July 2025 – Corn

Baked Corn

Gloria Dougherty, Akron

• 1 quart corn, frozen or fresh cut from the ears
• 2 eggs, beaten
• 1 teaspoon salt
• 1 cup milk
• ¹/₈ teaspoon pepper
• 2 teaspoons oil
• 3 tablespoons sugar
• 3 tablespoons flour

Combine all ingredients well. Pour into a greased slow cooker. Cover.

Cook on high for 3 hours and then on low for 45 minutes.

Note: If you use homegrown sweet corn, you could reduce the amount of sugar.

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Mexican Street Corn

Gloria Dougherty, Akron

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cups corn kernels
• ¼ teaspoon fine sea salt
• ¼ cup crumbled cotija cheese or feta cheese
• ½ cup thinly sliced green onions
• ½ cup cilantro
• 1 clove garlic, finely minced
• 1 tablespoon fresh lime juice
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon Tajín or smoked paprika

Add the minced garlic to a small bowl and cover it with lime juice. Set aside to allow the lime juice to soften the garlic’s flavor.

Heat the oil and butter over medium heat in a large skillet. Add the corn to the hot skillet and sprinkle with salt. Stir the corn well to coat with the oil and salt.

Spread the corn into an even layer in the skillet and allow it to sit without stirring for 2 minutes to develop a charred color. Toss the corn and repeat the process 2 more times, flattening evenly and letting it sit for 2 minutes each time, to get the charred effect on all sides.

Remove the corn from the heat and transfer to a mixing bowl.

In a small bowl, stir together the mayonnaise, sour cream and Tajín or smoked paprika. Add in the soaked garlic and lime juice, and stir again. Pour the dressing over the warm corn and stir to combine. Stir in the green onions and cilantro. Fold in the crumbled cheese.

Sprinkle with more Tajín or smoked paprika to serve.

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Corn & Macaroni Bake

Janice Martin, East Earl

“Very good!”

• 2 cups creamed corn
• ½ cup uncooked macaroni
• ¼ cup butter (scant)
• ½ teaspoon salt
• ½ cup (3 slices) American cheese (or other cheese of choice)
• 1 cup milk

Mix all ingredients.

Bake at 350°F for 1¼ hours or put into Crockpot on high for 1 hour, then low for 3 to 4 hours.

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Corn Fritters

Janice Martin, East Earl

“Delicious! Good way to use leftovers from corn on the cob.”

• 2 cups fresh corn
• 2 eggs
• ¼ cup flour
• 1 teaspoon salt
• ¹/₈ teaspoon pepper
• 1 teaspoon baking powder
• 2 tablespoons cream or whole milk
• 4 tablespoons fat

Add beaten eggs, flour, baking powder, salt and pepper to corn. Mix thoroughly. Add cream.

Melt fat in a pan and drop the corn mixture by spoonfuls (or pour like pancakes) into hot fat. Brown both sides.

Yield: 16 to 18 fritters or 8 pancake size.

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Rachel’s Corn Salad

Deb Keebler, Stevens

“I got this recipe from my niece, Rachel Stevenson, of Myerstown. So easy and delicious.”

• 5 ears sweet corn, steamed and cut from cob
• ½ cup red onion, diced
• 3 tablespoons cider vinegar
• 3 tablespoons good quality olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup chopped fresh basil

Mix all ingredients and let flavors blend before serving.

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Golden Corn Cakes

Marilyn Bashore, Lititz

“I like to top mine with tomato jam!”

• 1 green onion, white and tender green parts, sliced
• ½ jalapeño chile, seeded and minced
• 2 tablespoons thinly sliced basil
• 2 cups fresh corn (about 4 ears)
• ¼ cup cornmeal
• 3 tablespoons flour
• ¼ teaspoon cumin
• ¼ teaspoon salt
• dash black pepper
• ½ cup plain Greek yogurt
• 1 egg
• 1 tablespoons olive oil, plus more for frying

In a medium bowl, combine green onion, jalapeño, basil, corn, cornmeal, flour, cumin, salt and pepper.

In a large bowl, whisk together the yogurt, egg, and 1 tablespoon olive oil. Add the dry ingredients and stir just until a thick batter comes together.

Coat the bottom of a 12” skillet with olive oil and heat over medium high heat until very hot.

Add the corn batter in 1/3 cup portions. Four scoops should fit in the pan. Flatten the mound with the back of a fork. Cook until bottoms are golden (about 2 to 3 minutes.) Flip with a spatula until golden on the second side, about another 1 to 2 minutes.

Transfer cakes to a paper towel-lined plate.

Repeat with remaining batter, adding additional oil for frying, if necessary.

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Corn Chowder

Marilyn Bashore, Lititz

• 4 tablespoons butter
• 4 scallions, white parts chopped
• 1 red bell pepper
• 4 celery ribs, chopped
• 5 cups fresh corn, divided
• 1 pound boiling potatoes, peeled and diced into ½ inch cubes
• 1½ teaspoons tarragon
• 32 oz. box chicken broth
• 2 teaspoons salt
• 2 cups milk
• ¼ teaspoon black pepper
• sour cream, for serving (optional)

In a large saucepan, melt butter over medium low heat. Add scallions, bell pepper and celery. Cook until vegetables start to soften, about 10 minutes.

Stir in potatoes, 3 cups corn, tarragon, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

In a food processor, puree remaining 2 cups of corn with milk.

Stir puree into soup along with black pepper. Simmer until soup thickens slightly, about 5 to 10 minutes.

Top each serving with a dollop of sour cream, if desired.

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Creamy Corn Bucatini Bowl

Marilyn Bashore, Lititz

• 2¼ cups fresh, or thawed frozen corn, divided
• ²/₃ cup whole milk
• 6 oz. bucatini pasta
• 1 tablespoon plus ¼ teaspoon salt, divided
• ¼ teaspoon red pepper flakes
• 3 oz. (¹/₃ cup) whole-milk ricotta cheese
• 2 tablespoons fresh basil, chopped

Bring 2 cups of corn and the milk to a simmer in a 12” skillet over medium heat. Carefully transfer milk and corn to a blender. Let cool slightly, then process until smooth, about 3 minutes, scraping down sides of blender as needed.

Strain corn mixture through a fine-mesh sieve into the now empty skillet, pressing on solids to extract as much liquid as possible.

Bring 2 quarts of water to a boil in a large saucepan. Add pasta and 1 tablespoon of salt. Cook about 5 minutes, until pasta is flexible. Drain, reserving about ¾ cup of the pasta water.

Stir pasta, ½ cup of pasta water, ¼ teaspoon salt, and pepper flakes into the corn mixture in the skillet.

Cook over medium heat, stirring constantly until pasta is tender and well coated, about 3 to 5 minutes. Adjust consistency with additional pasta water, if needed.

Divide into two bowls and top with dollops of ricotta cheese and sprinkle with basil and remaining corn.

Serves 2.

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Chicken Corn Noodle Soup

Mary Ann Dell, East Earl

• 6 cups chicken broth
• ½ teaspoon parsley
• 1 teaspoon onion powder
• ¹/₈ teaspoon pepper
• 2 tablespoons fresh celery leaves
• 4 oz. dry noodles
• 1½ cups corn
• 15 oz. canned chicken
• salt to taste

Bring broth, parsley, onion powder, pepper and celery leaves to a boil. Add noodles and cook until almost done. Add corn, chicken and salt; boil for 5 minutes.

Note: Can also add finely shredded carrots with the celery leaves.

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Corny Cornbread

Mary Ann Dell, East Earl

• 1 cup corn meal
• 1 cup flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 eggs
• ¼ cup vegetable oil
• 1½ cups corn

Mix dry ingredients together.

Beat together the milk, eggs and oil. Add corn, then add to the dry ingredients, mixing just until well-blended.

Pour into a buttered 9”x9” pan. Bake at 425°F approximately 25 to 30 minutes.

Variation: Add 1 cup grated cheddar cheese, 2 jalapeño peppers (seeded and chopped fine) along with the corn.

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Corn, Tomato & Ground Beef Pie

Mary Ann Dell, East Earl

• 1 lb. ground beef
• ¼ lb. pork sausage
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 2 cups corn
• 2 cups peeled and chopped tomatoes
• 1 tablespoon chili powder
• 1½ teaspoon salt
• 1 cup cornmeal
• 1 cup milk
• 2 eggs, well beaten
• 1 cup shredded cheddar cheese

Brown meat, onion and garlic; drain, Stir in corn, tomatoes, chili powder and salt. Pour into an ungreased 9”x9” dish or 2-quart casserole.

Mix cornmeal, milk and eggs. Pour over meat mixture. Sprinkle cheese on top.

Bake at 350°F for 40 to 50 minutes.

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Corn Pudding

Pat Roth, Ephrata

“I’ve been making this recipe for years at all my holiday dinners. Everybody loves it. I always double it. Very good if you freeze your own corn.”

• 1 package frozen corn, about 3 to 4 cups
• 4 tablespoons flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 cups milk
• 2 well-beaten eggs
• 1 tablespoon melted butter or margarine

Thaw the corn enough to break the kernels apart. Add the flour, sugar and salt.

Combine the milk, eggs and melted butter. Add to the corn mixture and mix well. Pour into a greased baking dish.

Bake at 350°F for 1 hour, stirring every 10 minutes for the first 30 minutes.

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Corn & Sausage Soup

Pat Roth, Ephrata

• 2½ cups chopped onion
• ½ cup chopped green pepper
• ½ cup chopped sweet red pepper
• ½ cup chopped celery
• 6 tablespoons butter or margarine
• 1½ lbs. fully cooked smoked sausage, cut into ¼” pieces
• 3 garlic cloves, minced
• (4) 15 oz. cans Italian style tomato sauce
• (3) 16 oz. packages frozen corn
• (2) 14½ oz. cans Italian diced tomatoes, undrained
• 2 cups water
• 3 bay leaves
• 1½ teaspoons dried basil
• 1½ teaspoons dried oregano
• 1½ teaspoons dried thyme
• ½ teaspoon pepper

In a soup kettle, sauté the onions, peppers and celery in butter until tender. Add the sausage and garlic; cook for 10 minutes or until heated.

Stir in the rest of the ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, for 1 hour, stirring occasionally. Discard the bay leaves.

Makes 5 quarts.

Notes: Recipe can be cut in half and/or frozen for later.

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Lemony Corn Muffins

Pat Roth, Ephrata

• 1¾ cups all-purpose flour
• ¾ cups shredded cheddar cheese
• ¼ cup cornmeal
• ¼ cup sugar
• ¼ cup chopped almonds
• 2 teaspoons baking powder
• ½ teaspoon nutmeg
• ½ teaspoon grated lemon peel
• ¼ teaspoon salt
• 1 egg
• 14¾ oz. can cream style corn
• ¼ cup vegetable oil

In a large bowl, combine the first nine ingredients. In another bowl, beat the egg, corn and oil. Stir into the dry ingredients just until blended.

Fill greased muffin cups 2/3 full. Bake at 375°F for 25 to 30 minutes or until they are golden brown.

Cool for 10 minutes before removing from the pan.

Makes 1 dozen.

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Cheesy Spaghetti & Corn Casserole

Stephanie Trowbridge, Stevens

• 1 can whole kernel corn (undrained)
• 1 can creamed corn
• 1 cup diced Velveeta cheese
• 1 cup spaghetti noodles broken into 1″ pieces
• 2 tablespoons chopped onion
• ¾ cup melted butter

Mix all ingredients and pour into a greased 10”x10” casserole or baking dish. Let stand for one hour.

Cover with foil and bake at 350°F for 30 minutes; remove foil and bake for an additional 30 minutes.

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Corn Pudding

Stephanie Trowbridge, Stevens

• 2 tablespoons flour
• ½ teaspoon salt
• ¼ cup sugar
• ¼ teaspoon black pepper
• 1 egg, beaten
• ¼ cup milk
• 1 tablespoon melted butter
• 2 cups fresh or canned corn (can also use half creamed corn)

Combine all ingredients except corn; mix well. Stir in the corn. Spoon into an 8”x8” or 9”x9” greased casserole or baking dish.

Bake at 375°F until bubbly and thickened, about 35 to 45 minutes.

Note: Recipe can easily be doubled or tripled for additional servings.