7 Creative Corn Recipes to Cook Tonight

Source: iStock

Source: iStock

Corn is a prime ingredient in many of our favorite foods, both salty and sweet. After a long summer season, you may be tiring of eating the stuff off the cob (as delicious as that may be). Luckily for you, there are plenty more ways to prepare corn at home — each as delicious as the next!

The following seven recipes will give you new ideas for serving up corn in everything from soups to dessert.

1. Corn and Poblano Lasagna

The poblano is a mild chili pepper that blends well with the slightly sweet, refreshing taste of corn. Corn doesn’t work its way into too many pasta dishes like this one — but when it does, it’s unforgettable! This recipe from Food Network yields six to eight servings and takes about 1 hour and 20 minutes to complete.

Ingredients:

  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced, divided
  • 2 cups fresh corn kernels, or frozen and thawed
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme
  • Salt and freshly ground black pepper
  • ½ cup thinly sliced white onion
  • 1 large zucchini, thinly sliced lengthwise
  • 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
  • 12 (7- by 3-inch) no-boil lasagna sheets
  • 2 cups shredded Oaxaca cheese, or mozzarella

Directions: Preheat the oven to 350 degrees Fahrenheit.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add ⅔ of the garlic and sauté for 1 minute. Mix in the corn and sauté for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and purée until smooth. Season with salt and pepper.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about ¼ of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread ¼ of the poblano mixture and ¼ of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.