Favorite Corn Recipes


ELOTE (aka Mexican Street Corn) from Serious Eats

Photo Courtesy of  Serious Eats  

Photo Courtesy of Serious Eats 


  • 2 tablespoons vegetable oil
  • 4 ears fresh organic non GMO corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 tablespoons mayonnaise
  • 2 ounces feta or cotija cheese, finely crumbled
  • 1/2 cup finely sliced scallion greens
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 tablespoon fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste


Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Kimberly's Lend Me Your Ear: I really didn't experience true corn on the cob until my teen years.  My three sisters and I were raised on the island of Oahu until we were teens/pre-teens and ironically, in the middle of paradise, we didn't really have fresh fruits and veggies beyond pineapple, lychees and a few other tropical offerings.  Like many places that export their primary agricultural product, the pickings can be slim for locals and fortunately, today, due to the proliferation of farmers' markets that has changed dramatically over the years.   I live in the Mission district in San Francisco and as such have been spoiled with the great offerings both in restaurants and bodegas near my home.   I love buying "butter-sugar" white/yellow corn and making elote, aka Mexican street corn, which is available both on/off the ear and is a great mixture of temperature and flavor.  The warm corn mixed with the room temperature sauce comprised of cotija cheese, lime juice, jalapeno, chili flakes, garlic and scallion is mind-blowingly delicious.   Just writing about it makes my mouth water. Buen provecho!

Drink Pairing: Tommy's Margarita

The best and most famous margarita recipe on the planet was conceived right here in San Francisco by the Bermejo family of Tommy's Mexican Restaurant. Julio Bermejo has done more to advocate for the category of 100% agave tequila than any person in the business.  The limey elements play off the creamy, silky texture of the elote.  Salud!





Photo Courtesy of  Bon Appétit

Photo Courtesy of Bon Appétit

  • 5 large ears of corn, husked, kernels cut from cobs (about 5 cups)
  • 1½ cups (3 sticks) unsalted butter, plus more for pan
  • ½ cup cornmeal, preferably fine-grind, plus more for pan
  • 1½ cups all-purpose flour
  • 1¾ teaspoons kosher salt
  • 1½ teaspoons baking powder
  • 1½ cups (packed) dark brown sugar
  • ⅓ cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups Corn Flakes


Place a rack in middle of oven; preheat to 475°. Line a rimmed baking sheet with foil and spread out corn kernels on baking sheet. Roast, tossing halfway through, until slightly dried and beginning to brown around the edges, about 20 minutes. Let sit until cool enough to handle. Transfer to a food processor and pulse until finely chopped and only a few whole kernels remain.

Meanwhile, cook 1½ cups butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 8–10 minutes. Transfer brown butter to a large bowl; let cool slightly.

Reduce oven temperature to 350°. Butter a 13x9" baking pan, then dust with cornmeal. Whisk flour, salt, baking powder, and remaining ½ cup cornmeal in a medium bowl.

Add brown sugar and granulated sugar to brown butter. Using an electric mixer on medium speed, beat just to incorporate the sugar, about 1 minute. Add eggs and vanilla and beat on high speed until light and creamy, about 4 minutes. Reduce speed to low; add corn and beat to evenly distribute. Add dry ingredients and beat, occasionally scraping sides and bottom of bowl, just until combined. Scrape batter into prepared pan. Evenly scatter Corn Flakes over batter.

Bake cake until Corn Flakes are lightly toasted on edges and a tester inserted into the center comes out clean, 35–45 minutes. Let cool before serving.

With the cornucopia of corn recipes circulating the blogs and magazines this time of year, it's hard to find that one unicorn dish that won't get lost in the corner of your summer potluck. I very recently came upon this recipe in Bon Appetit and couldn't believe my corneas - I knew immediately it would be a-maize-ing. I was elote'd, grinning ear to ear - who can resist a dessert recipe that calls for fresh corn, cornbread-y cornmeal AND crunchy cornflakes?  Sure enough, this recipe doesn't shuck. Be careful though - too many servings of these is sure to make you husk-y. 

Drink Pairing: 2015 Domaine Huet 'Clos du Bourg' Demi-Sec Vouvray

The richness of the 2015 vintage makes this demi-sec from one of Vouvray's most classic producers (Huet) a lovely pairing with the slightly savory component of this corn-based dessert dish. 






Photo Courtesy of  Food Network

Photo Courtesy of Food Network

  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Having had braces growing up I always avoided corn, even long after my braces were off, out of fear of getting it stuck in my teeth. It wasn't until recently that I conquered this fear and began to enjoy it again. After ordering a delicious corn salad from Hog Island Oyster Company in San Francisco's Ferry Building I have been on a corn salad "kick",  as it is a tasty change of pace from your standard green salad. 

Drink Pairing: 2015 Muga Rioja Blanco

This lively and acidic white wine is the perfect addition for sipping alongside this light, fresh salad.





Photo Courtesy of Epicurious 

Photo Courtesy of Epicurious 

  • 3 large eggs
  • 1/2 small onion, coarsely chopped
  • 1 tablespoon all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/3 cups half and half
  • 3 tablespoons butter, melted
  • 2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
  • 1 deep-dish frozen pie crust, thawed


Preheat oven to 375°F. Combine first 5 ingredients in food processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

I've always been a fan of quick, easy recipes that I can make when I have a couple hours to spare at home. When I recently came across this corn quiche recipe, I couldn't resist making it. With only a few ingredients and preparation steps, this recipe is perfect for those who want a simple meal that can last in the fridge. This is an awesome breakfast dish, but can also be served as lunch or dinner. 

Drink Pairing: 2016 Murrieta's Well Dry Rosé 

This vibrant wine is perfect for brunch and pairs well with this corn quiche recipe. Its sweet yet subtly spicy flavor help enhance the dish. 




Photo Courtesy of  Cooking Classy

Photo Courtesy of Cooking Classy

  • 1 cup (170g) cornmeal
  • 1 cup (140g) all- purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (110g) packed light-brown sugar
  • 1/4 cup (2 oz) unsalted butter, melted
  • 1 cup (244g) canned pumpkin puree
  • 1/2 cup (122g) sour cream
  • 2 large eggs


Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside. 

In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain. 

Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. 

Growing up, my mom always made a mean chili and corn bread for our summer BBQ festivities, but being an autumn-enthused gal, when I stumbled upon this pumpkin cornbread recipe my heart nearly skipped a beat. As Fall quickly approaches us, I can almost smell the comforting scent of a Starbucks Pumpkin Spice Latte, hear the leaves crunch under my clunky winter boots, and feel the warmth of a cozy fleece blanket next a crackling fire. Now, I get to add a moist, pumpkin flavored cornbread with cinnamon honey butter drizzled on top to my Fall rituals? Yes please. If this idea excites you as it did me, you need this recipe!

Drink Pairing: 2003  Weinbach Cuvee St Catherine Riesling 

This wine is a medium to sweet Riesling that offers a crispness that pairs well with the Fall spices in this cornbread.