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Sweet summer corn recipes

Abundant at farmers’ markets and grocery produce aisles, the summer harvest of sweet corn is hard to resist. Though fresh-picked corn can be eaten straight off the cob or quickly grilled when you simply can’t wait to sink your teeth in, those tender little corn kernels can also become a star ingredient in many mouthwatering recipes from salsas and salads to grain dishes and soup. Here are just a few of the sweet corn recipes you can put on your family’s summer menu.

Coconut Corn Soup

Coconut Corn Bisque

Serves 8


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1-1/2 teaspoons Chinese 5-spice powder
  • 1/4 teaspoon cayenne
  • Salt and freshly ground black pepper to taste
  • 6-1/2 cups sweet corn kernels
  • 2 cups reduced-sodium vegetable broth
  • 1 (15-ounce) can coconut milk
  • Water
  • Finely chopped fresh cilantro


  1. Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring often, until softened, about 4 minutes. Sprinkle in 5-spice powder, cayenne, and salt and pepper, stirring to coat onions. Cook, stirring, for 1 to 2 minutes.
  2. Add corn and broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and, using the food processor, blender, or an immersion blender stick, process until smooth.
  3. If using a food processor or blender, return soup to the saucepan, set over medium heat. Add coconut milk and bring to a low simmer. Do not boil. If bisque is too thick, stir in water a little at a time to thin. Serve warm, garnished with cilantro.

Note: You also may serve this bisque chilled.

Sweet Corn Risotto

Serves 8


  • 5 cups vegetable broth
  • 1 cup white wine
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 pound Arborio rice
  • 1-1/2 cups sweet corn kernels
  • 1/2 cup finely chopped roasted red pepper
  • 1/4 cup finely shredded fresh basil
  • Salt and freshly ground black pepper to taste
  • 1/3 cup freshly grated Parmesan cheese


  1. Heat broth and wine in a large saucepan over low heat.
  2. In a large pot over medium-high heat, heat butter and oil until butter is melted, swirling pot to coat. Add onion and cook, stirring often, until onion is translucent, about 2 minutes.
  3. Add rice and cook, stirring often, for 2 minutes. Add one ladle of broth to the rice and stir constantly, until most of the liquid has been absorbed. Continue adding broth until the rice has stopped absorbing the liquid and the rice is tender, about 15 minutes.
  4. Add corn, pepper, and basil, and season with salt and pepper. Stir in cheese and serve.

Tilapia and Roasted Corn Salsa Packets

Serves 4


  • 2 tablespoons olive oil, divided
  • 1-1/4 cups sweet corn kernels
  • 3/4 cup finely chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 1 large jalapeño, halved, seeded, minced
  • Juice of 2 limes
  • 4 teaspoons grated lime zest
  • 1/3 cup finely chopped fresh cilantro
  • 4 (5-ounce) tilapia fillets
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 400°F. Place corn, onion, bell pepper, and jalapeño on a small baking sheet and drizzle with 1 tablespoon olive oil. Roast, stirring occasionally, for 15 minutes or until vegetables start to turn light brown.
  2. Transfer corn mixture to a bowl and toss with lime juice, lime zest, and cilantro. Lay 4 sheets of parchment paper on the counter. Spray them with cooking spray. Divide corn salsa among the sheets.
  3. Rub fish with remaining oil and season with salt and pepper. Arrange tilapia on top of corn mixture. Enclose fish and salsa in parchment, double folding the edges to seal, while leaving space between the paper and fish to allow air to circulate.
  4. Place packets on a baking sheet and bake for 15 minutes or until fish flakes when pressed with the back of a fork. Place each packet on a plate, open the top to allow steam to escape, and serve.

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