corn recipes

Perfectly Grilled Corn on the Cob

corn

Kosher salt

BBQ Butter, recipe follows

Herb Butter, recipe follows

canola oil

red onion, chopped

garlic, chopped

Spanish paprika

cayenne powder

cumin seeds

ancho chili powder

water

unsalted butter, slightly softened

Worcestershire sauce

Salt and black pepper

unsalted butter,

herbs (basil, chives

salt

black pepper

Seared Scallops with Creamed Corn

corn,

red wine vinegar

sugar

red onion (1/2 thinly sliced, 1/2 diced)

vegetable oil

2% evaporated milk (about 1 1/3 cups)

pepper

tomatoes,

basil,

parsley,

Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.

Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.

Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.

Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.

Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

This recipe was absolutely delicious. I followed the directions omitting the vegetables and everything was fabulous. A new favorite!

Yum!  Yes, I agree with reviewer Kathleen below...I did need to cook the creamed corn significantly longer than the recipe stated, in order to obtain a thicker consistency.  Though it pained me to do so, I had to use canned corn instead of fresh because there was none available.  I was surprised at just how good this came out.  Seared scallops are my fave. 

A wonderful combination of flavors but something just missing-maybe garlic?  Scallops prepared according to recipe-tender &amp; tasty. December in upstate NY doesn’t yield to fresh corn so I used 1 lb good quality frozen corn. Puréed about 1/3 lb to make creamed corn &amp; followed recipe for the rest. Cooking the corn with evaporated milk took about 10 minutes longer than recipe states. End result was tasty with the scallops, parsley &amp; basil. Next time will add some garlic &amp; a little heat to enhance the flavor. 

 Very good! I substituted shrimp for the scallops with delicious results.

___The ___Absolute—- Premiere. Seared Scallop, Recipe In. The. World. 

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

Shepherd's Pie

russet potatoes

half-and-half

unsalted butter

onion

carrots,

garlic,

lamb

all-purpose flour

tomato paste

chicken broth

rosemary leaves

thyme leaves

corn kernels

English peas

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

So yummy!  I made the recipe exactly as written but I did substitute ground turkey for the lamb...oh, and instead of corn I used Lima beans....and instead of peas I used broccoli....and added mushrooms..but basically the exact recipe.  And as recommended by others I doubled the salt, pepper and worcheshire.  Best Sheppard’s pie ever!  Oh yeah, and I also added a can of cream of chicken soup, white wine and a bit of cayenne pepper.  Thanks Alton for a great recipe!!  By now I hope you realize that I am joking!  I truly did make this recipe EXACTLY as written and it’s was delicious!

WARNING: Eating this can cause bloating, drowsiness, and aggressiveness. It is so delicious, you may eat up to 3 (or 4) servings. Two people may come close to eating it within a single day and they may even fight over leftovers. Further symptoms include immediate thoughts of acquiring more ingredients to cook this again the following day, leading to a life of depleted funds and expanding waistlines. Proceed with caution.

Great recipe! Just one piece of advice ... Go with 90% lean meat, or drain/skim the excess fat after cooking the meat. I thought the flour would absorb it in my 85% lean ground beef, but it was far too greasy by the time it made it to the plate. Otherwise, I'd make it again, no hesitation. My picky three year old ate it too!

I've made this several times and it turns out great every time. Sometimes I measure - sometimes I don't. Sometimes I use lamb - sometimes I use ground meat, or even ground chicken. I've used fresh hetbs - and bottled. I prefer fresh, but it is still great with bottled. My son is sensitive to dairy so I now mash my potatoes with roasted garlic, olive oil, chicken broth and a little soy milk. Even with these alterations it is still delicious! I usually make it in bulk and store unbaked shepherd's pie in the freezer for another night.  Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html#communityReviews?oc=linkback

Outstanding but not enough potato if we follow the recipe. We should go for 2lbs instead of 1.5.

I've made this twice now but I used ground turkey due to chronic pancreatitis and lamb is bad for me. Both times it was amazing and my family gobbled it up! Great recipe Alton! And before anyone comments on my review that I didn't make "shepherd's" pie, I know that and I don't care. I used what was best for my health and otherwise followed the recipe exactly.

I make shepherd’s pie when I have leftover mashed potatoes. The filling from this recipe is my go-to source. Over the years I’ve tweaked it to our tastes: I use ground beef, a whole can of tomato paste, and extra Worcestershire sauce.  Yummo!

There are many comments that this recipe is just missing something - and I know what it is.  Just add 2 pints of Guinness beer - add one to the recipe, and enjoy one yourself.  I just made a double portion (to send over some to the neighbors).  And it came out perfect.  (When doubling ingredients, don’t forget to double the # of pints needed).  You’re welcome.

After botching my last attempt at a food network recipe and attempting sodium poisoning on my family, I redeemed myself with this Shepherd's Pie recipe.   Everyone loved it.

Whole family LOVED it. I also used beef instead of lamb and instead of broth added saved rib drippings from an earlier meal. Sooooo flavourful 

https://www.foodnetwork.com/videos/good-eats-shepherds-pie-0169268

Shepherd's pie is the perfect way to get your kids to eat their vegetables.

Good Eats Shepherd's Pie

Think you can’t make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.

No Cornmeal Cornbread

all-purpose flour (see Cook's Note)

baking powder

baking soda

sour cream

milk

unsalted butter, melted,

corn, kernels cut off (about 2 cups)

eggs

Food Network Kitchen’s No Cornmeal Cornbread, as seen on Food Network.

Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl. 

Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.   

Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing. 

OMG!!! This was so good and came in handy. I was out of corn meal and sorry not sorry wasn't going to the store to get any (COVID-19). I was making black eye peas and rice and wanted cornbread. I had every ingredient to make it. It was delicious. I don't think I'll be buying cornmeal anymore. Family loved it. There is a small piece left that I hid for myself.

I didn't have cornmeal or a box of cornbread for our chili tonight and ran across this recipe. I actually used a bag of frozen corn for it and it turned out great! We really loved the texture and it was nice and moist. I will definitely be making this again and again.

Delicious! I made beans and having cornbread with them is a must, but I found myself without cornmeal. I wasn't able to get to the store, so it was a relief to find your recipe. My whole family loved it and I'll definitely make it again. Thank you!

This dish is AMAZING!!!!!!!!! I am 11 years old and love cooking and playing basketball!! And finding this was AWESOME!!!!!! Thank you so much! Stay Home and Healthy Everyone! Happy Cooking!!

Fabulous!!   Really wanted Cornbread with the Chili I made and I wasn't going to run to the store for Cornmeal - this solution was perfect!  Missed the texture of cornbread - but the flavor was amazing.  I did add an extra tablespoon of sugar and went heavy on the corn - used (2) 14oz  cans of sweet corn rinsed &amp; drained, and that was about 2 1/2 - 3 cups of corn - but it was great!

Moist anddelicious! Definitely could've used more sugar though!

I love it I think I will add an extra tspn sugar but other then that it’s delish and very easy I also did not do 9x13 used a different glass pan 

Southern-fried corn cooked in a cast-iron skillet is the perfect side dish. With only five ingredients, including fresh sweet corn and bacon, this is a real family favorite. 

Southern-Fried Corn Recipe

sweet corn (shucked)

bacon (not thick sliced)

Add the bacon to a cold 10-inch, cast-iron skillet over medium-low heat and cook for about five minutes or until the fat starts rendering out of the bacon.

Turn the heat up to medium and cook, frequently turning, for another four to five minutes or until the bacon is browned and crispy. Remove the bacon and drain it on paper towels. Set aside. Leave the grease in the skillet.

While the bacon is cooking, grab a deep bowl and a sharp knife. Hold each ear of corn up and slice the kernels off. You may have to go around several times to get all of the kernels. Then, take the back of the knife and scrape the cob to get all of that milky goodness. Don't skip this step.

Add the butter to the skillet and when it is melted, add the corn. Season it with salt and pepper.

Stir and cook it for anywhere from five to fifteen minutes. (The amount of time it will take to cook depends on how fresh the corn is; just-picked corn barely needs any cooking at all, and if it's older, it will take longer.) For this dish, it's important to taste it as it cooks to know when it's done.

Remove it from the heat, top with crumbled bacon and serve immediately.

https://embed.mediavine.com/videos/anizqf5fyl9pxupbj7hq

Southern-fried corn cooked in a cast-iron skillet is the perfect side dish. With only five ingredients, including fresh sweet corn and bacon, this recipe pairs beautifully with just about any entree and is a real family favorite.

Southern Fried Sweet Corn

Baked Tortilla Chips

corn tortillas (preferably white)

Food Network Kitchen’s Baked Tortilla Chips, as seen on Food Network.

Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve. 

My first attempt at baking tortilla chips and this recipe is a keeper!  I made it exactly according to the recipe (baked 12 minutes) and the chips turned out perfect!  Easy, fast and a healthy version of tortilla chips, plus can control the amount of salt.  

Awesome!!!! Love these, are better than store bought to me and definitely healthier!! Totally hooked!!!!

I put the wedges in a bowl and tossed with oil then sprinkled with salt. I found these were done within 7 minutes (although that may be because I used toaster oven instead of large oven). Removed to cooling rack to cool completely then stored in zip-lock bag.

Simple &amp; tasty. Tossed in garlic powder, himalayan salt and cumin before throwing in the oven.

Put coconut oil (warm enough to be liquid) in a spray bottle.  Spray chips, bake, remove from oven, then sprinkle with garlic powder while warm.

Used low carb flour tortillas. Took 20min to bake, but maybe that's cuz I had three trays  going. Final product was great! Thanks to the reader who recommended oiling liberally.

Turned out wonderful the 1st time.  Second batch, I added some of the popcorn nacho cheese seasoning and the third batch I added some of the popcorn ranch seasoning.  AWESOME, THANKS!!!!!!!!!

this was the first time i made these and i thought that they were great. but, i used flour and corn tortillas and i thought the ones made from the corn were much better. I also put some lime on a couple of them and i thought it tasted great too!

Was tasty flavor wise, but the cheese congealed. I lowered the heat and added it slowly, and at first it looked great I went to grab something and when I turned back a second later suddenly it all globbed up and the rest of the sauce was water thin. Tried adding a little cornstarch and water to at least thicken the remaining non-cheese congealed part of sauce which helped but not sure what the answer to the cheese problem was. Was finely grated Parmesan so confused.

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

The Best Corn Casserole

creamed corn

sharp Cheddar

yellow cornmeal

unsalted butter, melted

chives

salt and black pepper

Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.

Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

My great grandmother used to make this when we visited her when I was a teenager. I have tried to re-create it many times but this recipe is spot on! Thank you for the wonderful memories!! 

We love this simple recipe! It also makes a great base for experimenting. I have added green chiles, jalapenos, chopped red bell pepper, chopped black olives, 1/4" chunks of cheese, tiny chunks of ham, or green onions (not all at once!) whenever the mood strikes and it disappears each time!

I picked up a 2 cans of  whole corn by mistake (I’m old AND a blonde) so made a simple Bechamel sauce. Think I’ll always do it! Love everything about this recipe...easy AND YUMMY!

Made this for Christmas and it was a huge hit. Will definitely make again. next time, I might leave out the chives.

This recipe is super easy &amp; very yummy. Perfect side with ham or pork. It was a great Christmas Eve side, but could be used in many settings. My 16-year-old son loved it, as well as my husband &amp; I.

I have a recipe that reminds me of this one without the cheese. Use jalapeno cornbread that I make myself, bacon, and only creamed corn. The bacon really add a good flavor to it.

This is on our menu for every holiday. I add a small can of mild diced jalapenos instead of the onion. Family favorite!

I left off the chives and added chopped jalapeño peppers... gives it a little kick 

Very tasty corn casserole.  I used agave instead of the sugar, and the substitution worked great.  The baking soda helped it to rise well and make the casserole lighter.  I will make this again.

My family did not care for this recipe at all. I was looking for a from-scratch recipe because I didn't have any Jiffy corn muffin mix on hand. We didn't care for the texture (which could have been because my cornmeal was too coarse-ground or could have been the lack of baking powder) or the taste (which was really bland--and this was with shredded sharp cheddar and green onions instead of chives). We also prefer our corn casserole to be a bit sweeter. I won't be making this again.

This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it's moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.

Dump-and-Bake Corn Casserole

Nonstick cooking spray,

whole kernel corn, drained

corn muffin mix,

smoked ham, diced

scallions, chopped,

Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.

Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes. 

Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

This is a copy of Paula Deans recipe. Her’s is delicious. 

I brought this to a Church Fellowship Meal and two people asked for the recipe and it was almost gone!!  This is SO delicious!

https://www.foodnetwork.com/videos/thanksgiving-dump-casserole-7178834

Make this easy and tasty "dump" casserole with corn muffin mix and ham.

Thanksgiving "Dump" Casserole

There's nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens, all doused with a chunky tomato lime dressing and topped with a shards of corn chips, it has high-impact flavor and heartiness to satisfy even the biggest appetites.

Beef Taco Salad with Chunky Tomato Dressing

beef

black beans, drained and rinsed

chili powder

cayenne pepper,

olive oil

lime juice

hearts romaine lettuce, chopped

Cheddar

corn tortilla chips (about 32 chips)

Ellie Krieger's Beef Taco Salad as seen on Food Network

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc

Good source of: Riboflavin, Vitamin K, Manganese

Searched for a low carb taco salad and came across this.  Loved the idea of the dressing, but the meat sounded a bit bland and thought the salad could use more vegetables.  So I added a diced yellow onion and diced jalapeno to the meat as it cooked before adding the garlic and remaining ingredients.  Added diced green and red pepper as well as diced avocado and thinly sliced green onion to the salad.  Used Trader Joe's Longboard chips.  Husband and son LOVED the salad!!  And considering my son isn't a fan of raw tomatoes, he loved the dressing. I plan to check out this chef's other recipes.

I must say this recipe It was quick to make and I loved it. My husband loved it and went back to get more. Can’t wait to have the leftovers tomorrow for lunch. 

This was very simple to make.  Has great flavor and is a quick weekday meal.  Our day loved it and we will definitely be making this again!!

Pretty good. I made some modifications (of course, as follows: I used 93/7 ground turkey; I diced red onion and sauteed it with the garlic before adding the meat; I used more chili powder than called for, as well as some crushed red pepper, and habanero sauce, because I didn't have any cayenne; I liberally salted the meat, as well as added some bouillon granules; in a separate pan, sauteed the beans in a little bit of bacon fat and then roughly mashed them; I tore up corn tortillas and baked them; I added lime zest to the dressing; and I added a couple tablespoons of all-natural sour cream to the dressing. Overall it turned out pretty dang good. I like strong flavors, though, and thought the original recipe might be a bit bland--some other reviewers have mentioned that the meat didn't have a lot of flavor. 

I didn't love the taste of the dish -- although I loved the idea of a lime dressed ground beef salad. I found the beef bland (which may have been the fault of the lean beef. I'll try to make the beef next time adding cumin, cinnamon, jalapenos, more garlic and onions.  But although I didn't love this,  I think Ellie Krieger has a lot of great ideas and does a great job. And all without relying on butter and cream!

I added 2 avocados to the tomato salsa as well.  I don't care for tomatoes too much, but this dish was really excellent, and I was surprised by how much I enjoyed the fresh taste of the tomato/avocado salsa.  Please give this dish a try.

I substituted cooked and shredded chicken breast and it was wonderful! I will definitely make this again. . .and again!

Followed this recipe as written though added a little sour cream to the salad.  Really good, would make again.  

Loved it!  I substituted chicken for the beef and it was awesome!  My new go to.

Very satisfying for a low cal salad. Started eating a bit more healthy and this was a good choice.  I did use pepper jack cheese for an extra kick 

https://www.foodnetwork.com/videos/beef-taco-salad-0125818

Ellie's taco salad has half the calories and fat of the fast-food variety.

Beef Taco Salad

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Fresh Corn Salad

small-diced red onion (1 small onion)

cider vinegar

basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

This is the very first Ina Garten recipe I've ever made (new to food network!) and it was delicious. I am amazed how so few ingredients can make such a perfect, complete taste. As others have already stated: perfect recipe as written. I will be trying more Ina recipes!

Simple and delicious way to use fresh corn and basil.    I wouldn't change a thing.    

I made this but made it with cilantro instead of basil and added bacon. SOOO good!!!

Tastes even better the second day. If you have any left that is.

This salad is fantastic.  I have been making corn salad for years...all different ways...and I was doubtful that these simple ingredients would make this any better than the others.  I was wrong.  This will be my go to corn salad.  It was Fantastic!  Make it!

This recipe was so easy!  Very light and fresh! I didn’t have basil on hand so I used cilantro - Yummy! I will definitely make this again and my basil should be ready by then!  

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