese off the heat prevents it from clumping and maintains its creamy texture.
14. Serve immediately in warm bowls.
Yielding to summer’s bounty, this pasta balances the corn’s subtle crunch with the tomatoes’ juicy burst, all wrapped in a light, garlic-infused sauce. For a creative twist, top with extra basil and a drizzle of olive oil, or serve alongside grilled chicken for a heartier meal—each forkful is a tribute to the season’s simplest joys.
Corn and Zucchini Fritters with Herb Yogurt
Mornings like these call for something simple yet comforting, where the kitchen fills with the earthy scent of summer vegetables meeting heat. There’s a quiet joy in transforming humble ingredients into something crisp and golden, perfect for a leisurely brunch or a light supper. These fritters, with their tender interior and herb-kissed yogurt, feel like a gentle embrace on any day.
Ingredients
– 2 cups grated zucchini, squeezed dry to remove excess moisture (use a clean kitchen towel for best results)
– 1 cup fresh corn kernels, from about 2 ears or frozen and thawed
– 1/2 cup all-purpose flour, or gluten-free alternative if preferred
– 1 large egg, lightly beaten to bind the mixture
– 1/4 cup finely chopped fresh herbs like parsley or dill, or a mix for brighter flavor
– 1/2 teaspoon baking powder, to help the fritters rise slightly
– 1/4 teaspoon salt, adjust based on preference
– 1/4 teaspoon black pepper, freshly ground for best taste
– 2 tablespoons olive oil, or any neutral oil for frying
– 1/2 cup plain Greek yogurt, full-fat for creaminess
– 1 tablespoon lemon juice, freshly squeezed to brighten the yogurt
– 1 tablespoon chopped fresh chives, for garnish optional
Instructions
1. In a large bowl, combine the grated zucchini, corn kernels, all-purpose flour, beaten egg, chopped herbs, baking powder, salt, and black pepper, mixing gently with a spatula until just incorporated to avoid overworking the batter.
2. Heat the olive oil in a non-stick skillet over medium heat (350°F if using a thermometer) until shimmering but not smoking, about 2-3 minutes, to ensure even cooking without burning.
3. Scoop 1/4 cup portions of the batter into the hot oil, flattening slightly with the back of a spoon to form 3-inch rounds, and cook for 3-4 minutes until the edges are golden brown and bubbles form on the surface.
4. Flip the fritters carefully using a spatula and cook for an additional 3-4 minutes on the other side until deeply golden and crisp, adjusting heat to medium-low if they brown too quickly.
5. Tip: For extra crispiness, avoid overcrowding the skillet—work in batches and keep cooked fritters warm in a 200°F oven on a baking sheet.
6. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, which helps maintain their texture without sogginess.
7. In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt until smooth and creamy, tasting to adjust acidity if desired.
8. Tip: Let the yogurt sauce sit for 5 minutes at room temperature to allow the flavors to meld, enhancing its herbal notes.
9. Serve the fritters warm, topped with a dollop of the herb yogurt and sprinkled with chopped chives for a fresh finish.
10. Tip: If the batter feels too wet after resting, add a tablespoon more flour to achieve a scoopable consistency that holds its shape in the pan.
They emerge from the pan with a satisfying crunch giving way to a soft, vegetal center, the corn adding pops of sweetness against the savory herbs. Try stacking them high for a brunch platter or tucking into a wrap with extra yogurt and greens for a handheld meal that feels both nourishing and indulgent.
Spicy Corn and Cheddar Muffins
Evenings like this call for something warm from the oven, a small comfort to savor slowly with a cup of tea as the light fades. These muffins, with their gentle heat and creamy richness, feel like a quiet conversation with autumn itself.
Ingredients
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 tsp cayenne pepper (adjust for milder heat)
– 1 cup shredded sharp cheddar cheese
– 1 cup fresh or frozen corn kernels (thawed if frozen)
– 1 cup buttermilk
– 1/4 cup vegetable oil (or any neutral oil)
– 1 large egg
– 2 tbsp honey
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and cayenne pepper until fully combined.
3. Stir in the shredded cheddar cheese and corn kernels, distributing them evenly throughout the dry mixture.
4. In a separate medium bowl, whisk the buttermilk, vegetable oil, egg, and honey until smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; avoid overmixing to keep the muffins tender.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
They emerge with a crumb that’s moist and slightly gritty from the cornmeal, each bite layered with the sharpness of cheddar and a subtle, building warmth. Try splitting one open while still warm, slathering it with butter, or pairing it with a bowl of chili for a cozy, satisfying meal.
Corn and Shrimp Boil with Garlic Butter
Zestful evenings call for gatherings around the table, where the aroma of garlic butter mingles with the sweetness of corn and the briny promise of shrimp, inviting us to slow down and savor each moment together. This humble boil transforms simple ingredients into a feast that feels both rustic and celebratory, a reminder that the best meals are often the ones shared with laughter and bare hands. Let’s embrace the messy joy of it all, letting flavors meld and memories form with every bite.
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 4 ears of corn, husked and cut into 2-inch rounds
– 1/2 cup unsalted butter (or salted, adjust salt later)
– 4 cloves garlic, minced (fresh for best flavor)
– 1 lemon, juiced (about 2 tbsp, or to brightness preference)
– 1 tsp Old Bay seasoning (or Cajun blend for spice)
– 1/4 cup chopped fresh parsley (optional garnish)
– Salt, to taste (start with 1/2 tsp)
Instructions
1. Fill a large pot with water, bring to a boil over high heat, and add 1 tbsp salt.
2. Add corn rounds to the boiling water and cook for 8-10 minutes until tender but still crisp.
3. Tip: Test corn with a fork; it should pierce easily without mushiness.
4. Remove corn with tongs and set aside in a large serving bowl.
5. Reduce heat to medium, add shrimp to the same pot, and simmer for 2-3 minutes until pink and opaque.
6. Tip: Avoid overcooking shrimp to keep them juicy and tender.
7. Drain shrimp and add to the bowl with corn.
8. In a small saucepan, melt butter over low heat, then add minced garlic and sauté for 1-2 minutes until fragrant.
9. Stir in Old Bay seasoning and lemon juice, cooking for another 30 seconds.
10. Tip: Warm the garlic gently to prevent bitterness and enhance flavor.
11. Pour the garlic butter sauce over the corn and shrimp in the bowl.
12. Toss gently to coat everything evenly, then season with salt to taste.
13. Garnish with chopped parsley if desired.
Effortlessly, the dish comes together with a medley of textures—succulent shrimp, sweet corn kernels bursting with juice, and a rich, garlicky butter that clings to every bite. Serve it family-style on a large platter, perhaps with crusty bread for sopping up the sauce, and let the simplicity shine through in each shared moment.
Corn, Basil, and Tomato Pizza
Beneath the late summer sun, this pizza captures the season’s fleeting sweetness in each slice, with corn’s gentle crunch and tomatoes’ bright acidity mingling with basil’s fragrant embrace. It feels like a quiet celebration of harvest’s simplicity, inviting you to savor the warmth of the oven and the joy of shared meals.
Ingredients
– 1 lb pizza dough (store-bought or homemade, at room temperature for easier stretching)
– 1/2 cup corn kernels (fresh or frozen, thawed if frozen)
– 1 cup cherry tomatoes, halved (or any ripe tomatoes, chopped)
– 1/4 cup fresh basil leaves, torn (plus extra for garnish)
– 1 cup shredded mozzarella cheese (or a blend for more flavor)
– 2 tbsp olive oil (or any neutral oil, for brushing)
– 1/4 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
Instructions
1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat for at least 30 minutes for a crispier crust.
2. On a floured surface, stretch the pizza dough into a 12-inch circle, being gentle to avoid tearing; if it springs back, let it rest for 5 minutes before continuing.
3. Brush the stretched dough evenly with olive oil, covering the entire surface to prevent sogginess from toppings.
4. Sprinkle the shredded mozzarella cheese over the dough, leaving a 1-inch border for the crust.
5. Distribute the corn kernels and halved cherry tomatoes evenly over the cheese layer.
6. Season the toppings with salt and black pepper, adjusting amounts based on your preference for seasoning.
7. Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet using a pizza peel or inverted baking sheet.
8. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned at the edges.
9. Remove the pizza from the oven and let it cool on a wire rack for 2-3 minutes to set the cheese and prevent burning your mouth.
10. Top the warm pizza with torn basil leaves just before serving to preserve their fresh flavor and vibrant color.
A final drizzle of olive oil enhances the medley of sweet corn and juicy tomatoes, while the basil adds a peppery freshness that ties it all together. Serve it sliced with a side salad for a light lunch, or enjoy it as a cozy dinner, perhaps with a glass of crisp white wine to complement the summer-inspired flavors.
Conclusion
Overall, these 20 fresh corn recipes offer endless summer inspiration for your table. We hope you’ll try a few, share your favorites in the comments below, and pin this article to your Pinterest boards to enjoy all season long!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
