Corn season is here and we are getting ready to eat as much as possible before it disappears again. We are lucky enough to live in an agricultural area with fantastic sweet corn. There is nothing like corn on the cob with sweet butter and just a little salt and pepper. Truth be told, we often eat plain right out of the steamer – and the corn around here is so tender and sweet you can eat it raw! But this post is about getting a bit more creative, from appetizers to salads, fritters, salsas, soups, and more.
Grilled Corn Salsa
My favorite corn is actually early September corn here in the Pioneer Valley, an area that encompasses parts of northern Connecticut and our area of western Massachusetts. This Grilled Corn Salsa, which can also easily be turned into a salad/side dish, is easy, fabulous and tastes like late summer. Get the recipe for Grilled Corn Salsa.
Cornmeal and gluten-free with fresh corn kernels, some lactose-free milk and baking powder make corn fritters that are crisp outside and tender inside. Dip in salsa for an interesting treat! Get the recipe.
Not all pudding is for dessert. This is a classic American style corn pudding made with cream and eggs and just a little seasoning with scallions and thyme. Get the recipe for Corn Pudding.
Shrimp & Corn Chowder
With a bag of frozen shrimp in the freezer this homestyle chowder comes together in a flash. The corn, fresh basil and tender, hearty potatoes make this a meal. Get the recipe for Shrimp & Corn Chowder.
Mexican-Style Street Corn
This corn has everything going for it. It’s juicy, it’s got salty cheese, tangy lime, fresh herbaceous cilantro and a dash if heat from chile sauce. Make it when fresh corn is at their peak. Get the recipe for Mexican-Style Street Corn.
Grilled Corn Salad with Parmesan & Parsley
This warm Grilled Corn Salad with Parmesan & Parsley is easy to make but the result is truly elegant. The corn is fresh and juicy, kernels bursting as you bite into them. While hot they are combined with Parmesan cheese, which melts and turns creamy. The parsley adds color and a welcomed herbaceous freshness and the black pepper should be added generously. Get the recipe for Grilled Corn Salad with Parmesan & Parsley.
Grilled Corn with Garlic Herb Butter
This recipe for Grilled Corn with Garlic Herb Butter begins with fresh corn. Please – buy fresh cobs only! Once shucked, you have about 5 more minutes of prep. Get the recipe for Grilled Corn with Garlic Herb Butter.
Chopped BBQ Chicken Salad
Our Chopped BBQ Chicken Salad is a delightful combination of chicken, tomatoes, avocado, black beans, corn, shredded cheese, and crisp, crunchy lettuce. It is accompanied by a creamy dressing made with our Sweet & Sticky BBQ Sauce, mayonnaise, lactose-free sour cream and tangy lime juice. Textures, colors and flavor all in one! Get the recipe for Chopped BBQ Chicken Salad.
Summer Vegetable Garden Soup
Are you stuck in a soup rut and only think of it during the winter? You are missing out! The garden and farmer’s markets are bursting with fresh veggies just begging to be combined at this time of year and this Summer Garden Vegetable Soup is one of our favorite ways to combining many of them into one satisfying dish. Get the recipe for Summer Vegetable Garden Soup.
Cornmeal Is Corn, Too!
And of course we have plenty of recipes that include cornmeal. Take a look at these:
I can tell you that sometimes breakfast for dinner can be the most direct route to providing comfort food. If we go this route with these cornbread waffles, we make them extra hearty with the addition of eggs and bacon, but of course we wouldn’t turn the down for breakfast with maple syrup. Get the recipe for Cornbread Waffles.
Skillet Scallion Bacon Cornbread
Our Scallion Bacon Cornbread in made in a cast-iron skillet. Toasty on the outside, tender on the inside with the nubbly texture of stone-ground cornmeal. Scallion greens, bacon and lactose-free faux buttermilk round out the dish. Get the recipe for Skillet Scallion Bacon Cornbread.
Gluten-Free Vegan Cornbread
We are huge cornbread fans: alongside BBQ, and also slathered with peanut butter for breakfast, with a little bit of honey. But we also know that those following a vegan diet want their own recipe, and here it is – our fluffy and tender Vegan Cornbread! And, it is gluten-free as well. Get the recipe for Vegan Cornbread.
Tender, wholegrain cornbread in muffin form. Gluten-free, too! Easy to make. Freeze some for quick snacks. Get the recipe for Cornbread Muffins.
Skillet Mushroom Kale Cornbread Stuffing
While we bill this as a stuffing, it can also just be enjoyed as you would any cornbread recipe, cut into wedges. But, it is also a way to have a stuffing alongside a weeknight roast chicken. Get the recipe for Mushroom Kale Cornbread Stuffing.
Cornmeal Blackberry Snack Cake
We have a few skillet snack cakes for you. They are easy, whole grain, and you get to feel like you are having a treat, with a low amount of sugar. Get the recipe for Cornmeal Berry Snack Cake.
Strawberry Cornmeal Yogurt Skillet Cake
Moist with yogurt and strawberries, this cornmeal skillet cake is a lovely brunch or snack dish. Get the recipe for Strawberry Cornmeal Yogurt Skillet Cake.
Banana Carrot Chia Corn Muffins
We know the title is a mouthful, but so are these muffins, which are like carrot cake, cornbread, and banana bread – with chia seeds thrown in for god measure – all rolled into one. Get the recipe for Banana Carrot Chia Corn Muffins.
Cornbread Bacon Stuffing
This stuffing features cornbread, crumbled, with bacon, scallions and juicy pomegranate seeds. You can also substitute dried cranberries. Perfect for a holiday turkey, but we actually love it year round. Get the recipe for Cornbread Bacon Stuffing.
Cornbread & Wild Rice Stuffing
Wild rice is not actually a rice at all; it is an edible grass. And we LOVE it! Here it is combined with crumbled cornbread, toasted pecans and cranberries. Get the recipe for Cornbread & Wild Rice Stuffing.
Looking for a vegan fall and winter main dish? This recipe for Polenta with Sautéed Mushrooms & Kale will please vegans, vegetarians and meat eaters alike. The polenta is purchased in logs and ready to go, which means that this elegant dish can be whipped up on a weeknight. The mushrooms are simply sautéed in a skillet with garlicky oil and seasoning and ladled over the crisp polenta rounds. Get the recipe.