We learned last year that the corn harvesting season extends much further into the fall than sundresses and denim shorts. In fact, it’s possible to get farm-fresh corn right up until the ground freezes for the first time. Since the thermometer hasn’t dropped that much yet, mid-September is a great time to enjoy the year’s last corn. This week, we’ve chosen 10 new, corn-themed dishes to join last year’s VIP corn recipes.
Use up the last of the summer’s farmers market zucchinis and corn with these fresh, light tacos. Add a poached egg or some black beans to get some protein alongside the veggies.
Photo: Joanne / Eats Well With Others
Fire up the grill one more time before summer ends and make this refreshing, healthy side dish that goes well with anything.
Photo: James Ransom / Food52
The title pretty much says it all. This guilt-free cornbread is made with whole-grain cornmeal, coconut oil, and applesauce. Plus, it can be totally vegan (just sub in almond milk).
Photo: Katie / Chocolate Covered Katie
“Hearty” and “corn” don’t usually go together, but this tasty soup is perfect for a rainy fall day. Cook up a big batch and enjoy it with crusty bread, a big green salad, and plenty of friends.
Photo: Barbie / Wistful Chef
This clean-eating salad is loaded with veggies, herbs, and aromatics. The sweet potatoes contribute some fiber, while red onion and basil add flavor. Serve it alongside fish or burgers for a filling, healthy meal.
Photo: Amanda / High Heels to Hot Wheels
Corn probably gets tired of never stealing the show. After all, it’s almost always prepared in sides, salads, and other secondary dishes. Not so with this recipe—combine eggs, buttermilk, corn, basil, and onion to make tasty, filling cakes that are a meal unto themselves.
Photo: Rebecca Crump / Ezra Pound Cake
Combined with a bowl of chili or soup, this hearty cornbread is just the thing to keep autumn chills at bay. It’s studded with spicy peppers, crunchy corn kernels, and savory cheddar cheese (reduce or omit to make a lighter recipe) and makes a sophisticated, flavorful side dish.
Photo: Whitney Bond / Little Leopard Book
This rib-sticking vegetarian dish is adapted from famous Israeli chef Yotam Ottolenghi’s 2010 cookbook Plenty. As with many of Ottolenghi’s recipes, it features fresh ingredients combined in new, unexpected ways. Serve this exotic take on comfort food at a dinner party to impress your friends!
What’s better than chili-lime corn on the cob? Remixing the classic combination and putting it on pizza, of course. This late-summer pie features sliced zucchini, fresh corn, red onion, lime, and plenty of chihuahua cheese (sub in white cheddar or Monterey Jack if you can’t find it).
Photo: Stephie / Eat Your Heart Out
This recipe isn’t exaaaactly healthy, but we couldn’t resist adding a grown-up take on our favorite Halloween candy—and corn is corn, right? (Right!)
Photo: Susie / We Are Not Martha