Corn Recipes
Sweet and savory corn recipes — elotes, corn salads, chowders, fritters, and the best ways to cook fresh and frozen corn.
★ Fan Favorite
Fan FavoriteNext Level Black Bean & Corn Salsa
This one is A MUST. And, it's so, so easy! If you don't have time to roast the cherry tomatoes, no biggie whatsoever! It comes together in no time and packs the biggest Summer flavor punch.
Felicia BushIngredients
- 1 can black beans, drained & rinsed thoroughly
- 16oz frozen roasted or sweet corn, thawed
- 16oz cherry tomatoes, cut in half (or drained rotel)
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 lime
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro or parsley
- 2 Tbsp evoo
- Cumin, chili powder, salt & pepper
Instructions
- 1If using cherry tomatoes, place tomatoes cut side up on cookie sheet, season with salt, cumin, & chili powder, & roast at 450 for 20 minutes
- 2While tomatoes are roasting, whisk minced garlic, juice of 1 lime, evoo, 1.5 tsp of cumin, 1/2 tsp of chili powder, 1 Tbsp of salt, & 1 Tbsp of pepper together in the bottom of a medium-large mixing bowl
- 3In same mixing bowl, pour in thawed corn, rinsed black beans, 1 diced avocado, 1/2 finely chopped onion. Toss & let sit until tomatoes are done
- 4Pour in cooled tomatoes (or rotel) & cilantro or parsley into the bowl & toss
- 5Taste & season with salt & pepper as desired
- 6Put mixing bowl in fridge & serve cooled
- 7Enjoy with your favorite chips and/or dipping veggies!
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Open in Pepper →Why Corn Is One of the Most Versatile Vegetables
Fresh summer corn needs almost nothing — a hot grill, some butter, and salt is an experience that can't be improved upon. But corn's versatility extends far beyond the cob: charred for salads, simmered into creamy chowders, blended into sauces, or fried into fritters.
Frozen corn, available year-round, performs remarkably well in most cooked applications. Charring it in a dry, very hot skillet before adding to dishes adds the caramelized sweetness you'd get from grilling.
Home cooks on Pepper keep coming back to corn recipes like street-style elotes, elegant corn soups, and quick weeknight sides.
Quick Tips
- 1
Char frozen corn dry
Spread frozen corn in a single layer in a ripping-hot dry skillet and don't stir for 2 minutes. You'll get caramelized, slightly sweet corn that rivals fresh off the grill.
- 2
Don't salt corn too early
Add salt to corn chowder or creamed corn only at the end. Early salting can toughen the kernels and throw off the natural sweetness.
- 3
Use the cob for stock
After cutting kernels off fresh cobs, simmer the bare cobs in water for 30 minutes. The resulting corn stock is sweet and perfect for chowders and risotto.
- 4
Elote toppings go last
Apply mayo, cotija, lime, and chili powder to grilled corn right before serving. Dressing it too early makes everything slide off and loses the contrast of textures.
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