Recipes: Corn

Corn recipes from our Agriculture Supported Communities program.

Smoky Roasted Corn Soup with Chipotle Chile
Adapted from The Rodale Whole Foods Cookbook


3 ears corn, husked
1 poblano pepper, but into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
2 tablespoons olive oil
3 cups water
2 tablespoons unsalted butter
1/2 cup finely chopped red onion
2 garlic cloves, thinly sliced
1/4 teaspoon chipotle chile powder
3/4 teaspoon coarse (kosher) salt
1/2 cup heavy cream

Preheat the oven to 375°F.

Using a chef's knife, scrape the corn kernels off the cobs into a rimmed baking skeet; reserve the cobs. Add the pablano and bell pepper to the baking sheet, drizzle with the oil, and roast for 25 minutes, tossing the vegetables once or twice, until the corn is lightly browned.

Meanwhile, cut the cobs into thirds crosswise and place in a medium saucepan with the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 20 minutes, or until the liquid is flavorful. Strain the corn broth into a bowl.

In a large saucepan, heat the butter over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender. Add the roasted corn and pepper mixture, the corn broth, chipotle powder, and salt and simmer for 5 minutes for the flavors to blend. Add the cream and gently heat. Serve hot.


 NEW! Snacking on Corn

You can roast your corn on fire and immediately soak them in salt water and eat them as a delicious healthy snack.

Boil water in large stock pot with 1 tablespoon of sugar. Husk corn and drop into boiling water for 1 – 2 minutes. Enjoy!

Put your corn with husks in microwave for three minutes and take the husks off and add some butter, salt & pepper, and Parmesan cheese.


        Raw Corn Salad with Radishes, Jalapeno, and Lime
Adapted from Keepers by Kathy Brennan and Caroline Campion

3 cups fresh corn kernels (about 5 ears)
6 small radishes, very thinly sliced
½ jalapeno, seeded and finely chopped
Handful of cilantro, roughly chopped
3 tablespoons fresh lime juice
1 ½ tablespoons olive oil (optional)


In a medium bowl, combine the corn, radishes, jalapeno, cilantro, lime juice, and oil; season with salt and toss to combine. Check the seasonings and serve. The salad can be refrigerated, covered, for up to a day, but is best eaten soon after tossing because it loses its crunch and the radishes start to bleed.



        Warm Corn Salad
Adapted from Keepers by Kathy Brennan and Caroline Campion

2 tablespoons butter
1 small red onion, finely chopped
1 jalapeno, seeded and finely chopped
1 heaping tablespoon white miso paste
3 cups fresh corn kernels (about 5 ears), plus milky juices (after cutting the kernels from the ear, scrape down the bare cop with the dull side of the knife and let the juices run into the kernels.)
Grated zest of 1 lime and juice
Salt and pepper

In a large skillet, heat the butter over medium heat, swirling once it’s melted, until it starts to brown. Add the onions and jalapenos and cook, stirring occasionally, until softened, about 5 minutes. Add the miso and corn kernels with juices and cook, stirring occasionally (making sure the miso dissolves), until the corn is warmed through, about 3 minutes.

Add the lime zest and a splash of lime juice, season with pepper, and stir to combine. Check the seasonings (since the miso is salty, salt may not be needed) and serve.


Potato, Corn, and Leek Chowder
From Cooking Light August 2006 via
Submitted by ASC member, Stacy Glackin (Thanks, Stacy!)

This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium. Yield: 6 servings (serving size: 1- 1/3 cups)

2 tablespoons butter
1 tablespoon olive oil
1- 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 4 ears)
2 pounds cubed peeled Yukon gold or red potato
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons chopped fresh chives

Preparation Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives. Note: Serve with hot sauce.


Summer Corn Cakes
By Kenzi Wilbur, posted at

I first tasted this corn cake at Kerry Diamond's quaintly Southern restaurant Seersucker, where it was strewn with a tangle of raw corn kernels and heirloom tomatoes -- and that's what you should do to it too. (Two seasonal birds, one stone.) The thing lasted a mere 3 minutes on the table, and around minute 1, it occurred to me that this was the only responsible way to navigate corn fatigue: let the sweet, starchy kernels stage a little healthy competition with basil and red onion, and then mellow it all out in a hot, buttered skillet. If you're wise, you'll top it with a poached egg, like Seersucker does. A fried one works just as well, so long as there's a runny yolk to mediate between flavors, to make them place even nicer than they're told they should. Recipe adapted from Seersucker. Makes Eight 4-inch cakes.

For the cakes:
2 cups corn kernels, divided in half (from about 3 ears)
2 tablespoons butter, plus more for cooking
1/2 cup buttermilk
1/2 cup red onion, finely diced
1/2 cup basil chiffonade, plus more for garnish
3/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt and pepper

For the topping:
2 heirloom tomatoes, diced
1/2 cup corn kernels
2 tablespoons olive oil
Salt and pepper
Eggs, poached or fried or left off if you're lazy

For the cakes: In a blender, purée half the corn kernels, butter, and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels, onion, and basil. In a separate bowl, thoroughly combine all of the dry ingredients. Add wet ingredients to the dry, and mix until just combined. In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you'd like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.

For the topping: Combine tomato and corn with olive oil and a pinch of salt and pepper. Spoon mixture over the corn cakes. Top each cake with an egg, salt, and pepper, and garnish with basil.


Edamame Succotash Salad
Adapted from Real Food For Healthy Kids

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound shelled edamame (soybeans)
3 cups fresh-cut corn kernels from about 4 ears or 1 pound frozen corn, thawed
2 large ripe plum tomatoes, diced
1- 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.


Huevos Rancheros
Submitted by ASC Intern Sam Moll (Sam's favorite thing to eat!)

Make this as a hefty breakfast or a twist on dinner. Alter amounts used based on how many servings needed.

Sweet/Hot Peppers
Spices: Salt, Pepper, Chili Powder, Thyme
Cheese (optional)
Sour Cream
Corn Tortillas
Black/Pinto Beans

Sauté the onions in canola oil till translucent then add potatoes. Cook for 15 minutes on medium heat and add the peppers, corn (remove from the cob) and spices. Heat 2 tortillas per person lightly in the oven. Fry 2 eggs/person over easy-medium. Place tortillas on the plate then top potato mix, beans, eggs, sour cream and chopped tomatoes. Enjoy!


Corn and Red Potato Chowder with Bacon
From The Rodale Whole Foods Cookbook

6 cups chicken broth
5 medium ears corn, kernels removed (about 4 cups) and cobs reserved
1-1/2 pounds red potatoes, diced (about 4 cups)
4 slices bacon, finely chopped
1 medium onion, diced
1/4 cup butter (1/2 stick), cut into 4 pieces
1/4 cup flour
4 cups milk
1 medium bell pepper, diced
1/4 cup fresh basil leaves, finely chopped
Salt and pepper

In a large saucepan, combine the broth, corn cobs, and potatoes. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, in a large heavy-bottomed soup pot, cook the bacon until crisp, 10 to 12 minutes. Add the onion, and cook until beginning to soften and brown at the edges, about 5 minutes. Add the corn kernels and cook until deep yellow and soft, about 5 minutes. Add the butter. When melted, add the flour and cook, stirring constantly, until evenly distributed and just beginning to brown, about 2 minutes.

When the potatoes are cooked, discard the corn cobs. Add the potatoes and broth to the pot with the corn. Add the milk and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until thickened, about 2 minutes. Add the bell pepper and basil, and stir to combine. Season with salt and pepper to taste.

Did you try out one of these recipes? Leave a comment below on how
you liked it and whether or not you made adjustments!

Leave a Reply