Corn gets kind of a bad rap in the healthy food world, given that it’s often turned into popcorn, chips, or corn syrup. But when you eat it in its natural form, it actually comes with a decent amount of health benefits. For example, it’s rich in beta-carotene and ferulic acid (which is used in lots of anti-aging beauty products, just saying). Whether you have leftover corn on the cob in your fridge or a can of kernels stocked in your pantry, you’re gonna want to get them out for these tasty corn recipes.
With zucchini, corn, green onions, grilled chicken, and quinoa, this bowl packs in more veggies (and protein!) than your usual burrito bowl. Give taco seasoning and shredded cheese a break and swap in lemon juice and feta instead. It’s a whole new kinda bowl.
Leftover grilled corn adds crunch to this flavorful salad, which combines purple cabbage, Brussels, salty pancetta, pepitas, and cotija cheese with a spicy sauce. Get ready, you’re going to want to put the chili-lime vinaigrette on evvveryyything.
When you need a little comfort, try this healthy chili—it’s got just enough spice and plenty of flavor. Combine chicken broth with lean ground turkey, bell pepper, sweet corn, and kidney beans, plus a whole lot of spices, then let it all sim-sim-simmer.
If you’ve ever bought a whole spaghetti squash before, you know just how many stringy “noodles” come out of it. This casserole is the perfect way to use it all. And it makes for a healthier Taco Tuesday, which rarely happens.
Creamy soups are usually a no-no for vegans and nondairy eaters (and for anyone going easy on heavy cream), but thanks to the magic of coconut milk, you can still indulge. Just add sea salt, pepper, garlic, and chili sauce to the corn and milk, then heat it all up.
Corn is the BLT ingredient we didn’t know we were missing. Add some sweet corn to this lettuce and arugula salad, and top it with an easy dressing—just mix olive oil, lime juice, salt, and pepper.
Crustless quiches are kind of the best, given how much easier they are to make than the real thing. This one’s got onion, corn, squash, and cheese mixed in with eggs, and all it needs is 15 minutes in the oven before you can dig in.
Have you noticed we love bowls? Substitute orzo for your usual brown rice or quinoa, and mix it with greens, chicken, corn, and goat cheese. It’s the perfect salty-sweet combination, and makes for a light, easy dinner.
This might be our new favorite barbecue salad. Grill up corn and shrimp, then toss with tomato, avocado, cilantro, and green onion. Mix honey, lime juice, and Tabasco to drizzle on top; it’s not too spicy, but definitely adds a solid kick.