29 Sweet Corn Recipes You Can Make All-Year Round

These Sweet Corn Recipes Will Shuck and Amaze You

Smoked Corn on the Cob

The Spruce Eats

Summer is when fresh corn comes into season, but you can enjoy a taste of summer all year-round with our best corn recipes. We've got great ideas here for celebrating the goodness of peak summer corn in June through August when you can find freshly-picked sweet corn at your neighborhood grocery store, farmer's market, or local farm stand. That's when you can cook the fresh ears without removing the kernels, and eat them simply touched with a bit of butter, or gussied up with spices, fresh herbs, and creamy cheeses. Outside of summer, corn is best eaten off the cob, in recipes that use either thawed frozen or low-sodium canned corn. Browse our corn recipe collection below for delicious options that work for every month of the year, including classic Southern corn dishes.

  • 01 of 29

    Air Fryer Cornbread Recipe

    Air Fryer Cornbread

    The Spruce Eats / Leah Maroney

    Whip up a small batch of buttery cornbread in just 30 minutes using the air fryer. This is a great recipe to reach for when your oven is busy with other dishes. The cornbread comes out nice and crispy on the outside, and tender on the inside. It's perfect alongside a bowl of chili, and will serve two to four eaters.

  • 02 of 29

    Smoked Corn on the Cob Recipe

    Smoked Corn on the Cob

    The Spruce Eats

    If you've only used your smoker to cook meats, our smoked corn recipe will be a revelation. Fresh ears of corn are softened in a water bath, before being coated in sweet and salty spices, and cooked in their husks inside your smoker. The sweet and smoky flavor that results can't be beat.

  • 03 of 29

    Skillet Corn With Bacon and Sour Cream Recipe

    Skillet Corn With Bacon and Sour Cream

    The Spruce Eats / Julia Hartbeck

    Easy skillet corn is gussied-up with bacon, bell peppers, and sour cream for a quick and impressive side dish, with no baking required. Whip it up on busy weeknights, or when company descends. It also makes a delicious holiday side dish for ham or pork.

  • 04 of 29

    Cachapas (Venezuelan Corn Pancakes) Recipe

    Cachapas (Venezuelan Corn Pancakes)

    The Spruce Eats

    Make breakfast special with a plate of cachapas. These Venezuelan sweet corn pancakes are great for weekend breakfast or a savory midday snack. You need just a few simple ingredients to throw together the batter, which can be made with fresh summer corn, or thawed frozen kernels when corn is out of season.

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  • 05 of 29

    Cantonese Creamed Corn Soup With Crabmeat Recipe

    Cantonese Creamed Corn Soup With Crabmeat

    The Spruce Eats / Maxwell Cozzi

    With a creamy corn broth, sweet and tender morsels of crabmeat, and fragrant Asian flavorings, this thick and warming soup will blow your mind. It tastes like something you'd get at a fancy dining place, but cooks on your stove-top in just 15 minutes. It is hands-down the most impressive thing you can fix with a can of creamed corn.

  • 06 of 29

    Caribbean Cornmeal Cou-Cou Recipe

    Caribbean Cornmeal Cou-Cou

    The Spruce Eats / Julia Hartbeck

    Cornmeal cou-cou is a Caribbean comfort food dish with West African origins. The simple dish of boiled cornmeal cooked with okra is similar to polenta, but with bonus green vegetables and spices inside. It makes a tasty alternative to rice when you serve saucy fish, meat, or even beans.

  • 07 of 29

    Elote (Mexican Street Corn) Recipe

    Elote (Mexican Street Corn)

    The Spruce Eats / Nyssa Tanner

    Mexican street corn (or elote in Spanish) is salty, sweet, crunchy, and creamy in every bite. It is a fabulous way to enjoy seasonal fresh corn in summer, and a perennial cookout favorite. Our classic recipe roasts fresh ears of corn in their husks before rolling them in a garlicky, lime-spiked crema, and then in fresh cheese with a chili and cilantro garnish. Yum!

  • 08 of 29

    Easy Corn Salsa With Peppers Recipe

    Corn Salsa

    The Spruce Eats / Diana Rattray

    Use freshly boiled or grilled corn kernels, or frozen thawed corn, for this versatile, goes-with-everything corn salsa. With crunchy red bell pepper, zippy jalapeno, and fresh cilantro, it makes a fabulous side dish for burgers or a tasty topping for chicken tacos and quesadillas.

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  • 09 of 29

    Easy Cornmeal Biscuits Recipe

    Easy Cornmeal Biscuits

    The Spruce Eats / Julia Hartbeck

    Buttermilk biscuits may be more common, but cornmeal biscuits are always a treat. We use an easy shortening dough for these biscuits that you can tweak with rosemary, sage, or another dried herb of your choice. Serve them alongside supper​, or enjoy them hot with butter and golden syrup for breakfast.

  • 10 of 29

    Pastel De Choclo (Chilean Beef and Corn Casserole) Recipe

    Pastel De Choclo (Chilean Beef and Corn Casserole)

    The Spruce Eats / Diana Chistruga

    Pastel de choclo is a mouth-watering beef and corn casserole that deserves a place in your weeknight rotation. It's essentially a Chilean take on shepherd's pie, with highly-seasoned ground beef, shredded cooked chicken, raisins, and olives, and a caramelized corn pudding layer in place of potatoes.

  • 11 of 29

    Corn, Green Chile, and Cheese Tamales Recipe

    Corn, Green Chile, and Cheese Tamales

    The Spruce Eats / Cara Cormack

    Eaten throughout Latin America, with a variety of fillings, corn tamales are a great idea for breakfast, lunch, or dinner. While making tamales is somewhat time-consuming, it's a fun kitchen project, and not that complicated. Our version includes green chiles and queso fresco, but you can add in cooked chicken, pork, or ground beef for a meatier dish.

  • 12 of 29

    Crock Pot Cornbread Dressing Recipe

    Easy Crock Pot Cornbread Dressing

    The Spruce Eats / Diana Rattray

    Cornbread dressing is a classic Southern side dish for turkey at holiday time, but our easy crock pot recipe will tempt you to prepare it all year-round. Make it with a convenient store-bought mix, canned soup, stale bread, and simple seasonings, for serving on weeknights with a store-bought rotisserie chicken, or as a filling for stuffed peppers.

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  • 13 of 29

    Steamed Summer Corn on the Cob Recipe

    Steamed Corn on the Cob

    ​The Spruce Eats / Julia Estrada

    Celebrate the goodness of fresh summer corn in season with essential recipe for steamed corn. Steaming shucked corn cobs over boiling water is not only a quick and easy way to coax out maximum flavor and sweetness, it allows the corn to retain all of its nutrients. Tips are included for using your stove, microwave, skillet, or oven.

  • 14 of 29

    Vegetarian Empanadas With Black Beans and Corn Recipe

    Vegetarian Empanadas With Black Beans and Corn

    The Spruce Eats / Ulyana Verbytska

    Get the family involved in helping you fill and fold these savory black bean and corn empanadas. While the recipe involves several steps, it is all pretty straightforward, and rewards you with delicious, golden brown vegetable pockets. You can make the dough for the fridge up to two days ahead before filling and baking.

  • 15 of 29

    Trinidadian Corn Pie Casserole Recipe

    Trinidadian Corn Pie Casserole

    The Spruce Eats / Julia Hartbeck

    Trinidadian corn pie is a tasty Caribbean corn casserole that makes a budget-friendly family meal. With a moist, custard-like center that includes canned corn and plenty of cheddar cheese, plus crunchy bell pepper and tangy onion, it is an excellent side dish for pork, ham, and barbecue mains.

  • 16 of 29

    Corn Waffles Recipe

    Corn Waffles

    The Spruce Eats / Diana Rattray

    These sweet corn waffles make a delicious breakfast dish, with a drizzle of maple syrup to maximize their sweetness. Or make them savory and serve them with Southern fried chicken.

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  • 17 of 29

    Caribbean Cornmeal Dumplings Recipe

    Caribbean Cornmeal Dumplings

    The Spruce Eats / Christine Ma

    Cornmeal dumplings are a fantastic addition to any Caribbean meal, though you may be tempted to make them bigger and enjoy them solo. The simple recipe will satisfy your family either way. Try them as a side dish for fried salt fish, jerk chicken, or saucy stews.

  • 18 of 29

    Esquites (Mexican Corn Off the Cob) Recipe

    Esquites (Mexican Corn Off the Cob)

    The Spruce Eats / Kristina Vanni

    When you don't have access to an outdoor grill, or when fresh corn ears are scarce, you can still enjoy the sweet and salty taste of Mexican street corn off the cob (esquites). Our stovetop recipe is quick and easy to throw together with convenient canned corn (use 3/4 cup for each ear of corn called for here). You may never go back to the grill!

  • 19 of 29

    Cancha (Andean Toasted Chulpe Corn) Recipe

    Cancha (Andean Toasted Chulpe Corn)

    The Spruce Eats / Diana Mocanu

    Skip the additive-laden corn nuts from the store, and make cancha at home. This satisfyingly salty, crunchy snack from South America is made just like stovetop popcorn, and needs only three ingredients, including cancha corn kernels (available online and in Latin food stores). It makes a great party nosh, or work-from-home snack.

  • 20 of 29

    Cornbread Salad With Bacon, Cheddar, and Ranch Dressing Recipe

    Cornbread Salad With Bacon, Cheddar, and Ranch Dressing

    The Spruce Eats / Diana Rattray

    Southern cornbread salad is one of the best arguments for making an extra batch when you cook cornbread. It's a great salad for a potluck or lunch buffet, with plenty of crumbled cornbread, cheddar cheese, crispy bacon, pinto beans, chopped bell pepper, and scallions, all tossed in creamy Ranch-style dressing.

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  • 21 of 29

    Rainbow Popcorn Recipe

    Rainbow Popcorn

    The Spruce Eats / Julia Hartbeck

    Show your pride, or delight the kids on movie night, with a big bowl of rainbow-colored popcorn. The color choices are entirely up to you, and whatever theme you are celebrating. It's a cinch to make in the oven in about 30 minutes, starting with already-popped corn that you drizzle in a colorful mixture of sugar, butter, vanilla extract, and food coloring(s).

  • 22 of 29

    Black Bean Salad With Corn Recipe

    Easy Black Bean Salsa

    The Spruce Eats / Julia Hartbeck

    This Tex-Mex black bean and corn salad is a staple of summer cookouts and picnics. It's a cinch to toss together with canned ingredients, and we've made it special by adding apricot preserves to the zingy lime-chile dressing. Serve it alongside burgers, or crumble some tortilla chips on top for a light summer lunch.

  • 23 of 29

    Baked Corn Casserole Recipe

    Baked Corn Casserole

    The Spruce Eats / Diana Chistruga

    Fluffy, creamy baked corn casserole is a tasty side dish, whether you're cooking for a holiday dinner, or the weeknight dinner rush. It's easy to make with canned or thawed frozen kernels, a couple of eggs, and a few other basic ingredients. You can boost it to taste with a little onion powder, dried parsley, or paprika. 

  • 24 of 29

    Fresh Cream-Style Corn Recipe

    Fresh Cream-Style Corn

    The Spruce Eats / Diana Rattray

    This delicious, sweet cream-style corn is a recipe you'll use again and again. It's an excellent side dish for summer entertaining, and is super-easy to prepare for casual weeknight dinners at home.

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  • 25 of 29

    Creamy Corn Pudding Recipe

    Classic Baked Corn Pudding

    The Spruce Eats

    With a custardy corn center, and a crispy baked crust, this tasty corn pudding has a whole lot going for it. It's a great side dish for holiday meals, and goes well with everything from baked ham and pork to roast chicken.

  • 26 of 29

    Southern Fried Corn Recipe

    Southern Fried Corn

    The Spruce Eats

    Once you taste this buttery Southern fried corn, you'll crave it on the regular. It's easy to make on the stovetop with a handful of budget-friendly ingredients, and is full of fresh corn flavor (though it's just as delightful with canned corn). Try frying it in bacon grease, for a true taste of the South.

  • 27 of 29

    Corn Chowder With Sausage and Potatoes Recipe

    Corn Chowder With Sausage

    The Spruce Eats / Diana Rattray

    Hearty doesn't even begin to describe this fully loaded corn chowder. With canned cream-style and whole kernel corn, browned sausage, onion, and chunks of golden potatoes, it's a rib-sticking, one-bowl meal that hits the spot on colder or rainy days.

  • 28 of 29

    Sweet 'n Hot Corn Relish Recipe

    Sweet and Hot Corn Relish

    The Spruce Eats / Diana Rattray

    Sweet and spicy corn relish is a must-have condiment in the South. Make this easy, colorful salsa with fresh or thawed frozen corn, chopped onions and peppers, and a few simple seasonings. It's a delicious addition to hot dogs, pulled pork, fish tacos, and other cookout dishes.

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  • 29 of 29

    Corn Oysters Recipe

    Corn Oysters

    The Spruce Eats / Diana Rattray

    Corn oysters are fluffy little deep-fried corn fritters that are delicious with any meal. Essentially a sweeter version of hush puppies, they can be enjoyed as appetizers, eaten as a side dish, or drizzled with maple syrup for your breakfast plate.