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An Oxo corn prep peeler is used to shave corn kernels from the cob.

5 Ideas for Celebrating Corn Season

How to use fresh corn, one of summer's best treats, this season. Go off the cob with these delicious ideas, including our easy recipe for Mexican street corn salad.

3 min read


Whether grilled, boiled or raw, sweet corn has endless possibilities for serving. Here are five ways to celebrate corn season:A moving image of corn being shaved from the cob.


Make Cornbread


Stud your favorite cornbread recipe with a cup of sweet, chewy, juicy corn kernels to lend substance and interest.

A corn prep peeler lying next to a corn cob with loose kernels and a bowl of corn salad.

Keep it Simple

In the summer of my seventh year, I lost both of my front teeth and had to take a break from corn on the cob. This is the year I fell in love with corn off the cob. Eating pre-shaved kernels with a spoon made for uninterrupted corn enjoyment. I still prefer to do all of the work ahead of time and pile sweet kernels with salted butter into the center of my plate. A specially designed corn prep peeler makes easy work of shaving the corn off the cob.

Never Stop Souping

Summer is no reason to stop eating homemade soup. Especially when every store, farm market and roadside stand is piled with fresh corn for a great price. When it’s corn season, make a pot of sweet, creamy corn chowder as part of your weekly meal prep.

Corn Casserole

Throw together a creamy, cheesy corn casserole, and serve it whenever you’d serve mac and cheese. You can personalize a corn casserole endlessly by adding herbs, thickening with cream cheese, spicing it up with poblano peppers, or adding cubed zucchini and scallions.

Mexican corn salad in a small glass cylinder.Mexican corn salad in a small glass cylinder.

Mexican Corn Salad (Esquites)

Esquites vendors in Mexico cook corn kernels in flavorful simmering broth in a big pot and then spoon it into a cup, and top it with some of the broth. People add creamy, tangy and spicy extras as it pleases them. This adaptation of the recipe (below) toasts the kernels in a hot skillet, and mixes it with some grated cotija cheese (feta works as a substitute), fragrant cilantro, tangy lime and a little mayonnaise for creaminess.

Esquites (Warm Mexican-Inspired Corn Salad)


Shave the kernels off of the corn.
Preheat a large cast iron skillet over medium-high heat, add the oil or butter and corn kernels and cook, without stirring, until they smell toasty, and turn golden brown in spots, 3 to 4 minutes. Stir and toast some more, without stirring, another 3 to 4 minutes. Transfer to a bowl and stir in 1 or 2 tablespoons water to loosen.
Juice half of the lime over the corn. Cut the other lime-half into wedges and set aside. Stir the mayonnaise into the corn with half of the cotija, most of the cilantro, the minced jalapeño , and the chili. Season to taste with salt. Sprinkle with remaining cilantro, and cotija and serve warm in cups with lime wedges.

Looking for more ways to enjoy summer produce? Try quick pickling fruits and vegetables or throwing something more unique on the grill like watermelon or avocado.


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