I grew up on a farm in South Carolina, where corn was the highlight of our summer garden. We grew rows of it every summer — then we’d pull it straight from the stalk in the mornings, shuck it on the porch, and then spend the rest of the day cutting it off the cob to put up for the rest of the year.

It showed up on our table in all kinds of ways: stirred into soups, folded into cornbread batter, or just served hot and simple alongside whatever else was cooking. It was hands-down my favorite food — and I have the family record for eating the most ears to prove it. (14 in one sitting, in case you were wondering!) So, it has been a joy to see corn having its moment again — this time with an international twist.

From Mexican street corn on pizza, a la Contigo® Street Corn Pizza, to crispy corn “ribs” and cheesy esquites-style dips, corn is showing up in creative ways on menus across the board. And people aren’t just into it, they’re craving it.

Why Corn Hits Home

There’s something comforting about corn. It’s sweet, a little earthy, and easy to love. But beyond that, it’s a workhorse ingredient: flexible, familiar, and able to carry big flavor without stealing the show.

Chefs are leaning into that versatility right now, especially in warmer months when fresh, fun, and colorful dishes are in demand.

Here’s why corn deserves a second look this summer:

• It’s nostalgic, but not tired — Corn has roots in so many American food traditions, but there’s still room to reinvent it. My local BBQ place has a savory corn pudding with punchy green chiles that feels revelatory yet comforting at the same time.

• It pairs well with bold flavors — Think chili, lime, mayo, cheese, smoked paprika, and FLAVORSMITH® Sweet Heat Hot Honey. The natural sweetness of the corn holds its own even when paired with strong ingredients.

• It brings texture — Grilled, roasted, or even raw, corn kernels add a pop that makes dishes more dynamic. My mom even calls freshly shucked corn “poppin’ ears” for how they burst when bitten.

• It works across the menu — Starters, sides, salads, mains, even brunch — corn fits in just about anywhere, even dessert. I’m still dreaming of the Corn Crème Brûlée with Blackberries I enjoyed years ago in downtown Charleston.

The Street Corn Effect

Mexican-style street corn, also known as elote, is at the heart of this wave. It’s messy in the best way: creamy, tangy, spicy, and bright. And it’s being reimagined into dishes that feel fresh but grounded.

Some twists I’ve seen lately (and loved):

• Elote flatbreads or pizzas with crema, Cotija, and chili powder
• Esquites-inspired nachos with charred corn, lime crema, and scallions
• Grilled corn salad with cilantro, feta, and a smoky vinaigrette
• Corn-stuffed arepas or tacos for a twist on familiar formats

Finding flavorful sweet corn is key — whether you're sourcing sweet corn fresh from Peak Fresh Produce® — where only the highest quality produce from top farms makes the cut — or opting for a ready-to-go solution like Contigo Mexican-Style Roasted Street Corn Dip, there’s always a delicious way to enjoy kernels any time of the year.

Corn Ribs and Other Easy Riffs

One trend that’s making the rounds is corn ribs — quartered ears that curl as they roast or fry. They’re crunchy, playful, and perfect for dipping or seasoning with just about anything.

One of my friends locally is a personal chef to visiting foodies — who also grew up on a Southern farm, so she knows sweet corn. Corn ribs are on permanent rotation on her summer menus, and they have been a hit with vacationers in the area.

Other low-lift ideas for corn:

• Add roasted corn to pimento cheese or crab dip
• Toss it into grain bowls or pasta salads
• Fold creamed corn into soups or stews from flavor and texture
• Mix it into hushpuppies or spoonbread for extra pop

Bringing It All Together

As someone who grew up with corn in the garden and on the plate, it’s fun to see chefs finding new ways to celebrate it. It’s not fancy and it doesn’t need to be. Corn works because it connects people: to memory, to season, to flavor.

If your menu needs a little soul and a little golden sparkle, start with corn. It’s down-home, flavorful, and endlessly adaptable, just like the best Southern cooking.