It’s a “Corntastic” Day!!

(Updated: Oct. 8, 2026, 2:33 p.m.)

In the words of the famous Tariq, better known in 2022 as the “Corn Kid,” when it is time for fresh corn to hit local markets, it is a “corntastic” day. Corn just makes you happy! There are few fresh seasonal vegetables that bring more business to the farmers market than fresh corn. Customers flock to the market to buy bushel bags at a time.

Corn is a critical ingredient in many products that we use almost every day, like grits, cereals, chips, tortillas, and so much more. It is also used in many animal feed products.

Is corn healthy? Corn has plenty of insoluble fiber, making it a source of fiber that can support healthy digestion. Normally, a half cup of corn, or one medium-sized ear, has approximately 98 calories, 24 grams of carbohydrates, 2 grams of fiber, almost 1 gram of fat, 3 grams of protein, 5 milligrams of sodium, and 4 grams of sugar.

Corn also aids in digestive and gut health, supports eye health, and contributes to heart health. It provides nutrients and vitamins your body needs to function well, such as calcium, folate, magnesium, potassium, vitamin A, and vitamin C.

Use your fresh corn to try these yummy recipes.

Sweet Corn and Fresh Veggie Pasta Salad

Servings: 10 as a side dish

Ingredients

For the Salad

  • 1¼ cups uncooked orzo pasta, whole wheat if available
  • 5–6 ears fresh sweet corn, shucked
  • ¾ cup fresh cucumber, peeled and diced
  • ½ cup onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 cup celery, diced
  • 1 cup fresh cilantro, chopped
  • 1 clove garlic, minced

For the Dressing

  • ⅔ cup light olive oil
  • ⅔ cup rice wine vinegar
  • 2 cloves garlic, minced
  • 2 limes, juiced and zested
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 teaspoons black pepper

Directions

  1. Cook the orzo pasta according to package directions.
  2. Drain the pasta and rinse with cool water. Transfer to a small bowl.
  3. To prepare the dressing, combine the olive oil, rice wine vinegar, minced garlic, lime juice and zest, cumin, oregano, cayenne pepper, salt, and black pepper in a small microwave-safe bowl.
  4. Whisk the dressing ingredients together until combined.
  5. Microwave the dressing for approximately 1 minute to warm it slightly and help blend the flavors.
  6. Whisk the dressing again, then stir half of it into the cooled orzo pasta.
  7. Refrigerate the dressed pasta while preparing the remaining salad ingredients.
  8. Using a sharp knife, remove the kernels from each ear of corn.
  9. Place the corn kernels in a microwave-safe bowl with approximately ¼ cup water and cover.
  10. Microwave on HIGH for 3–4 minutes, or until the corn is steamed and softened.
  11. Drain the corn and transfer it to a large mixing bowl.
  12. Add the diced cucumber, onion, red and green bell peppers, celery, cilantro, and minced garlic.
  13. Toss the vegetables until evenly combined.
  14. Pour the remaining dressing over the vegetables and mix well.
  15. Add the chilled orzo pasta and gently stir to combine.
  16. Serve immediately or refrigerate overnight to allow the flavors to blend.

Fresh Sweet Corn Soup

Servings: 4

Ingredients

  • 6 large ears fresh corn (about 4 cups corn kernels)
  • 1 cup onion, diced
  • 2 ribs celery, diced
  • 2 garlic cloves, minced
  • 1 pound red potatoes, finely diced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Optional Toppings

  • Sour cream
  • Shredded cheese
  • Chopped red bell pepper
  • Chopped fresh tomato
  • Thinly sliced chives

Directions

  1. Remove the corn kernels from the cobs and set aside.
  2. Heat the olive oil and butter in a large pot over medium heat.
  3. Add the diced onion and celery. Cook for approximately 5 minutes, or until softened.
  4. Add the minced garlic and cook for an additional minute.
  5. Stir in the fresh corn kernels, diced red potatoes, vegetable broth, dried thyme, dried basil, and kosher salt.
  6. Bring the mixture to a boil.
  7. Reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender.
  8. Taste the soup and add up to another ½ teaspoon kosher salt and freshly ground black pepper, if desired.
  9. For a partially creamy texture, blend some of the soup using an immersion blender, leaving some vegetables whole.
  10. Alternatively, remove a portion of the soup, blend until smooth, and return it to the pot. The soup can also be served without blending.
  11. Ladle the soup into bowls and serve warm.
  12. Garnish with sour cream, shredded cheese, chopped red pepper, fresh tomato, or sliced chives, as desired.

Esquites: Mexican Street Corn Salad

This is the easy way to enjoy Mexican street corn with all the flavor and much less mess.

Servings: 4

Ingredients

  • 2 tablespoons vegetable oil
  • 4 ears fresh corn, shucked (about 3 cups kernels)
  • Kosher salt, to taste
  • 2 ounces feta or cotija cheese, crumbled
  • ½ cup green onions, finely sliced
  • ½ cup fresh cilantro leaves, chopped
  • 1 jalapeño pepper, stemmed, seeded, and finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lime juice
  • Chile powder or crushed red pepper flakes, to taste

Directions

  1. Using a sharp knife, remove the corn kernels from the cobs.
  2. Heat the vegetable oil in a large nonstick skillet over high heat until shimmering.
  3. Add the fresh corn kernels and season with kosher salt.
  4. Toss the corn once or twice, then allow it to cook undisturbed until it begins to char.
  5. Stir and continue cooking for approximately 2 minutes to char additional sides.
  6. Continue tossing occasionally and cooking until the corn is well charred throughout, approximately 10 minutes total.
  7. Transfer the cooked corn to a large mixing bowl.
  8. Add the crumbled feta or cotija cheese, sliced green onions, chopped cilantro, jalapeño, and minced garlic.
  9. Stir in the mayonnaise, freshly squeezed lime juice, and chile powder or red pepper flakes.
  10. Toss until all ingredients are thoroughly combined.
  11. Taste and adjust the salt and seasonings as needed.
  12. Serve warm or at room temperature.

Mexican Street Corn and Chicken Casserole

This recipe can be made with chicken as an entrée or without chicken as a side dish.

Servings: 8

Ingredients

  • 6 cups fresh corn kernels
  • 3 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 cups shredded cheddar cheese or Mexican cheese blend, divided
  • 1 (4-ounce) can diced green chiles
  • ½ cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper, optional, or to taste

Optional for Serving

  • Fresh cilantro
  • Lime wedges

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.
  3. In a large mixing bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
  4. Add the fresh corn kernels, diced green chiles, 1 cup of the shredded cheddar or Mexican cheese blend, and crumbled cotija cheese.
  5. Stir in the chili powder, garlic powder, and cayenne pepper, if using.
  6. Mix until all ingredients are thoroughly combined.
  7. Fold in the cooked, shredded chicken and stir until evenly distributed.
  8. Spread the mixture into the prepared baking dish.
  9. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  10. Bake uncovered for 30–35 minutes, or until the casserole is bubbling and the cheese on top is golden.
  11. Remove from the oven and allow to cool for approximately 5 minutes so the casserole can set.
  12. Garnish with fresh cilantro and serve with lime wedges, if desired.
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