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recipes 2013 08 charred corn husk oil dressing
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Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.
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This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.
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No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.
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Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
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Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.
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Grilled corn tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.
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Loaded with crispy kernels, these snackable corn ribs are slathered with a smoky, tangy seasoned butter for a fresh take on barbecue corn recipes.
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This golden pasta inspired by the zesty, spicy flavors of Mexican street corn is luxuriously creamy—but doesn’t have a drop of cream.
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The first thing you should make with sweet summer corn.
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All it takes is one tangy spice mix to knock your summer grilled corn out of the park.
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Bacon and cream gild this ultrarich corn chowder recipe, but it easily goes vegetarian if you want it to.
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Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.
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Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.
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Use store-bought cornbread to make this ultra flavorful cornbread dressing recipe extra easy.
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How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
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This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.
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The warm flavors of the garam masala–accented butter elevate classic creamed corn.
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"When corn season is over, this soup is one of the dishes I miss most. I think you’ll like cooking the kernel-less cobs with the milk—it’s a great way to get every last bit of flavor from the corn." —Dorie Greenspan
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