CORN-UCOPIA OF RECIPES 🌽
It's peak corn season and here are our favorite corn-forward recipes!
It may be because we’re from the Midwest, but corn accompanies many of our meals during the summer. And we’re not just talking about corn on the cob. We use corn, raw, in salads. Or purée it into a light chowder. Corn goes well with Mexican Food, Indian Food, and even a British Jacket Potato with tuna. So, yeah…we’re big corn fans. And since it is currently corn’s peak season, and because it’s been exceptionally delicious this year, we wanted to devote an entire digest honoring corn (but don’t worry, if you’re like our Dad’s friend from Belgium who thinks corn is “pig food” we still have our entire recipe database with corn-free recipes for your liking ;))
YOU CAN EAT RAW CORN?
Yes, you sure can. Corn in the raw is crunchy, sweet, and refreshing, and makes a perfect addition to a salad or salsa. All you need to do is cut it off the cob. And I have a hack for that (you can watch me do it in the video below). Basically, you take a large bowl and place a smaller bowl upside down inside of it. The bottom of the smaller bowl becomes the base that you will use to hold your corn cob while you cut it. Then you just cut the corn from top to bottom while the kernels fall into the bigger bowl. Trust me, once you get the taste for raw corn you won’t be able to stop lol.
MORE A-MAIZE-ING CORN RECIPES
We’re not done with raw corn just yet. If you are unfamiliar with Flautas, they are crispy rolled tacos typically filled with chicken and cheese and topped with guacamole and pico de Gallo. But because we are loving corn right now, I added raw corn prepared Mexican street-style to the chicken (you could use black beans instead for a vegetarian version) filling. Mexican street corn is typically made with mayonnaise, sour cream, cotija cheese, and lime. For a healthier alternative, I swapped the sour cream for Greek yogurt and baked them in my air fryer (but you could also bake these in the oven). Then I finished them with a drizzle of avocado crema.
Corn strikes again in this Mexican Corn Salad recipe. The corn is cut off the cob raw and then slightly charred in a frying pan. Bell pepper, red onion, jalapeño, and spices add a little crunch and heat while the Greek yogurt, lime juice, and cotija cheese mellow it out for a delicious side salad. I especially like it paired with grilled salmon.
Us Americans love chowder. Although it has a reputation for being heavy with cream and butter, in the summer, I love making a lighter version of corn chowder using milk and chicken broth instead.
GOOD OL’ CORN-ON-THE-COB…WITH A KICK
We couldn’t leave this digest without a corn-on-the-cob recipe. Especially one we first had as children and continue to make every year since. Many summers ago, our Aunt’s friend came to her house for dinner. She is originally from India and prepared her version of Indian Street Corn for us. We were immediately hooked. While the recipe is simple, it packs a punch. The spice comes from the cayenne pepper rubbed on the grilled corn with lemon and salt. Our little kid taste buds were apparently refined enough to handle the heat because we were obsessed.
This recipe is a great side dish for your summer BBQ and is a fun way to mix up corn-on-the-cob rather than just slathering it with butter.
WHEN I WENT CRAZY FOR CORN CONDIMENTS LAST SUMMER
These recipes are just for fun, but if you’re interested, here are two videos on making Corn Butter and Corn Jelly.
THANKS FOR READING!
Cheers 🥂
Hil & Nat
Don’t forget you can access the entire recipe library with all your favs here.
All your recipes look so delicious & are light cooking make them extra special.