jamaican street corn photo by carmen troesser

Ah-Maize-Ing: 8 great corn recipes from breakfast to dessert

Corn and bacon pancakes

Flakes aren’t the only way to eat corn in the morning. This quick and delicious pancake batter is made better with a little bacon and fresh sweet corn.

4 to 6 servings

4 strips thick-cut bacon
1 cup flour
4 tsp. baking powder
2 Tbsp. sugar
¾ cup whole milk
2 large eggs
1 tsp. vanilla extract
2 Tbsp. vegetable oil
2 ears corn, shucked and kernels removed
Maple syrup, for serving

• In a cold skillet, arrange the bacon in a single layer, then place over medium heat. Cook until crisp, about 4 to 5 minutes per side, then remove and set on a paper towel-lined plate to cool. Pour excess bacon fat into a small bowl, but do not wipe out the skillet. Chop the cooled bacon and set aside.
• In a large bowl, combine the flour, baking powder and sugar.
• In another large bowl, whisk together the milk, eggs, vanilla, oil and 2 tablespoons reserved bacon fat. Stir in the corn and bacon.
• Stir the wet ingredients into the dry ingredients until fully incorporated.
• Return the skillet to the stove over medium heat. Working in batches, pour ¹∕³ cup batter per pancake and cook until bubbles appear on the surface, about 2 minutes. Flip and cook until the bottom is light brown, 1 to 2 minutes.
• Serve with warm syrup.

Fresh corn polenta

Polenta from a dry mix is convenient, but making it with fresh sweet corn tastes better and is just as easy. Serve with greens sauteed with garlic, poached eggs, sauteed mushrooms, pulled pork or a spoonful of harissa.

4 to 6 servings

6 ears corn, shucked and cut in half crosswise
2 Tbsp. unsalted butter
Pinch of kosher salt, plus more to taste
¼ cup grated Parmesan cheese
Freshly ground black pepper to taste
Olive oil

• Over a large bowl, grate the corn off the cobs with a box grater, collecting the juices along with the kernels. Discard the cobs.
• In a medium saucepan over medium heat, melt the butter then add the corn and a generous pinch of salt. Reduce the heat to low and simmer, stirring frequently, until thickened, about 3 minutes.
• Remove from heat. Add the Parmesan, the salt and pepper to taste and a drizzle of olive oil.

husk-roasted sea bass // photo by carmen troesser

Husk-roasted sea bass

While we always recommend you use the highest quality ingredients, definitely use organic, pesticide-free corn for this dish incorporating the husk. 

4 servings

2 ears organic corn
½ cup room-temperature unsalted butter 
2 tsp. chopped fresh chives
2 tsp. chopped fresh tarragon
2 tsp. chopped fresh flat-leaf parsley
Pinch of kosher salt, plus more for seasoning
Olive oil for grilling
4 4-oz. sea bass filets, cut into 2-by-6-inch pieces 
Freshly ground black pepper
1 shallot, thinly sliced

• Shuck the corn, saving the larger outer husks. Set the corn aside. Soak 12 husks in water while preparing the grill and compound butter.
• Prepare a charcoal grill for medium, direct heat.
• Meanwhile, to the bowl of a food processor, add the butter, chives, tarragon, parsley and a pinch of salt. Pulse a few times to combine, then scrape onto a piece of plastic wrap, roll into a log and refrigerate.
• Lightly oil the corn and grill over direct heat, turning every few minutes, until fully cooked, about 10 minutes. Remove from heat and let cool. Remove the kernels from the cob and set aside.
• Drain the husks and shake to remove excess water. Stack 2 husks and top with 1 piece of fish, then season with salt and pepper. Top with one quarter of the shallots and 1 tablespoon compound butter, then cover with another husk and wrap tightly. Tie the packet closed with wet string. Repeat with remaining fish. 
• Grill the packets over medium heat 15 minutes, then remove and let rest 5 minutes. 
• Place each packet on a plate and use scissors to cut the husks and string. Open and spoon the grilled corn onto each piece of fish. Serve immediately.

Corn gazpacho

8 servings

3 large yellow tomatoes, chopped
2 yellow bell peppers, seeded and chopped
4 ears corn, shucked and kernels removed
¼ cup chopped white or yellow onion
2 cloves garlic, smashed
1 Tbsp. chopped jalapeno
2 tsp. kosher salt, plus more to taste
¹∕³ cup olive oil
¼ cup sherry or red wine vinegar
2 Tbsp. fresh lime juice
Fresh cilantro and smoked paprika to garnish

• In a large bowl, combine the tomatoes, bell peppers, corn, onion, garlic, jalapeno and salt. Let rest at room temperature 1 to 3 hours.
• Stir in the olive oil and use a food processor, blender or immersion blender, to puree the soup to the desired consistency, working in batches if needed.
• Stir in the vinegar, lime juice and additional salt to taste.
• Cover and refrigerate until ready to serve. Garnish with cilantro and a sprinkle of smoked paprika.

Jamaican street corn

6 servings

Vegetable oil for grill
6 ears corn, shucked
½ cup mayonnaise
2 Tbsp. curry powder
½ tsp. cinnamon
½ tsp. ground ginger
½ tsp. dried thyme
¼ tsp. allspice
¼ tsp. cayenne pepper
1½ cup toasted coconut flakes

• Prepare a charcoal grill for high, direct heat then brush with oil.
• Grill the corn over direct heat, turning occasionally until slightly charred and cooked through, about 10 minutes.
• In a small bowl, stir together the mayonnaise, curry powder, cinnamon, ginger, thyme, allspice and cayenne pepper.
• Brush the grilled corn with the spiced mayonnaise, then roll in the toasted coconut flakes. Serve immediately.

Grilled zucchini and corn salad

Perfect for a potluck, this salad is even better the second day.

4 to 6 servings

3 ears corn, shucked
2 medium zucchini, cut longwise into ¼-inch slices
2 Tbsp. olive oil, plus more for grilling
1 tsp. dijon mustard
2 Tbsp. lemon juice
10 cherry tomatoes, halved
¼ cup crumbled feta cheese
½ cup chopped fresh dill
Kosher salt and freshly ground black pepper to taste

• Prepare a charcoal grill for high, direct heat.
• Brush the corn and zucchini with olive oil then grill over direct heat, turning occasionally, until tender, 3 to 5 minutes for the zucchini and 10 minutes for the corn. Remove from grill and let cool.
• Chop the zucchini into bite-sized pieces and remove the kernels from the cob.
• In a large bowl, whisk together the mustard, lemon juice and olive oil. Add the corn and zucchini and toss. Stir in the tomatoes, feta, dill, and salt and pepper to taste. Refrigerate until ready to serve.

Corn cocktail

Bourbon isn’t the only way to drink corn. Mix and muddle things up.

2 servings

½ cup corn kernels
4 basil leaves, plus more for garnish
1 oz. lime juice
1 oz. simple syrup
3 oz. dark rum
Soda water

• In a cocktail shaker, muddle the corn and basil until milky.
• Add the lime juice, simple syrup and rum, then fill with ice and shake 20 seconds.
• Strain into 2 cocktail glasses. Top with the soda, garnish with a basil leaf and serve.

sweet corn ice cream with blackberry sauce // photo by carmen troesser

Sweet corn ice cream with blackberry sauce

1 quart

4 ears corn, shucked and cut in half crosswise
2 cups whole milk
2 cups heavy cream
1¼ cups sugar, divided
1¼ tsp. kosher salt, divided
6 large egg yolks
½ tsp. vanilla extract
6 oz. blackberries
½ tsp. grated lemon zest

• Remove the kernels from the cobs and place in a medium saucepan with the cobs. Add the milk, cream, ½ cup sugar and 1 teaspoon salt. Bring to a simmer over medium heat, then remove from heat, cover and let cool.
• Remove and discard the cobs, then pour the mixture into a blender or food processor and puree until smooth. Return the mixture to the saucepan, bring to a simmer over medium heat, then remove from heat and cover.
• Prepare an ice bath in a large bowl.
• In a medium bowl, whisk together the egg yolks and ½ cup sugar. Whisk 1 cup corn mixture into the yolks to temper the eggs, then return the entire mixture to the saucepan, whisking constantly to avoid scrambling the eggs. Cook over medium-low heat until the custard thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the vanilla.
• Strain the custard through a fine-mesh sieve into a medium bowl, pressing on the solids. Discard the solids and transfer the bowl to the ice water bath. Let cool 1 hour, adding additional ice as needed.
• Freeze in an ice cream maker according to the manufacturer’s directions.
• Meanwhile, make the sauce by combining the berries, lemon zest and the remaining ¼ cup sugar in a small saucepan over medium heat. Cook 5 minutes, stirring frequently. When the juices begin to release, mash down the solids with a fork.
• Strain the sauce through a fine-mesh sieve, pressing on the solids, and refrigerate. Serve over the sweet corn ice cream.

Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five.

Tags : Recipes