4 awesome corn recipes that go way beyond the cob

By / Magazine / September 22nd, 2015 / 92

Is there any season more splendid than the season of sweet corn? And is there anything more luscious that a grilled ear of corn, generously salted and dripping with melted butter? I don’t think so. But when summer rolls around and you’ve already enjoyed a mountain of buttery corn on the cob, it’s nice to have a few new recipes in your back pocket to change things up a bit.

Corn on the cob can be grilled several different ways. Boiling shucked corn before grilling is an easy way to speed the cooking process, but you can skip the boiling part and cook the corn on a hot grill about 7 minutes, or until it’s caramelized on all sides. You may also soak corn in its husk in cold water for a few hours before grilling. Pull back the husk ahead of time and remove silk if desired. Cook corn in its husk directly on a hot grill, turning for an even roast on all sides, about 15 minutes.

One of my mother’s secrets when boiling corn was to add a bit of sugar (instead of salt) to the boiling water before tossing them in. Try it and see if you like it. You can also nuke corn on the cob in the microwave, a trick I learned on YouTube. Cook one ear for 4 minutes, two ears for 8 minutes. Using an oven mitt, remove corn from microwave and cut off stem end. Shake it by its silky end until it slides out. Voila! Perfectly cooked corn with no silk!

mexican corn

In a medium bowl, mix 1/2 cup mayonnaise, 1 tsp fresh lime juice and 1 tsp chili powder. Set aside. In a large pot, bring water to a boil. Add 1/2 tsp sugar and 8 ears of shucked corn. Boil, uncovered, for 5 minutes. Transfer corn to hot grill, turning with tongs until all sides are lightly charred. Spread chili mayo on one side of each ear. Sprinkle with crumbled Cotija or feta cheese. Dust with smoked paprika.

black bean and grilled corn salsa

Combine 1 can black beans, drained and rinsed, 3/4 cup grilled corn kernels, 1/2 cup chopped seeded tomatoes, 1/4 cup minced sweet red pepper, 1/4 cup minced red onion, 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 tsp minced chipotle pepper in adobo sauce and 1/4 tsp kosher salt. Serve with tortilla chips or as a sauce for grilled chicken.

bacon, potato and grilled corn chowder

Cook 6 strips bacon. Degrease with paper towel, cut into bite-sized pieces and set aside. In large saucepan, in 1 tbsp bacon grease, cook 1 small chopped onion and 2 minced stalks celery for 5 minutes or until softened and translucent. Sprinkle with 2 tbsp flour, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring, 1 minute. Gradually stir in 2 cups chicken broth. Add 3 cups diced red potatoes, bring to a boil, reduce heat and simmer, covered, 15 minutes or until potatoes are tender. Add 2 cups grilled corn and bacon. Simmer, covered, 5 minutes. Stir in 1 cup milk and 1 cup heavy cream. Bring to a low simmer to heat through. Garnish with garlic croutons and minced chives. This is also delicious with the addition of grilled shrimp.

grilled corn and saffron risotto

In baking dish in microwave, cook 3 tbsp butter and 3 tbsp olive oil, uncovered, for 2 minutes. Stir in 1 small chopped onion, 1 large minced shallot and 2 cloves minced garlic. Heat, uncovered, 2 minutes. Add 1 cup grilled corn kernels and cook 2 minutes. Stir in 1 cup Arborio rice. Cook, uncovered, 2 minutes. Stir in 3 cups chicken broth, 1 tsp saffron, 1/2 tsp dried thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook, uncovered 18 minutes or until broth has been absorbed. Garnish with grated Parmigiano Reggiano and freshly grated black pepper. Top with diced, seeded tomatoes.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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