Fresh corn is a summer trademark, and grilling corn on the cob is an easy and delicious way to enjoy this husky vegetable. But don't stop there! These reader favorites include some creative sweet corn recipes. More corn tips can be found below.


Sweet Corn Recipes


Grilled Corn in Husks
Seasoned with butter, Parmesan cheese and parsley, Grilled Corn in Husks is especially good. Be sure to give the ears a long soak before putting them on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor.
—Nancy Zimmerman, Cape May Court House, New Jersey


Peppered Corn Fritters
Cumin complements the corn and peppers in these Peppered Corn Fritters.
—Precious Owens, Elizabethtown, Kentucky


Creamy Sweet Corn
The addition of cream is all it takes to dress up fresh or frozen corn. Creamy Sweet Corn tastes rich and takes just minutes to simmer together.
—Florence Jacoby, Granite Falls, Minnesota


Corny Tomato Dumpling Soup
I have a big garden on our farm and enjoy cooking with my harvest. In this savory Corny Tomato Dumpling Soup, corn stars in both the broth and dumplings. It has a fresh-picked flavor. Ground beef makes it a hearty first course or satisfying light main dish.
—Jackie Ferris, Tiverton, Ontario


Roasted Corn Salsa
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips.
—Nancy Horsburgh, Everett, Ontario


Corn 'n' Squash Quesadillas
Grilled vegetables give these Corn 'n' Squash Quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip.
—Mildred Sherrer, Fort Worth, Texas



Corn Tips


  • For a church cookout, I volunteered to bring corn on the cob, hot and ready to eat. We boiled the corn just before leaving for the party, then wrapped each ear in heavy-duty aluminum foil and stacked them in a thermal chest. It worked great—the corn was still hot when folks went back for seconds.
    Ann M., Lynchburg, Virginia
  • You'll never want to serve plain corn chowder again once you taste a batch enhanced with the simple addition of chopped cooked ham steak or fried and crumbled bacon. Either way, my husband and kids empty their bowls!
    Heidi H., Steuben, Maine
  • My son's favorite dish starts with leftover corn. Beat an egg and add corn and flour to make a thick batter. Drop by spoonfuls into hot oil in a skillet. Fry until crisp.
    Linda K., Perry, Kansas
  • One day while preparing scalloped potatoes, I realized I didn't have enough milk. I used a can of cream-style corn instead. I layered the corn along with the potatoes, onions, flour and milk. It made them rich and slightly sweet.
    Betty B., Darlingford, Manitoba
  • To give corn a boost, I stir in butter, garlic salt, a dash of cayenne pepper and chopped fresh parsley. —Dayle B., Portland, Oregon
  • Serving corn on the cob to a crowd? Fill a 3-pound coffee can with hot water; melt a stick of butter and add to the water. Everyone can quickly and neatly butter their cooked ear of corn by simply dipping it into the can.
    Sharlyn S., Sheridan, Wyoming
  • I mix cream-style corn into pancake batter for a different breakfast treat.
    Eugenie Y., Bigfork, Montana
  • When preparing corn for dinner, instead of adding a pat of butter, try a little reduced-fat cream cheese. Let it stand a minute to melt, then stir and serve. You'll have rich-tasting corn with less fat.
    Ardythe C., Herndon, Kansas