sweet corn

When it’s in season, the sweet flavor of fresh white corn is especially nice in this creamy sweet corn with pancetta.

Creamy Sweet Corn With Pancetta

olive oil

pancetta (diced)

shallot (chopped)

fennel bulb (stalks discarded, chopped)

red pepper flakes

bag sweet corn, thawed, or kernels from 8 ears fresh corn

salt

mascarpone cheese

Parmigiano-Reggiano

basil

black pepper

This recipe originated from Giada&#039;s Italy.

Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often with a wooden spoon, until the pancetta is crispy and golden brown, about 5 minutes. Add the shallot, fennel, and red pepper flakes, and cook an additional 3 minutes, or until the vegetables are softened.

Stir in the corn and salt, and mix well to combine and warm through. Add 3 tablespoons of water, then fold in the mascarpone and Parmigiano-Reggiano. Heat just to a simmer, then remove from the heat. Stir in the basil and black pepper, and serve.

Sweet Corn Cakes A simple dish to make that will delight your taste buds.

Sweet Corn Cake

butter, melted

(15 ounces) can creamed corn

(15 ounces) can whole kernel corn, drained

Jiffy corn muffin mix

sugar

Preheat oven to 350 degrees and grease an...

Preheat oven to 350 degrees and grease an 8 by 8 baking pan.

mix together the melted butter cans of creamed...

mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.

Bake about 40-45 minutes. The top will be...

Bake about 40-45 minutes. The top will be nice and light brown.

Use an ice cream scoop and scoop out...

Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

https://mediavine-res.cloudinary.com/video/upload/hoxpyh2pbozo6jvr8c3r.mp4

Sweet Corn Cake is a copycat recipe of Chi Chi’s corn cake recipe. This Mexican corn cake is wonderful to have with a bowl of chili! You will love this simple sweet corn recipe!

Sweet Corn Cake {Copycat Recipe Chi Chi’s Mexican Corn Cake}

A soft, tender sweet and savory corn cake that works great as a side dish to your favorite Mexican meal or scoop some and add it to your chili. Your life will be forever changed.

Mexican Sweet Corn Cake

unsalted butter, softened

masa harina (corn flour)

corn

yellow cornmeal

baking powder

whole milk (or heavy cream)

Preheat your oven to 350°.

In a large bowl beat the two sticks...

In a large bowl beat the two sticks of butter until fluffy and light in color.

Add in the masa and the water and...

Add in the masa and the water and mix with an electric hand mixer until combined.

Next add in the chopped corn, cornmeal, sugar,...

Next add in the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined.

Scrape the bowl to incorporate any missed dry...

Scrape the bowl to incorporate any missed dry ingredients before pouring the batter into an un-greased 8x11 glass baking dish and spreading it smooth and evenly.

Cover tightly with foil and place the dish...

Cover tightly with foil and place the dish into a 9x13 baking dish and then fill the (9x13 pan) 1/3 of the way with water.

Place the corn cake into your preheated oven...

Place the corn cake into your preheated oven to bake for 50 minutes. Remove and let cool for 10 minutes or so before serving.

Use a spoon or ice cream scoop to...

Use a spoon or ice cream scoop to dish and serve.

These Easy Cornbread Muffins are quick, easy, and naturally gluten free! They’re ultra fluffy, tender, and loaded with flavor thanks to butter, honey, eggs, sour cream, cornmeal, baking soda, salt, cream style corn, and sweet corn!

Easy Cornbread Muffins

unsalted butter (melted)

honey

eggs (room temperature)

full fat sour cream (room temperature)

baking soda

(15 oz) can cream style corn

(15 oz) can sweet corn (drained)

Preheat oven to 425 degrees F and grease 2 (12 slot) standard non stick muffin tins (you’ll use 18 slots) with cooking spray.

Place melted butter, honey, eggs, and sour cream into a large bowl.

Whisk until well combined.

Add in cornmeal, baking soda, salt, and both cans of corn.

Use a rubber spatula to fold the ingredients together until combined.

Use a 1/4 cup measuring cup or ice cream scoop to evenly scoop the batter into the 18 prepared slots of the muffin tin.

Baking one pan at a time, place muffin tin in preheated oven for 5 mins.

Reduce the heat to 350 degrees (leaving the muffins in the oven) and bake for an additional 13-15 minutes, or until a toothpick inserted comes out clean.

Remove from oven and cool slightly before serving!

Repeat with remaining muffins.

Store leftovers in an airtight container at room temperature.

https://content.jwplatform.com/videos/8WS0pJLd.mp4

A super yummy way to use up courgettes /zucchini in season. The sweetcorn makes these fritters extra delicious.

Sweet Corn & Courgette (Zucchini) Fritters

Courgette (, grated (Zucchini to the US, Aus & Italy!))

sweet corn (, nibs cut off (or 1 cup frozen))

spring onions

Tbs chopped fresh parsley

65 g plain flour ((1/2 cup))

Tbs ground flax seeds

2-3 Tbs rapeseed (, olive or sunflowerseed oil.)

Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.

In a bowl, add the courgette, corn nibs, spring onions, parsley, chilli sauce &amp; salt &amp; mix to combine.

Sprinkle the flour over &amp; mix again.

Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.

Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.

Once a bit of a crust has formed, squish with a spatula &amp; cook a bit longer.

Flip &amp; cook on the other side.

Drain on paper towels &amp; cook the next batch.

Eat while warm.. Squabble over the last one!

Brown Butter Lobster, Sweet Corn and Fontina Risotto.

kale (torn)

cherry tomatoes

butter

garlic (minced

yellow corn (about 3-4 ears)

arborio rice rice

dry white wine

chicken broth (warmed)

parmesan cheese (grated)

parsley + basil (chopped)

salt and pepper (to taste)

fontina cheese (cubed)

lobster tails

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 2 minutes. Spread onto a large baking sheet. Add the tomatoes to the baking sheet and toss with a little olive oil, salt + pepper.  Bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.

Meanwhile, in a large, heavy skillet, melt the butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove from the heat and pour half of the butter into a small bowl and reserve for serving. Return the pan with the remaining butter to medium-high heat. Add the garlic and the corn and cook, stirring frequently, until lightly browned, about 12 minutes. Add the rice and stir until the grains are thoroughly coated with butter, 1 to 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.

Add 1 cup of the chicken broth to the rice and cook over medium heat, stirring constantly, until the broth has been absorbed. Continue adding broth, 1 cup at a time, stirring the risotto until the broth is absorbed before adding more. You will know the risotto is done when the rice is just tender and the sauce is creamy, it should take around 25 minutes.

While the risotto is cooking, bring a large pot of salted water to a boil. Lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Once boiling, add the lobster tails and boil until the tails are bright red, about 5-8 minutes. Drain and then use your hands to break the shell away from the meat.

When the risotto is ready, stir in the parmesan, parsley, basil and the fontina cheese in. Season with salt, pepper and crushed red pepper flakes.

Divide the risotto among bowls. Top with kale, tomatoes, and lobster. Drizzle the reserved brown butter over the lobster tails. EAT!

Wondering how long to boil corn on the cob? We've got you covered with this classic boiled corn on the cob recipe.

Boiled Corn On The Cob

Peel the corn on the cob and remove...

Peel the corn on the cob and remove the silks.

Fill a large stock pot or dutch oven...

Fill a large stock pot or dutch oven about half full with water. Bring the water to a boil over medium heat.

Add the peeled corn on the cob. Cover and...

Add the peeled corn on the cob. Cover and return to a boil. Cook for 5-7 minutes.

Remove the corn on the cob from the...

Remove the corn on the cob from the hot water and place on a platter. Serve while hot with butter and salt.

https://mediavine-res.cloudinary.com/video/upload/sbacjulhrperuptylvjw.mp4

Wondering how long to boil corn on the cob? We've got you covered with this classic boiled corn on the cob recipe. Serve hot with lots of butter and salt.

The corn cobs are first cooked directly on the grill grates, to get that beautiful char and a bit of rich smoky flavor.  After cutting the corn from the cobs, it is then mixed to sweet creamy perfection in a hot cast-iron skillet on the grill.

Grilled Cream Corn

corn,

T. butter

T. flour

milk

T. cream cheese

T. sugar

salt and black pepper

cayenne pepper, optional

Preheat a grill to medium-high. Arrange the corn on...

Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden brown and softened, 8 to 10 minutes. Remove corn from the grill. Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. You should have about 5 cups of kernels.

Lower the grill temperature to medium. It is very...

Lower the grill temperature to medium. It is very important to get the heat lowered, so the butter won’t burn. Heat a large cast-iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming, about 1 minute.

Gradually whisk in the milk and cream cheese...

Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2 to 3 minutes. Stir in sugar. Stir in the corn kernels; season with salt, black pepper, and the cayenne, if using, and cook until heated through, about 1 minute.

Making your own vegan corn casserole is a great way to keep your sides healthy, wfpb, and oil-free during the holidays!

Vegan Corn Casserole

whole kernel sweetcorn

whole-wheat or gluten-free flour

cornmeal

tbs chia seeds

tsp baking powder

Blend the chia seeds together with one can of corn (including the liquid) for 1 to 2 minutes. Set the blended mixture to the side.

Add all of the dry ingredients to the baking dish and evenly mix the flour, cornmeal, baking soda, and baking powder.

Drain the liquid from the remaining two cans of sweet corn before mixing them and the rest of the ingredients (dry and wet) together in a large mixing bowl. Once everything has been mixed, evenly spread the mixture out in the baking dish.

Bake at 375 degrees Fahrenheit for 45 minutes or until the top of the dish is golden brown.

https://www.youtube.com/watch?v=C14GNK1nxqI

Vegan Corn Casserole (WFPB, Oil Free)

An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing

Sweetcorn & courgette fritters

can sweetcorn, drained

spring onions, finely chopped

courgette, grated

tsp smoked paprika

self-raising flour

eggs, 1 beaten, 4

tbsp sweet chilli sauce

lime

vegetable oil

leaves,

Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.

Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.

Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.

Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.

This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.

Corn and Vegetable Gratin With Cumin

extra virgin olive oil

onion,

red bell pepper, diced

Salt

garlic clove, minced

zucchini,

pepper

sweet corn (about 2 cups)

eggs

cumin seeds, lightly toasted and coarsely ground in a spice mill,

Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Set aside the kernels from one of the ears of corn. Heat the olive oil in a large, nonstick skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add the red pepper and a generous pinch of salt. Cook, stirring often, until the onions and peppers are tender, about five minutes. Add the garlic and the zucchini, stir together and add another generous pinch of salt and some pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in the kernels from one of the ears of corn. Stir together for a minute or two, and remove from the heat. Scrape into a large bowl.

Place the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables. Add the cumin and the cheese, and stir everything together. Scrape into the gratin dish.

Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

This recipe for Instant Pot Corn on the Cob makes perfectly tender sweet corn. Pressure cooker corn on the cob is quick, easy and foolproof!

Instant Pot Corn on the Cob

water (use 1.5 cups for 8 quart Instant Pot)

Place 1 cup water in the Instant Pot inner pot (use 1 1/2 cups water if using an 8 quart instant pot). Put the metal trivet in the bottom of the pot.

Set the ears of corn on the trivet, alternating the direction of the corn ears in each layer of corn.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the &quot;Manual&quot; or &quot;Pressure Cook&quot; button and set the cook time to 2 minutes. The Instant Pot will take some time to reach pressure and then the cook time will begin counting down.

When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position (I do this using the handle of a long spoon). When all of the steam has escaped and the pin drops down, open the Instant Pot lid.

Serve corn with butter, salt and pepper, or as desired.

This Slow Cooker Corn Pudding is decadent, creamy, easy to make, and a crowd favorite! Loaded with cream-style corn, sweet corn, sour cream, cream cheese, and cheddar — it&#039;s the perfect holiday side dish!

Top 37 sweet corn recipes from across the web

The most viewed sweet corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Sweet Corn With Pancetta

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Top 37 sweet corn recipes from across the web

The most viewed sweet corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Sweet Corn With Pancetta

Sweet Corn Cake

Mexican Sweet Corn Cake

Easy Cornbread Muffins

Sweet Corn & Courgette (Zucchini) F...

Brown Butter Lobster, Sweet Corn an...

Boiled Corn On The Cob

Grilled Cream Corn

Vegan Corn Casserole

Sweetcorn & courgette fritters

Corn and Vegetable Gratin With Cumi...

Instant Pot Corn on the Cob

Slow Cooker Corn Pudding

Salmon Cakes with Sweet Corn

Bulalo Recipe

Sweet Corn Ice Cream with Blueberry...

Creamy Corn Casserole

Sweet Corn Ice Cream Recipe

Spicy-Sweet Street Corn: a Blacksto...

Cauliflower Corn Casserole

Potato and Sweet Corn Fritters (Veg...

Kimchi Corn Cheese (Korean-Inspired...

Smoky Ranchero Grilled Corn

Huitlacoche Elotes

Southwest Black Bean Burger (Vegan)

Edamame Corn Salad with Lemon Dress...

Fiesta Three Bean Chili

Garden Vegetable Soup

Vegan Chili Mac

Bulgur Vegetable Chili

Vegan Green Enchiladas with White B...

Mexican Fiesta Baked Potato (Vegan!...

Homemade Clear Vegetable Soup Recip...

Ring Bologna And Sweet Corn Fried R...

Corn salad

Sweet Corn Zucchini Pie

20-Minute Cheesy Green Chile Sweet ...

The most viewed sweet corn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine