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13+ Easy Corn Recipes which can be easily made at home:-)

25 Fresh Corn Recipes - Love and Lemons
  1. Classic Cornbread:
    • Preheat the oven to the specified temperature.
    • In a mixing bowl, combine corn flour, cornmeal, baking powder, salt, and sugar (if using).
    • In a separate bowl, whisk together buttermilk, melted butter, and eggs.
    • Pour the wet ingredients into the dry ingredients and stir until just combined.
    • Transfer the batter to a greased baking dish and bake according to the recipe instructions.
  2. Cheesy Corn Casserole:
    • Preheat the oven to the specified temperature.
    • In a large bowl, combine canned corn, creamed corn, cornbread mix, sour cream, melted butter, and shredded cheddar cheese.
    • Stir until all the ingredients are well combined.
    • Pour the mixture into a greased casserole dish.
    • Bake in the preheated oven until the top is golden brown and the casserole is set.
  3. Corn and Black Bean Salad:
    • In a mixing bowl, combine canned corn (drained), rinsed black beans, diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, olive oil, salt, and pepper.
    • Toss gently until all the ingredients are evenly coated.
    • Adjust the seasoning to taste, adding more lime juice or salt if desired.
    • Serve the salad chilled as a side dish or a topping for tacos, nachos, or grilled meats.
  4. Creamy Corn Chowder:
    • In a large pot, heat some oil or butter over medium heat.
    • Add diced onions, carrots, and celery. Sauté until softened.
    • Add corn kernels (fresh or frozen), diced potatoes, and vegetable or chicken broth.
    • Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
    • Stir in cream or milk and season with salt, pepper, and any additional desired spices or herbs.
    • Simmer for a few more minutes to let the flavors meld together.
    • Serve the chowder hot with a garnish of fresh herbs if desired.
  5. Mexican Street Corn (Elote):
    • Grill or boil corn on the cob until tender.
    • In a small bowl, mix mayonnaise, lime juice, chili powder, and salt.
    • Brush the cooked corn with the mayo mixture, then sprinkle crumbled cheese (such as cotija or feta) on top.
    • Squeeze extra lime juice over the corn and garnish with chopped cilantro (optional).
    • Serve the Mexican street corn while it’s still warm.
  6. Corn Fritters:
    • In a mixing bowl, combine corn kernels, all-purpose flour, cornmeal, baking powder, salt, pepper, and any desired spices or herbs.
    • In a separate bowl, whisk together eggs and milk.
    • Pour the wet ingredients into the dry ingredients and stir until well combined.
    • Heat oil in a frying pan over medium heat.
    • Drop spoonfuls of the batter into the hot oil and flatten slightly.
    • Fry the fritters until golden brown on both sides.
    • Drain on paper towels and serve warm with a dipping sauce, if desired.
  7. Corn and Zucchini Pancakes:
    • Grate zucchini and squeeze out any excess moisture.
    • In a mixing bowl, combine the grated zucchini, corn kernels, all-purpose flour, eggs, salt, pepper, and any desired spices or herbs.
    • Heat oil or butter on a griddle or non-stick skillet over medium heat.
    • Drop spoonfuls of the batter onto the griddle and spread them slightly to form pancakes.
    • Cook until golden brown on both sides, flipping once.
    • Serve the corn and zucchini pancakes hot with sour cream, salsa, or any desired toppings.

Corn Breakfast Recipes:

  1. Makki Ki Roti:
    • Mix corn flour (makki ka atta) with water and knead into a soft dough.
    • Divide the dough into small portions and shape them into round discs.
    • Heat a griddle or tawa and cook the rotis on both sides until golden brown spots appear.
    • Serve hot with white butter or yogurt.
  2. Corn Poha:
    • Rinse flattened rice (poha) in water and drain well.
    • Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
    • Add chopped onions, green chilies, and sauté until the onions turn translucent.
    • Add corn kernels, turmeric powder, salt, and mix well.
    • Add the drained flattened rice and gently mix everything together.
    • Cover and cook for a few minutes until the poha is soft and well-cooked.
    • Garnish with fresh coriander leaves and serve hot.
  3. Sweet Corn Upma:
    • Heat oil in a pan and add mustard seeds, urad dal, and chana dal.
    • Once the dals turn golden, add chopped onions and green chilies.
    • Sauté until the onions become translucent.
    • Add corn kernels, salt, and turmeric powder. Mix well.
    • Add semolina (rava) and roast it for a couple of minutes.
    • Pour water and stir continuously until the upma thickens and the semolina is cooked.
    • Garnish with chopped coriander leaves and serve hot.
  4. Corn Pancakes:
    • In a mixing bowl, combine cornmeal, wheat flour, baking powder, salt, and spices.
    • Add milk and whisk until you get a smooth batter.
    • Heat a griddle or non-stick pan and pour ladlefuls of batter onto it.
    • Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
    • Serve hot with butter, honey, or any desired toppings.

Lunch/Dinner Corn Recipes:

  1. Corn Pulao:
    • Heat oil in a pan and add whole spices like cinnamon, cloves, and cardamom.
    • Add chopped onions and sauté until they turn golden brown.
    • Add ginger-garlic paste and cook until the raw aroma dissipates.
    • Add corn kernels, chopped vegetables, and rice. Mix well.
    • Pour water, add salt, and bring the mixture to a boil.
    • Reduce the heat, cover the pan, and let it simmer until the rice is cooked and the flavors are absorbed.
    • Fluff the pulao with a fork and serve hot.
  2. Corn Curry:
    • Heat oil in a pan and add cumin seeds and chopped onions.
    • Sauté until the onions become golden brown.
    • Add ginger-garlic paste and cook until the raw smell disappears.
    • Add chopped tomatoes and cook until they turn mushy.
    • Add spices like turmeric, red chili powder, coriander powder, and garam masala.
    • Add corn kernels, salt, and water. Mix well.
    • Cover and simmer until the corn is cooked and the curry thickens.
    • Garnish with fresh coriander leaves and serve hot with roti or rice.
  3. Corn Methi Curry:
    • Heat oil in a pan and add cumin seeds and chopped onions.
    • Sauté until the onions become translucent.
    • Add ginger-garlic paste and cook until the raw aroma disappears.
    • Add chopped tomatoes and cook until they soften.
    • Add spices like turmeric, red chili powder, coriander powder, and fenugreek leaves (methi).
    • Add corn kernels, salt, and water. Mix well.
    • Cover and simmer until the flavors meld together and the curry thickens.
    • Finish with a drizzle of fresh cream (optional) and serve hot with roti or rice.
  4. Corn Bhaji:
    • Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
    • Add chopped onions and sauté until they become golden brown.
    • Add ginger-garlic paste and cook until the raw aroma dissipates.
    • Add chopped tomatoes and cook until they turn mushy.
    • Add spices like turmeric, red chili powder, coriander powder, and garam masala.
    • Add corn kernels, salt, and water. Mix well.
    • Cover and simmer until the corn is cooked and the bhaji thickens.
    • Garnish with fresh coriander leaves and serve hot with pav (bread rolls) or roti.
  5. Corn and Spinach Curry:
    • Heat oil in a pan and add cumin seeds and chopped onions.
    • Sauté until the onions become translucent.
    • Add ginger-garlic paste and cook until the raw aroma disappears.
    • Add chopped tomatoes and cook until they soften.
    • Add spices like turmeric, red chili powder, coriander powder, and garam masala.
    • Add corn kernels and blanched spinach leaves. Mix well.
    • Add water, salt, and let it simmer until the flavors meld together.
    • Finish with a squeeze of lemon juice and serve hot with roti or rice.

Snacks/Appetizers Corn Recipes :

  1. Corn Cutlets:
  • In a mixing bowl, combine boiled and mashed potatoes, corn kernels, breadcrumbs, ginger-green chili paste, chopped coriander leaves, and spices.
  • Mix well and shape the mixture into small cutlets.
  • Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
  • Serve hot with ketchup or chutney.
  1. Corn Pakoras:
  • In a mixing bowl, combine corn kernels, gram flour (besan), rice flour, chopped onions, green chilies, and spices.
  • Add water gradually to form a thick batter.
  • Heat oil in a deep pan for frying.
  • Drop spoonfuls of the batter into the hot oil and fry until crispy and golden brown.
  • Drain on paper towels and serve hot with mint chutney.
  1. Corn Bhel:
  • In a large mixing bowl, combine boiled corn kernels, chopped onions, tomatoes, cucumber, green chilies, and coriander leaves.
  • Add chaat masala, lemon juice, and salt. Mix well.
  • Add crispy sev (fried chickpea flour noodles) and crushed papdis (crispy crackers).
  • Toss everything together until well combined.
  • Garnish with additional sev and coriander leaves.
  • Serve immediately as a tangy and crunchy snack.
  1. Corn Pancakes:
  • In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
  • In a separate bowl, whisk together buttermilk, melted butter, and eggs.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Heat a skillet or griddle over medium heat and grease it with butter or oil.
  • Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface.
  • Flip the pancake and cook until golden brown on both sides.
  • Serve the corn pancakes warm with maple syrup or honey.
  1. Corn and Vegetable Omelette:
  • In a bowl, beat eggs with salt, pepper, and a pinch of turmeric powder.
  • Heat oil or butter in a non-stick skillet over medium heat.
  • Add finely chopped onions, bell peppers, and corn kernels to the skillet and sauté until tender.
  • Pour the beaten egg mixture over the vegetables and let it cook until the edges start to set.
  • Gently lift the edges and tilt the skillet to allow the uncooked eggs to flow to the edges.
  • Cook until the omelette is set but still slightly moist in the center.
  • Fold the omelette in half and transfer it to a plate.
  • Serve the corn and vegetable omelette hot with toasted bread or a side of fresh salad.
  1. Sweet Corn Paratha:
  • In a mixing bowl, combine whole wheat flour, corn flour, salt, and water.
  • Knead the mixture into a smooth and pliable dough.
  • Divide the dough into small portions and shape them into balls.
  • Roll out each ball into a round disc, dusting with flour if needed.
  • Heat a tawa or griddle over medium heat and cook the paratha on both sides until golden brown spots appear.
  • Brush the cooked paratha with ghee or butter for added flavor.
  • Serve the sweet corn paratha hot with yogurt, pickle, or any desired side dish.
  1. Corn and Cheese Toast:
  • Spread butter or olive oil on bread slices.
  • Spread a layer of corn kernels on each slice and sprinkle grated cheese on top.
  • Place the bread slices on a baking sheet and broil in the oven until the cheese is melted and bubbly.
  • Remove from the oven and garnish with chopped coriander leaves or dried herbs.
  • Serve the corn and cheese toast hot as a quick and tasty breakfast option.
  1. Corn and Spinach Frittata:
  • In a bowl, whisk together eggs, milk, salt, pepper, and a pinch of nutmeg.
  • Heat oil in an oven-safe skillet and sauté chopped onions and garlic until softened.
  • Add corn kernels and spinach leaves to the skillet and cook until the spinach wilts.
  • Pour the egg mixture over the vegetables and cook on the stovetop for a few minutes until the edges start to set.
  • Transfer the skillet to a preheated oven and bake at 375°F (190°C) until the frittata is set and golden brown on top.
  • Slice and serve the corn and spinach frittata warm as a delicious breakfast or brunch option.
  1. Corn and Avocado Toast:
  • Toast bread slices until golden and crispy.
  • Mash ripe avocado with a squeeze of lime juice and a pinch of salt.
  • Spread the mashed avocado onto the toast.
  • Top with cooked corn kernels, diced tomatoes, and a sprinkle of chili flakes or fresh herbs like cilantro or basil.
  • Drizzle with a little olive oil or a squeeze of lemon juice.
  • Serve the corn and avocado toast as a satisfying and healthy breakfast or snack.
  1. Corn and Vegetable Quinoa Bowl:
  • Cook quinoa according to package instructions.
  • In a pan, heat oil and sauté chopped onions, bell peppers, and corn kernels until tender.
  • Season with salt, pepper, and your favorite spices or herbs.
  • Add cooked quinoa to the pan and stir to combine with the vegetables.
  • Squeeze fresh lemon juice over the mixture and toss well.
  • Garnish with chopped fresh parsley or cilantro.
  • Serve the corn and vegetable quinoa bowl as a nutritious and filling breakfast option.
  1. Corn and Green Chutney Sandwich:
  • Spread green chutney (made with coriander, mint, green chilies, and spices) on bread slices.
  • Place a layer of cooked corn kernels on one slice and cover with another slice of bread.
  • Grill or toast the sandwich until the bread is crispy and golden.
  • Cut into triangles or squares and serve the corn and green chutney sandwich as a tasty breakfast or snack.
  1. Corn and Coconut Smoothie:
  • In a blender, combine fresh or frozen corn kernels, coconut milk, a ripe banana, a handful of spinach, and a drizzle of honey or maple syrup.
  • Blend until smooth and creamy.
  • Pour into a glass and garnish with shredded coconut or a sprinkle of cinnamon (optional).
  • Enjoy the refreshing and nutritious corn and coconut smoothie as a wholesome breakfast or snack.
  1. Corn and Vegetable Omelette:
  • In a bowl, beat eggs with salt, pepper, and a pinch of turmeric powder.
  • Heat oil or butter in a non-stick skillet over medium heat.
  • Add finely chopped onions, bell peppers, and corn kernels to the skillet and sauté until tender.
  • Pour the beaten egg mixture over the vegetables and let it cook until the edges start to set.
  • Gently lift the edges and tilt the skillet to allow the uncooked eggs to flow to the edges.
  • Cook until the omelette is set but still slightly moist in the center.
  • Fold the omelette in half and transfer it to a plate.
  • Serve the corn and vegetable omelette hot with toasted whole grain bread or a side of fresh salad.
  1. Corn and Quinoa Breakfast Bowl:
  • Cook quinoa according to package instructions.
  • In a pan, heat olive oil and sauté corn kernels, diced tomatoes, and spinach until heated through.
  • Season with salt, pepper, and your choice of herbs and spices.
  • Place the cooked quinoa in a bowl and top it with the corn and vegetable mixture.
  • Add a dollop of Greek yogurt, a sprinkle of seeds (such as chia or pumpkin seeds), and a drizzle of lemon juice or balsamic glaze.
  • Enjoy the nutritious corn and quinoa breakfast bowl as a wholesome start to your day.
  1. Corn and Zucchini Fritters:
  • Grate zucchini and squeeze out any excess moisture.
  • In a bowl, combine grated zucchini, corn kernels, whole wheat flour, beaten eggs, chopped green onions, salt, pepper, and your choice of herbs and spices.
  • Mix well until everything is combined.
  • Heat olive oil in a skillet over medium heat.
  • Drop spoonfuls of the batter onto the skillet and flatten slightly with the back of the spoon.
  • Cook until golden brown on both sides.
  • Serve the corn and zucchini fritters with a side of Greek yogurt or a fresh salsa for a satisfying and healthy breakfast option.
  1. Corn and Spinach Smoothie:
  • In a blender, combine fresh or frozen corn kernels, a handful of spinach leaves, almond milk (or any milk of your choice), a ripe banana, and a spoonful of nut butter.
  • Blend until smooth and creamy.
  • Pour into a glass and garnish with a sprinkle of cinnamon or a few crushed nuts (optional).
  • Enjoy the nutritious and refreshing corn and spinach smoothie as a quick and healthy breakfast on-the-go.
  1. Mexican Street Corn Salad:
  • Grill or boil corn on the cob until cooked and slightly charred.
  • Cut the kernels off the cob and place them in a bowl.
  • Add chopped tomatoes, red onions, jalapeños, fresh cilantro, and crumbled cotija cheese.
  • In a separate bowl, whisk together lime juice, mayonnaise, and chili powder.
  • Drizzle the dressing over the corn mixture and toss to coat.
  • Season with salt and pepper to taste.
  • Serve the Mexican street corn salad as a flavorful and refreshing side dish.
  1. Corn and Black Bean Quesadillas:
  • In a bowl, mix together cooked corn kernels, black beans, diced bell peppers, chopped onions, and shredded cheese.
  • Spread the mixture onto a tortilla and fold it in half.
  • Heat a skillet over medium heat and cook the quesadilla on both sides until the cheese is melted and the tortilla is crispy.
  • Repeat with the remaining ingredients.
  • Cut the quesadillas into wedges and serve with salsa, guacamole, or sour cream.
  1. Corn Chowder with Bacon:
  • Cook diced bacon in a large pot until crispy.
  • Remove the bacon from the pot and set aside, leaving the drippings in the pot.
  • Add diced onions, celery, and carrots to the pot and sauté until softened.
  • Stir in minced garlic and cook for another minute.
  • Add corn kernels, diced potatoes, chicken or vegetable broth, and a bay leaf.
  • Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
  • Stir in heavy cream, salt, pepper, and chopped fresh thyme.
  • Simmer for a few more minutes until heated through.
  • Serve the corn chowder topped with the crispy bacon and a sprinkle of chopped green onions.
  1. Grilled Corn Salsa:
  • Grill or roast corn on the cob until cooked and slightly charred.
  • Cut the kernels off the cob and place them in a bowl.
  • Add diced tomatoes, diced red onions, chopped cilantro, minced jalapeños, lime juice, and a drizzle of olive oil.
  • Season with salt and pepper to taste.
  • Toss the ingredients together until well combined.
  • Let the flavors meld together for a few minutes before serving.
  • Serve the grilled corn salsa with tortilla chips as a delicious appetizer or topping for grilled meats.

These are just a few examples of Indian corn recipes for breakfast, lunch, snacks, and dinner. Feel free to explore these dishes and adjust the ingredients and spices according to your taste preferences. Enjoy the flavors of Indian cuisine!

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