19 Delicious Corn off the Cob Recipes for Every Occasion

Corn on the cob is a summer staple, but have you ever thought about all the delicious ways to enjoy those golden kernels off the cob? From quick weeknight dinners to crowd-pleasing potluck dishes, we’ve rounded up 19 mouthwatering recipes that celebrate corn in every form. Whether you’re craving creamy comfort food or fresh seasonal bites, these ideas will have you reaching for seconds (and thirds)!

Creamy Corn and Cheddar Chowder

This cozy chowder is pure comfort in a bowl—sweet corn, sharp cheddar, and a touch of smokiness come together for a dish that’s rich but never heavy.

Ingredients:

• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 1 large russet potato, peeled and diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the corn, potato, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until the potato is tender.
4. Stir in the heavy cream, cheddar cheese, smoked paprika, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally, until the cheese is fully melted and the chowder is creamy.
5. Ladle into bowls and top with the reserved bacon and fresh chives.

The magic here? Blending the natural sweetness of corn with smoky bacon and sharp cheddar—no flour needed for that velvety texture.

Tip: For extra depth, char half the corn in a dry skillet before adding it to the pot.

Spicy Corn and Black Bean Salad

This zesty salad is a fiesta in a bowl—packed with fresh flavors and just the right kick to liven up any meal.

Ingredients:

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the corn, black beans, red bell pepper, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, salt, and black pepper.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to let the flavors meld.

The smoky cumin and bright lime make this salad irresistible, while the jalapeño adds just enough heat to keep things interesting.

Tip: For extra charred flavor, grill the corn before mixing it in!

Grilled Corn and Avocado Salsa

This smoky-sweet salsa is a summer superstar—charred corn and creamy avocado mingle with bright lime and a hint of spice for a dip that steals the show at every BBQ.

Ingredients:

• 2 ears fresh corn, husks removed
• 1 tbsp olive oil
• 1 large avocado, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. Grill the corn: Brush corn with 1 tbsp olive oil. Grill over medium-high heat, turning occasionally, for 10 minutes until kernels are charred in spots. Let cool slightly, then cut kernels off cobs.
2. Mix the salsa: In a bowl, combine grilled corn, avocado, 1/4 cup red onion, jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp cumin. Gently fold to avoid mashing the avocado.
3. Serve: Let sit 5 minutes to meld flavors, then scoop with tortilla chips or serve alongside grilled meats.

The magic here? Those caramelized grill marks on the corn add a deep, toasty flavor that makes this salsa taste like summer in a bowl.

Tip: For extra smokiness, char the jalapeño on the grill for 2 minutes before chopping!

Corn and Bacon Stuffed Peppers

These stuffed peppers are a cozy twist on a classic, packed with smoky bacon, sweet corn, and melty cheese—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 6 slices bacon, chopped
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving 1 tbsp bacon fat in the pan.
3. Add diced onion to the skillet and cook until soft, 3 minutes. Stir in garlic, corn, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Cook for 2 more minutes.
4. Off heat, fold in cooked rice, bacon, and 1/2 cup cheddar cheese. Divide the filling among the peppers, then top with remaining cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Let cool for 5 minutes before serving.

The crispy bacon and sweet corn create a smoky-sweet balance, while the peppers stay tender without turning mushy. Tip: For a charred finish, broil the stuffed peppers for 1–2 minutes at the end!

Corn and Zucchini Fritters

These golden fritters are the perfect way to use up summer’s bounty, with a satisfying crunch and a hint of sweetness from fresh corn.

Ingredients:

• 1 medium zucchini, grated (about 1 cup)
• 1 cup fresh or thawed frozen corn kernels
• 1/4 cup finely chopped red onion
• 1 large egg, lightly beaten
• 1/3 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying
• 1/4 cup sour cream or Greek yogurt (for serving)
• 1 tbsp chopped fresh chives (for garnish)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, corn, red onion, egg, flour, Parmesan, garlic powder, salt, and black pepper. Stir until just mixed.
3. Heat the olive oil in a large skillet over medium heat. Drop 1/4-cup portions of the batter into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter.
5. Serve warm with a dollop of sour cream and a sprinkle of chives.

The secret to these fritters? Squeezing the zucchini ensures they stay crispy instead of soggy—no one wants a limp fritter!

Tip: For extra flavor, add a pinch of smoked paprika to the batter or swap Parmesan for crumbled feta.

Corn and Potato Hash

This hearty corn and potato hash is a one-pan wonder—crispy, golden, and packed with sweet corn and tender potatoes. Perfect for brunch or a quick weeknight side!

Ingredients:

• 2 cups diced Yukon Gold potatoes (1/2-inch cubes)
• 1 cup fresh or frozen corn kernels
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 10 minutes until they start to soften and brown.
2. Add onion and corn, then sprinkle with smoked paprika, garlic powder, salt, and black pepper. Stir well to coat.
3. Reduce heat to medium and cook for another 10–12 minutes, pressing down occasionally with a spatula to crisp the bottom, until potatoes are tender and golden.
4. Remove from heat, garnish with fresh parsley, and serve hot.

The magic here? Letting the hash crisp up undisturbed—those caramelized edges are everything!

Tip: For extra richness, top with a fried egg or crumbled feta cheese.

Corn and Jalapeño Cornbread

This golden, slightly spicy cornbread is studded with sweet corn and a kick of jalapeño—perfect for pairing with chili or slathering with honey butter.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1 jalapeño, seeded and finely diced

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan or 9-inch cast-iron skillet.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, and 1/4 cup sugar.
3. In another bowl, whisk 1 cup buttermilk, 1 egg, and 1/4 cup melted butter. Pour into dry ingredients and stir until just combined.
4. Fold in corn and jalapeño, then spread batter evenly into the prepared pan.
5. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.

The jalapeño adds just enough heat to balance the sweetness of the corn, while the buttermilk keeps every bite tender. Tip: For extra crunch, sprinkle the top with a handful of cornmeal before baking.

Corn and Chicken Enchiladas

These cheesy, smoky enchiladas are packed with tender chicken and sweet corn, all wrapped in warm tortillas and smothered in a rich sauce—perfect for a cozy weeknight dinner.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (10 oz) can red enchilada sauce
• 8 (6-inch) flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced onion
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and cook until soft, about 3 minutes.
2. Stir in shredded chicken, 1 cup corn, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 2 minutes, then remove from heat.
3. Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with the chicken mixture and a sprinkle of Monterey Jack cheese, then roll tightly and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake for 20 minutes until bubbly.
5. Garnish with 2 tbsp chopped cilantro before serving.

The smoky cumin and sweet corn balance beautifully with the tangy enchilada sauce, while the gooey cheese pulls everything together.

Tip: For extra flavor, char the corn in a dry skillet before adding it to the filling!

Corn and Tomato Bruschetta

This summery twist on bruschetta combines sweet corn and juicy tomatoes for a fresh, vibrant bite that’s perfect for sharing.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 2 tbsp olive oil, divided
• 1 cup fresh corn kernels (from about 2 ears)
• 1 cup diced cherry tomatoes
• ¼ cup finely chopped red onion
• 2 tbsp chopped fresh basil
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper
• 1 garlic clove, halved

Instructions:

1. Preheat oven to 400°F. Brush baguette slices with 1 tbsp olive oil and arrange on a baking sheet. Bake for 8–10 minutes until golden and crisp. Let cool slightly, then rub each slice with the cut side of the garlic clove.
2. In a skillet over medium heat, warm the remaining 1 tbsp olive oil. Add corn and cook for 3–4 minutes, stirring occasionally, until lightly charred. Transfer to a bowl.
3. To the bowl, add tomatoes, red onion, basil, balsamic vinegar, salt, and black pepper. Gently toss to combine.
4. Spoon the corn and tomato mixture onto the toasted bread slices. Serve immediately.

The charred corn adds a smoky depth to the bruschetta, while the juicy tomatoes keep it bright and refreshing—ideal for backyard gatherings or a quick appetizer.

Tip: For extra creaminess, add a small dollop of goat cheese or ricotta to each toast before topping.

Corn and Spinach Quiche

Corn and Spinach Quiche

This creamy, veggie-packed quiche is a brunch superstar—sweet corn and earthy spinach balance perfectly in a buttery crust.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cups fresh spinach, roughly chopped
• 1 cup corn kernels (fresh or frozen, thawed)
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium. Add the onion and cook until soft, about 5 minutes. Stir in spinach and corn; cook just until spinach wilts, 2 minutes.
3. In a bowl, whisk eggs, 1 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the veggie mixture into the crust, then pour the egg mixture over it. Sprinkle with cheddar cheese.
4. Bake for 35–40 minutes until the center is set and the top is lightly golden. Cool for 10 minutes before slicing.

The contrast of juicy corn and tender spinach against the rich custard makes every bite irresistible. Serve warm or at room temperature—it’s just as good either way!

Tip: For extra flavor, swap cheddar for pepper jack or add a pinch of smoked paprika to the egg mix.

Corn and Shrimp Tacos

These bright and zesty tacos are a summer favorite, with juicy shrimp, sweet corn, and a creamy lime sauce that ties everything together.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 cup fresh or frozen corn kernels
• 8 small corn tortillas
• 1/4 cup sour cream
• 2 tbsp lime juice (about 1 lime)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Instructions:

1. In a small bowl, whisk together the sour cream, lime juice, 1/2 tsp salt, and 1 tbsp olive oil. Set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the shrimp, chili powder, cumin, and 1/2 tsp salt. Cook for 2–3 minutes per side until pink, then transfer to a plate.
3. In the same skillet, add the corn and cook for 3–4 minutes until lightly charred.
4. Warm the tortillas in a dry skillet or microwave until pliable.
5. Assemble tacos: layer shrimp, corn, avocado slices, and cilantro on each tortilla. Drizzle with the lime cream sauce.

The charred corn and tangy lime cream take these tacos to the next level—perfect for a quick weeknight meal that still feels special.

Tip: For extra smokiness, grill the shrimp and corn instead of cooking them on the stovetop.

Corn and Mushroom Risotto

This comforting risotto combines sweet corn and earthy mushrooms for a dish that feels indulgent yet simple enough for a weeknight.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 cup fresh or frozen corn kernels
• 1/3 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat broth in a saucepan over low heat; keep warm.
2. Melt 1 tbsp butter and olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes until browned. Transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add onion and cook for 3 minutes until soft. Stir in Arborio rice and toast for 1 minute.
4. Pour in white wine, scraping up any browned bits. Cook until mostly absorbed, about 2 minutes.
5. Add warm broth 1/2 cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total). Stir in corn with the last broth addition.
6. Remove from heat. Stir in Parmesan, salt, black pepper, and reserved mushrooms. Garnish with parsley.

The sweet pops of corn balance the umami-rich mushrooms perfectly, while the slow-stirred rice creates a luxuriously creamy texture without heavy cream.

Tip: For extra depth, sauté mushrooms with 1 minced garlic clove in step 2.

Corn and Blueberry Pancakes

Sweet blueberries and buttery corn come together in these fluffy pancakes for a summery twist on a breakfast classic.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh blueberries
• Butter or oil, for cooking

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup buttermilk, 1 egg, and 2 tbsp melted butter. Pour into the dry ingredients and stir until just combined (a few lumps are fine). Fold in corn and blueberries.
3. Heat a griddle or skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on top. Flip and cook for another 1–2 minutes until golden.

The corn adds a subtle crunch while the blueberries burst with juicy sweetness—perfect for lazy weekend brunches when you want something a little special.

Tip: For extra corn flavor, toast the cornmeal in a dry skillet for 1–2 minutes before mixing it into the batter.

Corn and Basil Pesto Pasta

This summery pasta combines sweet corn and vibrant basil pesto for a dish that’s fresh, creamy, and ready in under 30 minutes.

Ingredients:

• 12 oz dried pasta (fusilli or penne work great)
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup packed fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove, peeled
• 1/3 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pulse basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until finely chopped. With the motor running, slowly drizzle in olive oil until smooth.
3. In a large skillet, sauté corn over medium heat for 3–4 minutes until lightly charred. Add cooked pasta, pesto, and 1 tbsp lemon juice, tossing to coat. Thin with reserved pasta water as needed.

The charred corn adds a smoky sweetness that balances the bright pesto perfectly—no heavy cream needed for richness!

Tip: For extra texture, sprinkle toasted pine nuts on top just before serving.

Corn and Sweet Potato Casserole

This hearty casserole brings together the natural sweetness of corn and sweet potatoes in a creamy, comforting bake that’s perfect for potlucks or cozy weeknights.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 3 cups peeled and diced sweet potatoes (½-inch cubes)
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, toss sweet potatoes with 1 tbsp melted butter, ½ tsp salt, and ¼ tsp black pepper. Spread evenly in the dish and bake for 20 minutes.
3. In the same bowl, mix corn, heavy cream, remaining 1 tbsp melted butter, garlic powder, smoked paprika, and remaining ½ tsp salt. Pour over the partially baked sweet potatoes.
4. Sprinkle cheddar cheese on top and bake for another 25 minutes until bubbly and golden.
5. Garnish with fresh parsley before serving.

The smoky paprika and creamy cheese balance the sweetness of the veggies, making every bite rich and satisfying.

Tip: For a crispy topping, broil the casserole for 2–3 minutes after baking—just keep an eye on it!

Corn and Chorizo Stuffed Mushrooms

These stuffed mushrooms are a flavor-packed bite, with smoky chorizo and sweet corn tucked into tender caps—perfect for parties or a savory snack.

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 4 oz fresh chorizo, casings removed
• 1/2 cup fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup finely diced yellow onion
• 1 garlic clove, minced
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• Fresh cilantro or parsley, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. In a skillet over medium heat, cook chorizo, breaking it into crumbles, for 3 minutes. Add onion, garlic, and chopped mushroom stems; cook until softened, about 4 minutes. Stir in corn, smoked paprika, and salt; cook 2 more minutes. Remove from heat and fold in panko and Parmesan.
3. Brush mushroom caps with olive oil and place hollow-side up on the baking sheet. Divide filling evenly among caps, pressing lightly to pack.
4. Bake for 18–20 minutes until mushrooms are tender and filling is golden. Garnish with herbs if desired.

The contrast of juicy corn and crispy-edged chorizo makes these irresistible—they disappear fast, so make extras!

Tip: For a spicier kick, add a pinch of crushed red pepper to the filling.

Corn and Coconut Curry Soup

This creamy, fragrant soup blends sweet corn with rich coconut milk and warm spices—comfort in a bowl that comes together in under 30 minutes.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 4 cups fresh or frozen corn kernels
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions

1. Heat coconut oil in a large pot over medium. Add onion and cook for 3 minutes until softened. Stir in garlic, ginger, red curry paste, turmeric, and cumin; cook for 1 minute until fragrant.
2. Add corn, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
3. Carefully blend half the soup (or use an immersion blender for a chunkier texture). Stir in lime juice and salt.
4. Ladle into bowls and top with cilantro and a squeeze of lime.

The trick here? Blending just half the soup gives you the best of both worlds—velvety richness with pops of sweet corn in every spoonful.

Tip: For extra depth, char the corn kernels in a dry skillet before adding them to the pot.

Corn and Caramelized Onion Tart

This savory tart is a showstopper with its sweet caramelized onions and juicy corn nestled in a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (or homemade, rolled to 12-inch diameter)
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden. Set aside.
2. Heat olive oil in a skillet over medium-low. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes until deeply golden. Stir in balsamic vinegar and cook 1 minute. Remove from heat.
3. Spread caramelized onions evenly over the crust. Scatter corn on top.
4. Whisk eggs, heavy cream, Gruyère, 1/4 tsp black pepper, and thyme. Pour over the onions and corn.
5. Bake at 375°F for 30–35 minutes until the filling is set and the edges are golden. Cool 10 minutes before slicing.

The balsamic vinegar adds a subtle tang that balances the sweetness of the corn and onions—every bite is a harmony of flavors.

Tip: For extra richness, drizzle the baked tart with a little honey before serving.

Corn and Pineapple Salsa

This vibrant salsa is a sweet-and-tangy crowd-pleaser, perfect for topping grilled fish or scooping up with tortilla chips.

Ingredients:

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup diced fresh pineapple (about 1/2-inch pieces)
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a large bowl, combine corn, pineapple, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Gently toss until evenly coated.
3. Let sit at room temperature for 15 minutes to allow flavors to meld before serving.

The juicy pineapple balances the smoky char of grilled corn, while the jalapeño adds just the right kick. It’s a salsa that tastes like summer in every bite.

Tip: For extra depth, char the corn in a dry skillet over medium-high heat for 5 minutes before mixing.

Conclusion

With 19 tasty ways to enjoy corn off the cob, there’s something here for every meal—whether it’s a weeknight dinner or a summer BBQ! We hope you find a new favorite (or two). Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup for easy inspiration later. Happy cooking!