30 Sweet Corn Recipes

This recipe is so simple. Shave the kernels off boiled sweet corn, then toss with lime juice, olive oil, cilantro, red onion and a dash of hot sauce for sass. It tastes great at any temperature.

This cilantro-flecked confetti salad from Little Eater in Columbus, Ohio, can be served at any temperature. The Southwest-inspired dressing is mild, so the flavors of just-picked sweet corn and peppers shine through.

Cook sweet corn 3 to 5 minutes in boiling water, then try a new taste with one of our flavored butters, including Serrano Chile Butter and Gorgonzola-Bacon Butter and Lemon-Parsley Butter. They're great on other veggies, too!

In Mexico, grilled corn comes coated in mayonnaise, lime, cheese and cilantro. We just added pasta, plus lots of green onion for bite. It's a macaroni salad that's anything but basic.

This comfort food hotdish offers a new twist on the usual hash brown casserole. Try it for everyday meals as well as potlucks!

This phenomenally good corn recipe from Janene Holig of Hot Indian in Minneapolis calls for making your own garam masala, an Indian spice blend, from whole spices that you toast and grind. It's not hard and produces the freshest spice flavor. But if you don't have a spice grinder, you can make the blend using pre-ground spices-or just cheat and purchase garam masala (available at large supermarkets or specialty stores) and give it a quick toast to release the oils.

This dish is perfect for entertaining. Get guests involved: One can stir the risotto while another tosses a salad. Don't rush risotto; it takes time and stirring.

Shredded chicken makes this gorgeous salad hearty enough to serve on its own for dinner.

With just 5 ingredients and ready in less than 30 minutes, this colorful, family-friendly meal is sure to earn a spot in your summer weeknight dinner rotation.

Mix sweet dressing, fresh veggies and spicy jalapeños to create a fresh-tasting potluck salad that has only 77 calories per serving.

Fresh corn blends with canned cream-style corn for a summertime take on this favorite side dish. Toasted and buttered crushed crackers add more texture to the top of the casserole. You can use frozen whole kernel corn when fresh corn isn't available.

Chefs Eric Patterson and Jen Blakeslee of The Cook's House in Traverse City, Michigan, are pros at harmonizing flavors, textures and aromas. With creamy cheese, savory corn puree, fruit, herbs and olive oil, this is a mic drop of an appetizer that's much easier than it looks.

Trade bruschetta's traditional tomato for sunny sweet corn in this quick recipe from the cookbook Sweet Corn Spectacular (www.mhspress.org).

We love the sweet heat of this sunny salsa. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Corn adds sweet flavor and crisp texture to this easy pizza. The pesto practically melts into the warm crust for a flavor-packed base.

Blueberries add a pop of juiciness, while corn contributes sweet crispness to this fresh-tasting relish. It's good over grilled meat, poultry or fish.

Sweet corn and soybeans bring a taste of summer to this hearty, healthy chowder that goes together with only a little chopping. Creamed corn adds body to the colorful bowl of soup.

For a party, assemble the day ahead and serve with from-scratch tortilla chips or your favorite purchased chips.

Paired with salad, these sweet bacon-studded cakes work well as a light lunch, or you can make mini versions to serve as a party snack.

Corn bread gets a makeover in this recipe that includes either whole kernels of fresh summer corn or canned corn, if you're short on time. Spice it up with some cumin or chili powder.

Corn in a dessert? Corn kernels and cobs steep in half-and-half along with spices. Topped with caramel sauce, the golden dessert reminds you of caramel corn.

Diced green chile peppers give this baked and cheesy dish character with some hotness. We like the crunch from the saltine crackers, too. The recipe comes from Triangle Ranch Bed and Breakfast in western South Dakota, where guests enjoy hearty meals prepared by B&B owner Lyndy Ireland.

Cream cheese adds extra creaminess to this corn side-dish recipe. Bake in the oven, or follow the slow-cooker directions.

Homemade tomato relish tops a cheesy summer soufflé full of fresh corn and shredded zucchini.

A mixture of Parmesan and ricotta cheeses bakes on a store-bought crust. Top it with corn, chicken, sweet pepper, lemon peel, goat cheese and herbs in this creative recipe.

Lime juice adds punch to this sweet and tangy salsa. The recipe comes from Rhoads Farm Market near Circleville, Ohio.

Long before corn stick pans and muffin tins, a skillet was the choice for making corn bread. This traditional recipe comes from a bed-and-breakfast in Eureka Springs, Arkansas.

Fresh sweet corn and a generous amount of zucchini star in a simple summer soup, ready in just 35 minutes.

Homemade salsa bursts with freshness thanks to straight-from-the-garden corn, tomatoes and sweet peppers. Chipotle chiles add a hint of heat alongside the tangy lime juice. It's like a bite of summer when scooped up on corn chips. You can also serve it with grilled meat or poultry.

Plenty of meat, potatoes and corn make a satisfying meal-in-a-bowl. "It never fails to receive rave reviews," notes one of our website readers. "One of my all-time favorite soups!"