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Here are all the best corn recipes for making this seasonal vegetable taste incredible! Try it grilled, in salad, soups, dips, and more.

Corn recipes

Sweet corn on the cob is best summer treat, and the frozen and canned varieties ensure you can eat this veggie year round. Here’s a list of our favorite fresh and tasty corn recipes! There are so many ways to make it taste incredible: grilled, Mexican street corn, salad, soup…and even ice cream! We’ve gathered some top recipes from our website and a few more from our favorite recipe developers around the web. Ready to get cooking?

And now: our top easy corn recipes!

More corn recipes

Corn is also part of a healthy diet: it’s rich in vitamins and minerals, fiber, and may promote eye health (source). Move over carrots! Here are a few more recipes where this veggie makes an appearance:

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Corn recipes

21 Tasty Corn Recipes


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x

Description

This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil! The classic summer salad for BBQs and picnics. You can also make it grilled! Go to Grilled Corn Salad.


Ingredients

Scale
  • 6 cobs corn (about 5 cups kernels, or 3 15-ounce cans corn)
  • ½ pint (1 cup) cherry tomatoes
  • ½ cup diced red onion
  • ⅓ cup roughly chopped fresh basil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ cup feta cheese crumbles, for garnish (optional)

Instructions

  1. Cook the corn: Bring a large pot of water to a boil. (This takes about 15 to 20 minutes, so plan accordingly.) Shuck the corn, removing the silk. When the water is boiling, place the corn cobs in the pot. Boil covered for 4 minutes, until bright yellow. Run under cool water until cool enough to touch. (Alternate method: Roast the corn in the oven or use canned corn.)
  2. Cut the corn: Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob (the sides of the pan catch the kernels that fly when cutting; more details here.)
  3. Chop the vegetables: Meanwhile, dice the cherry tomatoes. Finely chop the red onion. Chop the basil.
  4. Mix in the dressing: In a large bowl, mix all vegetables with the apple cider vinegar, olive oil, garlic powder, chili powder, salt, fresh ground black pepper to taste, and optional feta crumbles. Stores refrigerated for up to 3 days.
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Corn Recipes

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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