18 Delicious Kernel Corn Recipes for Every Occasion

Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, kernel corn is your versatile star ingredient! From creamy chowders to zesty salads, we’ve rounded up 18 delicious recipes that’ll have you reaching for that can or freezer bag with excitement. Dive in and discover your next corn-filled masterpiece!

Sweet Corn and Cheese Arepas

These Sweet Corn and Cheese Arepas are a delightful twist on the traditional, offering a perfect blend of sweetness and savory goodness in every bite.

Ingredients

• 1 cup pre-cooked white cornmeal (masarepa)
• 1 cup warm water
• 1 cup sweet corn kernels, fresh or thawed if frozen
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for cooking

Instructions

1. In a large bowl, mix the cornmeal with warm water, melted butter, salt, and black pepper until a soft dough forms. Let it rest for 5 minutes.
2. Fold in the sweet corn kernels, mozzarella, and Parmesan cheese into the dough until well combined.
3. Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten into a 1/2-inch thick disc.
4. Heat vegetable oil in a large skillet over medium heat. Cook the arepas for about 5 minutes on each side, until golden brown and crispy.
5. Serve warm, revealing the gooey cheese and sweet corn hidden inside for a surprising burst of flavor.

The combination of crispy exterior and melty, sweet interior makes these arepas a standout dish that’s as fun to make as it is to eat.

Tip: For an extra crispy edge, press the edges of the arepas slightly thinner than the center before cooking.

Grilled Corn with Spicy Lime Butter

There’s nothing like the sweet crunch of grilled corn, especially when it’s slathered with a zesty spicy lime butter that brings the heat and the zest in every bite.

Ingredients

• 4 ears of corn, husks removed
• 1/2 cup unsalted butter, softened
• 1 tablespoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the softened butter, lime zest, lime juice, chili powder, smoked paprika, cayenne pepper, and salt until well combined.
3. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes total.
4. Remove the corn from the grill and immediately slather each ear with the spicy lime butter, using about 2 tablespoons per ear.
5. Serve hot, with any remaining butter on the side for dipping.

The smoky char from the grill paired with the bright, spicy butter creates a flavor explosion that’s irresistibly addictive.

Tip: For an extra kick, add an extra pinch of cayenne pepper to the butter mixture.

Creamy Corn and Potato Chowder

Warm up your kitchen with this comforting Creamy Corn and Potato Chowder, a hearty dish that blends sweet corn and tender potatoes in a rich, velvety broth.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 pound potatoes, peeled and diced into 1/2-inch cubes
• 3 cups corn kernels (fresh or frozen)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
3. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer.
4. Add the potatoes, corn, salt, black pepper, and smoked paprika. Simmer uncovered for 20 minutes, or until the potatoes are tender.
5. Stir in the heavy cream and heat through for another 2 minutes. Adjust seasoning if necessary.
6. Garnish with fresh parsley before serving.

The smoked paprika adds a subtle depth to this chowder, making it stand out from the usual corn and potato soups.

Tip: For an extra creamy texture, blend half of the soup before adding the cream, then stir it back into the pot.

Corn and Black Bean Salad

This Corn and Black Bean Salad is a vibrant, no-cook dish that brings a burst of color and flavor to any table, perfect for those busy days when you want something fresh and satisfying without the fuss.

Ingredients

• 2 cups fresh corn kernels (about 3 ears)
• 1 can (15 oz) black beans, rinsed and drained
• 1 medium red bell pepper, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the corn, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The crunch of fresh corn paired with the creamy black beans and zesty lime dressing makes this salad a standout side or light main dish. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra kick, add a diced jalapeño or a sprinkle of chili powder to the dressing.

Mexican Street Corn Salad

Bring the vibrant flavors of Mexican street food into your kitchen with this easy-to-make Mexican Street Corn Salad, a perfect side dish that’s bursting with freshness and zest.

Ingredients

• 4 cups corn kernels (fresh or frozen)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup finely chopped cilantro
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced

Instructions

1. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until well combined.
2. Add the corn kernels, red onion, jalapeño, and cilantro to the bowl. Toss gently until all ingredients are evenly coated with the dressing.
3. Sprinkle the crumbled cotija cheese over the salad and give it one final gentle toss to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The smoky chili powder and tangy lime juice in this Mexican Street Corn Salad create a flavor explosion that’s irresistibly delicious, making it a standout dish at any gathering.

Tip: For an extra smoky flavor, grill the corn kernels before adding them to the salad.

Corn and Bacon Pancakes

Start your morning with a twist by whipping up these savory Corn and Bacon Pancakes, a perfect blend of sweet and smoky flavors that will have everyone asking for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup cooked corn kernels
• 4 strips bacon, cooked and crumbled
• 2 tbsp chopped green onions

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tbsp melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Gently fold in the cooked corn kernels, crumbled bacon, and chopped green onions.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

The crispy edges and fluffy interior of these pancakes, paired with the smoky bacon and sweet corn, create a breakfast dish that’s irresistibly hearty and satisfying.

Tip: For an extra flavor boost, drizzle with maple syrup or a dollop of sour cream before serving.

Corn Fritters with Maple Syrup

These Corn Fritters with Maple Syrup are the perfect blend of sweet and savory, offering a crispy exterior with a tender, fluffy inside that’s irresistible any time of day.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1/2 cup milk
• 2 cups fresh corn kernels (about 3 ears)
• 2 tablespoons chopped fresh chives
• Vegetable oil, for frying
• 1/4 cup maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Stir in 1 large egg, lightly beaten, and 1/2 cup milk until just combined. Fold in 2 cups fresh corn kernels and 2 tablespoons chopped fresh chives.
3. Heat 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering. Drop batter by 1/4 cupfuls into the oil, flattening slightly. Cook for 2-3 minutes per side until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain. Serve warm with 1/4 cup maple syrup for drizzling.

The magic of these fritters lies in their contrast: the crunch of the golden crust against the sweet pop of fresh corn, all brought together with a drizzle of maple syrup.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the batter.

Corn and Zucchini Fritters

These Corn and Zucchini Fritters are a delightful way to enjoy summer’s bounty, offering a crispy exterior with a tender, flavorful center.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, lightly beaten
• 1/4 cup milk
• 2 cups grated zucchini (about 1 medium)
• 1 cup corn kernels (fresh or frozen and thawed)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Add 2 lightly beaten eggs and 1/4 cup milk to the dry ingredients, stirring until just combined.
3. Fold in the grated zucchini, corn kernels, and 2 tablespoons chopped fresh parsley until evenly distributed.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Drop 1/4 cup portions of the batter into the skillet, flattening slightly. Cook for 3-4 minutes per side, until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil. Serve warm.

The magic of these fritters lies in their perfect balance of sweet corn and earthy zucchini, creating a dish that’s as versatile as it is delicious.

Tip: For an extra crispy edge, press the fritters gently with a spatula during cooking to ensure even browning.

Corn Pudding

Corn pudding is the ultimate comfort food, blending sweet corn with a creamy, custardy base that’s irresistible straight from the oven.

Ingredients

• 2 cups fresh or frozen corn kernels
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tbsp melted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 2-quart baking dish.
2. In a large bowl, whisk together 3 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 2 tbsp all-purpose flour, 1 tbsp melted butter, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Stir in 2 cups fresh or frozen corn kernels until well combined.
4. Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the edges are golden and the center is set.
5. Let the pudding cool for 10 minutes before serving to allow it to firm up slightly.

The magic of this corn pudding lies in its perfect balance of sweetness and savory notes, with a texture that’s both creamy and satisfyingly dense.

Tip: For an extra layer of flavor, sprinkle a little grated cheddar cheese on top before baking.

Corn and Crab Soup

Warm up with a bowl of this creamy Corn and Crab Soup, a delightful blend of sweet corn and succulent crab that’s perfect for any season.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 8 ounces lump crabmeat, picked over for shells
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the chicken broth and add the corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender and puree in batches.
4. Stir in the heavy cream, salt, black pepper, and paprika. Simmer for another 5 minutes to blend the flavors.
5. Gently fold in the crabmeat and cook until just heated through, about 2 minutes.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

The magic of this soup lies in the contrast between the velvety corn base and the tender chunks of crab, creating a luxurious texture in every spoonful.

Tip: For an extra touch of elegance, serve with a sprinkle of Old Bay seasoning on top.

Cornbread with Honey Butter

Nothing says comfort like a warm slice of cornbread slathered with honey butter. This classic duo is a must-have at any table, offering a perfect balance of sweet and savory.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1/2 cup unsalted butter, softened (for honey butter)
• 1/4 cup honey (for honey butter)

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup melted unsalted butter, and 1 large egg until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cornbread bakes, make the honey butter by mixing 1/2 cup softened unsalted butter with 1/4 cup honey until smooth.
7. Serve the warm cornbread with the honey butter on the side.

The secret to this cornbread’s irresistible texture? The perfect ratio of cornmeal to flour, ensuring it’s moist yet crumbly. The honey butter adds a luxurious sweetness that elevates every bite.

Tip: For an extra touch, drizzle a little extra honey over the cornbread right before serving.

Corn and Tomato Tart

This Corn and Tomato Tart is a summer stunner, with a buttery crust that cradles sweet corn and juicy tomatoes in a creamy, cheesy embrace.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3 tablespoons ice water
• 1 cup fresh corn kernels (from about 2 ears)
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Gruyère cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup diced unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add 3 tablespoons ice water, pulsing until the dough comes together.
2. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Chill for 15 minutes, then bake for 15 minutes until lightly golden.
3. In a bowl, whisk together 1/2 cup heavy cream, 2 large eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle 1/2 cup shredded Gruyère cheese over the pre-baked crust, then top with 1 cup fresh corn kernels and 1 cup halved cherry tomatoes. Pour the cream mixture over the top.
4. Bake for 30 minutes, or until the filling is set and the top is lightly browned. Let cool for 10 minutes, then sprinkle with 2 tablespoons chopped fresh basil before serving.

The magic of this tart lies in the contrast between the crisp crust and the velvety, vegetable-packed filling—each bite is a little celebration of summer.

Tip: For an extra flavor boost, try roasting the corn and tomatoes before adding them to the tart.

Corn and Avocado Salsa

This Corn and Avocado Salsa is a vibrant, fresh twist on traditional salsa, combining sweet corn with creamy avocado for a dish that’s as colorful as it is delicious.

Ingredients

• 2 cups fresh corn kernels (about 3 ears)
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the fresh corn kernels, diced avocado, finely chopped red onion, minced jalapeño, and chopped fresh cilantro.
2. Drizzle with 2 tbsp lime juice and 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Gently toss all the ingredients together until well mixed, being careful not to mash the avocado.
4. Let the salsa sit for 10 minutes before serving to allow the flavors to meld together.

The creamy texture of the avocado paired with the crunch of fresh corn creates a delightful contrast that makes this salsa a standout dish for any gathering.

Tip: For an extra burst of flavor, try grilling the corn before cutting off the kernels for the salsa.

Corn and Chicken Enchiladas

These Corn and Chicken Enchiladas are a delightful twist on the classic, combining sweet corn with tender chicken in a rich, flavorful sauce that’s sure to become a weeknight favorite.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the chicken, corn, cumin, chili powder, and salt, cooking for another 2 minutes until everything is well combined and heated through.
4. Warm the tortillas slightly to make them pliable, then divide the chicken mixture evenly among them, rolling each up and placing seam-side down in the prepared dish.
5. Pour the enchilada sauce over the top, ensuring all the tortillas are covered, then sprinkle with the shredded cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with chopped cilantro before serving.

The sweet pop of corn against the savory chicken and spicy sauce creates a harmony of flavors that’s irresistibly delicious. Perfect for when you’re craving something comforting yet exciting.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before rolling the enchiladas.

Corn and Shrimp Risotto

This Corn and Shrimp Risotto combines the sweetness of corn with the delicate flavor of shrimp for a comforting dish that’s perfect for a cozy dinner.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth, kept warm
• 1/2 lb shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup white wine (optional)
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add Arborio rice, stirring to coat with oil. Cook for 1 minute. If using, pour in white wine and stir until absorbed.
3. Begin adding warm chicken broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, about 20 minutes total.
4. When the rice is almost tender, stir in corn and shrimp. Cook until shrimp are pink and cooked through, about 4 minutes.
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan cheese, salt, and black pepper. Garnish with fresh parsley before serving.

The creamy texture of the risotto paired with the pop of sweet corn and tender shrimp makes this dish a standout. It’s a simple yet elegant meal that feels special any night of the week.

Tip: For an extra layer of flavor, try roasting the corn before adding it to the risotto.

Corn and Pepper Jack Stuffed Peppers

These Corn and Pepper Jack Stuffed Peppers are a vibrant, cheesy delight that brings a little kick to your dinner table, perfect for those who love a blend of sweet and spicy flavors.

Ingredients

• 4 large bell peppers, any color
• 1 cup corn kernels, fresh or frozen
• 1 1/2 cups shredded Pepper Jack cheese
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional for extra heat)

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add 1/2 cup diced onion and cook until translucent, about 3 minutes.
3. Add 1 cup corn kernels, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper to the skillet. Cook for another 2 minutes, stirring occasionally.
4. Remove the skillet from heat and stir in 1 cup of the shredded Pepper Jack cheese until melted and well combined.
5. Spoon the corn and cheese mixture into the prepared bell peppers. Top each pepper with the remaining 1/2 cup of Pepper Jack cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

The melted Pepper Jack cheese creates a creamy, spicy contrast to the sweet corn and bell peppers, making every bite a delightful surprise.

Tip: For an extra crunch, sprinkle some crushed tortilla chips on top before baking.

Corn and Basil Pasta Salad

This Corn and Basil Pasta Salad is a vibrant, fresh dish that brings a burst of summer to your table, perfect for picnics or a light lunch.

Ingredients

• 8 oz fusilli pasta
• 2 cups fresh corn kernels (about 3 ears)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the fresh corn kernels and sauté for 3-4 minutes until slightly charred. Remove from heat and let cool.
3. In a small bowl, whisk together the remaining olive oil, fresh lemon juice, salt, and black pepper to make the dressing.
4. In a large mixing bowl, combine the cooled pasta, sautéed corn, cherry tomatoes, and chopped fresh basil. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle the grated Parmesan cheese over the salad and toss lightly before serving.

The charred corn and fresh basil create a delightful contrast of flavors, making this pasta salad a standout dish that’s as beautiful as it is tasty.

Tip: For an extra touch of freshness, add a handful of arugula just before serving.

Corn and Pumpkin Soup

Warm up your kitchen with this creamy Corn and Pumpkin Soup, a comforting blend that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 3 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the pumpkin puree, corn, vegetable broth, salt, black pepper, cumin, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Stir in the heavy cream and heat through for another 5 minutes. Adjust seasoning if necessary.

The magic of this soup lies in the sweet corn balancing the earthy pumpkin, with a hint of spice that lingers pleasantly. It’s a bowl of autumn in every spoonful.

Tip: For an extra touch of sweetness, try roasting the corn kernels before adding them to the soup.

Conclusion

We hope this roundup of 18 delicious kernel corn recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish offers a unique way to enjoy corn’s sweet, versatile flavor. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the corn love. Happy cooking!

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