#corn recipes

Appetizer Idea: Slow Cooker Corn & Jalapeño Dip

This might just be the easiest dip ever! Just toss the ingredients in your slow cooker and it all comes together in about 2 hours. Pairs well with a crisp summer lager.

6 servings Preparation time: 2 hours 25 minutes

Ingredients

4 slices bacon, diced, plus more for topping, if desired

3 cups sweet corn, roasted/grilled and removed from cob (about 4 – 6 cobs)

2 jalapeños, seeded and diced

½ cup sour cream

1 cup shredded Pepper Jack cheese

¼ cup grated Parmesan cheese

Kosher salt and freshly ground pepper, to taste

8 ounces cream cheese, cubed

2 tablespoons chopped chives (optional, for topping)

Directions

Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place corn, jalapeños, sour cream, Pepper Jack and Parmesan into a slow cooker; season with salt and pepper to taste. Stir until well combined. Top with cream cheese.

Cover and cook on low heat for 2 hours.

Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Garnish with bacon and chives, if desired. Serve immediately.

Mexican Street Corn Salad

This irresistibly easy corn salad has all the flavors of classic Mexican street corn! 

4 servings Preparation time: 30 minutes

Ingredients

4 ears of corn, husked

3 tablespoons mayonnaise

2 tablespoons fresh lime juice

⅛ teaspoon paprika

Pinch of cayenne pepper (optional)

2 ounces Cotija cheese or Parmesan, crumbled (about ½ cup), plus more for serving

2 tablespoons chopped fresh cilantro, plus more for serving

Kosher salt, freshly ground pepper

Directions

Prepare grill for medium heat.

Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne (if using), 2 ounces Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Dressing can be made 2 days ahead; cover and chill in refrigerator until ready to use.

Add corn and toss to combine. Top with more cheese and cilantro.

Three delicious ways to top your corn on the cob

Corn on the cob is great by itself, with a little butter, salt and pepper, or sprinkled with Lunds & Byerlys Corn on the Cob Seasoning. Yum! But if you want to go one step further to wow your guests, try one of these delicious toppers.

Sour Cream and Chives

For 4 ears of corn, mix:

1/4 cup sour cream

2 teaspoons chives, chopped

Salt and pepper, to taste

Stir to combine, spread on each ear and serve!

Herbed Honey Butter

For 4 ears of corn, mix:

1/4 cup honey butter, softened

1 tablespoon minced herbs, such as thyme, basil, parsley or sage

Salt and pepper, to taste

Stir to combine, spread on each ear and serve!

Mexican Street Corn

For 4 ears of corn: 

Mix 1/4 cup mayonnaise and the zest and juice of 1 lime.

In a separate bowl, add 1 teaspoon chili powder and 1/2 teaspoon cayenne pepper and stir to combine.

Brush each ear with the lime-mayo mixture.

Sprinkle the spice mixture over each ear.

Sprinkle each ear with about 1 tablespoon crumbled cotija cheese (Parmesan works as a substitute).