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corn and corn recipes

Corn has many health benefits and there are a variety of corn recipes for everyone to try. And as it is the Christmas season, why don’t you try a unique recipe and ingredient this time?

Corn is a popular roadside food. It is one of the most versatile grains consumed worldwide. Also, a versatile food where the entire plant can be used.  It is used to make tortillas, polenta, tortilla chips, corn oil, and cornmeal. While baby corn is used as appetizers, chowder, soups, and stir-fry dishes.  

If you are someone who loves making recipes with fresh corn, then you will love a few food recipes we share. There are also plenty of ideas to make the best corn recipes.

How healthy is corn? 

Similar to an apple, one plain ear of corn has about 100 calories. Corn can help you feel full longer with nearly 3 grams of fiber per serving. Also, there’s resistant starch, and a slow-to-digest type of carb to help with weight control.

Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. The insoluble fiber in corn feeds good bacteria in your gut and aids in digestion while helping to keep you regular. 

It has a healthy amount of B vitamins, iron, protein, and potassium. This veggie is packed with disease-busting antioxidants. 

Corn recipes

corn recipes

Cream Cheese Bacon and Corn


How to make 

In a 10-inch cast iron skillet, place the corn, cream, and bell pepper. Then simmer it over medium heat. Turn the heat down to low, cover the skillet, and allow to simmer for 10 minutes or until the corn is ready.

Over the corn mixture, scatter the cream cheese. Give it a stir, cover the skillet, and allow it to melt for a minute or two. Uncover and stir to fully incorporate the cream cheese. Add the bacon and stir to combine. Taste and season with salt and pepper. Serve immediately.

Grilled Corn with Spicy Bacon Butter

Grilled Corn with Spicy Bacon Butter


How to make

Take the grill and preheat to medium-high heat. In a skillet,  cook the bacon over medium heat, occasionally turning. It needs to be crispy for 6 to 8 minutes. 

Drain on paper towels, then crumble, and then reserve the bacon fat. Take a  mini food processor and put the butter in and pulse until smooth. 

Add the parsley, jalapeños, and bacon with 2 tablespoons of the bacon fat and pulse until the butter is light green. It should still be slightly chunky. Season with salt and pepper. 

On a separate sheet of foil, place each ear of corn and spread each with about 1 tablespoon of the bacon butter. Season with salt and pepper.

Turning halfway through, wrap tightly and grill, until the corn is tender for about 6 minutes. Unwrap and spread with the remaining bacon butter.

Corn Pudding

It has a creamy, custard-like texture with a crispy outer crust. Also, it has an undeniable corn flavor.  You can serve this as a side dish to BBQ, ham, turkey, or wings for a hearty feast. 


How to make

Preheat the oven to 400 Degrees Fahrenheit.

Grease a 2-quart casserole dish.

Take a large bowl, and lightly beat the eggs. Add sugar, milk, and melted butter. Add the cornstarch to it and whisk until fully incorporated.

Add corn and creamed corn and mix well. Pour the mixture into the prepared casserole dish.

Bake in the oven for one hour at 400 degrees F.

Mexican Street Corn

mexican street food

This classic recipe is made by slathering fresh ears of corn with creamy mayo and topping with Cotija cheese, cilantro, and chili powder.


How to make 

In medium-high heat about 375°F-400°F, preheat the grill. Take a cooking brush and coat oil on each ear of corn so that it doesn’t stick to the grill during cooking. 

Onto the grill gates, place the corn and cover. Let it cook for about 2-3 minutes or until the corn is cooked through and charred in some spots. 

Turn the cobs and until all the sides are cooked and browned, repeat the grilling process. Remove the corn from the grill and transfer it to a large plate or baking sheet.

In a small bowl, add mayonnaise and lime juice and mix together with a spoon. Use a brush or a butter knife, and spread the mayonnaise mixture onto each ear of grilled corn. Sprinkle each ear with 2 tablespoons of Cotija cheese, 1 tablespoon of cilantro, and a pinch of chili powder. Taste and season with salt if needed. 

Popcorn Balls

popcorn balls

These popcorn balls are like a cross between caramel corn and a Rice Krispie treat. They are crunchy, sticky, and chewy and have that wonderful sweet and salty flavor combination going on.


How to make

Take a large roasting pan and spray it with cooking spray. Add popcorn in it and place in 300ºF oven until warm.  In a heavy 2-quart saucepan, combine sugar, corn syrup, butter, and salt. 

Stir it constantly and bring it to a boil over medium heat. Continue to stir and boil for 2 minutes. Remove the syrup mixture from the heat and stir in vanilla and baking soda. Pour the syrup mixture over warm popcorn stirring to coat well. 

Add in sprinkles and mix to combine. Once the mixture gets cooled slightly and you find it able to touch, then spray your hands with nonstick cooking spray. 

Shape twelve 3-inch popcorn balls.  Cool completely and wrap them individually in plastic wrap.

You can give the balls a holiday look by sprinkling them with colored sprinkles. 

Corn milk

Corn milk is called susu Jagung. It is a sweet and yellow beverage that is achieved by cooking corn and milk together. It is a simple recipe with phenomenal results and gets bonus points, too, for being super nutritious. It’s a wonderful alternative to your usual non-dairy milk.


How to make

Process together corn and milk in a blender and blend it until smooth. If necessary, you can do this in batches. 

Through a sieve, strain the pureed corn and milk into a soup pot to get smooth milk. Add cinnamon stick and salt and bring to a boil.

Reduce heat and simmer for 15 minutes.

Add sugar and stir until dissolved, and adjust the sweetness according to your taste. Discard the cinnamon stick, and transfer it into a pitcher, or serving glass. Serve warm.

Chocolate Cornstarch Pudding

chocolate cornstarch pudding

With the combination of cocoa powder and sugar, this chocolate pudding is delicious and it makes the chocolate flavor so yummy. The cornstarch is what gives a flawless consistency to this recipe. 


How to make

Take a large saucepan and keep it over medium-low heat. Together whisk the sugar, cocoa powder, cornstarch, and salt and gradually stir in the milk.

Bring the mixture to a boil, for about 7 to 8 minutes, while stirring occasionally with a whisk. Reduce the heat to low and stir constantly. To avoid burning, scrape the bottom and the sides of the saucepan. 

Keep it for about 1 to 2 minutes or until it gets thickened enough for the pudding to coat the back of a metal spoon. Remove from the heat and stir in the butter and vanilla.

Let the pudding cool to room temperature. Then transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface. Refrigerate for 1 to 2 hours and serve either cold or at room temperature.

Doenjang Cream Cheese Corn

This corn recipe has a funky flavor and is a rich and creamy corn dish, Doenjang is a Korean soybean paste; smoky bacon; and Yondu, a gluten-free soy sauce alternative, adds layers of salty, savory depth.


How to make

Take a large skillet and heat bacon over medium. Cook while stirring occasionally until it becomes crispy for 10 to 12 minutes.

Use a slotted spoon and transfer bacon to a plate lined with paper towels. Reserve 1 tablespoon of bacon drippings in a skillet and add panko and salt to the skillet while cooking and stirring often until it becomes golden brown for 3 minutes. 

Transfer it to a medium bowl and stir in 1/4 cup of cooked bacon. Set the remaining bacon and panko-bacon mixture aside. In a large saucepan, heat 2 tablespoons oil over medium and add 1 and 1/2 cups corn. Cook while stirring occasionally, until it becomes slightly tender for 2 to 3 minutes. 

Add milk and bring to a simmer over medium. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the liquid has reduced to about 1/4 cup for about 20 minutes.

Then mix Taleggio, doenjang, Yondu, and corn-milk mixture and blend in a blender. Secure the lid on the blender, and remove the centerpiece to allow steam to escape.

Place a clean towel over the opening. Process until smooth, about 20 seconds. Set aside.

Heat the remaining 2 tablespoons oil in a large skillet over medium-high. 

Add the remaining cooked bacon and the remaining 2 cups of corn kernels. 

Cook while stirring frequently, for 3 minutes or until the corn is soft.  The mixture of Taleggio should be added and thoroughly blended. Add mozzarella and stir until it melts. To taste, add salt to the dish. Serve immediately after transferring to a serving bowl and topping with the panko-bacon mixture and scallion slices.

No-Churn Corn Ice Cream

No-Churn Corn Ice Cream

This is one of the corn recipes just the sweetest fresh corn you can find where the Corn kernels get blitzed in a food processor then strained and simmered down into a sweet pudding. It forms the base of this dreamy dessert. A drizzle of store-bought dulce de leche provides the perfect buttery-sweet finish.


How to make 

Process the corn Kernels in a food processor until it becomes juicy for about 15 seconds.  Through a fine wire-mesh strainer, press the processed corn into a bowl to yield about 2 cups of corn juice and discard solids.

Take a large nonstick skillet and transfer the corn juice and bring to a simmer over medium-low while stirring constantly with a heatproof rubber spatula

Simmer while stirring constantly, until it gets thickened to a pudding-like consistency, and reduce it to about 1 cup for 8 to 12 minutes. Remove from the heat and then press the corn mixture through a fine wire-mesh strainer into a large heatproof bowl.

If there is any solid, discard them and let the corn mixture cool to room temperature, stirring often, for about 15 minutes.

Beat together the cream, condensed milk, vanilla, and salt in a stand mixer which is fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. In 2 additions, fold into corn mixture. 

Pour into a 9- x 5-inch loaf pan and press a piece of plastic wrap directly on the surface of the corn mixture. Freeze until firm, at least 12 hours. Like other ice creams, serve scoops of sweet corn ice cream in waffle cones and drizzle with dulce de leche or caramel sauce, if desired.

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