50+ Easy Sweet Corn Dinner Recipes to Brighten Your Meals

Sweet corn is a versatile and beloved ingredient, bringing a natural sweetness and vibrant color to any dish.

Whether you enjoy it as a side dish, a main course, or in soups and salads, sweet corn has a way of elevating any meal.

If you’re looking for fresh, exciting, and creative ways to incorporate this sweet vegetable into your dinner routine, you’re in for a treat!

In this blog post, we’ll share 50+ mouth-watering sweet corn dinner recipes that will transform your weeknight meals.

From savory corn chowders to hearty casseroles, there’s something for everyone to enjoy. So grab your favorite ears of corn and get ready to explore new, delicious possibilities!

50+ Easy Sweet Corn Dinner Recipes to Brighten Your Meals

Sweet corn is not just for summer barbecues and holiday feasts – it’s an ingredient that can bring flavor and comfort to your dinner table year-round.

With these 50+ sweet corn dinner recipes, you’ll never run out of creative ways to enjoy its natural sweetness. Whether you’re in the mood for a light salad or a filling casserole, sweet corn is the perfect addition to any dish.

So, get cooking, and don’t be afraid to experiment with these recipes.

After all, the more you embrace this delightful vegetable, the more you’ll discover just how versatile it really is.

Creamy Sweet Corn Chowder

This comforting Creamy Sweet Corn Chowder is a perfect dish for cool evenings. It combines the sweetness of fresh or frozen corn with savory vegetables, potatoes, and a rich, creamy base. The result is a warm, filling, and satisfying meal that will please everyone at the table. Ideal for a cozy family dinner or a special gathering.

Ingredients

• 4 cups of sweet corn (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large pot, heat the butter and olive oil over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant and softened.
2. Add the diced potatoes and sweet corn to the pot. Stir to combine, then pour in the broth. Bring to a boil, then reduce heat to a simmer and cook for about 10-12 minutes, or until the potatoes are tender.
3. Use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, blend half of the soup in a regular blender and return it to the pot.)
4. Stir in the heavy cream, smoked paprika, and salt and pepper to taste. Simmer for another 5-10 minutes until the soup is thickened and creamy.
5. Garnish with fresh parsley and serve hot.

This creamy sweet corn chowder is a delightful blend of rich textures and flavors, offering a balance of sweetness from the corn and savory warmth from the broth and cream. It’s a dish that can easily be adapted to suit vegetarian or vegan preferences by substituting plant-based cream and broth. Pair it with crusty bread or a side salad for a full meal that will warm you from the inside out.

Sweet Corn and Avocado Tacos

These Sweet Corn and Avocado Tacos are a fresh and vibrant take on a classic taco. The combination of sweet corn, creamy avocado, and tangy lime creates a perfect balance of flavors. These tacos are perfect for a light dinner or a fun family taco night. You can even customize them by adding your favorite toppings like cilantro or hot sauce.

Ingredients

• 2 cups sweet corn (fresh or frozen)
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: sour cream, salsa, cheese, hot sauce

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the sweet corn, chili powder, cumin, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally until the corn is slightly caramelized and golden.
2. While the corn is cooking, warm the tortillas in a dry skillet or microwave for about 20 seconds until soft and pliable.
3. Once the corn is ready, remove it from heat and set aside. In a small bowl, toss the diced avocado with lime juice and a pinch of salt.
4. To assemble the tacos, place a few spoonfuls of the sautéed corn on each tortilla, followed by a spoonful of the lime-avocado mixture.
5. Top with optional garnishes like fresh cilantro, sour cream, salsa, cheese, or hot sauce. Serve immediately.

These sweet corn and avocado tacos are not only delicious but also packed with nutrition. The creamy avocado complements the sweetness of the corn beautifully, and the spices add just the right amount of heat. Whether you’re hosting a casual dinner or simply craving a lighter meal, these tacos will undoubtedly be a crowd-pleaser. They are also easily customizable, making them perfect for any dietary preferences.

Sweet Corn and Chicken Stir-Fry

This Sweet Corn and Chicken Stir-Fry is a quick, healthy, and delicious weeknight dinner. The stir-fry combines tender pieces of chicken with sweet corn, bell peppers, and a savory stir-fry sauce. It’s a colorful and satisfying dish that comes together in under 30 minutes, making it perfect for busy evenings when you want something flavorful and nutritious.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 cups sweet corn (fresh or frozen)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Cooked rice for serving

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes, stirring occasionally until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the garlic, onion, and bell peppers. Stir-fry for 2-3 minutes until they start to soften.
4. Add the sweet corn to the skillet and stir-fry for another 2 minutes.
5. Return the chicken to the skillet and pour the stir-fry sauce over the mixture. Stir everything to combine and cook for an additional 3-4 minutes, allowing the sauce to thicken and coat the chicken and vegetables.
6. Serve the stir-fry over cooked rice.

This Sweet Corn and Chicken Stir-Fry is the ideal dinner for a busy weeknight. It’s packed with protein, vegetables, and a savory sauce that brings the whole dish together. The sweet corn adds a pleasant sweetness that pairs perfectly with the savory chicken and stir-fry sauce. Serve this dish with rice or noodles for a filling meal that’s full of flavor. Plus, it’s quick, easy, and sure to become a family favorite!

Grilled Sweet Corn with Garlic Butter

Grilled Sweet Corn with Garlic Butter is the perfect side dish for any summer meal or barbecue. The smoky, charred flavor of the corn combines beautifully with the rich, garlicky butter. It’s simple to prepare but packed with flavor, making it a crowd favorite at outdoor gatherings or casual dinners.

Ingredients

• 6 ears of fresh sweet corn, husked
• 1/2 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Lime wedges for serving

Instructions

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine the melted butter, garlic, paprika, cayenne (if using), salt, and pepper.
3. Place the husked corn on the grill and cook for about 10-12 minutes, turning every 2-3 minutes, until the corn is evenly charred and tender.
4. Once the corn is done, remove it from the grill and brush generously with the garlic butter mixture.
5. Garnish with fresh parsley or cilantro, and serve with lime wedges for added zest.

rilled Sweet Corn with Garlic Butter is a deliciously simple side dish that pairs perfectly with grilled meats, seafood, or even a vegetarian feast. The smoky flavor of the corn, combined with the savory richness of the garlic butter, creates an irresistible flavor profile. This dish is quick to make and always impresses guests, making it a must-try for any outdoor barbecue or family gathering.

Sweet Corn and Tomato Salad

This Sweet Corn and Tomato Salad is a vibrant, fresh dish that brings together the sweetness of corn, the juiciness of ripe tomatoes, and the tanginess of a simple vinaigrette. It’s perfect as a side for grilled meats or as a light, healthy meal on its own. The combination of flavors and textures makes it a refreshing addition to any table.

Ingredients

• 2 cups fresh sweet corn (cooked and cooled, or use frozen)
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sweet corn, halved cherry tomatoes, diced cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This Sweet Corn and Tomato Salad is an easy, light, and refreshing dish perfect for hot summer days. The sweetness of the corn is complemented by the juicy tomatoes, crisp cucumber, and a tangy vinaigrette that pulls it all together. It’s a healthy, vibrant addition to any meal, and it’s versatile enough to serve as a side or a main for a light lunch or dinner.

Sweet Corn Fritters

Sweet Corn Fritters are a crispy, golden treat that’s perfect for breakfast, brunch, or as an appetizer. These fritters feature the natural sweetness of corn paired with savory ingredients, and the crispy exterior gives way to a soft and tender interior. Served with a dollop of sour cream or a spicy dipping sauce, they make for an irresistible snack or side dish.

Ingredients

• 2 cups fresh sweet corn (or use canned or frozen corn)
• 1/2 cup flour
• 1/4 cup cornmeal
• 1 egg, beaten
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup milk
• 2 tbsp green onions, chopped
• 1/4 cup grated cheese (optional)
• Vegetable oil for frying

Instructions

1. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, and pepper.
2. Stir in the beaten egg, milk, green onions, and grated cheese (if using). Mix until the batter is smooth.
3. Gently fold in the sweet corn until evenly distributed throughout the batter.
4. Heat vegetable oil in a frying pan over medium heat. Once hot, drop spoonfuls of the batter into the pan, flattening them slightly with the back of the spoon.
5. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy. Remove from the pan and drain on paper towels.
6. Serve with sour cream, hot sauce, or your favorite dipping sauce.

Sweet Corn Fritters are a versatile and delightful dish that can be served as a savory snack, appetizer, or even a breakfast treat. The crispy exterior and soft, flavorful interior make them a hit at any gathering. You can easily customize these fritters by adding other ingredients like jalapeños, bacon, or bell peppers for extra flavor. Whether served with a tangy dip or as part of a larger meal, these fritters are sure to satisfy your taste buds.

Sweet Corn and Bacon Casserole

Sweet Corn and Bacon Casserole is a savory, creamy, and comforting dish that combines the sweetness of corn with the smoky, salty goodness of bacon. Topped with a golden, cheesy crust, this casserole makes for a satisfying main or a hearty side dish. It’s an ideal choice for family dinners, holiday gatherings, or potlucks, sure to please both kids and adults alike.

Ingredients

• 4 cups sweet corn (fresh or frozen)
• 6 slices of bacon, cooked and crumbled
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp butter (for greasing)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the corn, crumbled bacon, sour cream, mayonnaise, cheddar cheese, Parmesan cheese, onion, garlic powder, paprika, salt, and pepper. Stir until well mixed.
3. Transfer the mixture into the prepared baking dish and spread evenly.
4. In a small bowl, mix the breadcrumbs with a little extra melted butter, then sprinkle over the top of the casserole.
5. Bake for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
6. Let it cool for a few minutes before serving.

Sweet Corn and Bacon Casserole is an indulgent dish that’s rich, creamy, and bursting with flavor. The combination of smoky bacon, creamy cheese, and sweet corn makes it a perfect addition to any meal, from holiday feasts to casual dinners. It’s easy to make, yet feels indulgent, making it a comforting option for any occasion. This casserole is sure to become a go-to recipe for feeding a crowd or satisfying your cravings for something hearty and delicious.

Sweet Corn and Black Bean Quesadillas

Sweet Corn and Black Bean Quesadillas are a flavorful and quick vegetarian dinner option. The sweet corn, combined with hearty black beans, melted cheese, and a touch of seasoning, creates a perfectly balanced and satisfying meal. These quesadillas are not only delicious but also easy to make, making them a great choice for busy weeknights or a fun family meal.

Ingredients

• 2 cups sweet corn (fresh or frozen)
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 flour tortillas
• 2 tbsp olive oil (for cooking)

Instructions

1. In a large mixing bowl, combine the sweet corn, black beans, shredded cheddar cheese, red bell pepper, red onion, cumin, chili powder, garlic powder, salt, and pepper. Stir until well combined.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat.
3. Place one tortilla in the skillet, and spread half of the corn and bean mixture on top. Place another tortilla on top, pressing down gently. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip the quesadilla and cook for another 2-3 minutes on the other side.
4. Remove the quesadilla from the skillet, cut into wedges, and repeat the process with the remaining ingredients.
5. Serve with sour cream, salsa, or guacamole on the side.

These Sweet Corn and Black Bean Quesadillas are the perfect combination of sweet, savory, and spicy. The crispy, golden tortillas provide the perfect contrast to the melty cheese and hearty filling. They’re quick to make, easy to customize, and perfect for a light dinner or a fun lunch. Whether served with a side of guacamole or a refreshing salad, these quesadillas are a flavorful way to enjoy the wholesome goodness of corn and beans.

Sweet Corn and Shrimp Pasta

Sweet Corn and Shrimp Pasta is a delicious and satisfying dish that combines the sweetness of corn with succulent shrimp in a creamy, garlicky sauce. It’s a great weeknight dinner that feels indulgent yet is quick and easy to prepare. This dish offers a perfect balance of flavors and textures, with tender shrimp, sweet corn, and a rich, creamy pasta sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups sweet corn (fresh or frozen)
• 8 oz pasta (spaghetti, linguine, or penne)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Cook the pasta according to the package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and cook for 1 minute until fragrant.
4. Add the sweet corn and cook for 3-4 minutes, stirring occasionally.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
6. Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Add the shrimp back in and stir to combine.
7. Stir in the grated Parmesan cheese, red pepper flakes (if using), and salt and pepper to taste. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
8. Garnish with fresh basil or parsley and serve immediately.

sweet Corn and Shrimp Pasta is a perfect dish for seafood lovers and pasta enthusiasts alike. The creamy sauce, combined with the sweetness of the corn and the savory shrimp, creates a delightful flavor profile that’s sure to impress. This dish is quick enough for a busy weeknight yet sophisticated enough to serve at a dinner party. Whether you’re cooking for a family or entertaining guests, this pasta is guaranteed to be a hit!

Sweet Corn and Zucchini Frittata

This Sweet Corn and Zucchini Frittata is a light, healthy, and flavorful dish that’s perfect for breakfast, brunch, or a quick dinner. The sweetness of the corn and the mild, earthy flavor of zucchini combine beautifully with eggs and cheese to create a satisfying meal. The frittata is easy to make, can be served warm or at room temperature, and is great for meal prepping.

Ingredients

• 2 cups sweet corn (fresh or frozen)
• 1 medium zucchini, grated
• 6 large eggs
• 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
• 1/4 cup milk or cream
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the grated zucchini and cook for an additional 2-3 minutes, until the zucchini is softened and any excess moisture evaporates.
4. Stir in the sweet corn and cook for another 2 minutes. Remove the skillet from heat.
5. In a mixing bowl, whisk together the eggs, milk or cream, oregano, salt, and pepper.
6. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine. Sprinkle the shredded cheese over the top.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is golden.
8. Remove from the oven, garnish with fresh basil if desired, and slice into wedges to serve.

The Sweet Corn and Zucchini Frittata is an easy-to-make, nutritious dish that brings together the bright flavors of summer vegetables with the richness of eggs and cheese. It’s perfect for a light meal that’s filling and satisfying. Whether you enjoy it for breakfast, lunch, or dinner, this frittata is versatile enough to serve at any time of day. Plus, it’s a great way to use up seasonal produce, and it can be easily customized with different vegetables or herbs.

sweet Corn Risotto

Sweet Corn Risotto is a creamy, comforting dish that combines the richness of traditional risotto with the sweetness of fresh corn. The corn adds a natural sweetness that complements the creamy texture of the risotto, making it a unique and delicious alternative to classic risotto. Perfect for a special dinner or a comforting weeknight meal, this dish is easy to prepare and full of flavor.

Ingredients

• 1 cup Arborio rice
• 2 cups sweet corn (fresh or frozen)
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until softened.
2. Add the Arborio rice and stir for 1-2 minutes, until the rice is lightly toasted.
3. If using wine, pour it in and stir until the liquid is absorbed.
4. Add the warm broth one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
5. While the risotto is cooking, sauté the sweet corn in a separate pan with a little olive oil until it’s lightly browned and tender, about 5-7 minutes.
6. Once the rice is cooked, stir in the sautéed corn, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley.

Sweet Corn Risotto is a delightful twist on the classic Italian dish, bringing a sweet and savory balance to each creamy bite. The sweetness of the corn perfectly complements the rich, velvety texture of the risotto, making it an indulgent yet light dish. It’s an excellent way to showcase seasonal corn and is great for a cozy dinner. Serve it with a light salad or roasted vegetables for a complete meal, and enjoy the creamy comfort of this dish.

Sweet Corn and Chicken Salad

This Sweet Corn and Chicken Salad is a light, healthy, and satisfying dish that’s perfect for warm weather or as a quick, protein-packed lunch. The combination of tender chicken, sweet corn, and crisp vegetables tossed in a tangy dressing creates a refreshing and flavorful meal. This salad is easy to prepare, customizable, and great for meal prep.

Ingredients

• 2 cups cooked chicken breast, diced
• 1 cup sweet corn (fresh or frozen)
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp Dijon mustard
• 1/4 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large bowl, combine the cooked chicken, sweet corn, cucumber, red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Garnish with fresh cilantro and serve immediately, or refrigerate for later.

Sweet Corn and Chicken Salad is a light yet satisfying meal that combines protein, fiber, and fresh vegetables in one bowl. The sweet corn adds a burst of flavor and texture, while the tangy dressing brings everything together beautifully. It’s perfect for lunch, dinner, or as a picnic dish. You can easily customize this salad by adding other ingredients like avocado, tomatoes, or beans, making it a versatile and healthy option for any occasion.

Sweet Corn Chowder

Sweet Corn Chowder is a creamy, comforting soup that’s perfect for cozy nights or cooler weather. The natural sweetness of the corn is enhanced by a rich, creamy broth, with subtle hints of bacon and potatoes adding depth to the flavor. This dish is hearty enough to serve as a main meal and is sure to warm you up from the inside out. It’s also versatile and can be easily made vegetarian or vegan.

Ingredients

• 4 cups sweet corn (fresh or frozen)
• 2 large potatoes, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 1/2 cups heavy cream
• 4 slices bacon, cooked and crumbled (optional for a non-vegetarian version)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
2. Add the diced potatoes and cook for an additional 5 minutes.
3. Pour in the broth and bring to a simmer. Let the soup cook for about 15 minutes, or until the potatoes are tender.
4. Add the sweet corn and cook for another 5 minutes, allowing the corn to soften.
5. If you want a creamy texture, you can blend part of the soup using an immersion blender or by transferring a portion to a blender, then return it to the pot.
6. Stir in the heavy cream and season with salt and pepper. Simmer for 5 more minutes to heat through.
7. Top with crumbled bacon (if using) and fresh herbs before serving.

Sweet Corn Chowder is a rich and flavorful soup that’s perfect for chilly evenings. The creamy texture, combined with the sweet corn and tender potatoes, creates a satisfying meal. It’s easy to make and can be adapted to suit different dietary preferences. Whether served with a side of crusty bread or a light salad, this chowder is sure to be a crowd-pleaser. It’s both comforting and filling, making it the ideal dish for cozy nights in.

Sweet Corn Tacos

Sweet Corn Tacos are a fresh and vibrant dish that brings together the natural sweetness of corn with bold Mexican-inspired flavors. With a crunchy corn tortilla base, these tacos are loaded with seasoned corn, black beans, avocado, and a zesty lime dressing. They are a quick and easy vegetarian option that’s both satisfying and healthy.

Ingredients

• 2 cups sweet corn (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 avocado, sliced
• 8 small corn tortillas
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: salsa, sour cream, cheese, hot sauce

Instructions

1. In a skillet, heat the olive oil over medium heat. Add the sweet corn and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and tender.
2. Add the black beans to the skillet, followed by the cumin, chili powder, salt, and pepper. Stir everything together and cook for another 2-3 minutes, until warmed through.
3. While the corn and beans are cooking, warm the corn tortillas in a dry skillet or on the grill.
4. Assemble the tacos by spooning the corn and bean mixture onto each tortilla. Top with sliced avocado, chopped red onion, and fresh cilantro.
5. Squeeze lime juice over the tacos and add optional toppings like salsa, sour cream, cheese, or hot sauce. Serve immediately.

Sweet Corn Tacos are a vibrant, delicious, and healthy dish that’s perfect for a quick weeknight meal. The combination of sweet corn, black beans, and creamy avocado creates a satisfying texture, while the seasonings give the tacos a burst of flavor. These tacos are versatile, allowing you to add your favorite toppings or make them spicy to suit your taste. Whether served as a light dinner or a fun snack for a gathering, they’re sure to be a hit.

Sweet Corn and Ricotta Stuffed Bell Peppers

Sweet Corn and Ricotta Stuffed Bell Peppers are a colorful, healthy dish filled with a mixture of fresh corn, creamy ricotta, and seasonings. These stuffed peppers are not only visually appealing but also bursting with flavor. The combination of sweet corn and ricotta creates a creamy filling that pairs perfectly with the roasted bell peppers. This dish makes for a great dinner or a beautiful side for a special occasion.

Ingredients

• 4 large bell peppers (any color)
• 2 cups sweet corn (fresh or frozen)
• 1/2 cup ricotta cheese
• 1/2 cup cooked quinoa or rice
• 1/4 cup fresh parsley, chopped
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or Parmesan cheese
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. In a mixing bowl, combine the sweet corn, ricotta cheese, cooked quinoa or rice, parsley, cumin, paprika, salt, and pepper. Stir to combine.
4. Stuff each bell pepper with the corn and ricotta mixture, pressing gently to pack the filling inside.
5. Top each stuffed pepper with a sprinkle of shredded mozzarella or Parmesan cheese. Drizzle with a little olive oil.
6. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
7. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and golden.

Sweet Corn and Ricotta Stuffed Bell Peppers are a delightful combination of creamy, savory filling and tender, roasted peppers. The sweetness of the corn adds a lovely contrast to the creamy ricotta, while the quinoa or rice adds texture and substance. This dish is a great way to enjoy the goodness of sweet corn in a light, healthy meal. It can be served as a main dish for vegetarians or as a side to grilled meats. Either way, it’s a colorful and satisfying dish that’s sure to impress!

Note: More recipes are coming soon!