25+ Delicious Summer Corn Recipes You Need to Try

When summer rolls around, there’s one ingredient that consistently steals the show: corn.

Sweet, juicy, and versatile, corn is the star of many summer meals.

Whether you’re grilling it on the cob, tossing it into a salad, or turning it into a creamy dip, corn adds that perfect touch of summer sweetness.

But with so many ways to enjoy it, the possibilities are endless!

In this blog post, we’ve compiled a list of 25+ summer corn recipes that will elevate your seasonal cooking.

From grilled corn dishes to creative salads and even indulgent fritters, these recipes are designed to highlight the fresh flavors of corn in fun and exciting ways.

Whether you’re planning a casual weeknight meal, a family barbecue, or a festive gathering, these corn recipes will ensure that your summer is delicious and full of flavor.

25+ Delicious Summer Corn Recipes You Need to Try

Corn is more than just a side dish; it’s a vibrant, delicious ingredient that can be the star of any meal.

From simple and classic dishes like grilled corn on the cob to more inventive creations like corn fritters and creamy risottos, these 25+ summer corn recipes offer endless possibilities for bringing fresh, seasonal flavors to your table.

So, whether you’re entertaining guests or simply enjoying a family dinner, these recipes will help you make the most of summer’s bounty.

Grilled Mexican Street Corn (Elote)

Nothing screams summer quite like smoky, grilled corn slathered in creamy, tangy toppings.

This Mexican street corn is a must-have at any cookout or backyard fiesta, combining charred kernels with bold flavors like lime, chili, and cotija cheese for a crowd-pleasing snack or side.

Ingredients:

• 4 ears of fresh corn, husks removed
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon chili powder (plus more for garnish)
• ½ cup crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro
• 1 lime, cut into wedges
• Salt to taste

Instructions:

1. Preheat a grill over medium-high heat.
2. Grill the corn, turning occasionally, until lightly charred all over, about 10 minutes.
3. In a small bowl, mix together the mayonnaise, sour cream, garlic powder, and chili powder.
4. Using a brush or spoon, coat each ear of corn with the mayo mixture while it’s still hot.
5. Sprinkle with cotija cheese, a little extra chili powder, cilantro, and a pinch of salt.
6. Serve with lime wedges for squeezing over the top.

This recipe delivers everything you love about summer in a single bite: heat, creaminess, crunch, and a fresh burst of citrus.

It’s perfect for a relaxed afternoon barbecue or paired with grilled meats and tacos.

Sweet Corn and Tomato Salad with Basil Vinaigrette

Fresh, light, and bursting with color, this sweet corn and tomato salad is the perfect side dish for summer.

Juicy cherry tomatoes, crisp kernels of corn, and fragrant basil vinaigrette come together for a simple yet elegant salad that celebrates the season’s best produce.

Ingredients:

• 3 ears fresh corn, kernels cut off the cob
• 1 pint cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh basil leaves, chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil. Add corn kernels and blanch for 1–2 minutes. Drain and let cool.
2. In a large bowl, combine corn, cherry tomatoes, and red onion.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
4. Toss the vegetables with the dressing and sprinkle in the chopped basil just before serving.

With vibrant colors and a medley of textures, this salad is a refreshing addition to any summer spread.

It travels well for picnics and potlucks and pairs wonderfully with grilled chicken or seafood.

Cheesy Corn Fritters with Spicy Honey Drizzle

These golden, crispy corn fritters are packed with cheesy goodness and fresh summer flavor.

The spicy honey drizzle adds an unexpected kick, making them ideal as an appetizer, brunch side, or even a fun snack at your next summer party.

Ingredients:

• 1½ cups fresh corn kernels (from about 2 ears)
• ½ cup all-purpose flour
• ¼ cup cornmeal
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg, beaten
• ⅓ cup milk
• ½ cup shredded cheddar cheese
• 2 green onions, thinly sliced
• Oil for frying

Spicy Honey Drizzle:

• ¼ cup honey
• ½ teaspoon chili flakes or hot sauce (adjust to taste)

Instructions:

1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
2. Stir in the egg, milk, cheddar, green onions, and corn until just combined.
3. Heat ¼ inch of oil in a skillet over medium heat. Drop spoonfuls of batter into the hot oil, flattening slightly.
4. Cook for 2–3 minutes per side or until golden brown and crisp. Drain on paper towels.
5. In a small bowl, mix honey with chili flakes or hot sauce.
6. Drizzle the warm fritters with spicy honey before serving.

These fritters strike the perfect balance between savory and sweet, crispy and tender.

They’re a total crowd-pleaser, easy to make in batches, and sure to disappear as soon as they hit the table.

Corn and Avocado Salsa

This vibrant, fresh salsa combines the sweetness of summer corn with the creamy richness of avocado and the tang of lime.

It’s a perfect topping for grilled fish, tacos, or served as a dip with tortilla chips for an easy appetizer.

Ingredients:

• 2 ears fresh corn, kernels removed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Boil the corn in a pot of water for 2–3 minutes. Drain and allow the corn to cool before removing the kernels.
2. In a large bowl, combine the corn, diced avocado, tomatoes, red onion, and cilantro.
3. Drizzle with lime juice and sprinkle with chili powder, salt, and pepper.
4. Gently toss to combine, and adjust seasoning to taste.

This salsa is light, refreshing, and full of vibrant colors and flavors.

The corn adds a nice crunch, while the avocado brings a creamy texture that complements the tangy lime and chili. It’s a crowd favorite for any summer gathering.

Corn and Zucchini Fritters

Packed with fresh summer vegetables, these crispy fritters are a delightful way to use up the season’s harvest.

The sweetness of corn pairs perfectly with tender zucchini, and the crispy exterior gives way to a warm, flavorful interior. Great as a snack or light dinner!

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 medium zucchini, grated
• ½ cup all-purpose flour
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a large bowl, combine the grated zucchini and corn. Squeeze out any excess moisture from the zucchini using a clean kitchen towel.
2. Add the egg, flour, Parmesan, parsley, garlic powder, salt, and pepper. Stir until combined.
3. Heat a small amount of oil in a skillet over medium heat.
4. Drop spoonfuls of the fritter batter into the hot oil, flattening them slightly with the back of the spoon.
5. Fry until golden brown on each side, about 3–4 minutes per side. Drain on paper towels.
6. Serve warm, with a dollop of sour cream or a drizzle of hot sauce if desired.

These fritters are wonderfully crispy on the outside, soft and tender on the inside, and bursting with fresh summer flavors.

They make a great side dish or light meal and are perfect for a summer brunch.

Corn and Black Bean Tacos

These hearty, plant-based tacos are a colorful and satisfying addition to your summer menu.

The combination of sweet corn and protein-packed black beans creates a delicious filling for soft corn tortillas, topped with a tangy cilantro-lime crema and crunchy cabbage.

Ingredients:

• 2 ears fresh corn, kernels removed
• 1 can (15 oz) black beans, drained and rinsed
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn tortillas

For the Cilantro-Lime Crema:

• ½ cup sour cream
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add corn and black beans, and sauté for 5–7 minutes until heated through and lightly charred.
2. Stir in cumin, chili powder, salt, and pepper. Set aside.
3. In a small bowl, mix together sour cream, cilantro, lime juice, salt, and pepper to make the crema.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble, spoon the corn and black bean mixture onto each tortilla, drizzle with cilantro-lime crema, and top with your favorite taco toppings like shredded cabbage, avocado, and salsa.

These tacos are bursting with flavor and texture.

The creamy cilantro-lime sauce and crispy cabbage add the perfect contrast to the sweet corn and savory black beans. They’re perfect for a quick and easy summer meal.

Corn and Bacon Chowder

This creamy, comforting corn chowder is a summer twist on a classic favorite.

With smoky bacon, sweet corn, and a velvety broth, this dish makes for a hearty lunch or dinner on cooler summer evenings or as a light starter for a dinner party.

Ingredients:

• 4 ears of fresh corn, kernels removed
• 4 slices of bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups vegetable or chicken broth
• 1 cup half-and-half
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving a little of the rendered fat in the pot.
2. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Add the diced potatoes, corn kernels, broth, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
4. Stir in the half-and-half and let the chowder simmer for another 5 minutes.
5. Use an immersion blender to partially blend the soup, leaving some corn and potato chunks for texture, or blend half of the soup in a regular blender and return it to the pot.
6. Serve with crispy bacon bits and a sprinkle of fresh parsley or chives.

This corn chowder is creamy, savory, and loaded with flavor.

The sweetness of the corn contrasts wonderfully with the smoky bacon, making it the perfect balance of comfort and summer freshness.

Corn and Coconut Curry

For a tropical twist on corn, this corn and coconut curry combines the sweet, juicy kernels with rich coconut milk and aromatic spices.

It’s a hearty, plant-based dish that’s great served over rice or with naan bread, making it a great dinner option for those warm summer nights.

Ingredients:

• 3 ears of fresh corn, kernels removed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the curry powder, turmeric, cumin, and a pinch of salt. Cook for another minute to let the spices bloom.
3. Add the corn kernels, red bell pepper, and coconut milk to the skillet, stirring to combine.
4. Bring the curry to a simmer and cook for 10–15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Serve the curry over cooked rice or with naan bread, garnished with fresh cilantro.

This corn and coconut curry is a flavorful fusion of sweet, savory, and aromatic spices.

It’s both comforting and exciting, and the coconut milk makes it rich and satisfying while the corn adds a refreshing sweetness.

Corn and Shrimp Skewers

For a fresh, grilled summer meal, these corn and shrimp skewers are easy to make and perfect for any barbecue.

The combination of charred corn, tender shrimp, and a zesty marinade makes for a delicious, flavor-packed dish that is sure to impress.

Ingredients:

• 2 ears fresh corn, kernels removed
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• 1 garlic clove, minced
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a small bowl, combine olive oil, lime juice, smoked paprika, cumin, garlic, salt, and pepper to make the marinade.
2. Toss the shrimp in the marinade and let them sit for 15 minutes.
3. Preheat your grill to medium-high heat.
4. Thread the shrimp and corn kernels onto the soaked skewers, alternating between the two.
5. Grill the skewers for 3–4 minutes per side, or until the shrimp are pink and cooked through and the corn is slightly charred.
6. Serve the skewers with extra lime wedges and a sprinkle of fresh herbs, such as cilantro.

These corn and shrimp skewers are an easy-to-make, crowd-pleasing dish that’s perfect for outdoor gatherings.

The shrimp is tender and full of smoky flavor, while the grilled corn adds a sweet, crunchy bite.

Corn and Feta Stuffed Pita Pockets

These stuffed pita pockets make for a light, yet satisfying meal.

The combination of sweet corn, salty feta cheese, and fresh veggies creates a Mediterranean-inspired dish that’s perfect for lunch or a light dinner.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• ½ cup crumbled feta cheese
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 whole-wheat pita pockets

Instructions:

1. In a large bowl, combine the corn, cucumber, tomatoes, red onion, feta cheese, and fresh mint.
2. Drizzle with olive oil and lemon juice, and toss gently to combine. Season with salt and pepper to taste.
3. Carefully cut open the pita pockets and stuff them with the corn mixture.
4. Serve immediately, or chill the stuffing for a few hours for an even more refreshing option.

These pita pockets are the perfect balance of crunchy and creamy, with a burst of freshness from the mint and lemon.

They’re a great option for a quick lunch or an easy-to-make picnic meal.

Corn and Spinach Quesadillas

These gooey, cheesy quesadillas are filled with a delicious mix of sweet corn, spinach, and plenty of melted cheese.

The crispy, golden tortillas are perfect for dipping into salsa, guacamole, or sour cream. A satisfying meal or snack that’s ideal for summer!

Ingredients:

• 2 ears of fresh corn, kernels removed
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• Salt and pepper to taste
• Salsa, guacamole, or sour cream for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the corn and cook for about 5 minutes, until slightly charred. Add the chopped spinach and cumin, and cook until the spinach wilts. Season with salt and pepper to taste.
2. Remove from heat and set aside to cool slightly.
3. Heat a large skillet over medium heat. Place a tortilla in the skillet, and sprinkle half of the cheese on one half of the tortilla.
4. Add a few spoonfuls of the corn and spinach mixture over the cheese, then fold the tortilla in half to create a half-moon shape.
5. Cook for 2–3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is melted.
6. Repeat with the remaining tortillas and serve with salsa, guacamole, or sour cream on the side.

These quesadillas are quick, cheesy, and packed with flavor.

The sweet corn and savory spinach make for a tasty, vegetarian twist on a classic dish.

Corn and Bell Pepper Frittata

A fluffy and satisfying frittata filled with sweet corn and colorful bell peppers is the perfect way to start the day or enjoy as a light dinner.

It’s easy to make and packed with vibrant flavors that make it ideal for a summer brunch or dinner gathering.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 6 large eggs
• ½ cup milk
• 1 teaspoon olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the bell peppers and cook for 5–7 minutes, until softened.
3. Add the corn kernels and cook for an additional 2–3 minutes.
4. In a bowl, whisk together the eggs, milk, parsley, salt, and pepper.
5. Pour the egg mixture into the skillet with the vegetables and cook for 2–3 minutes, allowing the edges to set.
6. Sprinkle the Parmesan cheese over the top and transfer the skillet to the oven. Bake for 12–15 minutes, until the eggs are fully set and golden on top.
7. Slice into wedges and serve warm.

This frittata is a savory, satisfying dish that’s perfect for breakfast, brunch, or a light dinner.

The sweetness of the corn pairs wonderfully with the peppers, and the fluffy eggs hold it all together. It’s a great way to use fresh summer vegetables in a delicious and easy-to-make meal.

Corn and Mango Salsa

This refreshing corn and mango salsa is a perfect balance of sweet, tangy, and spicy.

The juicy mango pairs beautifully with the crunchy corn, and the addition of lime and chili gives it an irresistible punch. Serve it with grilled meats, tacos, or simply enjoy it with tortilla chips.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 ripe mango, peeled and diced
• ½ red onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño, finely chopped (optional)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, mango, red onion, bell pepper, jalapeño (if using), and cilantro.
2. Drizzle with lime juice, and sprinkle with chili powder, salt, and pepper.
3. Toss gently to combine, and taste to adjust seasoning as needed.

This salsa is incredibly vibrant and bursting with flavors.

The sweetness of the mango and corn is balanced by the heat from the jalapeño and the tang of lime, making it the perfect refreshing accompaniment to any summer dish.

Corn and Chorizo Tacos

These savory tacos are a perfect combination of smoky chorizo and sweet corn, creating a satisfying and bold flavor profile.

Paired with crispy taco shells and topped with fresh cilantro and a squeeze of lime, these tacos are a must-try for your next taco night.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1/2 lb fresh chorizo, casings removed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chorizo and cook until browned and crispy, breaking it up with a spoon as it cooks, about 5-7 minutes.
2. Stir in the corn, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the corn to heat through and slightly char.
3. Warm the tortillas in a dry skillet or microwave.
4. Spoon the chorizo and corn mixture onto the tortillas and garnish with fresh cilantro.
5. Serve with lime wedges on the side for squeezing.

These tacos are full of bold, smoky flavors, with the sweetness of the corn balancing out the richness of the chorizo.

They’re perfect for taco lovers looking for something a little different but just as satisfying.

Corn and Tomato Gratin

This creamy, cheesy corn and tomato gratin is a comforting and decadent side dish that’s sure to impress at any summer dinner.

The sweet corn and juicy tomatoes are baked in a rich cream sauce and topped with crispy breadcrumbs for a dish that’s both savory and satisfying.

Ingredients:

• 3 ears of fresh corn, kernels removed
• 2 cups cherry tomatoes, halved
• 1 cup heavy cream
• 1 cup shredded Gruyère or cheddar cheese
• ¼ cup Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon fresh basil, chopped
• 1 cup panko breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. In a large mixing bowl, combine the corn and tomatoes. Pour in the heavy cream and add the shredded cheese, basil, salt, and pepper. Stir to combine.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. In a separate small bowl, toss the panko breadcrumbs with Parmesan cheese and a little butter. Sprinkle the breadcrumbs evenly over the top of the gratin.
5. Bake for 20–25 minutes, until the top is golden brown and the sauce is bubbling.
6. Serve warm, garnished with extra basil if desired.

This corn and tomato gratin is rich and creamy with a delightful crunch on top.

The sweet corn and juicy tomatoes create a perfect combination that’s elevated by the creamy, cheesy sauce. It’s a great side dish for grilled meats or a vegetarian main.

Grilled Corn Salad with Feta and Mint

This grilled corn salad is a vibrant and fresh side dish that pairs perfectly with any barbecue or summer dinner.

The charred corn brings out its natural sweetness, and the combination of feta cheese and mint adds a tangy and refreshing twist.

Ingredients:

• 4 ears of fresh corn, husked
• ½ cup crumbled feta cheese
• ¼ cup fresh mint, chopped
• 1 small red onion, finely diced
• 1 cucumber, diced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for about 10–12 minutes, turning occasionally, until the kernels are slightly charred and tender.
2. Allow the corn to cool slightly, then cut the kernels off the cob.
3. In a large bowl, combine the grilled corn, feta, mint, red onion, and cucumber.
4. Drizzle with olive oil and red wine vinegar, and toss gently to combine.
5. Season with salt and pepper, and serve with lime wedges on the side.

This grilled corn salad is packed with flavor and textures, making it a perfect side dish for any grilled meat or a light, vegetarian option.

The combination of tangy feta and fresh mint makes it a unique twist on a classic summer salad.

Corn and Zucchini Pasta

This simple, yet flavorful pasta dish combines fresh corn and zucchini, making it light but satisfying.

With a garlic-infused olive oil sauce and a sprinkle of Parmesan, it’s a quick and easy meal that’s perfect for busy summer evenings.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 medium zucchini, sliced into thin half-moons
• 8 oz pasta (spaghetti, penne, or your choice)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• ¼ cup grated Parmesan cheese
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta cooking water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the zucchini and corn to the skillet and cook for 5–7 minutes, until the vegetables are tender and slightly browned.
4. Add the cooked pasta to the skillet, along with the reserved pasta water and lemon zest. Toss to combine.
5. Sprinkle with Parmesan cheese, season with salt and pepper, and garnish with fresh basil.

This pasta is light, summery, and full of flavor.

The sweet corn and zucchini pair wonderfully with the garlic-infused olive oil, and the Parmesan adds a rich, savory depth to the dish. It’s a perfect weeknight dinner that comes together in just a few minutes!

Corn and Sweet Potato Tacos

These sweet and savory tacos are packed with flavor and texture.

Roasted sweet potatoes and corn make for a satisfying vegetarian filling, and the creamy avocado and zesty lime drizzle add the perfect finishing touch.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• ¼ cup sour cream or Greek yogurt
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
2. While the sweet potatoes roast, heat the corn kernels in a skillet over medium heat for about 3–5 minutes, until slightly charred.
3. In a small bowl, mix the sour cream (or Greek yogurt) with lime juice and a pinch of salt.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, layer the roasted sweet potatoes, charred corn, and sliced avocado onto the tortillas. Drizzle with the lime sour cream sauce and garnish with fresh cilantro.

These corn and sweet potato tacos are both hearty and refreshing, with a wonderful balance of sweetness and spice.

The creamy avocado and tangy lime sour cream take these tacos to the next level, making them a perfect summer meal.

Corn and Black Bean Stuffed Peppers

These corn and black bean stuffed peppers are a hearty and healthy dish perfect for summer dinners.

Packed with protein, fiber, and fresh flavors, these stuffed peppers are a great vegetarian option that’s filling and full of zest.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 ears of fresh corn, kernels removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa or rice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• Salsa or sour cream for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large bowl, combine the corn, black beans, quinoa (or rice), cumin, chili powder, salt, and pepper.
3. Stuff each bell pepper with the corn and bean mixture, pressing it down gently to pack the filling.
4. Place the stuffed peppers upright in the baking dish. Drizzle the olive oil over the tops of the peppers.
5. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve with salsa or sour cream.

These stuffed peppers are a vibrant and nutritious meal that’s full of flavors.

The corn and black beans create a hearty filling, and the melted cheese adds the perfect creamy touch. It’s an easy, yet impressive dish for family dinners or gatherings.

Corn and Tomato Bruschetta

This refreshing corn and tomato bruschetta is a perfect appetizer for summer gatherings.

The sweet corn pairs beautifully with ripe tomatoes, fresh basil, and a drizzle of balsamic glaze, making for a bite-sized treat full of flavor.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 baguette, sliced into 1/2-inch pieces
• Balsamic glaze for drizzling

Instructions:

1. In a medium bowl, combine the corn, tomatoes, and basil. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss gently to combine.
2. Toast the baguette slices in the oven at 375°F (190°C) for 5-7 minutes, until they are golden and crispy.
3. Spoon the corn and tomato mixture onto each toasted baguette slice.
4. Drizzle with balsamic glaze and serve immediately.

This corn and tomato bruschetta is light, fresh, and packed with flavor.

The sweetness of the corn contrasts beautifully with the juicy tomatoes, and the balsamic glaze adds a delightful tang. It’s an ideal appetizer for summer parties or a casual evening snack.

Corn and Avocado Salad with Lime Dressing

This corn and avocado salad is a bright, zesty dish that combines fresh summer produce with a tangy lime dressing.

It’s perfect for picnics, BBQs, or as a side dish to complement your main meal.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• 1 small cucumber, diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, cucumber, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Drizzle the lime dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes for a cooler, more refreshing salad.

This corn and avocado salad is the epitome of summer in a bowl.

The creamy avocado pairs perfectly with the crisp corn, and the lime dressing adds a zesty, refreshing kick. It’s a great side dish that’s both light and satisfying.

Corn and Bacon Fritters

These crispy, savory corn and bacon fritters are perfect for breakfast, brunch, or as an appetizer.

The sweetness of the corn combines perfectly with the salty, smoky bacon, creating a bite-sized treat that’s irresistible when paired with a dollop of sour cream or a drizzle of maple syrup.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 4 slices of bacon, cooked and crumbled
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 1/4 cup milk
• 2 tablespoons chopped fresh chives
• Vegetable oil for frying

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
2. In a separate bowl, beat the eggs and milk together.
3. Add the corn kernels, crumbled bacon, and chives to the flour mixture and stir to combine. Then pour in the egg mixture and mix until just combined.
4. Heat a few tablespoons of vegetable oil in a skillet over medium heat.
5. Spoon heaping tablespoons of the corn batter into the skillet and flatten them slightly with a spatula. Cook for 2–3 minutes per side, until golden brown and crispy.
6. Remove from the skillet and place on paper towels to drain any excess oil.
7. Serve warm with sour cream or maple syrup for dipping.

These fritters are a delightful combination of crispy, savory, and sweet, making them a perfect addition to your breakfast or brunch spread.

They also make a great appetizer or snack!

Corn and Pesto Risotto

A creamy and comforting corn and pesto risotto brings together the richness of Parmesan and the freshness of summer corn.

The pesto adds a fragrant, herby flavor, while the corn provides a touch of sweetness that complements the creamy texture of the risotto.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine
• ½ cup pesto (store-bought or homemade)
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes, until softened.
2. Add the Arborio rice and cook, stirring, for 2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and cook for another 2 minutes, allowing the wine to evaporate.
4. Add a ladle of warm broth to the rice and stir until absorbed. Continue adding broth, one ladle at a time, stirring frequently, until the rice is creamy and tender, about 20–25 minutes.
5. Stir in the corn kernels and pesto, and cook for an additional 3–4 minutes until the corn is heated through.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with extra Parmesan or fresh basil.

This corn and pesto risotto is a creamy, satisfying dish that makes the most of fresh summer corn.

The addition of pesto infuses the risotto with vibrant, herbal flavors, while the corn adds a touch of sweetness that balances out the richness.

Corn and Shrimp Ceviche

This refreshing and zesty corn and shrimp ceviche is the perfect appetizer or light summer meal.

The corn adds a slight sweetness, while the shrimp, marinated in lime juice, gives the dish a bright, tangy flavor. It’s perfect for hot days and pairs well with tortilla chips or a crisp salad.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 1 lb cooked shrimp, peeled and chopped
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, quartered
• 2 jalapeños, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 3 limes
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the corn, shrimp, red onion, cucumber, tomatoes, and jalapeños.
2. Add the lime juice and cilantro, and toss gently to combine. Season with salt and pepper to taste.
3. Let the ceviche sit in the fridge for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled with tortilla chips, crackers, or as a topping for salads.

This corn and shrimp ceviche is light, refreshing, and full of bright, tangy flavors.

It’s a perfect dish for a summer party or a quick and easy meal on a hot day. The combination of sweet corn and zesty lime makes it a crowd-pleaser every time.