Fresh Corn Ideas

Find new recipes for fresh summer corn from Food Network Magazine.
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Corn with Herb Oil (No. 6)

Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn.

Jerk-Salted Corn (No. 8)

Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 tablespoons kosher salt. Sprinkle on cooked ears of corn.

Spanish Corn (No. 11)

Mix 3 tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated Manchego and smoked paprika.

Corn and Tomato Salad (No. 20)

Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 tablespoons olive oil, 1 chopped seeded jalapeno and salt, to taste.

Corn Crostini (No. 31)

Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil, and 2 tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices.

Corn Frittata (No. 33)

Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees F until set, 15 more minutes.

Mozzarella Corn Fritters (No. 45)

Whisk 1/4 cup flour, 3/4 cup cornmeal, 1/2 cup raw corn kernels, 1/2 cup finely diced mozzarella and a pinch of dried oregano, and 3/4 teaspoon each kosher salt and baking powder; stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degree F vegetable oil, 3 minutes.

Corn Pizza (No. 48)

Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated Parmesan; drizzle with olive oil and season with salt. Bake at 475 degrees F, 10 minutes. Top with basil.