Corn on the Cob and Summer Corn Recipes You’ll Love
Summer is the season of abundance. Farmers’ markets and gardens are overflowing with fresh produce—juicy tomatoes, tender asparagus, fragrant herbs, ripe strawberries, and, of course, golden corn. Few vegetables capture the feeling of summer as perfectly as corn does. Its sweetness, versatility, and natural ability to complement so many flavors make it a favorite across generations.
Corn can be enjoyed in its simplest form, steamed or boiled and eaten right off the cob with a pat of butter, or it can be transformed into creative dishes such as salads, chowders, fritters, and even international favorites like Mexican street corn. Below, you will find a collection of recipes that highlight corn in different ways, starting with the classic preparation and moving toward more elaborate dishes perfect for warm-weather meals.
1. Classic Boiled Corn on the Cob
Serves: 4
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Ingredients
4 fresh ears of corn, husks and silk removed
Water (enough to cover corn in pot)
1 tablespoon salt
4 tablespoons unsalted butter, softened
Freshly ground black pepper (optional)
Flaky sea salt, for serving
Instructions
Fill a large pot with water and bring it to a rolling boil. Add salt.
Place the ears of corn into the boiling water.
Boil for 5 to 7 minutes, until kernels are bright yellow and tender.
Remove with tongs and place on a serving platter.
Spread butter over each ear of corn, sprinkle with flaky sea salt and pepper, and serve immediately.
Tip: Rubbing the corn with a cut lime wedge before sprinkling with salt enhances its natural sweetness.
2. Grilled Corn on the Cob with Herb Butter
Serves: 6
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Ingredients
6 ears of corn, husks pulled back but still attached, silk removed
3 tablespoons olive oil
½ cup unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon garlic powder
Zest of 1 lemon
Salt and black pepper, to taste
Instructions
Preheat grill to medium-high heat.
Brush each ear of corn with olive oil and fold husks back over to cover.
Grill corn, turning every few minutes, until kernels are lightly charred, about 12 to 15 minutes.
In a small bowl, mix softened butter with parsley, chives, garlic powder, lemon zest, salt, and pepper.
Peel husks back, spread herb butter over corn, and serve hot.
Variation: Add smoked paprika or chili flakes to the butter for a spicier flavor.
3. Mexican Street Corn (Elote)
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
4 ears of corn, husks removed
3 tablespoons mayonnaise
2 tablespoons sour cream or Mexican crema
½ cup cotija cheese, crumbled (or feta as a substitute)
1 teaspoon chili powder
1 teaspoon smoked paprika
1 lime, cut into wedges
Fresh cilantro, chopped, for garnish
Instructions
Grill or roast corn until kernels are charred in spots, 8 to 10 minutes.
Mix mayonnaise and sour cream in a small bowl.
Brush corn with the mixture.
Sprinkle with cotija cheese so it sticks to the coating.
Dust with chili powder and paprika.
Squeeze lime juice over the top and garnish with cilantro.
Serve immediately.
4. Fresh Corn Salad with Tomatoes and Basil
Serves: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients
4 ears of corn, kernels cut from the cob
1 pint cherry tomatoes, halved
1 small red onion, finely diced
½ cup fresh basil leaves, torn
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper, to taste
Instructions
Bring a pot of salted water to a boil. Add corn kernels and cook for 3 to 4 minutes until just tender. Drain and cool.
In a large bowl, combine corn, cherry tomatoes, and onion.
Whisk olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a jar or bowl.
Pour dressing over the salad and toss.
Add basil leaves just before serving.
Serving Suggestion: This salad pairs well with grilled meats or seafood and works as a refreshing side dish.
5. Creamy Summer Corn Chowder
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
5 ears of corn, kernels removed (reserve cobs)
4 slices bacon, chopped
1 medium onion, diced
2 medium potatoes, peeled and diced
2 cloves garlic, minced
3 cups chicken or vegetable broth
1 cup heavy cream
½ teaspoon smoked paprika
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
Cook bacon in a large pot until crisp. Remove bacon and set aside, leaving fat in the pot.
Add onion and garlic; sauté until soft.
Stir in potatoes and corn kernels. Place reserved cobs in the pot to enrich the broth.
Add broth, smoked paprika, salt, and pepper. Simmer 15 to 20 minutes until potatoes are tender.
Remove cobs and stir in cream. Add half of the bacon back to the soup.
Serve topped with remaining bacon and parsley.
Optional: Blend half of the chowder for a creamier texture while keeping some chunks of potato and corn.
6. Corn Fritters with Honey Drizzle
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
2 cups corn kernels (about 3 ears)
½ cup all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
2 tablespoons sugar
2 large eggs, beaten
¼ cup milk
2 tablespoons fresh chives, chopped
Vegetable oil, for frying
Honey or maple syrup, for serving
Instructions
In a bowl, whisk flour, cornmeal, baking powder, sugar, salt, and pepper.
Add eggs, milk, corn, and chives. Stir until combined.
Heat oil in a skillet over medium heat.
Drop batter by spoonfuls into the hot oil and flatten slightly. Fry until golden, 2 to 3 minutes per side.
Drain on paper towels.
Serve warm with honey or syrup drizzled over the fritters.
With these recipes, corn can be enjoyed in both its simplest form and in more elaborate preparations. From the tenderness of classic boiled corn to the smoky richness of grilled versions, from the bold flavors of Mexican street corn to the comforting creaminess of chowder, and from light salads to crispy fritters, this collection captures the many ways corn can brighten your summer table.
