43 Reasons Why We Love Eating Corn All Summer Long (2024)

The foil packets here trap in steam from the wine and juices from the tomato and corn as everything grills, which in turn cooks the gnocchi to perfectly tender while infusing the pasta with all the flavors of the dish.

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Elote (AKA Mexican street corn) is an unbelievably popular antojito—little craving or street food—featuring grilled corn covered in a creamy mayo and Mexican crema mixture, then topped with chili powder, cotija cheese, and plenty of lime juice. The combo is INCREDIBLE.

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Fresh ricotta and sweet corn are the stars of the show for this quick and easy pasta. We utilize frozen corn here, but leftover kernels from grilled corn would make the dish even better. The dish comes together in one pot and in about 30 minutes, which you just can’t beat.

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Fluffy and crispy, corn fritters are our new favorite Southern-fried side (sorry, hush puppies). Littered with fresh sweet corn, these are the perfect addition to countless summer dinners, from a crab leg feast to a rack of saucy BBQ ribs or a taco spread.

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Looking for the perfect potluck recipe? This corn casserole is IT. It's packed with sweet corn, balanced by a pinch of paprika and herby chives, and has an insanely tender and custardy texture that will have everyone reaching for more before they even know what hit 'em.

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As we all know, Chipotle has many toppings we love to load our bowl up with. If you can't get enough of the corn salsa (and find yourself asking for a second scoop), this is the copycat recipe for you.

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During the summer, a recipe we keep coming back to again and again is Mexican street food elote. It’s such an incredible flavor combination, we knew it shouldn’t be confined just to the summer. The solution? Turning it into skillet nachos that can be enjoyed all year long.

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Don’t be fooled by the name—this pasta has no cream! Instead, you’ll puree fresh corn, sautéed garlic, and scallions into a luscious sauce that’s topped with Parmesan, basil, and even more corn. With just a few ingredients, you can have a crowd-pleasing summer pasta in no time.

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Here is a dish that evokes summer in a skillet: There are just-burst cherry tomatoes, kernels of sweet summer corn, and basil-smothered chicken. Serve the chicken breasts whole or remove them from the skillet and slice before serving.

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Inspired by delicious and oh-so-summery succotash, this colorful dinner is extra hearty and full of fresh flavors. Though this rendition doesn't include beans, we think the chewy boiled gnocchi are the perfect bean-shaped stand-ins.

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Mexican street corn is one of our forever faves, so we riff on it as often as we can. Here, we’re taking the creamy tangy sauce that usually goes on the corn, spreading it over pre-made pizza dough instead, and loading it up with corn, more chili, and lots of cheese.

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Think of this as a medley of the most exciting parts of a vegetarian burrito bowl, unadulterated by rice, and hyped up by a little honey-lime action. It comes together quickly and works as a side dish, a great topping for tacos, or as an summery appetizer with tortilla chips.

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Using cooked rotisserie chicken, frozen corn, and sweet cherry tomatoes, you can have a summer chowder in under an hour, served in a crispy-tender stuffed zucchini boat.

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Worried about cook time with foil packs? Feel free to take a peek! The shrimp should be pink and opaque and the steak—depending on how you like it—should be slightly pink in the very middle. Just open the packs carefully, exercising caution to avoid the steam trapped within.

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The contrast of sweet juicy corn, salty Parmesan, and bright green onions is pretty unbeatable in this summery app. Hot tip: Don't fry these all at once. The poppers will absorb more oil and taste greasy. For best results, cook them in batches.

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As inspiration for this soup, we looked to corn chowder—the quintessential New England comfort food that features loads of sweet corn, bacon, and potato. The warm, creamy soup and the cool, sweet, acidic esquites (or Mexican corn salad) combine in one bowl to create an insanely good contrast of texture, temperature, and flavor.

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This flavorful and healthy way to grill corn on the cob doesn't require a smoker. Instead, you'll infuse the corn with wood smoke using a clever foil packet of wood chips and a grill.

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The flavor squad is here to provide standard corn muffins with a mega boost. The result is pimiento cheese corn muffins, which take their cues from the classic Southern cheese dip. Packed with shredded cheddar, diced pimiento peppers, garlic powder, and a generous amount of cayenne, the result is a savory delight.

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Momof*cku Milk Bar's popular version dominates the results page for corn cookie recipes, but it calls for the use of an unusual ingredient: powdered freeze-dried corn. We've decided to create a version that uses another flavor powerhouse that's easier to find: canned creamed corn.

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We’re happy to report that esquites, the irresistible and less-messy version of everyone’s favorite cotija-coated snack, elote, were the perfect inspiration for these bite-sized corn fritters. Paired with a lime and garlic-spiked sour cream sauce, these crisp patties are guaranteed to disappear in a crowd in minutes.

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