How to Get Creative with Your Corn Harvests

Sweet corn, aka corn on the cob, is an annual late summer treat, especially for gardeners who have watched their little seeds tower up into stalks. They’ve counted down the days until harvest (approximately 80) in anticipation. Then, it arrives.

Unlike tomatoes and peppers, or cucumbers and squash, or beans and peas, corn comes all at once. There is only a narrow window of time—maybe a week—in which to pick it and get the flavorful best there is to offer. That usually means growers find themselves with far more corn on the cob than can be reasonably eaten.

Of course, having a corn-shucking party with a few friends is a great way to divvy it out, but for those who still have excess, there are other options. There are ways to get creative with those beautiful bounties and enjoy fresh corn every day of the week.

Source: Cheap Lazy Vegan/YouTube

Sunday: Mexican Street Corn

While traditional corn on the cob is the bomb, Mexican street corn is an explosion of flavor that kicks the whole experience into a spicy, creamy new stratosphere.

It starts with grilling the corn with a bit of oil and salt. Then, when it is cooked, that nicely marked ear of corn is drizzled with chipotle vegan mayo and fresh cilantro.

It’s the perfect highlight for a Sunday barbecue.

Monday: Grilled Corn Salad

Ideal for the day after a barbecue, grilled corn salad is a way to use those leftover ears of corn. There are loads of iterations of corn salad, including pairing it with avocado pasta or black beans.

In other words, cook extra ears on the grill on Sunday so that you’ve already done most of the work for Monday’s corn recipe. Then, it’s just a bit of slicing, dicing, and tossing.

Tuesday: Corn Salsa

Tuesday has become known as the day of the taco, so it is only appropriate that we use our awesome corn harvests to add some flare with fresh corn salsa. It’s perfect! The garden tomatoes are coming in, the peppers, and now sweet corn.

It doesn’t have to be tacos. Corn salsa is lovely with burritos, tortilla chips, and black bean soup. It’s also a nice addition to a bowl of grits, a burger, or a breakfast tofu scramble.

Source: Do It Plain/YouTube

Wednesday: Corn Fritters

Maybe we shouldn’t be eating fried food every day, but that doesn’t mean we shouldn’t be doing it on Wednesday. Corn fritters are a great way to celebrate sweet corn and get over hump day.

Peppers and corn pair like old friends, maybe like lovers meant to be. They reach harvest about the same time, and they mingle so nicely in a fritter.

For smack in the tongue, jalapeño fritters are an awesome appetizer or side dish. Or, it can be combined with sweet red peppers and zucchini for an exciting new route to handle that massive summer squash harvest to boot.

Thursday: Corn Chowder

Soup is the meal that soothes, and as the work week winds down but not quite finishes, a little comfort food can make a big difference.

Chowder is the soup of soups for celebrating the flavor of sweet corn. It can be combined with all sorts of flavors: coconut corn chowder, potato corn chowder, sweet potato corn chowder… Or, just straight-up corn chowder.

Friday: Succotash

Succotash is a southern favorite that can be a side dish or works wonderfully as a main course, too. It’s a showcase of the garden with sweet corn and lima beans taking center stage.

Those two mainstays get combined with whatever else is coming out of the garden at the moment. Toss in some summer squash, some peppers, definitely some tomatoes, okra if you’ve got it, carrots, etc.

Other fresh beans can work for those without lima in the garden this year, but grow them next season! They are amazing.

Source: EdibleFX/YouTube

Saturday: Sweet Corn Ice Cream

Why not close out the week with something sweet to beat the summertime heat? It takes a little imagination and open-mindedness, but sweet corn ice cream works well.

Drizzle a bit of that berry jam from early in the year over it and you are talking about some lip-smacking goodness.

In short, there’s no need to be shy about planting a good lot of corn all at once. There is plenty that can be done with it. Better yet, if there is room to grow more, space the sowing out every couple of weeks from May through June. It’s possible to get a few good harvests through late summer and early autumn.

Related Content:

• 15 Scrumptious Plant-Based Sweet Corn Recipes
• 10 Summer Corn Salad Ideas for Labor Day Weekend!
• 15 Summery Corn Recipes For Your Memorial Day Party
• 15 A-maize-ing Fresh Corn Recipes for the 4th of July!
• 15 Black Bean and Corn Recipes Perfect for Summer!

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