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Best Corn Recipes

Best Corn Recipes


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Top Rated Corn Recipes

This recipe truly highlights two of our favorite produce products: corn and tomatoes. For best results, never refrigerate your tomatoes - the cold will ruin both their flavor and texture.For this dish and more, click here for our roundup of every recipe you'll need to get through the holidays.

Not much tastes better than sweet summer corn that has been cooked with butter over the campfire.This recipe is courtesy of Tasty Kitchen.

This fresh summer salad is the best way to use up all that beautiful corn.This recipe is courtesy of Molly Yeh.

A popular snack in South America, think of cancha liked seasoned, inside-out popcorn kernels. But don't worry, this won't hurt your teeth like those other ones.This recipe is courtesy of About.com.

This is the only way I make corn now — it's easy to prepare a lot of corn in the oven, and roasting it imparts so much flavor.Recipe courtesy of Seasonal Cravings

This simple grilled taco filling is healthy, delicious, and easy to make.This recipe is courtesy of Love and Lemons.

Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.Recipe courtesy of McCormick

Creamed corn is a perfect side dish for summer barbecues when corn is in season or as a fall and winter comfort food. This dish is a mix of corn, milk, cream cheese and butter, all melted together in a creamy, rich flavorful dish. Corn kernels off the cob freeze beautifully. This dish serves a crowd, you can halve the recipe for a family meal.Add in crumbled bacon or chopped green onion to make it even more delish.

This recipe is quick and easy to make for a potluck dish.

Grilled corn is one of the best things about summer. Fresh, juicy, and slightly charred is exactly how I want my corn — and grilling it is the perfect way to achieve these qualities. Start with good quality corn on the cob, which is usually during the summer months when they are in the peak of their season. This is a basic recipe with butter and seasoning, but grilled corn is also great with Parmesan cheese and chopped herbs.

Use this basic corn dough for soft or fried corn tortillas, dumplings, and more. You can also add chiles, spices, and herbs for a flavorful twist.Adapted from Mexico from the Inside Out by Enrique Olvera.


Recipe Summary

  • 2 (10 ounce) packages frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • ¼ cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.


Sweet Corn Curry

Ingredients

  • Sweet corn kernels 2 cups
  • Capsicum 1, chopped into small pieces (optional)
  • Onion 1, large, finely chopped
  • Green chilies 2, slit length wise
  • Ginger garlic paste 1 tsp
  • Kasuri methi 1 tsp, lightly crushed
  • Turmeric powder 1/4 tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 1/2 tsps
  • Garam masala powder 1/4 tsp
  • Tomatoes 2, finely chopped
  • Cashew nuts 5, soak in 3 tbsps milk and make a smooth paste.
  • Fresh coriander leaves 2 tbsps, finely chopped
  • Fresh cream 1 tbsp (or malai)
  • Salt to taste
  • Oil 1 1/2 tbsps

Method for making Sweet Corn Curry

Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.

Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.

Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.

Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.

Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.


  1. Don’t BOIL frozen corn! Just don’t do it. I know the package tells you to do it, but trust me, it zaps all the flavor out of the corn.
  2. Use a skillet. Stir-frying or sautéing frozen corn keeps it crisp, bright and flavorful.
  3. Add a little sugar. It’s ok, it won’t taste weird and it will bring out the natural sweet flavor.
  4. Don’t salt until ready to serve. Salting the corn too early can dehydrate it and won’t taste as sweet. Wait until after you’ve cooked it, then salt to taste.


Step 1

In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.

When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.


  • 4 ears corn, still in the husk, both ends trimmed
  • 2 tablespoons butter, plus more for serving
  • Kosher salt
  • Aromatics such as cilantro, scallion, garlic, or dried chilies if desired (see note)

Preheat a water bath to 183°F using a sous vide precision cooker. Place corn, butter, and aromatics inside 1 to 2 vacuum-seal bags and seal bags. Add two extra seals on each end to ensure sticking.

Clip a heavy metal spoon or knife to the edge of each sous-vide bag with a heavy-duty binder clip to weigh the court down. Place in sous vide cooker and cook for 30 minutes. Open bags, remove corn from husks, discard aromatics and husks, and serve corn, passing extra butter at the table.


8 Off-The-Cobb Corn Recipes For Summer

Husking ears of corn on the back porch is a quintessential part of summer. When you tire of fresh corn on the cob, try some of these delicious off-the-cob corn recipes.

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

With only a few simple ingredients, this corn soup has an intense corn flavor that tastes just like summer.

Summery and make-ahead, this crisp corn salad is tailor-made for a cookout.

Corn, tomatoes, and basil gets a subtle kick of flavor from Old Bay seasoning.

Need to the perfect side to jazz up simply grilled chicken, salmon, or steak? This creamy and flavorful corn dish will please all around.

Spicy and buttery, this fresh corn-off-the-cob recipe from Vivian Howard pairs nicely with Southwestern flavors.

This flavor-packed black bean shrimp salad makes a lovely and light weeknight dinner. It also screams summer potluck.

These street-style shrimp tacos with corn, bacon, and lime crema make a fast, fun, family-pleasing feast!


Corn Selection & Preparation Tips

Because great corn is key to making great corn chowder!

Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.

How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.

If you can’t find fresh corn or want to save a few minutes: Use frozen corn, which tastes much nicer than canned corn. Rinse off any frost on the kernels first, then add them to the pot as directed.


Ingredients

    • 2 pounds frozen corn kernels, thawed
    • Whole milk as needed (about 1 cup)
    • 6 eggs, separated
    • 1/2 cup sugar
    • 6 tablespoons butter, softened
    • 3/4 cup all-purpose flour
    • 1 teaspoon sea salt
    • 1 teaspoon baking powder
    • 1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
    • 1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
    • Half of a red bell pepper, cut into strips
    • *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.

What Is Street Corn?

Here we are almost a year later talking about a bowl of corn. I’m not exaggerating when I say it’s the best corn I’ve ever had! It’s seasoned with chili powder and a hint of cumin. There is also lime juice which just makes the whole dish (along with that grilled flavor) and it’s topped with queso fresca.

My husband and I fell in love with my homemade version and decided that it was our new favorite side dish for our Mexican Food recipes! The recipe is for 4 servings, but he and I had no problems splitting in half and downing it all.

Sometimes ordering (or trying) new foods totally pays off. It just helps me be more brave and break away from my edible comfort zone!