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41 wonderful ways with corn

There's nothing corny about these delicious recipes - they truly let this humble veg shine.
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Whether you have a can of creamed corn in the back of the cupboard or are planning on removing kernels off the cob yourself, these corn recipes include options for all tastes! Why not spice things up with our Mexican grilled corn? Or, create a family-friendly side with our cheesy corn-stuffed spuds. Whichever you decide on, you’re sure to be going back for seconds!

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How to choose corn on the cob

The husk of fresh corn will be bright green and tightly wrapped against the cob. The tassels sticking up out of the top should be brown and tacky to the touch. If they’re dry or black, it’s an old ear of corn. Sneak a peek at the kernels to check they are bright yellow, plump and free of any black spots.

Store fresh corn in the husk in the fridge in a sealed plastic bag. Best consumed within 3 days.

How to prepare corn on the cob

If grilling, throw corn cobs, husks and all, onto the barbecue. Feeling fancy? Pull the husk down to the stem but do not remove. Remove as much of the silk as possible. Tie the husk back with butcher’s twine to make a nifty, natural handle. Be sure to soak the husks in water to prevent them burning.

For a no-mess way to remove the kernels, place the cob, tip down, into the centre of a bundt tin. Then, safely holding the stem, run a serrated knife down the sides to release the kernels from the cob into the tin.

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To remove silks easily, trim the root end from the cob, place on a plate and microwave for 2 minutes (for two cobs of corn) then gently slide the husks and silk off the corn.

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Chicken and Corn Pasta Bake
Quick & Easy
September 13, 2021

Chicken and corn pasta bake

Leftovers can be eaten cold and are great for kids’ lunchboxes – pack with an ice brick. Note
By Women's Weekly Food
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tuna and corn bake
Baking
May 31, 2010

Tuna and corn bake

Add another ½ cup milk if making several hours ahead, as the sauce will thicken on standing. From cold, bake, covered, at 200°C/400°F for 30 minutes or until heated through then uncover and bake for a further 10 minutes or until browned. Note
By Women's Weekly Food
sweet corn fritters
Quick & Easy
November 30, 1974

Sweet corn fritters

Made from fresh corn, these fritters, served with spinach, bacon and tomatoes, are also a great lunch dish or casual dinner. But for a late breakfast they can’t be beaten. For breakfast they should be cooked just before they’re served, but cold corn fritters are excellent picnic food, so make a few more than you […]
By Women's Weekly Food

Quick dinner ideas

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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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