Corn Pickings

Savor the summertime flavor of fresh corn with these original recipes.

Recipes by Sarah Godwin  |  Photos by Joe Worthem

School may be back in session, but it’s still summertime, So pick up some sweet corn at a local grocery store or farmers market to try these tasty recipes.

Roasted Street Corn

5-6 ears corn, husked

2 tablespoons melted butter

2 tablespoons mayonnaise

2 tablespoons sour cream

½ cup cotija cheese, divided

Minced cilantroTajín (or similar chili-lime seasoning), to taste

1 lime, quartered

Preheat grill to about 400°F, and brush corn with melted butter. Roast on the grill for about 10 to 12 minutes, turning halfway through. While roasting, stir together mayonnaise, sour cream and ¼ cup cheese in a bowl. Once off the grill, brush corn with mayonnaise mixture, then sprinkle with additional cheese, cilantro, Tajín and a squeeze of lime. Serve immediately.

Street Corn Dip

4 cups corn kernels (fresh, canned or frozen)

2 tablespoons olive oil

¼ cup chopped red onion

¼ cup chopped cilantro

½ jalapeno, seeded and diced

Zest and juice of 1 lime

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon chili powder

¼ cup mayonnaise

¼ cup sour cream

½ cup cotija cheese

Tortilla chips or corn chips, for serving

In a skillet over medium heat, sauté corn in olive oil until just starting to brown, about 5-10 minutes. Let corn cool. Add corn and all remaining ingredients except chips to a large bowl, and stir to combine. Serve with tortilla chips or corn chips.

Corn Fritters

6 tablespoons milk

1 large egg

1 teaspoon apple cider vinegar

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon baking powder

¼ teaspoon cayenne pepper

¼ teaspoon smoked paprika

½ cup all-purpose flour

¾ cup cornmeal

1 cup shredded cheese

¾ cup chopped scallions

2 cups corn (fresh, canned or frozen)

5 tablespoons olive oil, divided

Chopped fresh parsley, smoked paprika and sour cream, for serving

In a bowl, add milk, egg and vinegar, and whisk to combine. Add salt, onion powder, garlic powder, baking powder, cayenne, paprika, flour and cornmeal, stirring to combine. Add cheese, scallions and corn, and fold until combined. In a skillet over medium heat, heat half of the oil. Working in batches, scoop spoonfuls of corn mixture into hot oil, and press each scoop into a 3- to 4-inch cake. Cook cakes until browned, 4 to 5 minutes per side, adding more oil with each batch. Garnish with parsley and smoked paprika, and serve with sour cream.