50+ Quick ANd Easy Fall Corn Recipes to Savor This Season

As the vibrant colors of autumn fill our landscapes and the air turns crisp, it’s the perfect time to celebrate the harvest season with delicious and versatile corn recipes.

Corn is a staple ingredient in many kitchens, cherished not only for its sweet flavor and satisfying texture but also for its adaptability in a variety of dishes.

From hearty soups and comforting casseroles to fresh salsas and delightful desserts, corn shines brightly in fall cuisine. In this article, we’ve curated 50+ fall corn recipes that will inspire your culinary creativity and help you make the most of this beloved ingredient.

Whether you’re hosting a cozy dinner party or simply looking to enjoy a warm family meal, these recipes will bring the essence of autumn to your table.

Let’s dive in and explore the delightful ways to enjoy corn this fall!

50+ Quick ANd Easy Fall Corn Recipes to Savor This Season

As we embrace the flavors of fall, corn remains a timeless ingredient that can elevate a wide range of dishes. From savory to sweet, the recipes in this collection highlight the versatility and comfort that corn brings to our meals.

Whether you choose to whip up a creamy corn chowder, bake a cheesy corn casserole, or indulge in sweet corn fritters, each recipe is a celebration of the harvest season.

So gather your family and friends, enjoy the warmth of good food, and create memorable moments around the table.

With these 50+ fall corn recipes, you’re sure to find inspiration for every occasion, making this autumn one to remember.

Creamy Corn Chowder with Bacon

This creamy corn chowder is a warm and comforting dish perfect for chilly fall evenings. The combination of sweet corn, savory bacon, and aromatic herbs creates a delightful blend of flavors. This recipe is simple to prepare, making it an ideal choice for busy weeknights or a cozy weekend meal. Serve it with crusty bread for a satisfying dining experience.

Ingredients:

• 4 strips of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh corn kernels (about 6-8 ears of corn)
• 2 medium potatoes, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon grease in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the corn kernels and diced potatoes to the pot, stirring well to combine. Pour in the broth and bring to a simmer.
4. Cook for 15-20 minutes, or until the potatoes are tender.
5. Using an immersion blender, blend about half of the soup until creamy. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with crispy bacon and fresh parsley.

This creamy corn chowder with bacon is the epitome of fall comfort food. The combination of sweet corn and savory bacon creates a symphony of flavors that will warm your heart and soul. Perfect for gatherings or a quiet night at home, this dish is sure to become a staple in your fall recipe rotation. Pair it with a fresh salad or crusty bread for a complete meal that captures the essence of autumn.

Roasted Corn and Pumpkin Salad

Celebrate fall flavors with this vibrant roasted corn and pumpkin salad. The sweetness of roasted corn complements the earthiness of pumpkin, while a zesty vinaigrette ties the ingredients together beautifully. This salad makes for a colorful side dish or a light lunch, providing a nutritious and filling option during the harvest season.

Ingredients:

• 2 cups fresh corn kernels (or 2 cups canned corn, drained)
• 2 cups pumpkin, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup mixed greens (spinach, arugula, or kale)
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 3 tablespoons balsamic vinaigrette

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced pumpkin and corn with olive oil, salt, and pepper.
2. Roast in the oven for 20-25 minutes, or until the pumpkin is tender and the corn is slightly caramelized.
3. In a large bowl, combine the roasted corn and pumpkin with mixed greens, feta cheese, and walnuts.
4. Drizzle with balsamic vinaigrette and toss gently to combine.
5. Serve immediately, or let it sit for a few minutes to allow the flavors to meld.

This roasted corn and pumpkin salad is a delightful celebration of fall’s bounty. With its combination of textures and flavors, it’s not just visually appealing but also packed with nutrients. The roasted corn adds sweetness, while the pumpkin contributes a comforting earthiness. Whether served as a side dish at Thanksgiving or as a light lunch, this salad will impress your family and friends with its seasonal charm and wholesome ingredients. Enjoy the essence of fall in every bite!

Corn and Zucchini Fritters

These corn and zucchini fritters are crispy on the outside and tender on the inside, making them a perfect appetizer or side dish for any fall gathering. The natural sweetness of the corn pairs perfectly with the mild flavor of zucchini, creating a delightful balance. Serve them with a tangy yogurt dip for an added layer of flavor that elevates this dish.

Ingredients:

• 1 cup fresh corn kernels
• 1 cup zucchini, grated and drained
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 2 green onions, chopped
• 1 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the corn, grated zucchini, flour, Parmesan cheese, eggs, green onions, baking powder, salt, and pepper. Mix until just combined.
2. Heat oil in a skillet over medium heat. Scoop tablespoonfuls of the batter into the hot oil, flattening them slightly with a spatula.
3. Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
4. Remove from the skillet and drain on paper towels to absorb excess oil.
5. Serve warm with a yogurt dip or sour cream.

These corn and zucchini fritters are a delicious way to enjoy the flavors of fall while using seasonal ingredients. Their crispy texture and satisfying taste make them a fantastic addition to any meal or gathering. The fresh corn brings sweetness, while the zucchini adds moisture and depth. Perfect for family dinners or as a party appetizer, these fritters are not only tasty but also a great way to sneak some veggies into your diet. Enjoy them warm, and watch them disappear quickly from the plate!

Sweet Corn and Maple Glazed Brussels Sprouts

This sweet corn and maple-glazed Brussels sprouts dish combines the earthy flavors of Brussels sprouts with the sweetness of corn and a hint of maple syrup. It’s a delightful side dish that brings a touch of autumn to your table. This recipe is simple yet elegant, making it perfect for holiday gatherings or a comforting family dinner.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 cup fresh corn kernels (or frozen corn, thawed)
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1/4 cup pecans, chopped (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper.
2. Roast the Brussels sprouts for 15-20 minutes until they are golden brown and tender.
3. In the last 5 minutes of roasting, add the corn kernels to the baking sheet, tossing to combine.
4. Remove from the oven and sprinkle with chopped pecans (if using) and fresh thyme for garnish.
5. Serve warm as a side dish.

This sweet corn and maple-glazed Brussels sprouts dish is a fantastic way to elevate your fall meals. The caramelization of the Brussels sprouts paired with the sweetness of the corn and maple syrup creates a flavor profile that is both rich and comforting. This side dish not only complements main courses beautifully but also adds vibrant colors to your plate. It’s a great addition to any fall celebration, leaving your guests impressed and satisfied. Enjoy this seasonal delight!

Corn and Black Bean Salsa

Bright and refreshing, this corn and black bean salsa is a versatile dish perfect for fall gatherings, barbecues, or as a topping for tacos. The combination of sweet corn, hearty black beans, and fresh vegetables creates a salsa bursting with flavor and texture. It’s easy to make and can be served with tortilla chips or as a side with grilled meats.

Ingredients:

• 1 cup fresh corn kernels (or canned corn, drained)
• 1 cup canned black beans, rinsed and drained
• 1 medium red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. In a large mixing bowl, combine the corn, black beans, red bell pepper, red onion, and jalapeño (if using).
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the corn mixture and toss gently to combine.
3. Allow the salsa to sit for at least 15 minutes to let the flavors meld.
4. Garnish with fresh cilantro before serving.

This corn and black bean salsa is a vibrant addition to any meal, capturing the essence of fall in every bite. It’s not only quick to prepare but also packed with nutrients and flavor, making it a guilt-free indulgence. Perfect as a dip for chips or as a topping for grilled meats and tacos, this salsa brings a refreshing twist to traditional fall fare. Enjoy it at your next gathering, and watch it become a favorite among guests!

Cornbread with Sweet Corn and Jalapeños

This cornbread recipe is a delicious twist on a classic favorite. With the addition of sweet corn and jalapeños, it delivers a satisfying sweetness balanced by a subtle kick. This cornbread is perfect for pairing with soups, stews, or enjoying on its own with a pat of butter. It’s a comforting dish that embodies the flavors of fall, making it a must-try.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup fresh corn kernels (or canned corn, drained)
• 1/2 cup jalapeños, diced (fresh or pickled)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the milk, eggs, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the sweet corn and jalapeños, being careful not to overmix.
5. Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
6. Allow to cool slightly before slicing and serving.

This cornbread with sweet corn and jalapeños is a delightful addition to any fall meal. The combination of sweet and spicy flavors creates a harmonious balance that will keep you coming back for more. Its moist texture and golden crust make it an inviting dish, perfect for serving alongside hearty soups or stews. This cornbread is not just a side dish; it’s a flavor-packed experience that celebrates the best of fall ingredients. Enjoy it warm, and savor the comforting essence of autumn!

Corn and Cheddar Stuffed Peppers

These corn and cheddar stuffed peppers are a hearty and colorful dish perfect for fall. Filled with a savory mixture of fresh corn, cheese, and spices, they make a satisfying meal that’s as nutritious as it is delicious. This recipe is easily customizable, allowing you to add your favorite ingredients for a personal touch.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup fresh corn kernels (or canned corn, drained)
• 1 cup cooked rice (white, brown, or quinoa)
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
2. In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.
3. In a large bowl, combine the sautéed onion, corn, cooked rice, half of the cheddar cheese, cumin, paprika, salt, and pepper. Mix well to combine.
4. Stuff each bell pepper with the corn mixture, packing it tightly. Top with the remaining cheddar cheese.
5. Add a splash of water to the bottom of the baking dish to help steam the peppers. Cover with aluminum foil and bake for 25-30 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh cilantro or parsley before serving.

These corn and cheddar stuffed peppers are a wonderful way to celebrate the flavors of fall. Not only are they visually appealing, but they also offer a comforting blend of textures and flavors. The sweetness of the corn pairs beautifully with the richness of the cheddar cheese, creating a satisfying dish that the whole family will love. Perfect for a cozy dinner, these stuffed peppers can also be made ahead of time and reheated for a quick meal, making them a versatile addition to your fall menu.

Creamy Corn and Spinach Pasta

This creamy corn and spinach pasta is a quick and delicious meal that highlights the flavors of fall while keeping things light and fresh. The combination of sweet corn and vibrant spinach creates a colorful dish that is both comforting and nutritious. It’s perfect for busy weeknights when you want something satisfying yet easy to prepare.

Ingredients:

• 8 oz pasta (penne, fusilli, or your choice)
• 1 cup fresh corn kernels (or canned corn, drained)
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
3. Add the corn and spinach to the skillet, cooking until the spinach is wilted and the corn is tender, about 3-4 minutes.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using). Cook until the sauce thickens slightly, about 2-3 minutes.
5. Toss the cooked pasta with the creamy corn and spinach sauce, adding a splash of reserved pasta water if needed to reach desired consistency.
6. Serve immediately, garnished with additional Parmesan cheese if desired.

This creamy corn and spinach pasta is a delightful combination of flavors and textures that makes for a satisfying fall meal. The sweetness of the corn complements the earthiness of the spinach, creating a dish that is both nourishing and comforting. This recipe is not only quick to prepare but also versatile; feel free to add protein like chicken or shrimp for a heartier option. Perfect for any night of the week, this pasta dish is sure to become a family favorite!

Corn and Apple Salad with Honey-Lime Dressing

This corn and apple salad is a refreshing and vibrant dish that combines the sweetness of corn with the crispness of apples. Drizzled with a honey-lime dressing, it’s an ideal side for fall gatherings and potlucks. The balance of flavors and textures makes this salad a delightful addition to your seasonal menu.

Ingredients:

• 2 cups fresh corn kernels (or canned corn, drained)
• 1 large apple, diced (Granny Smith or Honeycrisp work well)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon honey
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the corn, diced apple, red bell pepper, red onion, and cilantro.
2. In a separate small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. If using, sprinkle the feta cheese on top before serving.
5. Let the salad sit for at least 10 minutes to allow the flavors to meld.

This corn and apple salad with honey-lime dressing is a delightful way to embrace the flavors of fall. The combination of sweet corn and crisp apples provides a refreshing contrast, while the honey-lime dressing adds a zesty touch that brightens the dish. This salad is perfect for potlucks, barbecues, or as a light lunch on its own. Its colorful presentation and vibrant flavors make it a standout addition to any meal, showcasing the best of seasonal produce. Enjoy this salad as a refreshing side dish or a light meal that captures the essence of autumn!

Roasted Corn and Pumpkin Soup

This roasted corn and pumpkin soup is a creamy and comforting dish that embodies the essence of fall. With the sweetness of roasted corn and the earthiness of pumpkin, this soup is both nutritious and satisfying. Perfect for chilly evenings, it can be served as an appetizer or a light main dish.

Ingredients:

• 2 cups fresh corn kernels (or canned corn, drained)
• 2 cups pumpkin puree (fresh or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup heavy cream (optional)
• Fresh cilantro or pumpkin seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the corn kernels on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes, or until they are golden brown.
2. In a large pot, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Stir in the roasted corn, pumpkin puree, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
4. Using an immersion blender or a regular blender, puree the soup until smooth. If desired, stir in heavy cream for added richness.
5. Serve warm, garnished with fresh cilantro or pumpkin seeds.

This roasted corn and pumpkin soup is a perfect way to celebrate the flavors of fall. The combination of sweet roasted corn and savory pumpkin creates a rich and creamy soup that is both comforting and nutritious. Ideal for cozy dinners, this soup pairs beautifully with crusty bread or a simple salad. Whether you’re hosting a gathering or enjoying a quiet night in, this recipe is sure to warm your heart and satisfy your taste buds!

Sweet Corn Fritters with Avocado Lime Dip

These sweet corn fritters are a delightful appetizer or snack, combining the natural sweetness of corn with a crispy exterior. Paired with a creamy avocado lime dip, this dish is perfect for gatherings, picnics, or casual dinners. The bright flavors and crunchy texture make these fritters a crowd-pleaser.

Ingredients:

For the Fritters:

• 1 cup fresh corn kernels (or canned corn, drained)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large egg
• 1/4 cup green onions, chopped
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Oil for frying

For the Avocado Lime Dip:

• 1 ripe avocado
• Juice of 1 lime
• 1/4 cup Greek yogurt or sour cream
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large bowl, combine the corn, flour, cornmeal, egg, green onions, baking powder, and salt. Mix until well combined, forming a thick batter.
2. In a skillet, heat oil over medium heat. Drop spoonfuls of the corn batter into the hot oil, flattening them slightly. Fry for about 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
3. For the avocado dip, mash the avocado in a bowl and mix in lime juice, Greek yogurt, salt, and pepper until smooth. Garnish with cilantro if desired.
4. Serve the warm corn fritters with the avocado lime dip.

These sweet corn fritters with avocado lime dip are a fantastic addition to any fall gathering. The combination of sweet, crispy fritters paired with a creamy, tangy dip makes for a deliciously satisfying snack. Not only are they easy to prepare, but they also offer a fun twist on traditional appetizers. Perfect for sharing with friends and family, these fritters are sure to be a hit, bringing the flavors of autumn right to your table!

Corn and Zucchini Casserole

This corn and zucchini casserole is a hearty and comforting dish that combines fresh corn and zucchini with creamy ingredients for a satisfying side or main dish. It’s perfect for using up summer produce as the season transitions into fall. This casserole is simple to prepare and makes a great addition to family dinners or potlucks.

Ingredients:

• 2 cups fresh corn kernels (or canned corn, drained)
• 2 medium zucchini, diced
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 large eggs, beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the corn, diced zucchini, sour cream, 1/2 cup of the cheddar cheese, breadcrumbs, beaten eggs, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining cheddar cheese.
4. Bake for 35-40 minutes, or until the casserole is set and the top is golden brown.
5. Let cool slightly before serving, garnished with fresh parsley.

This corn and zucchini casserole is a delicious way to embrace the flavors of fall while still utilizing summer produce. The creamy texture and cheesy topping make it a comforting dish that pairs perfectly with any main course. This recipe is not only easy to prepare but also a great way to feed a crowd. It’s versatile enough to be served as a side dish or a vegetarian main, making it an excellent choice for gatherings or family meals. Enjoy this hearty casserole as a delightful celebration of the changing seasons!

Corn and Black Bean Salsa

This corn and black bean salsa is a vibrant and refreshing dish that captures the essence of fall. With the combination of sweet corn and hearty black beans, this salsa is packed with flavor and nutrition. It’s perfect as a dip for tortilla chips, a topping for tacos, or as a side for grilled meats. This recipe is versatile, quick to prepare, and great for gatherings.

Ingredients:

• 2 cups fresh corn kernels (or canned corn, drained)
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, black beans, red bell pepper, red onion, jalapeño (if using), and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the corn mixture and toss gently to combine.
4. Allow the salsa to sit for at least 15 minutes before serving to let the flavors meld.

This corn and black bean salsa is a delightful way to celebrate the flavors of fall while adding a refreshing twist to your meals. The combination of sweet corn, hearty black beans, and zesty lime creates a dish that’s not only delicious but also colorful and nutritious. Whether you’re serving it at a party or enjoying it as a light snack, this salsa is sure to impress your guests. Its versatility makes it perfect for pairing with tacos, grilled meats, or simply enjoying with tortilla chips. Enjoy this bright and flavorful salsa as a celebration of the season!

Corn and Bacon Chowder

This corn and bacon chowder is a creamy and comforting soup that warms you from the inside out. With sweet corn, crispy bacon, and hearty potatoes, this chowder is the perfect dish for chilly fall days. It’s rich in flavor and easy to make, making it an ideal choice for family dinners or gatherings with friends.

Ingredients:

• 4 strips of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh corn kernels (or canned corn, drained)
• 2 medium potatoes, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the corn, diced potatoes, and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
4. Stir in the heavy cream, thyme, salt, and pepper. Let the chowder simmer for an additional 5 minutes.
5. Serve hot, garnished with crispy bacon and chopped green onions.

This corn and bacon chowder is the ultimate comfort food for fall. The combination of sweet corn and crispy bacon creates a savory soup that’s rich and satisfying. This chowder is perfect for warming up on a chilly evening and makes excellent leftovers, allowing the flavors to deepen overnight. Serve it with crusty bread or a fresh salad for a complete meal that the whole family will enjoy. Embrace the flavors of fall with this hearty chowder, perfect for cozy nights in!

Corn Pudding with Herbs

Corn pudding is a classic comfort dish, and this version with fresh herbs elevates it to new heights. This sweet and savory pudding is creamy and custardy, making it a perfect side dish for holiday feasts or family dinners. The addition of herbs provides a fresh flavor that beautifully complements the sweetness of the corn.

Ingredients:

• 2 cups fresh corn kernels (or canned corn, drained)
• 1 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh thyme or rosemary, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, flour, baking powder, salt, and pepper until smooth.
3. Stir in the corn, chopped herbs, and Parmesan cheese (if using). Mix until well combined.
4. Pour the mixture into the prepared baking dish and smooth the top.
5. Bake for 40-45 minutes, or until the pudding is set and the top is lightly golden.
6. Let cool slightly before serving.

This corn pudding with herbs is a delightful and flavorful side dish that adds a touch of elegance to any fall meal. The creamy texture combined with the sweetness of corn and the freshness of herbs makes this pudding a versatile accompaniment to roasted meats or holiday feasts. It’s simple to prepare yet impressive enough for special occasions, making it a go-to recipe for gatherings. Enjoy this warm, comforting dish as a celebration of autumn’s bounty!

Note: More recipes are coming soon!