6 Corn Recipes: Simple and Tasty Corn Dishes You Will Love So Much

This corn soup is warm, creamy, and comforting. It is perfect for cold days or when you want something light but filling.

Ingredients:

- 2 cups of corn kernels (fresh or frozen)

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 1 tablespoon butter or oil

- 3 cups vegetable or chicken broth

- 1 cup milk or cream

- Salt and pepper to taste

Instructions:

1. In a pot, heat butter or oil over medium heat. Add the chopped onion and minced garlic. Cook for 4–5 minutes, stirring often, until they become soft and fragrant.

2. Add the corn kernels and stir well. Cook for another 3 minutes to release the natural sweetness of the corn.

3. Pour in the broth and stir. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes.

4. Use a blender to puree the soup until smooth. You can blend all of it or just half, depending on the texture you prefer.

5. Return the soup to the pot and add the milk or cream. Heat slowly over low heat until warm, but do not boil.

6. Season with salt and pepper. Stir and serve warm in bowls.

This corn chowder is thick, creamy, and packed with flavor. It’s a comforting dish that feels like a warm hug in a bowl.

Ingredients:

- 2 cups of corn kernels (fresh or frozen)

- 1 medium potato, peeled and diced

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1 tablespoon butter

- 3 cups chicken or vegetable broth

- 1 cup milk or cream

- Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, then cook for about 5 minutes until soft and slightly golden.

2. Stir in the diced potatoes and corn. Cook for another 3 minutes to coat the vegetables in the butter.

3. Pour in the broth and mix well. Bring it to a boil, then lower the heat and let it simmer for 15 minutes or until the potatoes are tender.

4. Use a spoon or a potato masher to mash part of the soup in the pot. This helps to thicken it while keeping some chunks.

5. Stir in the milk or cream and continue heating the chowder gently for 3–5 minutes.

6. Add salt and pepper to taste. Stir well and serve hot.

Elote is a famous street food in Mexico. It’s grilled corn on the cob with a mix of creamy, cheesy, and spicy toppings.

Ingredients:

- 4 ears of corn, husked

- 1/4 cup mayonnaise

- 1/4 cup sour cream

- 1/2 cup crumbled cotija cheese (or feta)

- 1 teaspoon chili powder

- 1 tablespoon lime juice

- Chopped cilantro (optional)

Instructions:

1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled.

2. Place the corn directly on the grill. Cook for about 10 minutes, turning often, until the kernels are lightly charred and tender.

3. While the corn is grilling, mix the mayonnaise, sour cream, and lime juice in a small bowl until smooth.

4. Remove the grilled corn from the grill and let it cool slightly so it's easier to handle.

5. Spread the mayo mixture evenly over each corn cob using a spoon or brush.

6. Sprinkle generously with crumbled cheese and chili powder. Add chopped cilantro if desired. Serve immediately while warm.

Elote en vaso is the cup version of grilled Mexican corn. Start with raw corn for the freshest flavor. It’s easier to eat and just as delicious.

Ingredients:

- 2 cups of fresh corn kernels (cut from raw cobs)

- 1/4 cup mayonnaise

- 1/4 cup sour cream

- 1/2 cup crumbled cotija cheese (or feta)

- 1 teaspoon chili powder

- 1 tablespoon lime juice

- Salt to taste

Instructions:

1. In a medium pot, boil the raw corn kernels in salted water for 5–7 minutes until soft and fully cooked. Drain the corn and let it cool slightly.

2. Spoon the warm corn into small cups or bowls.

3. In a separate bowl, stir together mayonnaise, sour cream, and lime juice until smooth.

4. Add a spoonful of the creamy mixture on top of the corn in each cup.

5. Sprinkle with crumbled cheese, chili powder, and a pinch of salt.

6. Mix gently with a spoon so each bite has a bit of everything. Serve warm or at room temperature.

These tacos are light, fresh, and full of flavor. Start with raw corn and grill it to bring out its natural sweetness and smoky taste.

Ingredients:

- 2 ears of corn, husked

- 1 avocado, diced

- 1/2 cup chopped red onion

- 1/4 cup chopped cilantro

- 1 tablespoon lime juice

- Salt and pepper to taste

- 8 small corn tortillas

Instructions:

1. Heat your grill or grill pan over medium-high heat. 

2. Place the raw corn on the grill and cook for 8–10 minutes, turning regularly, until slightly charred all around.

3. Let the corn cool for a few minutes, then carefully cut the kernels off the cob using a sharp knife.

4. In a large bowl, combine the grilled corn with avocado, red onion, cilantro, lime juice, salt, and pepper. Toss gently to mix.

5. Warm the tortillas in a dry pan or microwave until soft and flexible.

6. Spoon the corn mixture into each tortilla. Serve with extra lime wedges for added flavor.

This corn and black bean salad recipe is perfect for those looking for a quick, easy, and healthy meal to make at home:

Ingredients:

- 1 can (15 oz) black beans, drained and rinsed

- 2 cups corn kernels (fresh or canned)

- 1/2 cup chopped red bell pepper

- 1/4 cup chopped red onion

- 2 tablespoons lime juice

- 2 tablespoons olive oil

- Salt and pepper to taste

Instructions:

1. In a large mixing bowl, add the black beans, corn, red bell pepper, and red onion.

2. In a small bowl, whisk together the lime juice and olive oil until well combined.

3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

4. Taste and season with salt and pepper as needed.

5. Refrigerate the salad for at least 15 minutes before serving to let the flavors blend.