10 Corn Side Dishes You Need to Bookmark

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(Image credit: Joe Lingeman)

Sweet corn season is so fleeting that it’s extra important to take full advantage of it. I grew up doing this by eating my weight in corn on the cob — and while that’s still probably my favorite way to enjoy it, I quickly learned there are so many more options. Whether it’s crispy fritters, cheesy casserole, or a light salad, corn is easily one of summer’s best side dishes.

While many versions of esquites start with cooking the corn on the grill, this take relies on just a skillet, so it’s a great choice if you don’t have a grill to cook on.

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(Image credit: Maria Midoes)

You’ve been warned: This savory cake might just steal you main dish’s thunder. It’s extra moist and buttery, and leftovers — if you have any — are wonderful enjoyed for breakfast.

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(Image credit: Brie Passano)

Classic corn on the cob is an easy favorite, but it’s hard not to fall for this smoky bacon-wrapped version.

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(Image credit: Joe Lingeman)

Finished fritters actually freeze quite well, so it’s worth making a double batch and tucking some away for future snacking.

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(Image credit: Emma Christensen)

This lightened-up potato salad is perfect alongside grilled chicken or fish. Any leftovers make a nice lunch, too, especially when sprinkled with some feta or goat cheese.

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(Image credit: Joe Lingeman)

While a lot of corn puddings call for sugar and tend to lean quite sweet, this one relies on the simple sweetness of the corn itself to result in a new and improved version.

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(Image credit: Brie Passano)

While this smoky corn salsa definitely plays well with chips, it’s especially nice spooned over grilled romaine hearts for a hearty side.

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(Image credit: Christine Han)

While salty Mexican cotija cheese is the most traditional for elote, if you’re having trouble finding it, you can substitute Parmesan.

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(Image credit: Joe Lingeman)

While this casserole is definitely cheesy and indulgent, a mix of corn, veggies, and fresh herbs ensures it’s not too heavy for summer.

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(Image credit: Melissa Ryan)

You’ll have leftovers of the aromatic Jamaican curry powder that’s made for this dish — it’s great blended in soups, stews, marinades, and other vegetable dishes.

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