Elevate fresh summer corn with 6 easy, delicious recipes! From Mexican Elote to Korean Corn Cheese and even a Creole spin to upgrade your summer sweet corn today!

Mexican Street Corn (Elote)

A classic grilled corn on the cob coated in a creamy, sometimes tangy sauce, chili powder, fresh cilantro and salty cotija cheese.

• Ingredients: 4 ears of sweet corn husked, 1/4 cup of mayonnaise, 1.4 cup Meixcan crema or sour cream, 1 garlic clove (minced), juice of 1 lime. 1/2 cup of crumbled Cotija cheese or feta, 1/2 cup chopped fresh cilantro, 1 tsp chili powder or tajin, extra lime wedges
• How to make it: Preheat grill or cast iron skillet to high heat. Cook the corn cobs turning occasionally until it’s charred in spots all around the cob (about 8 - 10 minutes). Mix the mayonnaise, crema, minced garlic and lime juice to create the “sauce”. Coat the cob with the sauce, dry seasoning and cotija cheese and cilantro. Serve warm with lime wedges.

Korean Corn Cheese

Considered a pub snack in Korea it’s served in a cast ironed skillet and stretchy, melty mozzarella.

• Ingredients: 1 can (15 oz) sweet corn drained well, 3 tbsp Japanese mayonnaise or regular mayo, 1 tsp sugar, 1 tbsp unsalted butter, 1 cup shredded low moister mozzarella cheese, 1 tbsp green onions or parsley
• How to make it: In a bowl combine drained corn mayonnaise and sugar until evenly coated. In your skillet melt butter in a small oven safe skillet over medium heat. Add the corn mixture and sauté for 3 - 4 minutes until heated through. Spread it into an even layer. Top with shredded mozzarella. Cover with a lid until the cheese melts or place under an oven broil on high for 2 - 3 minutes until the cheese is bubbly and browned in spots. Garnish with green onions

Southern Maque Choux

Creole styled braised corn with vegetables, smoky bacon grease and cream, similar to a succotash, just creamier.

• Ingredients: 4 cups fresh sweet corn kernels, 1/2 cup whole milk, 3 slices thick cut bacon diced, 1 tbsp unsalted butter, 1/2 cup yellow onion finely diced,1/2 cup green bell pepper finely diced, 1/4 cup celery finely diced, 1 jalapeño seeded and finely diced, 1 cup Roma tomatoes seeded and finely diced, 1/3 cut heavy cream or half and half, 1/2 tsp Cajun or Creole seasoning, salt and pepper to taste
• How to make it: In a large skillet over medium heat fry the diced bacon until crisp, remove the bacon with a slotted spoon to leave the bacon fat and grease in the skillet. Melt your butter in the grease. Add your onions, bell peppers, celery and jalapeños. Sauté for 5 minutes until soft and translucent. Stir in corn, whole milk, diced tomatoes and dry seasonings. Cook for 8 - 10 minutes or until the corn is tender. Finish off with heavy cream and simmer for 3 - 5 minutes until the sauce thickens up and then fold in your bacon, finally it’s ready to serve.

Brazilian Corn Casserole

A perfect mix between cornbread and souffle, it’s soft, rich and slightly sweet and is the best side for a weeknight dinner or to wow friends with at a potluck.

• Ingredients: 1 box (8.5 oz) cornbread mix, 1 can (15 oz) whole kernel corn drained, 1 can (14.75 oz) cream styled corn, 1 cup sour cream, 1/2 cup unsalted butter melted, 2 large eggs beaten, 1 cup shredded cheddar cheese.
• How to make it: Preheat oven to 350°F. Grease an 8x8 baking dish. Combine ingredients into a large bowl. Stir until the cornbread mixture is smooth. Pour the mixture into the baking dish. Bake for 45 - 50 minutes or until golden brown around the edges. Rest the dish 10 minutes before serving.

Deep Fried Sweet Fried Corn Sticks (Sorullitos de Maiz)

A traditional Puerto Rican dish that is crispy on the outside, soft and buttery on the inside. Traditionally served along side mayoketchup for dipping sauce. But if you do it the Alyssa way you toss it in sugar.

Traditional Recipe:

• Ingredients: 1 1/4 cups water, 2 tbsp sugar, 1/2 tbsp salt, 2 tbsp unsalted butter, 1 cup fine yellow cornmeal, 4 oz sharp cheddar or edam cheese shredded, vegetable oil for deep frying, 1/4 cup mayo, 2 tbsp ketchup, 1 pinch of garlic powder
• How to make it: In a sauce pan bring water, sugar, salt and butter to a boil. Reduce heat to low, add all cornmeal at once and stir vigorously (preferably with a wooden spoon) until a dough forms. Remove from the heat and let cool until it’s safe to touch. Take 2 tbsp of warm dough and roll into a ball, then into a cigar shape (usually 3 - 4 inches long). Fry in a skillet in one inch of oil at 350°F. Fry the dough cigars in batches for 3 - 4 minutes, turning occasionally until golden brown. For your sauce whisk the mayo, ketchup and garlic powder together to serve with the hot corn sticks.

Alyssa’s family recipe:

• Ingredients: 2 cups water, 2 tbsp butter, 2 - 3 tbsp white sugar, 1 tsp salt, 1 1/2 cup fine ground yellow cornmeal, 8 oz edam or mozzarella shredded, 1/3 cup granulated sugar, 2 cups vegetable oil or canola oil
• How to make it: In a medium sauce pan combine the water, butter, sugar and salt. bring to a boil over medium heat until the butter is completely melted. Turn the heat down to low and slowly mix in the cornmeal to prevent lumps. Stir continuously for 3 to 5 minutes until the mixture pulls away from the edges creating a soft dough. Remove from the heat and cover with a clean dish cloth for 5 - 10 minutes. Once the dough is cool enough to handle take golf ball sized pieces of dough and flatten in your palm placing the cheese int he center. Wrap the dough around the cheese and roll tightly into a cigar shape. Fry in a deep skillet at 350°F. Fry in batches for 3 to 4 minutes until they are golden brown. Finally dab away any excess oil and toss generously in sugar.

Classic Southern Corn Fritters

Crispy, fluffy fried batter studded with sweet whole corn kernels. Served either with a drizzle of honey or powdered sugar.

• Ingredients: 2 cups sweet corn kernels, 1 cup all purpose flour, 1 tsp baking powder, 1/2 tsp salt, 2 beaten eggs, 1/3 cup whole milk or heavy cream, 2 scallions finely chopped, canola or peanut oil for shallow frying
• How to make it: In a large bowl whisk in all your dry ingredients. Stir in beaten eggs, milk, corn kernels and scallions until the dry mix turns into a thick batter. Heat 1/4 inch of oil in a skillet over medium heat around 360°F. Drop 2 tablespoon mounds of batter into oil and flatten slightly with a spoon or spatula. Cook 2 - 3 minutes per side or until a deep golden brown. Transfer to a paper towel lined plate to absorb any extra oil and serve with hot honey, maple syrup or coat with powder sugar.