5 Delicious Corn Recipes

Corn is all the rage right now on Pinterest and recipe sites! Fall is a great time for all of the corn recipes and today we are sharing 5 of our FAVORITE recipes whose main ingredient is corn.


Credit: https://damndelicious.net/


  • 6 ounces PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup milk
  • 2 cups corn kernels, frozen, canned or roasted
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
  3. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
  4. Serve immediately, garnished with parsley, if desired.


Credit: www.tasteofhome.com


  • 1 tablespoon butter
  • 3-1/3 cups fresh corn or 1 package (16 ounces) of frozen corn
  • 1 plum tomato, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup minced fresh cilantro


  • In a large cast-iron or another heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.


Credit: https://bellyfull.net


  • 4 slices thick-cut bacon , diced
  • 2 tablespoons unsalted butter
  • 1 small sweet onion , finely diced
  • 2 stalks celery , finely diced
  • 3 cloves garlic , diced 
  • Kosher salt and freshly ground pepper , to taste (I usually add about 2-3 teaspoons)
  • 1/4 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 2 medium russet potato , peeled and cut into 1/2-inch cubes
  • 3 cups corn kernels (fresh from 5 ears of corn, canned and drained, or frozen thawed and drained)
  • 1 tablespoon honey (if using canned or frozen corn)
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 scallions , diced small


  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel-lined plate with a slotted spoon.
  • Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted.
  • Add in the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.
  • Add in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper, to taste.
  • Sprinkle the flour into the vegetables to coat them evenly and make a paste. Cook a minute or two to get rid of the raw flour flavor.
  • Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
  • Discard the bay leaves from the soup.
  • Add in the heavy cream.
  • Using an immersion blender, puree the soup until the desired consistency is reached (alternatively, transfer about 3 cups of the soup in a food processor or blender and stir it back into the soup.)
  • Stir in the shredded cheese until melted.
  • Stir in most of the cooked bacon, reserving some for garnish.
  • Taste and adjust seasonings, if necessary.

HONEY SKILLET CORNBREAD (with corn inside!)

Credit: https://sallysbakingaddiction.com/


  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (113g) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature*
  • 1 cup (120g) cornmeal*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (175g) corn (fresh, frozen, or canned)*


  1. While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
  2. Meanwhile, preheat oven to 400°F (204°C).
  3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
  4. In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.
  5. Skillet should still be hot, but if not– heat the stove on low and warm it up for a minute or two. You want a hot skillet.
  6. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.
  7. Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.


Credit: https://www.purewow.com/


  • 4 ears corn
  • 8 strips bacon, diced
  • 1 red onion, minced
  • 1 clove of garlic, minced
  • Kosher salt
  • ½ teaspoon crushed red pepper flakes
  • 16 ounces bucatini (or spaghetti or linguine)
  • 2 large egg yolks
  • ⅓ cup heavy cream
  • ½ cup grated Parmesan cheese
  • Freshly ground black pepper
  • Chives, for serving


1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Discard the cobs.

2. Heat a large skillet over medium heat. Add the bacon and cook until the fat has rendered and it’s very crisp 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.

3. Add the red onion and cook, stirring occasionally, until it’s tender, about 4 minutes. Add the corn and garlic and cook until the garlic is fragrant about 3 minutes. Season with the salt and red pepper flakes and reserve over low heat.

4. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Scoop out and reserve 1 cup of the pasta water, then drain the pasta.

5. Stir the pasta water into the corn mixture. Raise heat to medium and bring the liquid to a gentle simmer. Add the pasta to the skillet and toss to combine.

6. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat. Add the Parmesan, plenty of black pepper, and reserved bacon and toss to combine. Garnish with the chives.


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