Give you an ear of corn recipes


As I travel the many back roads of Monroe County, I watch the corn grow and see how abundant the crops are at the various farms that line the roads.

I enjoy corn all year round and the many ways to cook it which keeps me coming back for more.

Today I wanted to share some recipes and staples that I use to serve corn dish at home. You’ll appreciate the versatility – and low cost – of serving these delicacies. Remember, we always want it to be simple and tasty!


I’ve featured my favorite corn recipes, but the web has plenty to choose from and change for different occasions. When we eat salad, we feel those healthy vibes, we feel nurtured, and we feel grateful for all the vegetables, plants, and other foods that have gone into creation.

With that, I couldn’t agree more!

Jacqueline Iannazzo-Corser is a staff writer for The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at Arthur Lesow Community Center and adjunct professor of culinary arts at Monroe County Community College. She can be contacted at [email protected]

Corn Casserole / Corn Pudding

For 8 to 10 people


  • 2 cups thawed frozen corn
  • 1 can of creamed corn
  • 8.5 oz. corn muffin mix (any brand)
  • White Cheddar Cheese
  • 2 eggs
  • 1 cup sour cream
  • ½ cup melted butter
  • Green onions


  • Preheat the oven to 350 degrees.
  • Lightly grease a medium casserole
  • Mix all the ingredients and spread in the gratin dish.
  • Bake for 45 to 55 minutes or until golden brown.
  • Garnish with cheese and chopped green onions

Note: I use white cheddar when making this dish but feel free to use any cheese you like.

Easy Corn Fritters

For 8 people


  • 2 cans (12 ounces) whole kernel corn, drained
  • Stove oil
  • 2 cups sifted all-purpose flour
  • ½ tablespoon and ½ teaspoon baking powder
  • Salt and pepper to taste
  • 2 large egg
  • 2 tablespoons olive oil
  • ½ teaspoon of white sugar
  • 1 cup milk


  • Heat oil in a skillet
  • Combine flour, baking powder, salt and pepper to taste and sugar in medium bowl.
  • Beat egg, milk and olive oil in a small bowl.
  • Stir the egg mixture into the flour mixture.
  • Stir in the corn
  • Form patties
  • Place the patties in the hot oil and brown on each side.

Note: You can top these beauties with sour cream, bacon and purple onions.

Easy corn noodles

For 4 people


  • 6 cobs of fresh corn or 2-3 bags of frozen corn (thawed)
  • 1/2 cup heavy cream
  • 3 tbsp. butter
  • Pinch of red pepper flakes (optional)
  • 1 lb pasta of your choice
  • 1 cup parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup fresh parsley or bottles


  • Bring the pasta water to a boil.
  • Cook pasta as directed.
  • In a bowl, place the thawed corn or shell the fresh corn.
  • Add the heavy cream, butter, red pepper flakes (optional) and salt and pepper to taste to a bowl, then set aside.
  • Place fresh or frozen microwave corn in water and steam in 5 minute increments until al dente, cool.
  • Next, place the corn mixture in the bowl along with the heavy cream, butter, red pepper flakes, salt, and pepper.
  • Mix, set aside.
  • When the pasta is cooked, drain, reserving ¾ cup of cooking water
  • Add hot pasta to corn mixture.
  • Sprinkle with parmesan, parsley and mix.
  • Add the reserved cooking water if you feel the dish may seem a little dry.

Note: Serve the Garlic Bread, a crispy salad that will complete your meal.

Corn, bean and tomato salad

For 6 to 8 people


  • 1 to 2 packets frozen sweet corn, thawed
  • 1 to 2 cans of beans of your choice (rinse and drain)
  • 2 large chopped tomatoes
  • 1 large purple onion, chopped or choice of onion
  • 1/4 cup chopped fresh parsley
  • 1 to 2 minced garlic cloves


  • 1/2 cup virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons green onions, sliced
  • 1 tablespoon of honey
  • Salt and pepper to taste


  • In a large bowl, combine the first 6 ingredients.
  • In a small bowl, whisk together dressing ingredients; pour over corn mixture and mix.
  • Cover and refrigerate for at least 1 hour.
  • Stir before serving

Comments are closed.