45 Corn Recipes You’ll Make All Summer Long

We look forward to lots of seasonal produce during the summer months but fresh corn is always at the top of our list. However you take it (boiled, perfectly charred and straight from the grill, as an elote or even cooked in the microwave) it always ends up tender-yet-crisp and full of natural sweetness. The key to perfect results is knowing how to pick it at the peak of ripeness — and having a few tried-and-true recipes in your back pocket. Whether you’ve been growing corn at home or are picking up a few ears at the farmers market, look for ones that are firm and heavy, with yellow silks sticking out the top. (If the silks are starting to brown, skip that ear). Once you have your fresh corn, all that’s left to do is decide which of these delicious recipes to make first. They’re all winners but you can’t go wrong with simple, grilled corn on the cob. Bobby amps his up by serving the ears with two butters: one flavored with herbs, the other with garlic and spices.

Pan-roasted corn is the star of this zesty pasta salad that’s perfect for picnics, cookouts or anytime you need a side that doubles as a vegetarian main. We took inspiration from the Mexican street-food favorite esquites: roasted corn kernels dressed with mayonnaise and sprinkled with Cotija cheese and lime juice.

These crispy zucchini corn fritters are packed with fresh summer flavor, combining sweet corn and tender zucchini in every golden bite.

A hearty, flavor-packed chili loaded with tender chicken, sweet corn and warming spices, this comforting bowl comes together with pantry staples for an easy weeknight dinner

Fresh, sweet summer corn gets the full barbecue treatment in this recipe for corn ribs. Seasoned with a spicy sweet dry rub and brushed with a tangy barbecue sauce, the corn develops a delicious caramelized crust as it curls into a perfectly juicy rib. You'll need a sharp knife and a steady hand to cut through the hard cobs; make sure you have a large, sturdy work surface and take your time.

Showcase a bounty of vegetables with this easy sheet pan succotash. Succotash derives from the Native American word msiquatash. In this non-traditional recipe, we start by cooking smoky thick-cut bacon on a sheet pan, then add lima beans, garlic and onion. Covering the sheet pan lets the lima beans steam in the rendered bacon fat and allows them to soften and get infused with flavor without needing to boil them first. Fragrant fresh basil and a touch of sherry vinegar brighten it all up.

Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you’ve got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.

Buttery grilled corn is one of our favorite summer dinner staples. It’s even better with a trio of seasoned butters (think Cajun, miso and green goddess) served in shallow bowls so everyone at the table can roll an ear in their favorite flavor. Make the butters ahead of time, then pull them out of the refrigerator right before serving.

Sweet summer produce is the star of this dish, thanks to the creamy corn sauce and herby Fresno topping. We opted to grill the corn and chiles for a touch of smokiness; that also tames the heat of the chiles a bit as opposed to using them raw. Serve with pan-seared store-bought gnocchi for an easy, full-flavored vegetarian meal.

These savory pancakes highlight the best of summer produce by including ripe tomatoes and freshly cut corn into the batter. A tangy green goddess dressing speckled with fresh herbs finishes the dish — it's perfect for a light summer lunch with a glass of iced tea.

This creamy, sweet, cheesy Korean snack or side dish is traditionally brought to the table bubbling away in a sizzling-hot dish, or it's made in an insert around the grill right at the table when dining at a Korean barbecue. It often relies on canned corn, but this version uses fresh sweet corn—almost as quick as using canned and definitely delicious.

Sweet summer corn, juicy tomatoes and fragrant basil come together in this savory cobbler that’s topped with flaky Cheddar biscuits. Serve as a vegetarian main or alongside your favorite barbecue dishes or grilled steak for a perfect summer meal.

This irresistable side is inspired by Mexican esquites — the popular street food of roasted corn tossed with lime, chiles and cheese. For this lightened-up take, we swapped in yogurt in place of Mexican crema and used frozen corn.

In-season corn is so sweet, it’s the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.