6 Delicious Ways to Use That Sweet Summer Corn

Summer is my favorite season, and sweet corn is the star of my kitchen during these warm months! Let me share six delicious ways to make the most of that sweet summer corn.

1. Fresh Corn Salad

Prep & Cook Time

Prep: 15 minutes | Cook: 10 minutes

Ingredients

• 4 ears of sweet corn, husked
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Boil the corn for about 5-7 minutes until tender. Drain and let cool.
2. Once cool, cut the kernels off the cob and place them in a large bowl.
3. Add diced bell pepper, onion, and cherry tomatoes to the bowl.
4. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro before serving.

Servings

Serves 4

Nutrition Info

Approx. 150 calories per serving

2. Sweet Corn Fritters

Prep & Cook Time

Prep: 10 minutes | Cook: 15 minutes

Ingredients

• 2 cups fresh corn kernels
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/4 cup green onions, chopped
• Oil for frying

Instructions

1. In a bowl, combine corn, flour, baking powder, salt, and pepper.
2. Stir in the beaten egg and green onions until well mixed.
3. Heat oil in a frying pan over medium heat.
4. Drop spoonfuls of the corn mixture into the pan and flatten slightly.
5. Fry until golden brown on both sides, about 3-4 minutes per side.
6. Drain on paper towels before serving.

Servings

Serves 4

Nutrition Info

Approx. 200 calories per serving

3. Creamy Corn Chowder

Prep & Cook Time

Prep: 10 minutes | Cook: 20 minutes

Ingredients

• 4 cups fresh corn kernels
• 1 medium onion, diced
• 2 medium potatoes, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, sauté onions until translucent.
2. Add potatoes and corn, cooking for an additional 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
4. Stir in heavy cream, salt, and pepper. Heat through without boiling.
5. Garnish with fresh parsley before serving.

Servings

Serves 6

Nutrition Info

Approx. 300 calories per serving

4. Grilled Corn on the Cob with Lime Butter

Prep & Cook Time

Prep: 5 minutes | Cook: 15 minutes

Ingredients

• 4 ears of corn, husked
• 1/2 cup unsalted butter, softened
• 1 lime, zested and juiced
• Salt to taste

Instructions

1. Preheat the grill to medium-high heat.
2. In a bowl, mix softened butter with lime zest and juice.
3. Brush the corn with the lime butter and sprinkle with salt.
4. Grill the corn for about 10-15 minutes, turning occasionally, until slightly charred.
5. Serve with extra lime butter on the side.

Servings

Serves 4

Nutrition Info

Approx. 250 calories per serving

5. Corn and Black Bean Tacos

Prep & Cook Time

Prep: 10 minutes | Cook: 10 minutes

Ingredients

• 1 cup fresh corn kernels
• 1 can black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 small tortillas
• Avocado and salsa for topping

Instructions

1. In a skillet, combine corn, black beans, cumin, and chili powder. Cook until heated through.
2. Warm the tortillas in a separate pan or microwave.
3. Fill each tortilla with the corn and bean mixture, topping with avocado and salsa.
4. Serve immediately.

Servings

Serves 4

Nutrition Info

Approx. 200 calories per serving

6. Corn Pudding

Prep & Cook Time

Prep: 15 minutes | Cook: 45 minutes

Ingredients

• 2 cups fresh corn kernels
• 1 cup milk
• 1/4 cup sugar
• 3 eggs
• 1/4 cup butter, melted
• 1 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together milk, sugar, eggs, melted butter, and salt.
3. Add the corn kernels and mix well.
4. Pour the mixture into a greased baking dish.
5. Bake for 40-45 minutes or until set and lightly golden on top.

Servings

Serves 6

Nutrition Info

Approx. 220 calories per serving

Final Thoughts

These six recipes showcase just how versatile sweet summer corn can be. I can’t wait to try them all again and maybe even come up with a few of my own variations!