Sweet Corn recipes

Elotes are the ultimate celebration of peak-season sweet corn — grilled in the husk, then slathered with a tangy mayo-crema blend, dusted with chili powder and cotija cheese, and finished with a squeeze of lime. This classic Mexican street food has become a summer staple across North America for good reason. The smoky char of the grill and the creamy, spicy toppings elevate simple corn into something truly memorable.

A luxurious coastal chowder that pairs the natural sweetness of fresh summer corn with delicate lump crab meat in a rich, cream-enriched broth. Inspired by the Chesapeake Bay tradition of Old Bay seasoning, this recipe brings together two quintessential American summer ingredients in a soup that is elegant enough for company but simple enough for a weeknight. The crab goes in right at the end to keep it tender and sweet.

This no-churn-style custard ice cream extracts the pure milky sweetness of summer corn by steeping the stripped cobs and blended kernels directly into the cream base. The result is a pale golden, surprisingly complex dessert with a flavor that is unmistakably corn — sweet, fresh, and faintly grassy — without being novelty. It surprises people and converts them in one taste, making it one of the most memorable ways to use peak-season corn.