Corn Lovers, This One's for You (Print Version)
Five easy corn recipes for one snacky spread, with melty, crispy, creamy, and fresh ways to use sweet corn.
# Ingredients:
For the Korean corn cheese
01 -
2 cups (330 g) sweet corn, canned and well drained or thawed frozen
02 -
2 tablespoons (28 g) unsalted butter
03 -
2 tablespoons mayonnaise
04 -
1 teaspoon sugar
05 -
1/4 teaspoon fine salt
06 -
1/4 teaspoon black pepper
07 -
3/4 cup (85 g) shredded low-moisture mozzarella
08 -
2 tablespoons sliced green onions
For the air fryer corn ribs
09 -
2 ears fresh corn, cut into 8-12 ribs
10 -
2 tablespoons olive oil
11 -
1 teaspoon paprika
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/2 teaspoon fine salt
15 -
1/4 teaspoon black pepper
16 -
2 tablespoons grated parmesan or crumbled cotija
17 -
1 tablespoon chopped parsley
18 -
1/2 lime, cut into wedges
For the corn cheese balls
19 -
2 cups (330 g) sweet corn, well drained
20 -
1 cup (115 g) shredded mozzarella
21 -
1/4 cup (55 g) softened cream cheese
22 -
1/4 cup (32 g) all-purpose flour
23 -
2 tablespoons cornstarch
24 -
2 tablespoons mayonnaise
25 -
1 teaspoon sugar
26 -
1/2 teaspoon fine salt
27 -
1/4 teaspoon black pepper
28 -
2 tablespoons sliced green onions
29 -
1 large egg, beaten
30 -
1 cup (60 g) panko breadcrumbs
31 -
Neutral oil, for frying
For the Mexican street corn cups
32 -
3 cups (495 g) corn kernels, fresh, canned, or thawed frozen
33 -
2 tablespoons (28 g) butter
34 -
1/4 cup (56 g) mayonnaise
35 -
1/4 cup (60 g) sour cream
36 -
1/2 teaspoon garlic powder
37 -
1 teaspoon chili powder or Tajin-style seasoning
38 -
1 lime, juiced
39 -
1/2 teaspoon fine salt
40 -
1/2 cup (60 g) crumbled cotija or feta
41 -
2 tablespoons chopped cilantro
For the black bean corn salsa
42 -
1 can (15 oz or 425 g) black beans, drained and rinsed
43 -
1 cup (165 g) corn kernels
44 -
1 cup (150 g) diced roma tomatoes
45 -
1/2 cup (75 g) finely chopped red onion
46 -
1 avocado, diced
47 -
2 cloves garlic, minced
48 -
1 jalapeno, finely diced
49 -
1/4 cup chopped cilantro
50 -
2 limes, juiced
51 -
2 tablespoons olive oil
52 -
1/2 teaspoon ground cumin
53 -
Salt and black pepper, to taste
# Instructions:
01 -
Drain canned corn very well or thaw frozen corn and pat it dry. For corn ribs, cut each fresh cob crosswise, stand each half upright, and carefully cut into long quarters.
02 -
Heat butter in a small oven-safe skillet over medium heat. Add 2 cups corn, mayonnaise, sugar, salt, and pepper, then cook for 3-4 minutes. Top with mozzarella and broil for 2-3 minutes until bubbling. Garnish with green onions.
03 -
Preheat the air fryer to 400°F. Toss corn ribs with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Air fry in a single layer for 10-12 minutes, turning halfway. Finish with parmesan or cotija, parsley, and lime.
04 -
Mix corn, mozzarella, cream cheese, flour, cornstarch, mayonnaise, sugar, salt, pepper, and green onions. Chill for 20 minutes, then roll into small balls. Dip in beaten egg and coat with panko.
05 -
Heat 2 inches of neutral oil to 350°F. Fry the coated balls in small batches for 2-3 minutes until golden and crisp. Drain on a rack and serve hot.
06 -
Melt butter in a skillet and cook 3 cups corn for 5-7 minutes until lightly charred. Stir in mayonnaise, sour cream, garlic powder, chili powder, lime juice, salt, and cotija. Spoon into cups and top with cilantro.
07 -
Combine black beans, corn, tomatoes, red onion, garlic, jalapeno, cilantro, lime juice, olive oil, cumin, salt, and pepper. Chill for at least 20 minutes, then fold in avocado right before serving.
# Notes:
01 -
Makes a snack spread for about 6 people.
02 -
Use canned or frozen corn for every recipe except the corn ribs.
03 -
Best served with tortilla chips, lime wedges, and small plates.