The 10 Fresh Corn Recipes to Master (2024)

Photo by: Nicole Franzen

Buttered Corn and Noodles

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Serves 4

8 ounces egg noodles
4 cobs of corn
4 strips of bacon
4 scallions, thinly sliced
4 tablespoons butter
6 basil leaves, chopped
A pinch of fresh marjoram
Zest from 1 lemon

1. Cut the corn off of the cob, then milk the cobs.
2. Bring a big pot of water to a boil. Cut bacon into lardons and cook in a large skillet. When crisp, remove them to a paper towel. Lower heat to medium, add butter and corn to the skillet. Season with a pinch of salt & pepper.
3. Cook the noodles in the boiling water. Add the corn "milk" and cooked noodles to the skillet, then toss in the herbs, green onion and bacon. Add lemon zest and serve.

Photo by: James Ransom

Sweet Corn Polenta with Eggplant Sauce

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In its entirety, this is a recipe that works and is really, really good. But it's also full of ideas you can parcel out as you see fit -- namely: polenta doesn't have to be born out of dry goods. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. -- Kristen Miglore

Photo by: Melanie Einzig

Roasted Corn with Lime, Parmesan, and Chili

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This is a riff on elote, the ever-more-popular Mexican version of corn on the cob typically involving lime, chili, mayo, cheese and a grill. This incarnation is served off the cob and piled high on a small plate -- creamy, tangy, spicy and sweet all at once. -- Merrill

Photo by: Jennifer Causey

Corn Salad with Cilantro & Caramelized Onions

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The cool, sweet crunch of this salad practically screams summer, and the variations are endless. This version also includes a technique we've never seen before: first, she has you cook down red onion in balsamic vinegar and olive oil -- as the onion pieces soften into silky, purple jewels, they simultaneously create a rich, deeply flavored dressing for the rest of the salad. -- Amanda and Merrill

Photo by: Melanie Einzig

Corn, Bacon, and Clam Stew

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It's easy to think of one-pot meals as limited to cold wintry nights. But some of the best one pot meals, like paella and clam bakes, are made for summer time. This dish nestles littleneck clams into the corn, letting them steam open right in the pot, and showers the dish with chopped basil. -- Amanda and Merrill

Photo by: Tom Hirschfeld

Corn Tamales with Swiss Chard

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Masa harina comes in a couple of forms, fresh which is rare and the more common instant masa comes in yellow or white meal and can be found at almost all grocery stores. -- Tom Hirschfeld

Photo by: Jennifer Causey

Summer Corn Pudding

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This version of corn pudding is made with milk instead of cream and it calls for only the barest hint of flour to thicken the custard, resulting in a tender, eggy base. The pudding has a hint of sweetness, both from the corn and a spoonful of honey, a detail we love. It's a great balance of flavors and textures -- perfect for any time of day. -- Amanda and Merrill

Photo by: Melanie Einzig

Corn Zeppole

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Each zeppole -- essentially the Italian version of a doughnut hole -- is impossibly tender within but crunches satisfyingly between your teeth with every bite. The chiles lend just the right amount of heat, and the sweetness of the roasted corn and the saltiness of the pancetta play off of each other perfectly. -- Amanda and Merrill

Photo by: James Ransom

Summer Weekend Pasta

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Mixing fresh squash into hot pasta can produce soggy pasta; we cut it off at the pass by first salting the grated squash to draw out its water, and squeezing out the gratings before adding them. The base is bacon, with a pinch of red pepper flakes and a smashed garlic clove. And to underline the sweetness and freshness of the dish, we fold in some fresh-scraped corn and chopped basil. Part vegetable, part pasta -- buoyant, bright, and just what we crave on a steamy summer evening. -- Amanda

Photo by: Penny de Los Santos

Crazy Street Corn

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Messy goodness on a stick. That's what this is. Crunchy, juicy, sweet corn on a stick slathered in butter AND mayo, coated in crumbled queso fresco, sprinkled with chile powder, salt AND drizzled with lime juice… it is one of those ubiquitous street foods of Mexico. -- Pati Jinich