Peak-season sweet corn brings its signature sweetness and Southern charm to these summer-ready recipes.
Written by Becky Ellis / Photographed by Sara Schober
Sweet corn season, beginning in June, has arrived in Virginia. Sweet corn is called “sweet” because it has a much higher sugar-to-starch ratio than regular field corn (used for animal food or fuel). When harvested early, the corn kernels are filled with a sweet milky liquid that gives the corn a delightful, sweet flavor. It is grown specifically for eating, and luckily for us, tastes so good in many Southern recipes.
Mexican Fire-Roasted Street Corn Flatbread (photo above)
Makes 18 squares
14.1 ounce Jus Rol (brand) refrigerated pie crust*
½ cup sour cream
¼ cup mayonnaise
2 cloves garlic, minced
2 tablespoons fresh lime juice
½ teaspoon chili powder
½ teaspoon salt
1½ cups frozen fire roasted corn
2 cups shredded 4 cheese Mexican cheese blend
1 cup queso fresco cheese finely crumbled
Garnish: finely chopped cilantro, lime juice, and 1 teaspoon Tajín seasoning
Preheat oven to 425 degrees Fahrenheit. Place a sheet of parchment paper on a 13” x 18” baking sheet. Roll out the pizza dough on top of the parchment paper.
In a small bowl, stir in sour cream, mayonnaise, garlic, lime juice, chili powder, and salt. Remove ¼ cup of sauce and reserve. Spread sauce evenly on the pizza crust. Top sauce with fire roasted corn and 4 cheese Mexican cheese.
Bake, rotating baking sheet in oven after 10 minutes, until flatbread is crisp on the bottom and browned and bubbling on top, 15 to 20 minutes.
Drizzle flatbread with reserved sauce, sprinkle with finely chopped cilantro, drizzle fresh lime juice, and sprinkle Tajín seasoning over the top of the flatbread.
Shishito Pepper Corn Sauté
All the flavor of hot peppers without too much spiciness. A fun, flavorful side dish.
Makes 4 servings
Kernels from 2 corn on the cob
6 tablespoons sunflower oil
20 shishito peppers
1 teaspoon salt
⅓ teaspoon freshly ground black pepper
1 tablespoon butter
3 green onions, thinly sliced
Fill cooking pot three-quarters full of water. Bring water to a boil over medium-high heat. Reduce heat to medium and add corn on the cob. Cook corn in boiling water for 15 minutes. Remove from heat and drain water.
When corn is cool enough to handle, use a sharp knife to remove kernels from cob.
Preheat oven to 425 degrees Fahrenheit. Place shishito peppers on a baking pan. Bake shishitos for 10 minutes, turning once during baking. Peppers will be puffed up and appear slightly charred.
Remove from oven and allow to cool. Once the shishitos are cool, cut off tops and slit down the middle with a sharp knife. Remove seeds by lightly scraping the insides of the pepper. Cut peppers into small pieces.
Place sunflower oil in an 8-inch cast iron pan. Heat oil over medium heat until it is barely sizzling.
Add corn kernels and shishito peppers. Stir. Sprinkle with salt and pepper. Add butter and stir. Add green onions and stir. Serve immediately.
Fire Roasted Corn Guacamole Dip
My guacamole is rich and creamy with the addition of mayonnaise and sour cream.
Serves 4
2 ripe avocados
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons Chi Chi’s Restaurant Style Salsa – mild or medium (depending on desired spiciness)
1/2 cup frozen fire roasted corn
2 tablespoons fresh lemon juice
¼ teaspoon red chili flakes
½ teaspoon Greek seasoning
Tostitos Hint of Lime Tortilla chips for serving
Remove pits and peel avocados. Scoop out avocado pulp and place in a flat dish. Mash avocado pulp with a fork until it has a smooth consistency.
Add mayonnaise and sour cream to avocados. Stir to combine. Add salsa, fire roasted corn, lemon juice, red chili flakes, and Greek seasoning. Stir to combine.
Place guacamole dip in a serving dish. Cover and refrigerate for 30 minutes. Serve chilled with Tostitos Hint of Lime Tortilla Chips.
Grilled Mexican Street Corn “Elote”
Makes 4 servings
4 ears corn on the cob, shucked
½ cup mayonnaise
2 tablespoons Mexican crema
1 teaspoon Tajín seasoning
2 tablespoons finely chopped fresh cilantro
½ cup Cotija cheese crumbles (queso fresco cheese may be substituted)
1 large lime, quartered
Preheat grill to medium high heat, about 400 degrees Fahrenheit. Place corn on the grill and turn occasionally until all sides are a bit charred (8-10 minutes).
In a small bowl, mix mayonnaise, Mexican crema, Tajín seasoning, and cilantro. Place Cotija cheese crumbles in a shallow dish big enough to hold the corn.
Spread mayonnaise mixture over the cooked corn, then roll the corn in the Cotija cheese. Serve with lime wedge to squeeze over top.
Notes:
Jus Rol refrigerated pie crust is available at Kroger.
Shishito peppers are available at Fresh Market.
Tajín is a chile-salt-lime seasoning made in Mexico and can be found in many of our local grocery stores.
The story above first appeared in our May/June 2026 issue.
