Corn, a versatile and beloved crop, holds a special place in culinary traditions worldwide. Whether you prefer its sweet kernels fresh off the cob, roasted to perfection, or incorporated into mouthwatering dishes, there's no denying the allure of this golden grain. In this article, we embark on a journey to discover the secrets behind cooking the best corn, exploring a variety of recipes and techniques that will tantalize your taste buds and leave you craving more. From classic corn on the cob to innovative corn-based creations, we'll guide you through the process of selecting the perfect ears, mastering cooking methods, and adding creative twists to elevate your corn dishes to new heights. So, gather your ingredients, fire up your stove, and get ready to experience the ultimate culinary journey with the best corn recipes.
Here are our top 20 tried and tested recipes!
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
- Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.
Provided by Doreen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
- When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
- Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
- Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Chop cooled chicken meat and add to soup.
- In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g
THE BEST CORN CHOWDER
This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.
Provided by Overton Fam
Categories Chowders
Time 50m
Yield 4-6 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon and break into small pieces. Set aside.
- In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
- Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
- Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
- Stir in bacon pieces.
- Just before serving, add parsley and a generous grind of white pepper (to taste).
Nutrition Facts : Calories 614.8, Fat 28.1, SaturatedFat 11.8, Cholesterol 55.3, Sodium 1645.4, Carbohydrate 81.3, Fiber 7.9, Sugar 8.7, Protein 17.2
THE BEST SLOW COOKER CREAM CORN
This is the best, easiest slow cooker cream corn. It's very rich, not diet food, but is always such a big hit I have to tell everyone how to make it! You may want to half this recipe for a smaller family, but this is excellent leftover a day or even two.
Provided by mamamelton
Categories Side Dish Vegetables Corn
Time 3h5m
Yield 20
Number Of Ingredients 6
Steps:
- In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 25 g, Cholesterol 70 mg, Fat 24.5 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 15.1 g, Sodium 296.6 mg, Sugar 8.4 g
WORLD'S BEST CORN PUDDING
Make and share this World's Best Corn Pudding recipe from Food.com.
Provided by Bliss
Categories Corn
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Grease a 10x15" baking dish.
- Blend the corn and flour together, and set aside.
- Whisk together the milk and eggs in a large mixing bowl.
- Beat in the butter, sugar, salt and vanilla.
- Stir in the corn mixture.
- Pour the custard into the prepared pan.
- Bake for 45-60 min.
- until the pudding is set and golden.
- Cut into squares and serve at once.
- 8-10 portions.
BEST EVER CILANTRO CORN SALSA
This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.
Provided by Lisa Avery Croff
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
- Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g
AWESOME CORN DIP (BEST W/ FRITOS)
A lady at work made this dip and everyone fell in love with it! It has now become a family favorite and I make it for every family function, its the first thing everyone ask when I walk through the door "Did you make the dip" And everyone gathers around the bowl and its gone in minutes so i double the batch. A nice change from the normal chips and dip!
Provided by shan9251
Categories Beginner Cook
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingrediants and chill at least 2 hours. Serve with Fritos Scoops! Enjoy!
KRISSY'S BEST EVER CORN MUFFINS
This is a sweeter version of corn muffins and my family loves it!
Provided by Krissy Terwilliger- Jinkerson
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g
BEST NEW ENGLAND CORN CHOWDA (CHOWDER)
This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.
Provided by Jennifer Michele
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon until crisp.
- Remove from pan with a slotted spoon and drain; set aside.
- In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
- Cook over medium heat until onion is translucent.
- Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
- Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
- Stir in corn and heat through.
- Add cream and heat through again.
- If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
- Add a little at a time while the chowda is simmering until it reaches the desired consistency.
- Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
BEST CREAMED CORN
The recipe my mom uses and it is the best in my opinion. Adapted from Gooseberry Patch Flavors of Fall. Cook time is an estimate.
Provided by ratherbeswimmin
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the first 5 ingredients to a saucepan; stir to combine.
- Bring to a boil; stir frequently.
- Lower heat; stir occasionally.
- In a small bowl, whisk together the margarine and flour until smooth; add to corn mixture.
- Continue to cook and stir constantly until thickened.
THE BEST FRESH CORN FRITTERS
These are delightful explosions of taste, can be served with charred tomato salsa as an appie, as a side dish or even maple syrup for breakfast. I am including the charred tomato salsa but they are great all on their own too.
Provided by MarraMamba
Categories Sauces
Time 1h
Yield 26 small fritters
Number Of Ingredients 17
Steps:
- Salsa:.
- Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
- In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt-it needn't be perfectly smooth.
- In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
- Fritters:.
- In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.
- Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it's hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.
- Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.
THE BEST EVER CORN CHOWDER
I found this in the Taste section of the Indianapolis Star and just had to clip it. Corn Chowder is one of my favorite types of soup. Photo: dailyunadventuresincooking.com
Provided by Ellen Bales
Categories Chowders
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a large soup pot, heat the oil over high heat. Add onion and celery and saute for 2 or 3 minutes, until translucent. Add garlic and cook for 1 minute.
- 2. To this mixture, add the flour and stir until well blended. Add the broth a little at a time, stirring and scraping down sides of pot. Add corn and Old Bay Seasoning; simmer until the soup has thickened, about 5 minutes.
- 3. In a blender, puree half the soup until smooth. Pour this back into the pot and add the potatoes.
- 4. Simmer until the potatoes are cooked or about 20 minutes. Season with salt and pepper to taste. Serve garnished with chopped chives.
- 5. NOTE: If you don't have safflower or grapeseed oil, you may use regular oil, but don't use high heat. It may take an extra few minutes for the onion and celery to become translucent.
GLUTEN-FREE BEST EVER CORN DOGS
Feel like you are at the fair with these corn dogs made from Bisquick® Gluten Free mix.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
- In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
- Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g
BEST BAKED CORN - DEAN KOONTZ
This recipe was featured in Parade magazine 12/19/10 issue. I have not tried it yet- but I wanted a place for safe keeping! Per serving: 220 calories, 10g fat, 125mg cholesterol, 370mg sodium, 20g carbs, 7g protein
Provided by Amanda
Categories Corn
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Boil 3/4 cup milk with butter and sugar.
- Dissolve flour in 1/4 cup milk.
- Pour flour mixture into milk mixture to make think white sauce.
- Add to drained corn in a 1 -1.5 quart loaf pan.
- Mix in eggs.
- Bake 1 hour @ 400.
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP RECIPE
Provided by trishjoy
Number Of Ingredients 11
Steps:
- 1.In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup. 2.When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts. 3.Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes. 4.Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside. 5.Chop cooled chicken meat and add to soup. 6.In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
BEST SELLER CARAMEL CORN
When I used to regularly do Christmas craft shows, I always sold this packaged up in Christmas tins; it was a big seller for me. My SIL always hoped it wouldn't sell well, though, so she could eat what didn't sell! Based on a Bonnie Stern recipe.
Provided by Lennie
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn.
- Preheat oven to 275F; have ready a jelly roll pan.
- Place popped corn in a very large bowl.
- In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously.
- Remove from heat.
- Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up.
- Add baking soda and vanilla to sugar mixture and combine well.
- Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan.
- Bake in preheated oven for 40 minutes, stirring well every 10 minutes.
- Let cool before eating.
THE BEST CORN BREAD YOU'LL EVER EAT
A soft, moist cornbread center with a crunchy crust.
Provided by Debbie Rowe
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
- In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
- Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 40.8 g, Cholesterol 39.2 mg, Fat 15.9 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 772.1 mg, Sugar 2.9 g
BEST CORN CASSEROLE
I know there are lots of corn casseroles out there, but this one has just the right combination of corn and cheese. I started making this for the big holiday dinners, but now it's become a regular vegetable side dish.
Provided by jaynine
Categories Corn
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter or margarine in large pan.
- Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
- Stir until well blended.
- Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
- Bake at 350 for 40 minutes.
Nutrition Facts : Calories 677.3, Fat 41.7, SaturatedFat 23.3, Cholesterol 127.5, Sodium 1421, Carbohydrate 67.4, Fiber 5.7, Sugar 14.3, Protein 14.4
THE BEST CORN BREAD
Provided by Nancy Harmon Jenkins
Categories easy, quick, side dish
Time 25m
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread.
- Combine the egg and buttermilk in a bowl, beating the egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well.
- Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just at the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from oven, turn onto a plate and serve immediately with plenty of butter.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 329 milligrams, Sugar 4 grams, TransFat 0 grams
THE BEST, MOST SIMPLE CORN CASSEROLE!!
This recipe came from my ex-mom in law. I fell in love with it the first bite I took. That was almost 20 yrs ago and I have been making it ever since.
Provided by mechanicsbabygirl
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Let cream cheese soften to room temperature. You can also stick it in microwave for about 10 second at a time til softened. Drain corn. Do not drain green chiles. In a casserole dish mix all ingredients til combined thoroughly. Bake in a 350 degree oven for about 30 minutes til bubbly and light brown. Enjoy!
Nutrition Facts : Calories 254.7, Fat 14.5, SaturatedFat 7.5, Cholesterol 41.6, Sodium 591.7, Carbohydrate 30.3, Fiber 3.2, Sugar 5.7, Protein 6.4
Tips:
- Choose the right corn: Select fresh, plump ears of corn with tightly packed kernels. Avoid any ears with blemishes or signs of damage.
- Prepare the corn properly: Husk the corn and remove the silks. If desired, you can also remove the kernels from the cob using a sharp knife.
- Cook the corn to perfection: There are several ways to cook corn, including boiling, roasting, grilling, and microwaving. The best method depends on your personal preference and the desired texture of the corn.
- Season the corn simply: Corn is a naturally sweet and flavorful vegetable, so it doesn't need a lot of seasoning. A simple sprinkle of salt and pepper is often all that's needed.
- Enjoy the corn immediately: Corn is best enjoyed fresh off the cob. If you're not going to eat it right away, store it in the refrigerator for up to 2 days.
Conclusion:
With its sweet flavor and versatility, corn is a delicious and nutritious addition to any meal. Whether you're grilling it, roasting it, or boiling it, there are endless ways to enjoy this summer staple. So next time you're looking for a quick and easy side dish, reach for some corn. You won't be disappointed!
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