Corn Recipes


Boiled Corn on the Cob

The best corn recipe involves a pot of boiling water, butter and salt. Once the water comes to a boil, go pick the corn. Shuck it, clean off the excess silks and toss it in the water. When the water starts to boil again, give it about three minutes, then take out the corn, slather with butter and salt, and eat. The best way to butter corn on the cob, by the way, is to butter a slice of bread and then roll the corn over the bread until it’s coated with butter. Works much better than trying to use a knife with a glob of butter on it.

Grilled Corn on the Cob

The second-best corn recipe is equally as simple: Dip the unhusked corn in water, shake it off and put it on a grill or in a 350°F oven. Turn it a few times and cook about 15-20 minutes on the grill or 30 minutes in the oven. Perform the same butter trick with a slice of bread.

Corn Dip

  • 6 ears sweet corn
  • 1 large onion, chopped
  • 1 large jalapeno pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tbs butter
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ tsp chili powder
  • 8 ounces/2 cups shredded jack cheese
  • 12 ¼ ounce can sliced olives, drained
  • 2 Tbs sliced green onions

Cut corn from cob. Sauté onion, garlic and jalapeno in butter, add corn, cook until tender. Set aside. Combine remaining ingredients, mix with corn and cheese. Bake in greased 2 quart dish for 25-30 minutes at 400. Sprinkle with olives and green onions, and serve with chips or veggie sticks.

Venison and Corn Stew

  • 1 cup dried corn kernels (you can also use frozen corn; skip the soaking and add it to the pot about ten minutes before serving)
  • 2 cups water
  • 1/2 cup chopped beef suet, deer suet or lard
  • 3 pounds venison stew meat2 pounds deer bones
  • 3 large onions, chopped
  • 3 cloves garlic, minced
  • 4 green chiles, roasted, seeded, and chopped
  • salt and cayenne pepper to taste
  • 4 cups beef or venison broth

Cover corn with 2 cups water, bring to a boil, boil 1 minute, and remove from heat. Cover pot and let sit for an hour. Cut meat into 1-inch cubes. Heat the suet or lard in a heavy cast-iron pot. Sear meat and bones. When browned, remove and put aside. Sauté onions and garlic in the same pot until onions are translucent. Add the chiles and remaining seasonings. Return meat and bone to pot. Add the corn with its liquid. Add beef stock to cover. Bring mixture slowly to a simmer and simmer gently until meat and corn are both tender, about 1 1/2-2 hours. Remove bones and serve.

Corn Pudding

  • 5 eggs
  • 1/3 cup butter, melted
  • 1/4 cup white sugar
  • 1/2 cup milk
  • 4 tablespoons cornstarch
  • 2 cups whole kernel corn
  • 1 quart home-canned creamed corn

Preheat oven to 400 °F F. Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for one hour.

Southern Cornbread

  • 1 tablespoon lard
  • 1 cup plain white or yellow cornmeal
  • ½ cup all-purpose flour
  • ½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1¼ cups whole buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg

Preheat oven to 425°. Place lard into a deep 8-inch cast-iron skillet. Place pan in oven until lard has melted and is very hot, about 8 minutes. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot lard. Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.

Corn Relish

  • 3 large ears of fresh organic corn
  • 1 small onion (or a quarter of a large one)
  • 3 tomatoes, diced, or 3 peaches, pitted and diced
  • 2 tablespoons fresh parley leaves, finely chopped
  • 1 tablespoon Celtic sea salt
  • 4 tablespoons whey

Sterilize a quart jar and lid. Shuck the corn of its husks and rinse the threads that cling to the corn away under running water. Cut the corn kernels from the cob into a large bowl. Add tomatoes or peaches. Dice the onion very fine. Add to mixture. Pluck the parsley leaves from their stems and add. Add sea salt and whey. Stir the mixture with a spoon. Then pound it lightly with a wooden mallet or a meat pounder. Spoon the mixture into a 1-quart canning jar. Leave at least 1 inch of headroom between the top of the corn mixture and the lip of the jar. Press the mixture down firmly, so that the whey and the vegetable juices cover the corn mixture. If there is not enough liquid for this, add a little filtered water or more whey. Screw the lid on to finger tight. Let the jar sit on your counter at room temperature for 3 days. After 3 days, refrigerate the corn relish. It is ready to eat now and will keep in the refrigerator for many months.

Corn Tortillas

  • 2 cups masa harina
  • 1 tsp melted lard or tallow
  • ¼ tsp salt
  • 2 cups warm water

Cut 24 squares of parchment paper. Mix masa harina, salt and lard. Stir in 1 ¼ cups water to make soft dough. Knead, adding additional water to make very soft dough. Cover and set aside 5 minutes. Press each tortilla between two squares of parchment paper. Cook each tortilla in hot dry skillet 30 seconds, flip and cook 30-60 seconds, then flip again and cook 30-60 seconds. Store in ziplock bag in fridge up to 5 days.

Arepas (Venezuelan Stuffed Corn Cakes)

  • 2 cups white cornmeal
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 ½ cups warm water
  • ¼ cup lard

Arepa Filling #1

  • 2 cups Monterey Jack, shredded
  • 1 cup queso fresco
  • 2 tbs minced cilantro
  • 2 scallions, sliced thin
  • 1 Tsb lime juice
  • ¼ tsp chili powder

Arepa Filling #2

  • 1 cup shredded cooked chicken
  • 1 medium avocado, cut in chunks
  • 2 Tbs minced cilantro
  • 2 scallions, sliced thin
  • 1 Tbs lime juice
  • ¼ tsp chili powder

Preheat oven to 400. Mix dry ingredients, stir in water, form dough into 8 3-inch rounds. Cook in lard in skillet until golden on both sides. Bake on greased baking sheet until they sound hollow, about 10 minutes. Split and stuff with filling.

Cornbread-Filled Onion Rings

  • 2 medium (8 to 10 oz each) yellow onions
  • 1/2 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 tsp. sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup bacon drippings, lard or coconut oil

Peel onions and cut crosswise into 1/2-inch slices. Remove centers of onion slices to leave 1/4-inch thick rings. Prepare batter by mixing ingredients in order given. Place onion rings in griddle that has been coated liberally with oil and heated to 350 degrees or medium heat. Fill each onion ring with batter and cook on one side. Turn and cook on other side. Serve hot.

Cheesy Squash, Corn and Onion Casserole

  • 2 lbs. winter squash
  • 1-1/2 lbs. fresh onions, cut into narrow wedges
  • 2 ears corn, cut from cob or 2 cups frozen corn thawed
  • 2 cups jack cheese, grated
  • 2 cups cheddar cheese, grated
  • 1-1/2 cups olives, quartered

Peel squash, cut in half, scoop out soft pits with spoon and cut into small cubes. Steam squash 17-20 minutes until tender. Drain. Sauté onions 7 to 10 minutes or until tender. Butter a 3-quart dish and layer with half onion, half squash, half corn, half of each cheese and half olives. Repeat layering except for olives; set aside. Bake uncovered at 375 for 30 to 40 minutes or until hot and light golden brown. Sprinkle with olives. Let stand 10 minutes.

Tomato Corn Salad

  • 2 large chopped tomatoes
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped green onions
  • ¼ cup vinegar
  • 3 Tbs minced fresh basil
  • 1 tsp salt
  • ½ tsp pepper
  • 4 cups fresh corn
  • 3 garlic cloves, minced
  • 2 Tbs olive oil
  • 1 Tbs mustard

Mix first eight ingredients in large bowl. Sauté corn until tender, stir in garlic for about 30 seconds, add mustard. Add to vegetable mixture and toss to coat.


  • 3 medium ears fresh corn
  • 4 Tbs butter
  • 1 small onion, minced
  • 2 medium cloves garlic, minced
  • 2 cups fresh or frozen Lima beans
  • ¼ tsp salt-packed
  • 1 Tbs minced fresh parsley leaves

American colonists learned about this dish from the indigenous peoples of the Northeast. It could be made with fresh vegetables when they were in season, but its real value lay in the winter. Both corn and beans (limas are the classic bean in succotash) dry well. The flavor could be varied by adding other vegetables such as onions and boosted nutritionally with fresh or dried meats such as venison or wild turkey. For fresh lima beans, place the shelled beans in 2 cups water, bring to boil and simmer about one hour. Drain. If your lima beans are dried, soak them overnight, drain, and cook in fresh water at a simmer until almost tender (about 40 minutes). Cut kernels from cobs and scrape cobs with back of knife. Melt butter until foaming subsides. Saute onion until soft, stir in garlic and cook 30 seconds. Stir in remaining ingredients (add frozen limas at this point) except parsley, cook about five minutes, then stir in parsley and serve.

Pasta, Corn and Avocado Salad

  • 1 pound pasta
  • 1 lb. of corn kernels can use fresh or frozen
  • Juice of 1 large lemon
  • 1 tablespoon of Dijon style mustard
  • 4 tablespoons of oil
  • 2 tomatoes large, diced – can also replace with sliced cherry tomatoes
  • ½ red onion diced
  • 2 tablespoons of chopped fresh parsley or basil
  • 1 jalapeño seeds/veins removed and finely diced – optional
  • 1-2 avocados pits removed and peeled, diced or sliced
  • Salt/pepper to taste

Cook the pasta according to the package instructions. You can add the corn kernels during the last 4-5 minutes of cooking the pasta. Drain the pasta and the corn. Let it cool down a bit. Mix the lemon juice, mustard, olive oil, salt and pepper in a small bowl or jar. Transfer the pasta and corn to a large salad bowl. Add the diced tomatoes, diced red onions, diced hot or sweet peppers, and chopped parsley/basil. Add the salad dressing and mix well. If serving immediately add in the avocado. If not refrigerate the corn pasta salad and chop/mix in the avocado right before serving.

Cobb Pasta Salad with Red Wine Vinaigrette

  • 1 pound pasta of your choice
  • 2 cups cherry tomatoes, halved
  • 1 large avocado, seeded and diced
  • 1 ½ cups sweet corn
  • 6-8 slices bacon, cooked
  • 5 tablespoons chives, minced
  • 4 ounces crumbled blue cheese
  • 4 hardboiled eggs, diced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 2 small garlic cloves, grated
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • Pinch of salt and pepper

Cook pasta until al dente. Run under cold water to cool. Toss pasta, tomatoes, avocado, corn, chives, blue cheese, eggs, ¼ teaspoon pepper and ½ teaspoon salt together in a large serving bowl. Set aside. Whisk vinegar, garlic, Dijon and honey together in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Pour dressing over pasta salad, toss to combine. If you are serving right away, toss in bacon. If you are storing for a few hours or overnight wait to add bacon until right before serving. Season to taste with salt and pepper.

Homemade Fermented Corn Relish – Adapted from Nourishing Traditions cookbook

  • 4-5 ears corn
  • 1 small organic tomato
  • 1 small organic onion
  • 1/2 organic red pepper
  • 2 Tbs fresh cilantro leaves or 1/2-1 tbl dried cilantro
  • 1/4 tsp red pepper flakes
  • 1 Tbs sea salt
  • 4 Tbs liquid whey or additional Tbs salt

Seed and chop red pepper. Chop onion, tomato and cilantro. Cut fresh corn off the cobs. Place vegetables, corn, and remaining ingredients in a large bowl and pound lightly with a meat hammer or wooden pounder to release juices. Place ingredients in a wide mouth, one quart mason jar and press down with the pounder to allow juices to cover. Keep relish at least 1 inch below the top of the jar. Cover tightly with lid and leave the homemade corn relish on the counter to ferment for 2-3 days and then refrigerate. Homemade corn relish will last a month or more in the refrigerator.

Pickled Corn on the Cob

  • 6 to 8 ears of sweet corn, husked and silk removed
  • 10 cloves of garlic
  • 3 jalapeños, seeded and sliced into rounds
  • 1 tsp. black peppercorns6 tbsp. kosher salt for brine
  • 2-plus quarts of water

Cut the ears of corn into 1 1/2-inch lengths. You should get about four to five pieces per cob. Bring a large pot of water to a boil and add the corn. Cook for 5 minutes. Remove the corn to an ice-water bath. When the corn is cool, add them to the jar or crock, along with garlic cloves, jalapeños, and peppercorns. Whisk salt into 2 quarts of water until it is dissolved. Pour brine over the corn, adding more water if necessary to cover the cobs completely. If you’re using a pickling crock, weight the corn down with a plate or other heavy object to keep it submerged. Cover with towel or plastic wrap and set jar in a cool, dark room or cellar. Let the corn ferment for one week at room temperature. Like sauerkraut, it will become more sour the longer it sits. When you’ve reached the desired taste, seal the jar with tight fitting lid and refrigerate. The corn should last up to three months.

How to Nixtamalize Corn

  • 2 cups dry corn
  • 2 cups sifted wood ash
  • 1/2 gallon water

The reason you nixtamalize corn is to free up the B vitamins. If corn is the primary grain in your diet, lack of these vitamins can cause a nutritional deficiency called pelegra, Boil ashes in water for 10 minutes. Turn off the heat and let settle for 30 minutes. Pour the lye water slowly off the top, leaving ashes on the bottom (eye protection and rubber gloves are a good idea). Add the corn to the lye water and simmer for 30 minutes. It will turn color in the first minute of boiling, telling you your solution is strong enough. Remove from heat and let stand, at room temperature, overnight. In the morning, drain and rinse the kernels, rubbing them between your hands to free the skins. Grind it. I put it through through the Kitchen Aid meat grinder’s fine plate twice, then pulse in the food processor. Use fresh in recipes like tortillas, or spread out in a thin layer and let dry completely.

Salmon Bake

  • 20 ounces red potato wedges
  • 2 salmon fillets (6 ounces each), halved
  • 3/4 pound uncooked shrimp(31-40 per pound), peeled and deveined
  • 1/2 pound summer sausage, cubed
  • 2 medium ears sweet corn, halved
  • 2 tablespoons olive oil1 teaspoon seafood seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium lemon, cut into 4 wedges

Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18×12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly. Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.

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