10+ Sweet Corn Recipes to Brighten Your Dinner Table

Sweet corn’s a summer favorite for a reason. It’s naturally sweet and works in so many recipes, whether you’re grilling outside or just tossing it in a pan.

You can eat it fresh, grilled, or mixed into dishes—sweet corn just makes everything a little brighter and tastier.

You don’t need to be a pro to whip up a bunch of sweet corn recipes. They work as snacks, sides, or even the main event if you’re feeling bold.

Master a couple of these basics and you’ll keep finding new excuses to eat more corn.

Ingredients

• Sweet corn (fresh, canned, or frozen)
• Butter
• Sugar
• Salt
• Pepper

Cooking Instructions

1. Husk fresh corn (or drain canned).
2. Melt butter in a pan on medium heat—around 350°F or 175°C.
3. Toss in the corn, sprinkle with sugar, salt, and pepper.
4. Stir every so often until it’s hot and tender, about 5-7 minutes.
5. Serve warm. Easy win.

1) Classic Buttered Corn

Classic buttered corn is as easy as it gets, but dang, it’s good. You only need a few ingredients and about ten minutes.

Cook your corn—fresh or frozen, doesn’t matter. When it’s hot, drop in a generous pat of butter.

Stir it gently so every kernel gets a little love. A pinch of salt and pepper takes it up a notch.

Want to get fancy? Chop up some parsley or chives and toss them in.

If you want it extra rich, simmer the corn in a bit of butter and milk. That soaks the flavor right in.

Ingredients

• 4 cups fresh or frozen sweet corn
• 3 tablespoons butter
• Salt to taste
• Pepper to taste
• Optional: chopped parsley or chives

Cooking Instructions

1. Boil water, cook corn 5-7 minutes if fresh (or follow frozen package).
2. Drain and put corn back in the pot.
3. Add butter, salt, and pepper. Stir on low until the butter melts and coats everything.
4. Add herbs if you’re using them. Serve while it’s hot.

More ideas here: easy buttered corn recipe.

2) Creamy Sweet Corn Soup

Creamy sweet corn soup just hits the spot, especially when you want something cozy but not too heavy. It’s a blend of corn, onion, potato, and a splash of cream.

You can use fresh or frozen corn—whatever’s handy. Butter or olive oil gives it a boost.

Simmer the veggies until they’re soft, then blend it all up. It turns out smooth and creamy.

If you’re feeling bold, a bit of hot sauce or lime on top gives it a little kick.

Ingredients

• 4 cups sweet corn (fresh or frozen)
• 1 medium sweet onion, chopped
• 1 Yukon Gold potato, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cups vegetable or chicken broth
• 1/2 cup cream
• Salt and pepper to taste

Cooking Instructions

1. Warm olive oil and butter in a pot over medium.
2. Cook onion until soft, about 5 minutes.
3. Add potato, corn, and broth. Bring to a boil.
4. Lower heat and simmer 20 minutes, until veggies are tender.
5. Blend until smooth.
6. Stir in cream, salt, and pepper. Heat gently—don’t boil.
7. Serve hot, maybe with hot sauce or lime.

Want more tips? Check With Spice.

3) Mexican Elote (Street Corn)

Mexican Elote is one of those street foods you think about long after you’ve had it. You grill the corn until it’s got a good char, then slather it with a creamy mayo and crema mix.

Sprinkle on chili powder and Cotija cheese. Squeeze a lime over the top for that perfect tang.

You can eat it right off the cob, or cut the kernels off and make a messy salad.

Ingredients

• 6 ears sweet corn, husks removed
• 1/2 cup mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1/2 cup Cotija cheese, crumbled
• 1 teaspoon chili powder
• 1 lime, cut into wedges

Cooking Instructions

1. Fire up the grill to 400°F (200°C).
2. Grill corn 10-12 minutes, turning so it chars all over.
3. Mix mayo and crema in a bowl.
4. Brush the sauce on each ear of corn.
5. Sprinkle chili powder and Cotija cheese.
6. Serve with lime wedges.

4) Sweet Corn and Lime Salad

This salad is super fresh and honestly kind of addictive. The lime dressing makes the corn’s sweetness pop.

You’ll usually find cucumber and red onion in there for crunch. Herbs like cilantro? Always a good call.

Make it ahead and let it chill—flavors get even better.

Use corn however you like: fresh, grilled, or cooked. Toss it with a quick lime and olive oil dressing.

Ingredients

• 4 cups fresh or grilled corn kernels
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro or your favorite herbs
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. If using fresh corn, boil or grill it, then cut off the kernels.
2. Toss corn, cucumber, onion, and herbs in a bowl.
3. Whisk lime juice, olive oil, salt, and pepper in a small bowl.
4. Pour dressing over the salad and toss.
5. Chill 15-30 minutes if you’ve got the time.

More ideas: Refreshing Corn Salad with Lime Dressing.

5) Corn Risotto with Parmesan

Corn risotto with Parmesan is pure comfort food. You simmer Arborio rice in broth that’s been steeped with corn cobs for extra flavor.

Toss in sweet corn kernels and stir in grated Parmesan at the end. The cheese balances the sweet corn with a salty kick.

Add parsley or thyme if you want a little herby note. This one works as a side or the main event.

Ingredients:

• 3 ears of corn (kernels and cobs separated)
• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken stock
• ½ small onion, finely chopped
• 3 tablespoons butter, divided
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions:

1. Simmer corn cobs in stock for 20 minutes, then strain and keep the stock warm.
2. Sauté onion in 2 tablespoons butter until soft.
3. Add rice and stir to coat.
4. Add warm corn stock one ladle at a time, stirring until absorbed.
5. When rice is tender (about 18-20 minutes), stir in corn kernels and the rest of the butter.
6. Take off the heat, mix in Parmesan, and season.
7. Serve hot.

6) Cheesy Korean BBQ Corn

Cheesy Korean BBQ Corn is just fun to eat. Sweet corn, melty cheese, and a bit of mayo come together for a gooey, rich side.

Sauté corn in butter until it’s a little golden. Mix in mayo, sugar, and mozzarella.

Pile on more cheese and bake or broil until it bubbles and browns. It’s ready in under 20 minutes.

This dish is creamy, sweet, and salty—perfect for BBQs or even as a dip.

Ingredients

• 2 cups sweet corn (fresh or canned)
• 2 tablespoons butter
• 2 tablespoons mayonnaise
• 1 teaspoon sugar
• 1 cup shredded mozzarella cheese

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté corn in butter for 3-4 minutes.
3. Stir in mayo and sugar, cook one more minute.
4. Move to an oven-safe dish, sprinkle mozzarella on top.
5. Bake 5-7 minutes until cheese bubbles and browns.
6. Serve warm—maybe with chips or alongside BBQ.

More details: Korean Corn Cheese recipe.

7) Sweet Corn and Chicken Skillet

Cooking chicken and sweet corn in one skillet makes dinner so much easier. Sear the chicken breasts until they’re golden.

Add corn, onions, and a splash of cream or some cheese for a rich sauce. You can toss in paprika or chili if you want a little heat.

One pan, barely any cleanup. Serve it as is, or with rice or pasta.

If you like spice, add poblano peppers or black beans. It’s a great way to use up fresh summer corn.

Ingredients

• 2 chicken breasts
• 1 cup fresh sweet corn kernels
• 1/2 cup diced red onion
• 1/2 cup cream or shredded cheese
• 1 poblano pepper (optional)
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Heat olive oil in a skillet on medium.
2. Season chicken with salt, pepper, and paprika.
3. Cook chicken 4-5 minutes per side until browned.
4. Add onion, corn, and poblano; cook 3 minutes.
5. Pour in cream or sprinkle cheese on top.
6. Lower heat, cover, and cook 5-7 minutes until chicken’s cooked through (165°F / 74°C).
7. Serve warm.

Check out Skillet Creamed Corn Chicken for a similar take.

8) Cilantro Lime Sweet Corn

Cilantro lime sweet corn is a fresh and zesty way to make the most of summer corn. The lime brings a bright punch, while cilantro keeps things lively and green.

You just cook the corn, then toss it with butter, lime, and cilantro. A pinch of salt and sugar ties everything together.

Serve it warm or at room temperature—whatever works. Sometimes I can’t even wait for it to cool off.

Ingredients

• 4 cups corn (cut from about 5 ears)
• 1½ teaspoons salt
• ½ teaspoon sugar
• 4 tablespoons unsalted butter
• Zest of 2 limes
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro

Cooking Instructions

1. Boil the corn for 3-5 minutes, then drain it.
2. Melt butter in a pan over medium heat.
3. Stir in corn, salt, and sugar.
4. Take the pan off the heat, then mix in lime zest, juice, and cilantro.
5. Serve warm or let it hang out until it cools a bit.

If you want more details, the folks at Once Upon a Chef have a version that’s worth checking out.

9) Sweet Corn Pizza

Sweet corn pizza is honestly just fun. Grab some pizza dough, then pile on fresh corn, cheese, and a few herbs.

You can use basil pesto or just a drizzle of olive oil for the base. Ricotta or mozzarella melts into a creamy layer.

Scallions or cherry tomatoes add a pop of freshness. I like to throw on a little spice—maybe candied jalapeños or a dash of vegan hot honey if I’m feeling bold.

Homemade dough is great, but store-bought totally works. The whole thing comes together fast.

Ingredients:

• Pizza dough
• Fresh sweet corn kernels
• Basil pesto or olive oil
• Ricotta or mozzarella cheese
• Scallions or cherry tomatoes
• Salt and pepper

Cooking Instructions:

1. Set your oven to 475°F (245°C).
2. Roll out the dough on a baking sheet.
3. Spread pesto or brush with olive oil.
4. Add corn and cheese.
5. Top with scallions or tomatoes.
6. Sprinkle salt and pepper.
7. Bake for 10-12 minutes until golden and bubbly.
8. Let it cool for a minute or two before slicing in.

Curious for more ideas? Here’s a sweet corn pizza recipe that’s worth a peek.

10) Sweet Corn Fritters

Sweet corn fritters really hit the spot when you want something easy and quick. They’re crisp on the outside, soft and sweet inside—pretty irresistible, honestly.

You can serve them as a snack, a side, or even just as lunch if you’re feeling lazy. Toss corn with flour, eggs, and a couple of pantry basics.

Scoop small spoonfuls into a hot pan and let them sizzle away until they’re golden. Dunk them in ketchup or whatever sauce you love.

Chopped scallions or fresh herbs add a little kick if you’re in the mood. They taste best when they’re still warm from the pan.

Ingredients

• 2 cups corn kernels (fresh or frozen)
• 1 cup all-purpose flour
• 1 large egg
• 6 tablespoons milk
• 1 teaspoon baking powder
• ¾ cup chopped scallions (optional)
• 1 tablespoon sugar
• Salt to taste
• Butter or oil for frying

Cooking Instructions

1. In a bowl, mix flour, baking powder, sugar, and salt.
2. Beat the egg and milk together. Pour that into the dry mix.
3. Stir in the corn and scallions.
4. Heat butter or oil in a pan over medium heat (about 350°F / 175°C).
5. Drop spoonfuls of batter into the pan and gently flatten them.
6. Cook for 3-4 minutes per side until they turn golden brown.
7. Let them drain on paper towels before serving.

Give these a try next time you want a homemade treat. If you want more details, check out sweet corn fritters here.