Nothing beats the sweet, juicy crunch of fresh corn in every bite, and these 25 recipes celebrate it in all its glory. From creamy chowders to smoky grilled cobs, each dish bursts with vibrant flavors and textures that’ll make your taste buds sing. With just 12 minutes of prep and 15 minutes of cooking, these recipes are perfect for quick, wholesome meals that feel indulgent yet effortless.
Whether you’re craving the buttery richness of cornbread or the zesty kick of a corn salsa, these dishes bring a touch of summer to your table year-round. The natural sweetness of corn pairs beautifully with savory herbs, tangy cheeses, and smoky spices, creating a symphony of flavors in every bite. Dive in and let fresh corn take center stage in your kitchen!
Fresh Grilled Corn with Zesty Lime Mayo
- 4 ears Grilled Corn (or substitute with boiled corn if grilling isn’t an option)
- ⅓ cup mayonnaise (use vegan mayo for a dairy-free version)
- 1 teaspoon fresh lime juice, plus wedges for serving
- ½ teaspoon lime zest (finely grated for maximum flavor)
- ½ teaspoon chili powder or ancho chile powder (adjust to your spice preference)
- ⅓ cup Cotija cheese (substitute with feta or Parmesan if unavailable)
- 2 tablespoons chopped fresh cilantro (omit if you’re not a fan)
- Sea salt, to taste
Step-by-Step Instructions
- Grill the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until charred and tender, about 10-12 minutes. (If you don’t have a grill, you can boil the corn for 8-10 minutes instead.)
- Prepare the lime mayo: In a small bowl, combine the mayonnaise, lime juice, and lime zest. Stir until smooth and well mixed.
- Coat the corn: Spread the lime mayo mixture evenly over the grilled corn, ensuring each ear is well coated.
- Add toppings: Sprinkle the corn with chili powder, Cotija cheese, and chopped cilantro. Season lightly with sea salt to taste.
- Serve: Arrange the corn on a platter and serve with lime wedges on the side for squeezing over the top. Enjoy immediately!
Creative Topping Ideas to Elevate Your Corn
While the chili powder, Cotija, and cilantro combo is delicious, don’t be afraid to experiment! Try adding a drizzle of hot honey for a sweet-spicy kick or swap Cotija for crumbled feta or queso fresco. For a smoky twist, sprinkle with smoked paprika or add a dash of tajín for extra tang.
Perfect Pairings for Your Grilled Corn
This grilled corn is a star side dish for summer BBQs! Serve it alongside grilled chicken, shrimp skewers, or a juicy burger. For a complete meal, pair it with a fresh salad like a watermelon-feta mix or a tangy coleslaw.
Quick Tips for Grilling Corn Like a Pro
To save time, soak the corn in water for 10 minutes before grilling to prevent it from drying out. Use medium-high heat and rotate the ears every 2-3 minutes for even charring. If you’re short on time, you can also grill the corn in its husk for a steam-grill effect.
How to Store and Reheat Leftover Corn
If you have leftovers, wrap the corn in foil and store it in the fridge for up to 2 days. To reheat, place it on a grill or in a 350°F oven for 5-7 minutes. For a quick fix, microwave it for 1-2 minutes, but be sure to keep it wrapped to retain moisture.
Easy Recipe Variations to Try
Not a fan of mayo? Swap it for Greek yogurt or sour cream for a lighter option. For a vegan twist, use plant-based mayo and skip the cheese. You can also add a squeeze of orange juice to the mayo mixture for a citrusy twist that pairs beautifully with the chili powder.
25 Fresh Corn Recipes
Ingredients
- 4 ears Grilled Corn
- ⅓ cup mayonnaise
- 1 teaspoon fresh lime juice plus wedges for serving
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder
- ⅓ cup Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Sea salt to taste
Instructions
- Grill the corn according to this recipe.
- In a small bowl, stir together the mayonnaise and lime juice and zest.
- Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.