Sweet, colorful, and fun to eat, corn recipes use one of the most popular vegetables in the United States. From corn fritters to corn pudding, there are plenty of tasty dishes that you can make with this tasty crop. Regardless of the cooking method, corn recipes are quick and easy to prepare and can be used for a wide range of delicious side dishes. Bon appétit!
Corn on the Cob
While there are plenty of recipe options, it's hard to beat the simple pleasure of freshly cooked corn on the cob.
- 6 ears of corn, cleaned
- 5 quarts of water (approximately)
- 1 tablespoon liquid crab boil (optional, will make corn very spicy)
- Put approximately 5 quarts of water in an 8 quart or larger stock pot.
- Add crab boil, if using.
- Bring water to a boil.
- Carefully place ears of corn in water.
- Boil for 7 minutes.
- Prepare the corn on the grill instead of boiling.
- Use more or less water and corn cobs, depending on the number of people you are serving.
- Cook longer than 7 minutes if you prefer softer kernels. Avoid going over 10 minutes, as the corn will become very mushy at that point.
The best time to make this recipe is summer, when you can get fresh corn and lima beans. However, you can use frozen corn and limas to make great tasting succotash any time of the year.
- 4 tablespoons of butter
- 1 small onion, diced
- 2 cups of lima beans, fresh or frozen
- 2 cups of corn, fresh or frozen
- Salt and pepper to taste
- Place the butter in a sauté pan over medium heat.
- When the butter is melted, add the onions and cook until they start to turn translucent, about 3 minutes.
- Add lima beans and corn to the pan.
- Add salt and pepper.
- Cook for 30 minutes, stirring occasionally.
- Instead of melted butter, cook 1/2 pound of bacon in the sauté pan, cook the onions in the drippings and add the crumbled bacon to the dish.
- Add fresh sliced carrots or mushrooms to the mixture with the lima beans and corn.
- Add a drained can of garbanzo beans, field peas, or black eyed peas to the mixture a few minutes before the dish finishes cooking.
- Dice a ripe tomato and add to the mixture just before serving.
Fresh Corn Cooking and Preparation Tips
While canned and frozen corn are widely available, nothing beats the great flavor of fresh corn during the peak growing season. If you're lucky enough to be able to get your hands on freshly picked corn to prepare your favorite recipes, keep the following tips in mind.
- When purchasing corn, look for bright green ears with moist husks and silk. Kernels should be fully formed, even near the tip of the ear.
- Corn will begin to lose its sweetness as soon as it is picked, so it is best eaten fresh. If not used immediately, the ears should be kept refrigerated.
- Add 1 teaspoon sugar per quart of water when boiling to help replace natural sugar in older ears.
- For a low-fat alternative to butter, rub ears with lemon or lime wedges and sprinkle with salt, pepper, or other seasonings.
- If cooking corn recipes that call for ears in the husk, peel back the husk and rub them with butter prior to preparation for a rich, buttery taste.
- To keep husks snug against ears, tie outer husks around the ear prior to cooking.
- Dip ears in water prior to grilling or baking to prevent scorching.
- To control application of butter to corn on the cob, butter a slice of bread to roll the ear along.
Enjoy Corn in Your Healthy Diet
Corn is very nutritious, with only 80 calories per medium ear. It has very little fat and no cholesterol or sodium. Corn recipes provide abundant fiber and carbohydrates, as well as generous doses of iron and vitamins A and C. There's a place for corn in most diet plans, so learn how to use it in a variety of dishes.