fresh corn

Whether you serve as a condiment alongside grilled meats, or a simple snack with tortilla or corn chips, this small batch, quick refrigerator corn relish will be a refreshing addition to the menu.

Quick Refrigerator Corn Relish

chopped Vidalia or other onion

sweet bell pepper, any color

celery

garlic

(3 ounce) jar chopped pimentos, drained

pickled jalapenos, chopped

tomato (about 1 medium)

quality zesty style Italian salad dressing

A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chips. Filled with goodness of fresh, off the cob corn, marinated in a fiery blend of Southwestern seasonings, tossed with veggies and then dressed with a chipotle aïoli and cheese, and passed under the broiler.

Veracruz Hot Corn Dip

corn

olive oil

chili powder,

salt

black pepper

cumin

coriander

lime zest

lime juice

mayonnaise

full fat sour cream

minced chipotle in adobo sauce (see note)

lime,

kosher salt,

black pepper,

red pepper flakes,

chili powder

garlic powder

onion

tomatoes

pickled sliced jalapeno, chopped

cilantro

Salt and pepper,

Queso Fresco Mexican cheese

Grilled and topped with a tangy sour cream, lime and Smoky Ranchero Seasoning drizzle, the whole crew will love this fun, southwestern twist on corn-on-the-cob.

Smoky Ranchero Grilled Corn

corn-on-the-cob

tbsps (285 g) unsalted butter

(75 ml) fresh cilantro leaves

tsps (20 ml) smoky ranchero seasoning divided

(150 ml) sour cream

tsp (5 ml) lime zest

tsps (10 ml) lime juice

tsp (2 ml) salt

step 1

Bring large pot of water to boil. Add corn; cover. Turn off heat and let stand 10 minutes or until corn is tender. Drain well.

step 2

Meanwhile, mix sour cream, lime zest and juice, 2 teaspoons (10 ml) of the Seasoning and salt in small bowl. Set aside until ready to serve. 

step 3

Mix butter and remaining 2 teaspoons (10 ml) of the Seasoning in medium baking dish. Transfer hot cooked corn to baking dish and roll in seasoned butter to coat.

step 4

Grill corn over medium heat (375°F/190°C), turning frequently, about 10 to 12 minutes, just until lightly charred. Transfer corn to serving platter. Drizzle with seasoned crema and sprinkle with cilantro. Serve with lime wedges, if desired. 

Corn Fiesta Salad is perfect for summer BBQs and picnics with family and friends. Take advantage of fresh corn showing up in farmer&#x27;s markets and make this recipe for your family.

Corn Fiesta Salad

jalapeno (diced)

red pepper (diced)

parsley

green onions

Parmesan cheese

salt and pepper

Sriracha sauce

red pepper flakes

Rinse the frozen corn using a fine mesh strainer and allow it to defrost a few minutes while you put the rest of the ingredients together.

In a large mixing bowl, combine the corn, peppers, celery, parsley and green onions.

Add in the Parmesan cheese, seasonings, Sriracha sauce, olive oil, garlic and lime juice.

Stir everything to toss together until well combined.

Refrigerate for at least 30 - 60 minutes before serving to allow the flavors to blend.

Fresh corn is ripe to be eaten in summer, and with dried Lima beans, you can make nourishing and delicious succotash in an hour and a half, even with dried beans. Succotash is an american pioneer vegan dinner from the seventeen hundreds with lots of protein.

California Farm Fresh Corn and Lima Beans Succotash Dinner

Ears fresh corn, makes 3 cups kernels

water

vegetable broth

Tsp sea salt

Tsp baking soda

Tsp hot smoked paprika

red onion

Cloves elephant garlic, minced

cherry tomatoes, halved

green bell pepper, diced to lima bean size

poblano pepper, diced to lima bean size

Tbs apple cider vinegar

Cover cup of dry lima beans with 1 cup of broth, 2 cups of water, Tsp of sea salt, 1/2 Tsp baking soda, bring to hard boil, lid on, five minutes, turn off, rest till all liquids have been absorbed, about an hour. Taste lima bean, should be tender but al dente.

Soak corn in their husks in water. When lima beans are soft and cooked, microwave the ears of corn in their husks, 3 minutes. Cool and peel, save husks to dry to make tamales in winter. Slice cooked corn kernels off the cob, set aside. Cobs go to garden fermenter.

Dice onion, mince garlic cloves, sautee in olive oil with hot smoked paprika, thyme, and black pepper in deep cast iron skillet till glazed, 5 minutes, add diced green peppers, halved cherry tomatoes, sautee five minutes, add cooked corn, soft lima beans, fry till fragrant, another five minutes.

Taste, add apple cider vinegar, stir, taste again, serve. Enjoy warm or cold.

Homemade Corn Pudding with fresh corn is an easy side that’s perfect for Thanksgiving, Christmas or any time of year. Creamy, buttery and savory-sweet, this classic Southern dish is quick to prep and great for a crowd.

Southern Corn Pudding Casserole

corn (or thawed frozen corn)

eggs

whipping cream

milk

sugar

butter

flour

baking powder

nutmeg (fresh)

Preheat oven to 350º. Butter a round baking dish that will hold 6 cups.

Blend all ingredients in a food processor or use an immersion blender and mix until almost smooth. Pour batter into prepared dish and sprinkle with additional nutmeg. Bake until brown and center is just set, 45 to 60 minutes.

Love the recipe!!  I added 1 cup of finely grated cheddar cheese (divided), with 3/4 cup in the batter and 1/4 cup sprinkled on top.

Excellent, except I would use only half the sugar, and puree only half the corn.  We like that texture.  Thankfully, you avoided that nasty corn bread in a box, filled with ingredients I avoid.

Brushed with a mixture of Club House&reg; La Grille&reg; Brazilian Style BBQ Seasoning and butter before a quick cook in the air fryer, this corn on the cob is buttery, garlicky side dish perfection. One bite and you&rsquo;ll never look back (aka boil corn) again.

Air Fryer Corn on the Cob

tbsps (42 g) unsalted butter

tsps (22 ml) Brazilian style BBQ Seasoning

Mix butter and Seasoning in a small bowl. Brush seasoned butter evenly over corn. Preheat air fryer on 370°F (188°C). Place corn in single layer in basket; do not overcrowd.

Air Fry 10 to 12 minutes or until corn is tender. Test Kitchen Tips: •Air Fryers vary; adjust cooking times as needed.•To prepare corn on the grill instead, season corn according to instructions above. Wrap each ear of corn separately in foil. Place corn on grill. Cover; grill over medium heat 20 to 25 minutes or until tender, turning occasionally. 

Steamed Corn on the Cob is a simple, healthy, and delicious way to enjoy fresh corn. This recipe ensures crisp-tender, sweet kernels without any added sugar. Steaming preserves the natural flavor and nutrients of the corn, making it a perfect side dish for any meal.

Perfectly Steamed Corn on the Cob Recipe

corn (shucked and rinsed clean)

Water (enough to be two inches high in the steaming pot)

Butter (optional)

Salt,

Pepper,

Prepare the Water and Corn

Let the water come to a boil in a covered pot while you clean the corn. Shuck the corn by pulling down the outer leaves starting at the tassels. Remove all husks and break off any overly long stems. Use a vegetable brush under running water to remove corn silk strands, then pluck off any remaining strands with your fingers.

Set Up Steaming Basket

Place the cleaned ears of corn into a steam basket that fits inside your pot. Make sure the water level is below the bottom of the basket so the corn isn’t submerged.

Steam the Corn

When the water is boiling, place the steam basket with the corn into the pot. Cover tightly and cook for 10 minutes on the stove over medium-high heat.

Rest the Corn

After 10 minutes, turn off the heat but keep the pot covered. Let the corn sit in the steam for an additional 10-15 minutes until the kernels turn bright yellow, plump, and tender. Test by biting into an ear of corn.

Serve

Remove the corn from the basket and serve immediately with butter, salt, and pepper according to your taste preferences.

This flavor-packed creamy cilantro pepita dressing is an El Torito copycat recipe, ideal for salads, dips, tacos, slaw, and burrito bowls.

Creamy Cilantro Pepita Dressing

cilantro (stems and leaves)

tbsp pepitas (roasted in a dry pan)

tbsp cotija cheese (crumbled)

½ tsp cumin (ground)

¼ tsp kosher salt

¼ tsp black pepper (ground)

water (or as needed for desired consistency)

Toast the pepitas in a dry skillet over medium-high heat with constant movement until you hear them start to pop and you can smell the nutty aroma.  immediately transfer the pepitas to a plate or bowl to prevent burning.

Add all ingredients to the cup of your stick blender or the bowl of the food processor.  Blend until well combined and you reach a smooth consistency.

Add water as needed for your desired consistency.  Taste to adjust salt if needed.

Please drop a comment if you have any questions about the recipe!

Top 9 fresh corn recipes from across the web

The most viewed fresh corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Refrigerator Corn Relish

Veracruz Hot Corn Dip

Smoky Ranchero Grilled Corn

Corn Fiesta Salad

California Farm Fresh Corn and Lima...

Southern Corn Pudding Casserole

Air Fryer Corn on the Cob

Perfectly Steamed Corn on the Cob R...

Creamy Cilantro Pepita Dressing

Top 9 fresh corn recipes from across the web

The most viewed fresh corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Refrigerator Corn Relish

Veracruz Hot Corn Dip

Smoky Ranchero Grilled Corn

Corn Fiesta Salad

California Farm Fresh Corn and Lima...

Southern Corn Pudding Casserole

Air Fryer Corn on the Cob

Perfectly Steamed Corn on the Cob R...

Creamy Cilantro Pepita Dressing

The most viewed fresh corn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine