Top Ten Corn Recipes


Simple Corn Recipes That Are Awesome by Masterchef • Taste Show

Video taken from the channel: Taste Show


Лучший Sweet & чабер Кукуруза Рецепты | Tastemade

Video taken from the channel: Tastemade


Top 5 Egg Recipes by Masterchef | Cooking Chinese Food • Taste Show

Video taken from the channel: Taste Show


Cheesy Corn Korean Corn Cheese

Video taken from the channel: Seonkyoung Longest


Grilled Corn 4 Ways

Video taken from the channel: Tasty


6 New Ways To Enjoy Corn Recipes

Video taken from the channel: Aaron and Claire


5 Сочные кукурузы Рецепты Разбить Летнего • Вкусная

Video taken from the channel: Tasty

Our Best Corn Recipes. Perfectly Grilled Corn on the Cob. Bobby Flay’s recipe for grilled corn on the cob guarantees kernel perfection.

Ramp the dish up by serving the Creamy Chili-Lime Corn. Grilled Corn and Bean Salad. Confetti Corn. Grilled Corn on the Cob with Lime Butter. Top 10 Corn Recipes Corn is synonymous with summer, but if you’re tired of plain old corn on the cob, try these top 10 corn recipes.

Stacey Feintuch. 14 Dec 2016 Nutrition & Movement. Corn is synonymous with summer. Perhaps you have memories of shucking corn and then watching as mom tossed it in a pot or on the grill. 2 15 Chicken Thigh Recipes for the Instant Pot This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken, and much more.

Top 10 Fresh Corn Recipes Fresh recipes for when you’re up to your eyes in ears From corn fritters to grilled pizza, we’ve got some unexpected ways to incorporate fresh corn, a farmers’ market staple, into a variety of dishes. We’re also sharing some easy corn sautés and everybody’s favorite go-to: grilled corn. Braving and bearing the brunt of summers can be quite challenging. From health to skin and hair, maintaining all can certainly be daunting. Corn is one such wonder crop that can get us rid of most of our probable nightmares this summer.

Here are 13 of our best corn recipes. 20 Top Healthy Corn Recipes. Article. Corn season is now in full swing.

Enjoy this scrumptious veggie in every type of dish from breakfast to salads to side dishes. The toughest decision you’ll. 2 15 Chicken Thigh Recipes for the Instant Pot This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken, and much more. Our 10 best summer corn recipes. Get ready to shuck, slice and eat right off the cob!

This simple dinner or lunch recipe makes corn the star of a Mexican-style flatbread. Jalapeno Popper Mexican Street Corn. One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you’re really.

Top 10 Baby Corn Veg Recipes, Indian baby corn recipes: Baby Corn Aur Paneer ka Salan, Babycorn and Mushroom Curry Rice, Baby Corn Fritters, Baby Corn and Capsicum Rice, Baby Corn Paneer Jalfrazie, Palak Baby Corn Subzi, Spinach and Baby Corn Soup, Broccoli and Baby Corn Noodles.

List of related literature:

If you want an opinionated assessment of the four kinds of corn, here’s mine.

“Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition” by Gene Logsdon, Jerry O'Brien
from Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition
by Gene Logsdon, Jerry O’Brien
Chelsea Green Publishing, 2009

Combine the corn, 2 tablespoons water, the oil, butter, salt, and pepper in a saucepan and bring to a boil over high heat, stirring.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Combine the corn, with the juices, and cream in a deep skillet or wide saucepan and season with salt and white pepper.

“Fish Without a Doubt: The Cook's Essential Companion” by Rick Moonen, Roy Finamore
from Fish Without a Doubt: The Cook’s Essential Companion
by Rick Moonen, Roy Finamore
Houghton Mifflin Company, 2008

Top the fried corn with melted butter (about 1½ teaspoons per ear), and sprinkle with salt and pepper.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

The information about which varieties of corn go with what recipes and cooking methods has been lost.

“The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times” by Carol Deppe
from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times
by Carol Deppe
Chelsea Green Publishing, 2010

Drain corn and combine with red pepper and next 4 ingredients and set aside.

“The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity” by Donna Gates, Linda Schatz
from The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity
by Donna Gates, Linda Schatz
Hay House, 2011

None of these preparations of corn required sophisticated recipes or cooking utensils.

“What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives” by Herbert C. Covey, Dwight Eisnach
from What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives
by Herbert C. Covey, Dwight Eisnach
Greenwood Press/ABC-CLIO, 2009

Most of this corn was earmarked for animal feed.

“Corn and Capitalism: How a Botanical Bastard Grew to Global Dominance” by Arturo Warman
from Corn and Capitalism: How a Botanical Bastard Grew to Global Dominance
by Arturo Warman
University of North Carolina Press, 2003

For a list of hidden corn–based ingredients, visit -corn-based-ingredients.

“No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain” by Peter Osborne, Olivia Bell Buehl
from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain
by Peter Osborne, Olivia Bell Buehl
Atria Books, 2016

Why use corn only for hogs and distilleries?

“My Life and Work: Top Biography” by Henry Ford
from My Life and Work: Top Biography
by Henry Ford
Createspace Independent Pub, 2015

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • Claire’s English always surprises me with how eloquently she speaks. I love it when she goes back and forth between the languages, its so cool for lack of a better word

  • That “Cajun shrimp bake” is super similar to frogmore stew (weird name, good food idk) the main difference is you boil everything together with old bay seasoning (though the “Cajun” seasoning they made is basically the same thing) and usually you’ll put onion and sometimes blue crabs in it (I’ve seen people boil eggs as well, but I don’t prefer it). I live in the coastal part of South Carolina and everyone and their mothers love this! I think the bake would take a little longer and you’ll loose the flavoring that builds up when everything cooks together

  • I watched the first 2 minutes and already knew how I could make this dish better. With the exact same ingredients. You just threw it in a pan.

  • At least they left the word Mexican in on the corn. Cultural acquisition continues unabated over Mexican traditions, and the worst part is the name change to try and hide its origins. In 1825 the first U.S. Minister to Mexico (Joel Roberts Poinsett) “discovered” the Flor de Noche Buena (Christmas flower) which had been in Mexico for tens of thousands of years, and he renamed it as
    the American “Poinsettia”. Over time, the burrito became a “wrap”, and the tortilla became an American “flatbread” (tortillas became the official bread of weightless astronauts in space because they’re crumb free and easier than bread to manipulate). Throwing a rubber ball through a hoop (the deadly Aztec game) became American basketball. The Pinata is everywhere but they changed the rules. And on and on and on. I’m sure you can think of other examples.

  • You know what is more easy…
    Go on streets of India, there you get vendors selling sweet corn (idk the term.. But its cooked in coal? I forget honest) with fresh lime and there salty masala.
    Thats a best treat to eat during monsoon season. Slight rain and corn. Yum��

  • Can you do a “what I eat in a day”? I am just honestly perplexed by how you can make food like this and not have it all go to your thighs.

  • That grilled corn and pasta salad is a must try!!! Probably one of my favorite recipes from Tasty. It’s easy to prepare yet so filling and refreshing

  • I’d make a joke about corn, but its to corny. Then again, i could make a joke about eyes, but that would be even cornea. my funny bone is broken, i guess it was because those jokes where to Corny

  • Just made this for dinner last night. it was and all gone. It’s super simple with ingredients you already have in the pantry. Thanks for sharing and love your vids.

  • Man I am loving how accessible these recipes are. They’re the perfect balance of lazy/easy to make but also very flavourful and colourful. I love making a filling meal with little effort. Also the corn cheese recipe is what I have been looking for foreverrrrrrr ��������.

    And the whole “if I add the oven you won’t want to cook it anymore” is so true. My oven holds a bunch of pans and I can’t be bothered to take them out and waiting for it to just preheat to use it for 5 mins

  • Soooo this is a mexican recipe but different cheese.. Corn on the cob or in a cup with mayo cotija cheese butter and spicy powder chilli for those that want that kick.

    Gonna switch it up for my kids and do this recipe to see what they think of it. But sprinkle some spicy chili powder on top cuz they like that kick!�� Love you guys much blessings!!❤❤❤❤

  • What a corny and cheesy dish I just shared! ������ Thank you so much for watching guys!! Grab the recipe right here I love you! ❤️

  • I just tried making this. Was I supposed to drain the can of corn first? Because I seem to have a lot more liquid than it looks like there is in the video. Oops ��

  • As always i watch this at Night before i get to sleep hahaha but looks so delicious i will try make some of them when i have the ingredients

  • Hi John bro,really you have smily face I have noticed & love that,,,what you are cooking is not important but smily face very important for cooking then only that dish comes out well.As a mom of two kids I know how much love need for cooking food,,,love from India ��

  • La casa and the the other side effects that you can get a new generation to 8th the same thing happened to be be be remember that the that you can get a new generation to 8th the same thing happened to remember that the most important part of our

  • FFS USE YOUR BLOODY BRAINS. 0:58 white text on white background! How can your editor be so thick??? Or is it just lazy? Lazy doesn’t make good money! If he or she won’t stop being lazy, then the easy fix is stop using the white backgrounds in filming.

  • Ewwwww I can’t eat these nonveg thanx god I’m vegeterian & really very happy that I’m not murdering any creature ��������u all r very heartless guys

  • I just stumbled on your videos, and I cannot stop watching you! You are an adorable couple, Aaron makes incredible looking food and Claire is the best taster you could ask for. I tried a classic vegetable pancake using your method, and it was delicious! I had to make my own Buchim Garu using flour, corn starch, salt, pepper, garlic powder and smoked paprika but it worked like a charm. Thank you for sharing these great recipes, as well as interesting places in Korea. I would love to visit Seoul!

  • Oh my goodness I’m really loving this corn vlog and your secret all-you-can-eat lobster vlog. Claire is so lucky because she gets to sample all of your delicious cooking!!! You both should really open a restaurant in Seoul… actually in Dongmyo, because that’s my favorite neighborhood place to stay when I visit Korea! Anyeong! ☺️☺️☺️

  • Imagine him going to a southern BBQ and he’s like “I’ll be the corn bread!” and then shows up with his version… XD it looks delicious, but it would definitely throw everyone off.

  • I jus add one more 1 more desire in my wishlist, that is meet and praise our chef for his beautiful clam yet elegent cooking ✨✨���� �� before my death….

    All his cooking videos are always calming jaw dropping Technics

  • Yummmmy ��
    I just love to watch y’all and I love your recipes.
    I wish you were my neighbors, I could help Claire taste the delicious food LOL ������

  • ohmygod yessss i’ve been craving to try each of them more and more after watching aaron cook and claire taste em,,, aaaaaaaaa the motivation i need to get calm my midnight cravings down >w< and ohmygosh WHY'RE YOU GUYS SO CUTE >///w///< sjsksjksjsksjsks

  • Dude. Next time I see one of those 10 for 10$ like around the holidays I am stocking up on canned corn. I grew up eating it several times a week but it was only just warmed out of the can. My mom always cooked for us but apart from a couple of her personal recipes I have mastered she wasn’t that creative a cook… This is great.

  • Господи, ну почему каждый рецепт на этом канале сопровождается тоннами фритюра… Даже здесь от этой несчастной кукурузы не осталось ни единого грама пользы…

  • How does Claire stay thin? ��

    Usually I prefer corn with no sugar added. I add butter and salt.

    I grew up in Tennessee where we have a dish called Fried Corn. It is best made with unsweet corn. We cut and scrape all the corn from a few fresh ears. Using a skillet, we cook the raw corn (including scrapings and juices) with butter or margarine. The corn should thicken and become creamy. If it doesn’t, we mix a little corn starch in hot water and add it. That should do the trick! We salt to taste. Yummy!

    Could you possibly think of a corn recipe that has nothing sweet added?

    Having said all that, I absolutely adore deep-fried corn fritters that are sprinkled with powdered sugar!

  • Me and my kids are so addicted to your channel. I think you should make a video showing how you would make jerk chicken or something from the Caribbean or even another international dish. Keep up the good work and you have such a lovely family.

  • I aint a magician but you are watching this video at night on bed with one leg on the other. And your mouth is watering right now….

  • I can’t wait to try these recipes. I like the look of your teriyaki sauce, most sauces I come across are to watery.
    Thank you for the video.

  • Hello I love your videos. I just received a gift I think is an iron rice pot very heavy my friend bought it in a Korean store but don’t know if Have to cure you have any advice? Thank you.

  • Why does Tasty always include cheese in there videos? Sorry this might be offensive but please think about weird people who don’t like cheese as well (like me)

  • I modified the corn cheese recipe. Maybe it’s an American taste, but Aaron’s recipe was too sweet for me. Instead of mayonnaise, I used sour cream and left out the sugar. It turned out to be perfect this way! The sour cream makes the cheese creamier and spreads it better, too.

  • wait… if it was four ways and there’s 4 ears of corn, can’t you use 1 ear per recipe? at the beginning you could’ve said that it serves 4 per recipe… but you can do what you want to do. ��

  • The Mexican style corn is better with a saltier variety of corn, here in Mexico we use the cacahuazintle variety for corn in a stick because it goes better with mayonese, Cotija cheese, lime and chili powder, and add a herb called “epazote” to the water while it boils.

    That’s the true Mexican corn experience ������

  • I dont think that he has loyal customers at his restaurant… definition: to be loyal, you frequently need to go there, but if you go than have heart disease or cholesterol. So he doesnt have loyal “alive” customer

  • Not big on seafood or mushrooms, but man I can appreciate the techniques used in this video. I love the little egg dumplings made in a ladle. That was so cool.

  • I’m more impressed by the lime juicing technique with the tongs than the actual recipes. Why have I never thought of doing that before?

  • Every special occasion my mom always make the Cajun shrimp bake. Trust me on this, that is something you need to have. Whether it’s next month, week when your 80yrs old i don’t care. You need to taste that sometime in your life ��

  • i tried making it and instead of corn cheese turned into salty corn.

    prolly added too much mayo. also butter had salt in it. and yeah added a pinch of salt too fml.

  • This looks super good, but I gotta bring up the music selection for this video—good lord that was awkward watching this with other people around. Not the best choice, kinda inappropriate for a cooking show.

  • I didn’t see her ask for the first beer or the second one did she have it off camera I love watching you stuff the only thing I don’t like is mayonnaise on LOL you guys have a good day and night

  • Switched out for habaneros for hot pepper, just soo on point with them, drooling again thinking about it!!! Avoid mixing Provolone with other cheeses for kids, use only for more interesting palettes…. I liked pepper jack and mozzarella you used was the best for me!!! Can you tell I made a super double batch and made two different styles, had them both by myself in one sitting each in two days js soooo good!!! I added tuna like crab meat real, not chunky, was cheap, $3.99 a can!!!

  • Every recipe that makes this uses canned corn. I am so used to using frozen corn because of the flavor. There MUST be a reason? Has anyone tried it with the frozen corn? Usually when good home cooks use a canned vegetable product it’s for a reason…

  • y’all are loving the recipes meanwhile i’ve been too lazy to go buy a lemon/lime squeezer and this man just used tongs ���� LOVE A HACK

  • I can tell by the translucent and gummy like appearance that this corn is way over cooked. 15 minutes on every side (what is every ”side” on a cylindric object anyway) is WAY too much. A corn should not be psty when eaten it should have a snap and grains should pop when bit in.

  • 2:29
    Whenever anyone want somthing simply consider using
    It is fascinating on all devices! axx

    සෑම කෙනෙකුටම පරිපූර්ණ ක්රමය

  • sad… the production of steam egg totally different with the photo lol…ur steamer don’t even left a hole to blow up hot air… Once you opened the cover ur egg was raised!overcooked dude!how dare you post this video ?

  • Don’t put butter on the elote first, just use regular mayo. That stuff they used in the video looks way too fluffy. Is it miracle whip? Probably. The cheese they used was correct. BUT THEN they put tajin???? No. Use cayenne pepper. And use that squeeze butter that comes in a blue bottle with a yellow nozzle. It’s right there with all the tins of butter at the grocery store.

  • I aint a magician but you are watching this video at night on bed with one leg on the other. And your mouth is watering right now….

  • I aint a magician but you are watching this video at night on bed with one leg on the other. And your mouth is watering right now….

  • that honey herb one is the only one that looks remotely appetizing to me

    At least they didn’t cover the corn with sour cream… shudders

  • Restaurant cooking is not home cooking. John’s techniques require the same equipment as he does. Those are restaurant gas stove, very large wok, and huge quantity of oil every time.

  • Oh! I have made something like the first corn in the pan for years in the states for like twenty years. It was a recipe in my local newspaper. The only difference is that the corn is roasted first to get golden brown (pan fry works too and I like a bit more char), sauted diced green pepper in addition to the red, onion, and green onion (though I often use just red) and the original recipe used a minced Chipotle in adobo for the hot spice kick. I bake mine in a casserole to finish. I was so excited to see this! It seems like a weird combo but is so good. I go a bit lighter on the Mayo and cheese, but the original recipe was generous with it like yours. Great as a side fish or dip.

  • The first recipe somewhat reminds me of my country local street food called “jasuke”, short for jagung(corn), susu (milk) and keju (cheese) although they have different serving style. Tbh, I always tried 2-3 recipes from you video and I can’t wait to try this one. Stay healthy you two. Love from Indonesia!

  • This man is INSANE! He made egg dumplings in a ladle! Can’t wait to try it. This is one of the best cooking channels or YouTube. Why am I watching this in bed at midnight?

  • I am going to try this for sure. Great video except for the music. That song was creeping me out…..too sultry for the cooking video.

  • Can you show me 8 ways to enjoy Mineral Water??
    Just joking… I’m doing water diet now ��

    I love all your videos. All your recipes are easy to follow. You earned my subscription. Love from Indonesia. Fighting ❤

  • ahh I miss eating this in a cold night of Ramadhan when I was still a child where street vendor would wait after Taraweh prayer to sell us some buttery chili grilled corn. YUMM!

    It has been decades ago…

  • 1:36
    Would it be ok if I potato starch instead of corn starch or would it mess with the recipe? I ask because my friend is allergic to corn so I have to substitute corn starch with potato starch when I’m cooking for her.

  • Listen i really want to support your channel much more than I do……but i get too hungry when I watch your delicious skiled cooking, and then the frustration hits hard and i get all bummed and deflated ����
    Also I have no Clair.

  • Thank you sir, corn is my favourite u made my taste special by your video definitely will try for sure
    Prasanna J Advocate
    Hyderabad, India