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recipes 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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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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(4)
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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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Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
4.6
(4.55)
Quick
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The first thing you should make with sweet summer corn.
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(5)
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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.
4.0
(3.76)
Easy
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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.
4.7
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A golden brown, lacy fritter filled with summer’s sweetest corn.
4.3
(4.29)
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
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(4.85)
Quick
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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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(4.5)
Easy
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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.
5.0
(5)
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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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Articles
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Restaurants
Pastry chefs are going all in on maize.
Sam Stone
Cooking
You deserve only the best, so throw your corn on the grill.
Elyssa Goldberg
techniques
A comprehensive guide to buying, grilling, and zhuzhing your summer bounty.
Ali Francis
techniques
Yes, there is a right way to grill corn. Learn the technique and see what a difference it can make.
Rochelle Bilow
Cooking
Don’t toss your corncobs—boil them into liquid gold.
Melina Hammer
Cooking
A new recipe you can make for breakfast, slathered with honey butter, or as an all-purpose barbecue side.
Jesse Sparks
Videos
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pork tamales. You can make masa, a dough made from ground corn, in two ways: instant and fresh. Fresh yielded the best corn flavor and best texture, but you can use corn masa flour too, which is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, international sections at larger stores, or online.
Get the recipe: Pork Tamales Rojos
Get the recipe: Pork Tamales Rojos
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.
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Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Check out the recipe here: https://weightloss-tricks.today/recipe/pan-seared-scallops-with-chorizo-and-corn%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Get the Recipe: BA’s Best Corn Chowder
Get the Recipe: BA’s Best Corn Chowder
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona