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Fresh Summer Corn Recipes


Looking for some quick and easy dishes using fresh local sweet corn on the cob? Fresh sweet corn is only available for a short time during the summer, so it’s a good idea to have a great recipe or two in your repertoire to use it to advantage. Here are two delicious ways with fresh corn; both are quick and easy and require a minimum amount of kitchen time.

One of the reasons sweet corn is so good is that it has a high sugar content. Unfortunately it doesn’t store well and should be eaten within hours of picking, since the natural maturation process begins immediately, converting the sugar to starch, causing the tender kernels to become heavy and tough. Yuk! I find that if I’m not going to cook it within an hour or two of bringing it home, I put it in a bucket and cover it with water; that seems to help it stay fresh.

””Spicy Roasted Corn Salad is fabulous! It’s sure to become a favorite, and you’ll receive raves when you take it to a gathering or serve it to guests; it colorful, crunchy, and slightly spicy. If you’ve decided to prepare this salad at the last minute, it’s okay to skip the hour chilling time; just let it sit in the freezer for about 15 minutes (just don’t forget about it!).

Spicy Roasted Corn Salad


8 Servings

8 fresh ears corn, unhusked
2 red chile peppers, finely chopped
3 green onions, finely chopped
1 1/2 cups grape tomatoes, cut in half lengthwise
1/4 cup fresh parsley, finely packed and chopped
1/4 cup olive oil
4 tablespoons freshly squeezed lime juice, (about 2 limes)
1/2 teaspoon salt
freshly ground black pepper, to taste

  1. Place the corn, still in the husks, on a preheated grill over medium heat.
  2. Shut the lid and cook, turning occasionally, until the corn is done and some of the kernels are slightly charred, 15-20 minutes
  3. Cool slightly.
  4. Remove the husks and silk.
  5. Cut the kernels off the cobs with a sharp knife.
  6. Transfer the corn to a serving bowl.
  7. Add the remaining ingredients, toss well to mix, then cover and refrigerate at least 1 hour.


Amount Per Serving
Calories 228 Calories from Fat 80
Percent Total Calories From: Fat 35% Protein 8% Carb. 57%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 320 mg
Total Carbohydrate 32 g
Dietary Fiber 1 g
Sugars 0 g
Protein 5 g

Vitamin A 16% Vitamin C 39% Calcium 0% Iron 8%


””This colorful, creamy corn dish is decadent! If you’re grilling, it can be also prepared in a cast iron skillet and baked on the grill.

Spicy Summer Corn


8 Servings

3 tablespoons butter
3/4 cup finely chopped onions
3 cups fresh corn kernels, (4-5 ears of corn)
2/3 cup whipping cream
1 jalapeno pepper, finely chopped
1 red chile pepper, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Fontina cheese, or substitute Provolone, Havarti, or Swiss.

  1. Melt the butter in a skillet.
  2. Add the onion, and sauté until translucent.
  3. Stir in the corn, and cook until hot, stirring often.
  4. Pour in the cream and bring to a boil.
  5. Cook, stirring until the cream is reduced to about half (approximately 5 minutes).
  6. Add the jalapeno and red chili peppers along with the salt and pepper.
  7. Pour the mixture into a shallow 1 quart baking dish and scatter the grated cheese over the top.
  8. Bake in a preheated 400° oven until the cheese is melted and the corn is bubbling, 8-10 minutes.


Amount Per Serving
Calories 204 Calories from Fat 113
Percent Total Calories From: Fat 55% Protein 9% Carb. 36%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 40 mg
Sodium 419 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g

Vitamin A 29% Vitamin C 38% Calcium 0% Iron 4%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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