We’re Up to Our Ears in Corn Recipes!

Corn reminds me of hot, sunny August days. I remember carrying ice buckets to the cornfield as a kid, and putting the ears of corn into the ice bucket to keep the corn sweet. And, man, is it ever sweet when you do this! This is why if you get your corn at the grocery store you may not get super sweet corn. If you can, find a farm stand to get the best sweet corn. I also remember eating Corn Fritters on the beach in Rhode Island with Maine maple syrup. AHHHHHH Summer days!

You can use corn in salads, stews, as succotash…the options are endless! Here are two of my favorite summertime recipes. The first is a spin on a Mexican Street Corn recipe, also known as Elotes. They are a popular late-nigh snack and traditionally served on a stick or with the husks as a handle. The recipe calls for Cotija, a type of fresh Mexican cheese from the town of the same name. Feta cheese can be used as a substitute. Street corn is a treat both on the street and at your next barbecue!

The second recipe is for Corn Chowder…YUM! Did you know the first Corn Chowder recipe was published in 1884 in the Boston Cook Book? It’s a classic New England dish and a fun way to use up those corn cobs. Enjoy this HOT August that we are experiencing!

Street Corn


  • 6 ears Corn
  • 9 tablespoons Unsalted Butter
  • 2 teaspoons Chili Powder (or to taste)
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Cayenne Powder (or to taste)
  • 1/4 cup grated Cotija Cheese (or substitute Feta Cheese)
  • 1/4 cup freshly chopped Cilantro leaves
  • 2 Limes


  1. Heat up grill.
  2. Place corn, in its husks, directly on the rack.
  3. Roast corn until tender and cooked through, about 30 minutes.
  4. Peel down the husks.  Rub each ear of corn with melted butter.
  5. Sprinkle with spices, Cotija cheese, cilantro, and squeeze of lime juice.
  6. Serve immediately!


Corny Chowder
8 Servings


  • 1 medium Onion, chopped
  • 1 tablespoon Olive Oil
  • 4 cups Chicken Broth
  • 4 large Yukon Gold Potatoes, peeled and cubed
  • 8 ears of Fresh Corn
  • 1 cup Heavy Cream
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/3 cup All-Purpose Flour
  • Crispy Bacon Bits
  • Chopped Fresh Parsley


  1. Slice kernels off the cob and set aside.
  2. In a large saucepan, cook and stir onion in olive oil over medium heat until tender.
  3. Add broth, corn cobs, and potatoes; bring to a boil.
  4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  5. Remove corn cobs.
  6. Stir in the corn, 1/2 cup cream, salt, and pepper.
  7. In a small bowl, whisk flour and remaining 1/2 cup cream until smooth.
  8. Stir mixture into soup and return to a boil.  Cook and stir for 2-3 minutes or until thickened.
  9. Sprinkle with parsley and crispy bacon.


*Image courtesy of www.forbes.com