Corn – Taste of Home https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 26 Jun 2023 10:52:50 +0000 en-US hourly 6 https://wordpress.org/?v=5.9 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?fit=32,32 Corn – Taste of Home https://www.tasteofhome.com 32 32 We Can’t Get Enough of This Easy 2-Ingredient Air Fryer Snack https://www.tasteofhome.com/article/air-fryer-corn-snack/ Tue, 23 May 2023 20:22:23 +0000 https://www.tasteofhome.com/?p=1888580 If you love popcorn, you have to try this snack hack.

The post We Can’t Get Enough of This Easy 2-Ingredient Air Fryer Snack appeared first on Taste of Home.

]]> Air fryers are the ultimate kitchen staple appliances for a reason. They can create beautifully crispy foods with way less oil than traditional frying would. For that reason, using them to “fry” up vegetables is one of our all-time favorite tricks for healthier snacking. And this week, TikTok food influencer Linnea (@linneahhh) gave us yet another delectable air fryer snack idea. It’s crispy, it’s spicy, it’s healthy, and—best of all—it’s super simple to make. Here’s everything to know about Linnea’s air fryer corn snack.

What Is the Air Fryer Corn Snack?

The air fryer corn snack circulating on TikTok is a crunchy and poppable savory treat. It requires just 2 ingredients (3 if you include oil) and can be made in less than 15 minutes. To make the air fryer corn snack, you’ll just need a can of corn kernels, your favorite oil and chipotle seasoning. Linnea uses Dano’s Hot Chipotle Seasoning, as she is a paid partner of the brand.

@linneahhhh Replying to @ur_l0cal_w31rd0g1rl do you come ear often? @danosseasoning #corn #airfry #airfryerrecipes #twoingredient #twoingredientrecipe #danospartner ♬ Funny Background – Stefani

How Is the Air Fryer Corn Snack Made?

Linnea starts by gathering her ingredients. Then, she opens the can of corn and strains the kernels over the sink. She says she then “dried it a little bit.” Though she doesn’t show how, if you’d like to try it for yourself, use paper towels to dry the corn. Then, she places the corn into a bowl and drizzles about a teaspoon of olive oil over it. Finally, she sprinkles about 1/2 teaspoon of the chipotle seasoning on top, and tosses it all together.

Linnea pours the coated corn kernels into her air fryer basket, then fries them at 380°F for 12 minutes. She suggests shaking the basket halfway through cooking for even baking. Lastly, to really crisp up the corn kernels, she bumps the heat up to 400 degrees and cooks them for 2 to 3 minutes more.

How Can I Eat the Air Fryer Corn Snack?

Linnea suggests eating them plain and snacks on them by the handful in the video. She also says that they “would be good in salads.”

For more snack inspiration, be sure to check out our favorite air fryer appetizers. And if you’re looking to satisfy your crunchy cravings in a healthier way, there are many other delicious options for air frying, such as kale, chickpeas and eggplant.

The post We Can’t Get Enough of This Easy 2-Ingredient Air Fryer Snack appeared first on Taste of Home.

]]> Slow-Cooker Chicken Tortilla Soup https://www.tasteofhome.com/recipes/slow-cooker-chicken-tortilla-soup/ Wed, 18 Jan 2023 10:32:25 +0000 https://www.tasteofhome.com/recipes/slow-cooker-chicken-tortilla-soup/
Don't be shy about loading up the spices and shredded chicken for this recipe. Slow-cooker chicken tortilla soup tastes amazing as leftovers the next day. Your family will thank you for this one! —Karen Kelly, Germantown, Maryland
Total Time

Prep: 10 min. Cook: 4 hours

Makes

8 servings (2 qt.)

Updated: Jun. 14, 2023

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) fire-roasted diced tomatoes
  • 1-1/2 cups frozen corn
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh cilantro
  • Crushed tortilla chips
  • Optional: Chopped avocado, jalapeno peppers and lime wedges

Directions

  1. In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours.
  2. Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. Sprinkle with tortilla chips. Serve with toppings as desired.
Slow-Cooker Chicken Tortilla Soup Tips

Can you use other kinds of chicken in slow-cooker chicken tortilla soup?

Definitely! Chicken thighs are a fast, easy, and juicy substitute for chicken breasts. You can also use store-bought rotisserie chicken or any leftover chicken you have on hand.

What else can you put in slow-cooker chicken tortilla soup?

To make this soup extra hearty, toss in chopped bell peppers. To make it spicy, add green chiles or a chopped and seeded jalapeno pepper. If you want even more heat, add the sauce from 1 chipotle pepper in adobo, or increase the amount of chili powder or ground cumin. We suggest adding just a little extra seasoning at first, then increasing more as desired.

What can you serve with slow-cooker chicken tortilla soup?

Garnish each serving with crumbled tortilla chips or tortilla strips, chopped avocado, jalapeno peppers, shredded cheddar cheese, lime wedges or a dollop of sour cream. This soup is delicious served with buttery cornbread or your favorite Mexican side dish.

How should you store leftover slow-cooker chicken tortilla soup?

Store this soup (without toppings or garnishes) in an airtight container in the refrigerator for up to 5 to 7 days. Or, store in the freezer for up to 6 months—just be sure to follow our pro tips for freezing soup. If you liked this slow-cooker chicken tortilla soup recipe, try more of our slow-cooker soup recipes.

—Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 cup: 176 calories, 4g fat (1g saturated fat), 31mg cholesterol, 725mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

]]> Cowboy Pasta https://www.tasteofhome.com/recipes/cowboy-pasta/ Sat, 03 Dec 2022 10:29:36 +0000 https://www.tasteofhome.com/recipes/cowboy-pasta/ Taste of Home Test Kitchen]]>
This Cowboy Pasta recipe combines ground beef, bacon, corn, tangy buttermilk and Monterey Jack cheese for an easy but hearty weeknight dinner. Add more chili powder or a chopped jalapeno to give this delicious pasta dish more of a kick. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. Bake: 20 min.

Makes

10 servings

Updated: Mar. 08, 2023

Ingredients

  • 8 ounces medium pasta shells
  • 5 bacon strips, chopped
  • 1 pound ground beef
  • 1 medium red onion, chopped
  • 1 medium green or sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 2 cups frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1-1/4 cups buttermilk
  • 4 ounces cream cheese, cubed
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese

Directions

  1. Cook pasta according to package directions. Drain; set aside.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon, drain on paper towels. Discard all but 1 tablespoon of drippings.
  3. In same pan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add garlic; cook and stir until fragrant, 2 minutes. Add corn, tomatoes, buttermilk, cream cheese, chili powder, salt, pepper and reserved pasta; stir to combine.
  4. Stir with Monterey Jack cheese and cooked bacon. If desired, sprinkle with additional bacon.
Cowboy Pasta Tips

How can you make cowboy pasta spicier?

To give your cowboy pasta more heat, increase the amount of chili powder. We recommend increasing by just a little to start, and adding more if needed. You can also swap the Monterey Jack cheese for pepper jack cheese or chop a poblano or jalapeno pepper to toss in the pasta mixture for extra heat. Not sure which to use? Here's more on every type of pepper. Just remember to use gloves when cutting hot peppers because the oils can burn skin.

What do you serve with cowboy pasta?

A light and refreshing green salad is a nice complement to hearty cowboy pasta. You can also serve warm, crusty bread or a side of tater tots. Top individual servings of cowboy pasta with a few tots to make it reminiscent of traditional Midwestern tater tot casserole—in our opinion, it's one of the best Midwestern casseroles!

How do you store leftovers of cowboy pasta?

Let the pasta cool to room temperature, then place in it an airtight container and store in the refrigerator for up to 3-4 days. When you're ready to eat it, here's how to reheat pasta. Love this recipe? Here are more cowboy recipes to try.

—Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 cup: 333 calories, 16g fat (8g saturated fat), 56mg cholesterol, 456mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 18g protein.

]]> 35 Thanksgiving Corn Recipes Your Family Will Love https://www.tasteofhome.com/collection/thanksgiving-corn-recipes/ Mon, 21 Nov 2022 16:48:56 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=777942 The best Thanksgiving corn recipes come from home cooks who have perfected their family favorites. Now we're sharing them with you.

The post 35 Thanksgiving Corn Recipes Your Family Will Love appeared first on Taste of Home.

]]> Cornbread Casserole Exps Hhrbz22 7925 Dr 08 10 2b

Cornbread Casserole

Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. —Carrina Cooper, McAlpin, Florida
Go to Recipe

The post 35 Thanksgiving Corn Recipes Your Family Will Love appeared first on Taste of Home.

]]> Holiday Hominy, Texas Style https://www.tasteofhome.com/recipes/holiday-hominy-texas-style/ Fri, 23 Sep 2022 16:14:48 +0000 https://www.tasteofhome.com/recipes/holiday-hominy-texas-style/
Total Time

Prep: 30 min. Bake: 20 min.

Makes

8 servings

Updated: Jun. 26, 2023

Ingredients

  • 1 small onion, chopped
  • 2 tablespoons canola oil
  • 1 pound yellow summer squash, chopped
  • 1-1/2 cups frozen or fresh corn
  • 1 medium sweet red pepper, chopped
  • 1 poblano pepper or jalapeno pepper, seeded and chopped
  • 1/4 teaspoon dried oregano
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1/4 cup whole milk
  • 1/4 cup sour cream
  • 1 cup crushed corn tortilla chips
  • 1/2 cup crumbled Cotija cheese or shredded pepper jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cooked bacon

Directions

  1. Preheat oven to 350º. In a large skillet over medium heat, cook onion in oil until browned and crisp-tender, 5-7 minutes. Stir in squash, corn, peppers and oregano. Cook until vegetables are just tender, 3-5 minutes.
  2. Remove from heat; cool slightly. Stir in hominy, milk and sour cream. Transfer to a lightly greased 13x9-in. baking dish. In a small bowl, combine tortilla chips, Cotija, cheddar and bacon; sprinkle over hominy mixture. Bake until mixture is bubbly and topping starts to brown, 20-25 minutes.

Nutrition Facts

3/4 cup: 252 calories, 14g fat (5g saturated fat), 26mg cholesterol, 603mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 10g protein.

]]> We Made the Pioneer Woman’s Corn Casserole, and It’s Summer in a Baking Dish https://www.tasteofhome.com/article/corn-casserole-pioneer-woman/ https://www.tasteofhome.com/article/corn-casserole-pioneer-woman/#respond Wed, 10 Aug 2022 21:22:41 +0000 https://www.tasteofhome.com/?p=1793044 This easy corn side dish is perfect for summer. Here's how to make Pioneer Woman corn casserole.

The post We Made the Pioneer Woman’s Corn Casserole, and It’s Summer in a Baking Dish appeared first on Taste of Home.

]]>

In high summer, sweet corn is everywhere you look. Good thing the possibilities for preparing it are endless. Of course, sweet corn on the cob is a classic, whether it’s boiled, microwaved or grilled. But leave it up to the Pioneer Woman to discover another genius corn recipe. Enter: Pioneer Woman corn casserole.

Ree Drummond’s recipe sounds like the ideal side for summer, featuring juicy kernels and cream, seasoned to your liking. I had to give it a try.

Ree Drummond’s Corn Casserole Recipe

corn casserole in a blue serving dish with a wooden spoon

Ingredients

  • 8 ears of corn, in husk
  • 2/3 cup heavy cream
  • 3 tablespoons salted butter
  • 1/2 teaspoon salt
  • Ground pepper

corn on the cob, butter, a dish of spices and a bowl of milk on a blue countertop

Directions

Step 1: Prep the corn

cutting off corn from the cob into a glass casserole dish

Preheat the oven to 350°F. Shuck the corn. In a large, deep bowl or a low baking dish, slice the kernels off of the cobs. Then, use the dull side of the knife to scrape the cob to remove all of the kernel bits and creamy milk inside.

Editor’s Tip: Place a kitchen towel under the bowl or baking dish to help to catch the kernels. Learn more tricks for how to cut corn off of the cob.

Step 2: Combine the ingredients

mixing corn and ingredients with a teal rubber spatula in a clear glass bowl

Pour the heavy cream into the bowl. Add the butter and salt and pepper, to taste. Stir to mix well.

Step 3: Time to bake!

corn casserole in a blue serving dish and a piece of butter on top

Pour the corn mixture into a baking dish. Bake for 35 minutes until warm. If you want to try more recipes from her cookbook, here’s our favorite sweet potato casserole recipe.

Here’s What I Thought

corn casserole in a blue serving dish with a wooden spoon

While summertime definitely calls for fresh corn on the cob, this makes enjoying the seasonal treat so much easier! It eliminates the messy hands and need to floss that normally come with eating corn on the cob. And with the addition of heavy cream and simple seasoning, the flavor of the fresh corn is enhanced that much more. Honestly, it’s truly hard to stop at just one bowl.

The Pioneer Woman’s corn casserole is such an easy recipe for a weeknight dinner or a backyard barbecue alongside hot dogs, hamburgers and your favorite potato salad. It can be customized with other seasonings and toppings if you’d like. Add garlic salt or onion powder to enhance the flavor. You could even make a Mexican street corn version by topping it with fresh lime and cotija cheese.

Try These Sweet Corn Recipes Next
1 / 50
Pesto Corn Salad With Shrimp Exps Tohas23 170439 P2 Md 03 10 4b

Pesto Corn Salad with Shrimp

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California
Go to Recipe
Slow-Cooker Sriracha Corn

Slow-Cooker Sriracha Corn

A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Go to Recipe
Corn Quesadillas

Corn Quesadillas

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown-bag lunches, so pack the salsa too. —Darlene Brenden, Salem, Oregon
Go to Recipe
Exps193591 Th163621c02 10 3b 3

Tomato and Corn Cheesy Pastry Bites

Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York
Go to Recipe
Grilled Chicken and Mango Skewers

Grilled Chicken and Mango Skewers

The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Go to Recipe
Ricotta Tomato Corn Pasta Exps Sdjj17 151400 B02 10 3b 2

Ricotta, Tomato & Corn Pasta

I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
Go to Recipe
Buttery Onion Corn On The Cob Exps Ft22 37156 St 06 01 1 4

Buttery-Onion Corn on the Cob

My mother has been making this oven-roasted corn on the cob recipe for years. Every time I make it for company they rave and can't believe how easy it is! —Lisa Denson, Decatur, Alabama
How to Cook Corn on the Cob in the Oven
Tomato-Herb Grilled Tilapia

Tomato-Herb Grilled Tilapia

This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
Go to Recipe
Jalapeno Popper Mexican Street Corn Exps Tohas21 200632 E04 14 2b 10

Jalapeno Popper Mexican Street Corn

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Go to Recipe
Exps78310 Sd163615d04 07 2b 4

Cheesy Ham & Corn Chowder

When the day calls for a warm bowl of chunky soup, we make a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland
Go to Recipe
Fresh Corn Tomato Fettuccine

Fresh Corn and Tomato Fettuccine

This recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Go to Recipe
Exps193611 Th163621a02 17 3b 3

Southern Cornbread Salad

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Go to Recipe
Fresh From The Garden Wraps Exps Hca22 193882 Dr 03 15 5b

Fresh from the Garden Wraps

We moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina
Go to Recipe
German Brat Seafood Boil

German Brat Seafood Boil

Grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Go to Recipe
Baked Sweet Corn Croquettes

Baked Sweet Corn Croquettes

These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas
Go to Recipe
Exps194129 Sd163617c02 03 8b 3

Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Go to Recipe
Grilled Corn in the Husk

Grilled Corn in the Husk

If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it 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
Go to Recipe
Exps185745 Gi163846c12 17 5b 2

Chip-Crusted Grilled Corn

For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Go to Recipe
Exps156812 Sd2401787b04 16 5b Web 2

Grilled Corn Medley

Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Go to Recipe
Zucchini & Sweet Corn Souffle

Zucchini & Sweet Corn Souffle

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Go to Recipe
Summer Orzo Exps Tohjj22 186955 Dr 02 03 10b

Summer Orzo Salad

I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Go to Recipe
Summer Garden Fish Tacos

Summer Garden Fish Tacos

I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Go to Recipe
Crockpot Cajun Corn Exps Edsc17 193359 B01 31 2b 7

Slow-Cooked Cajun Corn

My husband loves corn on the cob, and I love this slow-cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. —Audra Rorick, Lyons, Kansas
Go to Recipe
Elote Mexican Street Corn Exps Diydap22 251493 P2 Md 06 01 1b

Elote Corn

Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Chorizo Burrito Bowls

Chorizo Burrito Bowls

I'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
Go to Recipe
Maryland Corn Pops

Maryland Corn Pops

Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Go to Recipe
Grilled Southwestern Potato Salad

Grilled Southwestern Potato Salad

This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Go to Recipe
Jalapeno Buttermilk Corn Bread Exps174128 Th143190d10 03 3bc Rms 3

Jalapeno Buttermilk Cornbread

If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
Go to Recipe
Exps87332 Th163621d02 09 4b 1

Grilled Spicy Corn on the Cob

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
Go to Recipe
Grilled Tomato with Fresh Corn

Grilled Tomato with Fresh Corn

Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Go to Recipe

Exps115058 Th163622b04 13 6b 4

Shrimp & Corn Stir-Fry

I make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania
Go to Recipe
Freezer Sweet Corn Exps1165 Sd132778d04 16 15bc Rms 2

Freezer Sweet Corn

People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
Go to Recipe
Corn Fritter Waffles With Spicy Maple Syrup Exps89903 Hc2847498b08 01 5bc Rms 2

Corn Fritter Waffles with Spicy Maple Syrup

My family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. —Jennifer Beckman, Falls Church, Virginia
Go to Recipe
Frogmore Stew Exps Hca17 168929 C10 19 2b 7

Frogmore Stew

This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Exps194129 Sd163617c02 03 8b 3

Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Go to Recipe
Sweet Corn and Potato Gratin

Sweet Corn and Potato Gratin

This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Go to Recipe
Exps196837 Th163622c04 13 1b 2

Zippy Chicken and Corn Chowder

Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
Go to Recipe
Exps141790 Th2847295d03 05 4b Web 2

Corn with Cilantro-Lime Butter

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Go to Recipe
Layered Grilled Corn Salad

Layered Grilled Corn Salad

This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Go to Recipe
Kathy's Herbed Corn

Kathy's Herbed Corn

My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
Go to Recipe
Farmer's Market Corn Salad

Farmer's Market Corn Salad

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Go to Recipe
Sauteed Corn with Cheddar

Sauteed Corn with Cheddar

My husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
Go to Recipe
Fresh Spinach Tamale Pie

Fresh Spinach Tamale Pie

I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Go to Recipe
Exps166053 Hck143243c08 29 5b Web 7

Smoky Grilled Corn on the Cob

We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
Go to Recipe
Exps94309 Sd2778c04 23 4b Web 2

Fresh Corn Fettuccine

I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
Go to Recipe
Grilled Corn Hummus Tostadas Exps Hck17 195090 D08 12 3b 5

Grilled Corn Hummus Tostadas

This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, Iowa
Go to Recipe
Mexican Street Corn Bake Exps Sdfm17 197642 B10 04 4b 27

Mexican Street Corn Bake

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Go to Recipe
Spicy Corn Kabobs

Spicy Corn Kabobs

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Go to Recipe
Garlic Corn on the Cob

Garlic Corn on the Cob

It makes the flavor of the corn really pop!
Go to Recipe

The post We Made the Pioneer Woman’s Corn Casserole, and It’s Summer in a Baking Dish appeared first on Taste of Home.

]]> https://www.tasteofhome.com/article/corn-casserole-pioneer-woman/feed/ 0 This Is Why Southerners Cook Corn on the Cob with Milk and Butter https://www.tasteofhome.com/article/why-southerners-cook-corn-on-the-cob-with-milk/ https://www.tasteofhome.com/article/why-southerners-cook-corn-on-the-cob-with-milk/#respond Tue, 02 Aug 2022 18:48:20 +0000 https://www.tasteofhome.com/?p=1790632 Boiling corn on the cob with milk brings out its natural sweetness, infuses the kernels with a buttery flavor and ensures a crisp-tender bite.

The post This Is Why Southerners Cook Corn on the Cob with Milk and Butter appeared first on Taste of Home.

]]> side by side of corn on the cob on a plate and a glass of milk

Have you ever boiled corn on the cob with milk? If not, you’re in for a sweet treat. The end result is rich, fresh corn that’s bursting with flavor. Plus it takes less than 10 minutes to cook!

Growing up in the South, eating corn on the cob was a weekly staple from early June through late August. Whether it was served alongside dinner or used in an appetizer, sweet corn was always the star of the meal.

I remember my mom teaching my sister and me how to pick corn at the grocery store or farmers market at a young age. Firm, plump cobs with tightly wrapped bright green husks that are slightly damp are the freshest. I know grilling corn is popular at barbecues and cooking corn in the air fryer is a quick alternative, but there’s an even better method: cooking corn on the cob with milk.

Why People Boil Corn in Milk

Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.

How to Boil Corn on the Cob with Milk

Ingredients

  • Water (enough to cover the corn)
  • 1 cup milk
  • 1/4 cup butter (a half stick)
  • 6 ears of corn, husks and silks removed

Directions

Step 1: Bring water to a boil

Fill a large stockpot about halfway with water. Bring it to a boil, then add the milk and butter.

Editor’s Tip: To make this dairy-free, use a non-dairy milk alternative (like soy milk) and plant-based butter.

Step 2: Cook the corn

Reduce the heat to a low simmer and add the corn. Cook the corn for 5-8 minutes, or until tender.

In-season corn is typically pretty sweet, but if it’s lacking flavor, add about a tablespoon of sugar.

Step 3: Enjoy fresh corn on the cob

Once cooked, remove corn using tongs and serve immediately. The corn will be melt-in-your-mouth creamy with just the right amount of crunch.

Serve corn on the cob as is or slathered in butter! I personally like to cut corn off the cob so it’s easier to eat. You can also use the kernels in these fresh corn recipes.

1 / 50
Pesto Corn Salad With Shrimp Exps Tohas23 170439 P2 Md 03 10 4b

Pesto Corn Salad with Shrimp

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California
Go to Recipe
Slow-Cooker Sriracha Corn

Slow-Cooker Sriracha Corn

A restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Go to Recipe
Corn Quesadillas

Corn Quesadillas

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown-bag lunches, so pack the salsa too. —Darlene Brenden, Salem, Oregon
Go to Recipe
Exps193591 Th163621c02 10 3b 3

Tomato and Corn Cheesy Pastry Bites

Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York
Go to Recipe
Grilled Chicken and Mango Skewers

Grilled Chicken and Mango Skewers

The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Go to Recipe
Ricotta Tomato Corn Pasta Exps Sdjj17 151400 B02 10 3b 2

Ricotta, Tomato & Corn Pasta

I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
Go to Recipe
Buttery Onion Corn On The Cob Exps Ft22 37156 St 06 01 1 4

Buttery-Onion Corn on the Cob

My mother has been making this oven-roasted corn on the cob recipe for years. Every time I make it for company they rave and can't believe how easy it is! —Lisa Denson, Decatur, Alabama
How to Cook Corn on the Cob in the Oven
Tomato-Herb Grilled Tilapia

Tomato-Herb Grilled Tilapia

This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
Go to Recipe
Jalapeno Popper Mexican Street Corn Exps Tohas21 200632 E04 14 2b 10

Jalapeno Popper Mexican Street Corn

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Go to Recipe
Exps78310 Sd163615d04 07 2b 4

Cheesy Ham & Corn Chowder

When the day calls for a warm bowl of chunky soup, we make a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland
Go to Recipe
Fresh Corn Tomato Fettuccine

Fresh Corn and Tomato Fettuccine

This recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Go to Recipe
Exps193611 Th163621a02 17 3b 3

Southern Cornbread Salad

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Go to Recipe
Fresh From The Garden Wraps Exps Hca22 193882 Dr 03 15 5b

Fresh from the Garden Wraps

We moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina
Go to Recipe
German Brat Seafood Boil

German Brat Seafood Boil

Grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Go to Recipe
Baked Sweet Corn Croquettes

Baked Sweet Corn Croquettes

These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas
Go to Recipe
Exps194129 Sd163617c02 03 8b 3

Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Go to Recipe
Grilled Corn in the Husk

Grilled Corn in the Husk

If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it 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
Go to Recipe
Exps185745 Gi163846c12 17 5b 2

Chip-Crusted Grilled Corn

For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Go to Recipe
Exps156812 Sd2401787b04 16 5b Web 2

Grilled Corn Medley

Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Go to Recipe
Zucchini & Sweet Corn Souffle

Zucchini & Sweet Corn Souffle

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Go to Recipe
Summer Orzo Exps Tohjj22 186955 Dr 02 03 10b

Summer Orzo Salad

I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Go to Recipe
Summer Garden Fish Tacos

Summer Garden Fish Tacos

I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Go to Recipe
Crockpot Cajun Corn Exps Edsc17 193359 B01 31 2b 7

Slow-Cooked Cajun Corn

My husband loves corn on the cob, and I love this slow-cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. —Audra Rorick, Lyons, Kansas
Go to Recipe
Elote Mexican Street Corn Exps Diydap22 251493 P2 Md 06 01 1b

Elote Corn

Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Chorizo Burrito Bowls

Chorizo Burrito Bowls

I'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
Go to Recipe
Maryland Corn Pops

Maryland Corn Pops

Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Go to Recipe
Grilled Southwestern Potato Salad

Grilled Southwestern Potato Salad

This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Go to Recipe
Jalapeno Buttermilk Corn Bread Exps174128 Th143190d10 03 3bc Rms 3

Jalapeno Buttermilk Cornbread

If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
Go to Recipe
Exps87332 Th163621d02 09 4b 1

Grilled Spicy Corn on the Cob

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
Go to Recipe
Grilled Tomato with Fresh Corn

Grilled Tomato with Fresh Corn

Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Go to Recipe

Exps115058 Th163622b04 13 6b 4

Shrimp & Corn Stir-Fry

I make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania
Go to Recipe
Freezer Sweet Corn Exps1165 Sd132778d04 16 15bc Rms 2

Freezer Sweet Corn

People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
Go to Recipe
Corn Fritter Waffles With Spicy Maple Syrup Exps89903 Hc2847498b08 01 5bc Rms 2

Corn Fritter Waffles with Spicy Maple Syrup

My family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. —Jennifer Beckman, Falls Church, Virginia
Go to Recipe
Frogmore Stew Exps Hca17 168929 C10 19 2b 7

Frogmore Stew

This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Exps194129 Sd163617c02 03 8b 3

Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Go to Recipe
Sweet Corn and Potato Gratin

Sweet Corn and Potato Gratin

This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Go to Recipe
Exps196837 Th163622c04 13 1b 2

Zippy Chicken and Corn Chowder

Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
Go to Recipe
Exps141790 Th2847295d03 05 4b Web 2

Corn with Cilantro-Lime Butter

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Go to Recipe
Layered Grilled Corn Salad

Layered Grilled Corn Salad

This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Go to Recipe
Kathy's Herbed Corn

Kathy's Herbed Corn

My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
Go to Recipe
Farmer's Market Corn Salad

Farmer's Market Corn Salad

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Go to Recipe
Sauteed Corn with Cheddar

Sauteed Corn with Cheddar

My husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
Go to Recipe
Fresh Spinach Tamale Pie

Fresh Spinach Tamale Pie

I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Go to Recipe
Exps166053 Hck143243c08 29 5b Web 7

Smoky Grilled Corn on the Cob

We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
Go to Recipe
Exps94309 Sd2778c04 23 4b Web 2

Fresh Corn Fettuccine

I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
Go to Recipe
Grilled Corn Hummus Tostadas Exps Hck17 195090 D08 12 3b 5

Grilled Corn Hummus Tostadas

This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, Iowa
Go to Recipe
Mexican Street Corn Bake Exps Sdfm17 197642 B10 04 4b 27

Mexican Street Corn Bake

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Go to Recipe
Spicy Corn Kabobs

Spicy Corn Kabobs

Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Go to Recipe
Garlic Corn on the Cob

Garlic Corn on the Cob

It makes the flavor of the corn really pop!
Go to Recipe

The post This Is Why Southerners Cook Corn on the Cob with Milk and Butter appeared first on Taste of Home.

]]> https://www.tasteofhome.com/article/why-southerners-cook-corn-on-the-cob-with-milk/feed/ 0 Mexican Street Corn https://www.tasteofhome.com/recipes/mexican-street-corn/ Mon, 27 Jun 2022 21:10:44 +0000 https://www.tasteofhome.com/recipes/mexican-street-corn/ James Schend, Dairy Freed]]>
Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —James Schend, Dairy Freed
Total Time

Prep: 15 min. + soaking Grill: 25 min.

Makes

6 servings

Updated: Jun. 26, 2023

Ingredients

  • 6 medium ears sweet corn
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 2 to 3 teaspoons chili powder
  • 6 tablespoons Cotija cheese
  • 1/2 cup fresh cilantro leaves
  • Lime wedges

Directions

  1. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain.
  2. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
    Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.
Elote Tips

What other kinds of cheese can you put on elote if you don't have Cotija?

There are so many cheeses that will work as a substitute for Cotija! Parmesan, Romano, queso fresco or feta could all work in a pinch.

What else can you put on elote?

Mexican crema, tajin, garlic powder, smoked paprika or any of your favorite spices would great options. Mexican street corn is pretty versatile—so don't be afraid to experiment.

What can you serve with elote?

Chorizo tacos, steak fajitas or pork carnitas are a natural fit with elote. Make it a Mexican-themed dinner night!

–Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 ear: 278 calories, 22g fat (4g saturated fat), 14mg cholesterol, 245mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 5g protein.

]]> How to Reheat Corn on the Cob 5 Ways https://www.tasteofhome.com/article/how-to-reheat-corn-on-the-cob-5-ways/ https://www.tasteofhome.com/article/how-to-reheat-corn-on-the-cob-5-ways/#respond Wed, 22 Jun 2022 13:42:53 +0000 https://www.tasteofhome.com/?p=1781339 Learn how to reheat corn on the cob using five methods: oven, microwave, air fryer, stovetop and grill. Plus a bonus method for reheating kernels in a skillet.

The post How to Reheat Corn on the Cob 5 Ways appeared first on Taste of Home.

]]> Few things scream summer like fresh corn. I always know when summer’s vegetable bounty has arrived when the grocery store rolls out those gigantic bins of crushed ice, filled to the brim with corn husks. Even better when the roadside stands start to pop up with “Sweet Corn” signs in tow!

Sweet corn turns out juicy and crisp when cooked on the cob, and it’s a crowd pleaser at any backyard gathering or barbecue. A good rule of thumb is to prepare one cob per person, but sometimes you end up with leftovers anyway. While it’s easy enough to reheat, there’s nothing worse than biting into a reheated cob that’s hot on one side and still cold on the other, or overheating it and ending up with dry, chewy bites. So we determined how to reheat corn using these five methods.

How Long Is Corn Good For?

Before we get into reheating corn, let’s talk about how long you can keep it. Fresh corn is only good for one to three days, when stored properly. But you have a little more leeway with leftover corn on the cob, which is good in the fridge for about five days. You’ll know it’s past its prime when the kernels begin to shrink and lose their juiciness.

How to Reheat Corn on the Cob in the Microwave

The microwave isn’t always our favorite way to reheat food, since it tends to do it unevenly. That said, it’s one of the most convenient methods on this list, and it’s extremely easy as long as you flip the corn as it cooks. Keep in mind that our method creates steam inside the plate—and it gets really hot in there! So be careful as you uncover the corn.

  • Place the corn on a microwave-safe plate.
  • Add two tablespoons of water to the plate and cover it with a second plate or a damp kitchen towel.
  • Microwave the corn on high for 20 seconds.
  • Flip the corn over and microwave for an additional 20 seconds.
  • Continue microwaving in 20-second bursts, flipping each time, until the corn is heated through.

You can cook fresh corn in the microwave, too.

How to Reheat Corn on the Cob in the Oven

This is our favorite way to reheat corn on the cob. The oven’s gentle heat surrounds the corn, cooking it evenly and without drying it out. Surprisingly, the oven doesn’t even take that much longer than other methods on this list. Since the corn is already cooked through, all you need to do is warm it through.

  • Preheat the oven to 350°F.
  • Place each corn on the cob on a piece of aluminum foil. Drizzle a teaspoon of water over the top of each cob. If desired, add a pat of butter and a sprinkle of salt, pepper or other seasonings. Wrap the aluminum foil tightly around the corn, twisting or crimping the ends to prevent steam from escaping.
  • Position the wrapped corn directly on the rack and cook for 5 to 7 minutes, until the corn is heated through.

How to Reheat Corn on the Cob in the Air Fryer

The air fryer is a fantastic way to reheat corn on the cob with little or no added oil. It’s basically a countertop convection oven, so it works just as well as the oven for reheating corn. Since air fryers run on convection heat, this method will finish a little quicker than the oven.

  • Preheat the air fryer to 350°.
  • Place each corn on the cob on a piece of aluminum foil. Drizzle a teaspoon of water over the top of each cob. Wrap the aluminum foil tightly around the corn, twisting or crimping the ends to prevent steam from escaping.
  • Place the corn in the air fryer and cook for 3 to 4 minutes, until the corn is heated through.

You can cook fresh corn on the cob in the air fryer, too.

How to Reheat Corn on the Cob on the Grill

We love using this method if you’re using leftover cooked corn on the cob as a vegetable component to a grilled meal. It’s so quick and easy, and the grill makes the leftover corn more flavorful by adding grill marks and a little char. This method is especially easy if you’re using a gas grill because they heat up so quickly.

  • Set the grill for medium heat and let it heat, with the lid closed, for 10 to 15 minutes.
  • Bush each cob with butter or oil and place them on the grill grates.
  • Grill, flipping every 30 seconds, until all sides are warmed through, about 2 minutes.

How to Reheat Corn on the Cob on the Stovetop

boiling corn on the cob

This method is a sure-fire way to create juicy reheated corn because you’re heating the cobs in boiling water! It’s best when reheating corn that isn’t heavily seasoned, because the water will remove all the seasonings.

  • Bring a large pot of salted water to a boil.
  • Carefully drop the corn into the boiling water and cook for 2 to 5 minutes, until the corn is heated through.
  • Remove the corn with a pair of tongs and pat the corn dry. Re-season, as desired.

Bonus: How to Reheat Corn Off the Cob in a Skillet

If you want to completely transform your leftover corn on the cob, take it off the cob and toss it into a skillet. You can also freeze the corn kernels after taking them off the cob and use the same method to reheat the frozen corn. No thawing necessary!

  • Place a small bowl upside-down inside a large bowl. (Optional: You can also use a cutting board, but this technique is great for catching errant corn kernels.)
  • Position a cob on the flat side of the upside-down bowl with the fat end down.
  • Using a sharp knife, run the blade along the side of the corn, removing the kernels into the large bowl. Turn the cob and continue to cut until all the kernels are removed from the cob.
  • Meanwhile, preheat a large skillet with a splash of olive oil or butter.
  • Add the corn and cook, stirring occasionally, until the kernels are lightly browned.
  • Season as desired.

Of course, you don’t have to reheat leftover corn on the cob, either. It’s fully cooked, so you can remove it from the cob and use it to make your favorite corn salad, like one of these:

1 / 25

Cool Beans Salad

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin Go to Recipe
Corn and Green Bean Salad

Corn and Green Bean Salad

I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois
Go to Recipe
Tangy Cilantro Lime Confetti Salad Exps Tohas19 175298 E04 19 4b 16

Tangy Cilantro Lime Confetti Salad

I love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Go to Recipe
Jalapeno Popper Corn Salad

Jalapeno Popper Corn Salad

I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Go to Recipe
Barley Corn Salad

Barley Corn Salad

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas
Go to Recipe
Exps196350 Sd163617b02 03 4b 3

Fajita in a Bowl

Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
Layered Garden Bean Salad Exps165754 Hck143243d09 17 5b1 Rms

Layered Garden Bean Salad

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
Go to Recipe
Grilled Jerk Shrimp Orzo Salad Exps Cf2bz20 48862 B12 12 3b 4

Grilled Jerk Shrimp Orzo Salad

The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
Go to Recipe
Tomato Avocado And Grilled Corn Salad Exps Thjj18 153635 C02 01 4b 3

Tomato, Avocado and Grilled Corn Salad

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Go to Recipe
Vegan Taco Salad Exps Ft19 245343 F 0912 1 1

Vegan Taco Salad

The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips mixed with the sweet, crisp lettuce and "meaty" crumble mixture. —Taste of Home Test Kitchen
Go to Recipe
White Balsamic Blueberry Corn And Feta Salad Exps Thjj18 211893 C01 30 2b 2

White Balsamic Blueberry, Corn and Feta Salad

I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia
Go to Recipe
Black Bean And Jicama Salad Exps Ft19 89105 F 1120 1 11

Jicama and Black Bean Salad

There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. —Jeanette Marks, Ashland, Kentucky
Go to Recipe
Exps36395 Cw163683d03 31 6b 3

Veggie Steak Salad

This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California
Go to Recipe
Cherry Tomato Corn Salad

Cherry Tomato Corn Salad

Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. —Taste of Home Test Kitchen
Go to Recipe
Exps194129 Sd163617c02 03 8b 3

Summertime Tomato Salad

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Go to Recipe
Exps138525 Th153342b02 20 2b 15

Shrimp & Nectarine Salad

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York
Go to Recipe
Sweet Corn-Tomato Salad

Sweet Corn-Tomato Salad

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida
Go to Recipe
Corn Pasta Salad

Corn Pasta Salad

After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. —Bernice Morris, Marshfield, Missouri
Go to Recipe
Pesto Corn Salad With Shrimp Exps Tohas23 170439 P2 Md 03 10 4b

Pesto Corn Salad with Shrimp

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California
Go to Recipe
Grilled Southwestern Potato Salad

Grilled Southwestern Potato Salad

This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Go to Recipe
Exps193611 Th163621a02 17 3b 3

Southern Cornbread Salad

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Go to Recipe
Exps123021 Hc153382c03 25 2b 3

Edamame Corn Carrot Salad

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
Go to Recipe
Farmer's Market Corn Salad

Farmer's Market Corn Salad

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Go to Recipe
Festive Bean Salad Exps50113 Cw1996974b01 27 4bc Rms 5

Festive Bean Salad

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
Go to Recipe
Exps89145 Sd153321d01 29 2b 11

Grilled Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
Go to Recipe

The post How to Reheat Corn on the Cob 5 Ways appeared first on Taste of Home.

]]> https://www.tasteofhome.com/article/how-to-reheat-corn-on-the-cob-5-ways/feed/ 0 Sheet-Pan New England Clambake https://www.tasteofhome.com/recipes/sheet-pan-new-england-clam-bake/ Thu, 19 May 2022 16:05:40 +0000 https://www.tasteofhome.com/recipes/sheet-pan-new-england-clam-bake/
So many tasty swaps are possible for this recipe: Add pieces of salmon or haddock, use other quick-cooking veggies or go for kielbasa links. — Pamela Gelsomini, Wrentham, Massachusetts
Total Time

Prep: 25 min. Bake: 45 min.

Makes

6 servings

Updated: Jun. 26, 2023

Ingredients

  • 1 pound assorted baby potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 6 half-ears frozen corn on the cob, thawed
  • 2 pounds fresh mussels, scrubbed and beards removed
  • 1-1/2 dozen fresh littleneck clams, scrubbed
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces
  • 1/4 cup dry white wine or chicken broth
  • 1 medium lemon, cut into wedges
  • 1/2 cup butter, melted
  • 4 garlic cloves, chopped
  • 2 teaspoons seafood seasoning
  • 1-1/4 teaspoons Cajun seasoning
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • French bread, optional

Directions

  1. Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm.
  2. Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan.
  3. Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams.
  4. Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread.

Nutrition Facts

1 serving: 639 calories, 35g fat (15g saturated fat), 214mg cholesterol, 1302mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 46g protein.

]]> Chili Verde Esquites (Mexican Corn Salad) https://www.tasteofhome.com/recipes/chili-verde-esquites-mexican-corn-salad/ Thu, 14 Apr 2022 16:01:00 +0000 https://www.tasteofhome.com/recipes/chili-verde-esquites-mexican-corn-salad/ Seemore Meats & Veggies]]>
Chili verde sausages add a wallop of flavor in my version of esquites, a kicked-up Mexican corn salad. We leave half the kernels raw for crunch, and quickly pickle shallots and chilis in lime juice for brightness. Half the Cotija cheese gets added for creaminess while the mixture is hot, and the other half is added as a topping once it’s cooled down slightly. —Cara Nicoletti, Seemore Meats & Veggies
Total Time

Prep: 20 min. Cook: 10 min. + cooling

Makes

8 servings

Updated: Jun. 26, 2023

Ingredients

  • 5 tablespoons lime juice
  • 3 tablespoons olive oil
  • 6 medium ears sweet corn, husked
  • 2 shallots, sliced into rings
  • 1 serrano pepper, sliced into rings, optional
  • 1 package (12 ounces) Seemore Fully Cooked Chicken Chili Verde Sausages
  • 1 tablespoon canola oil
  • 1/2 cup Cotija cheese, crumbled and divided
  • 1 cup roughly chopped fresh cilantro leaves, divided

Directions

  1. In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and, if desired, serrano. Set aside.
  2. Crumble sausages into small pieces. In a large cast-iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel.
  3. In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.
Chili Verde Esquites Tips

Can you use frozen corn to make chili verde esquites?

While fresh corn is best for this salad, you can use frozen corn in a pinch. You’ll want to thaw the corn completely and make sure it’s as dry as possible, then proceed with the recipe as directed.

If I can't get the chili verde sausage, what else can I use?

Fresh Mexican chorizo may be used in place of the chili verde sausage. Cook chorizo fully before adding to salad.

What else can you put in chili verde esquites?

Traditional recipes use corn, mayonnaise, cilantro, lime, Cotija cheese and chili powder, but you don’t have to limit yourself to just those ingredients. Try adding crumbled feta for the Cotija cheese. Swap lemon for the lime, toss in some chopped tomatoes and even green onions if you have some. If you like it spicy, try adding chopped jalapeno peppers or even something hotter! Have fun!

Is esquites served hot or cold?

Most esquites are served just slightly warm, from the corn that's just come off the grill. It's also very delicious at room temperature. If you make your esquites ahead of time and refrigerate it, let it sit at room temperature at least 30 minutes before serving.

What can you serve with chili verde esquites?

In Mexico, you can find street vendors selling cups of esquites as a snack to enjoy all by itself. That's one of our favorite ways to enjoy it, but we've also been known to serve it alongside other Mexican dishes or at a backyard barbecue.

—James Schend, Taste of Home Deputy Editor

Nutrition Facts

3/4 cup: 229 calories, 14g fat (3g saturated fat), 40mg cholesterol, 364mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 starch.

]]> Grilled Potato and Corn Salad https://www.tasteofhome.com/recipes/grilled-potato-and-corn-salad/ Sat, 02 Apr 2022 16:01:03 +0000 https://www.tasteofhome.com/recipes/grilled-potato-and-corn-salad/
Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Total Time

Prep: 45 min. + chilling Grill: 25 min.

Makes

10 servings

Updated: Apr. 12, 2023

Ingredients

  • 2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
  • 2 tablespoons olive oil, divided
  • 2 poblano peppers
  • 4 medium ears sweet corn, husked
  • 6 green onions
  • 2/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 cup crumbled Cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1-1/2 teaspoons grated lime zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Lime wedges, fresh cilantro leaves and additional crumbled Cotija cheese

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil.
  2. Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
  3. Meanwhile, brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs; add corn and potatoes to peppers.
  4. In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

Nutrition Facts

3/4 cup: 260 calories, 14g fat (5g saturated fat), 25mg cholesterol, 347mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.

]]>