WHY YOU’LL LOVE CHIPOTLE CORN SALSA

• Bright, fresh Chipotle-style flavor
  
• Sweet corn with smoky roasted poblano
  
• Perfect for tacos, burritos, bowls, or chips
  
• Quick to make and great for parties
  
• One of the most popular Chipotle copycat recipes

Chipotle Corn Salsa Recipe

I have a bit of a thing for Chipotle.

Actually… more than a bit.

I love it so much that over the years I’ve recreated a whole lineup of Chipotle copycat recipes at home. It started with one or two favorites, and before long, we had an entire menu of them.

Now one of my favorite ways to entertain is to build a Chipotle-at-home food bar.

A couple of main proteins in slow cookers, a stack of tortillas, bowls of toppings, and suddenly everyone is building their own burritos and rice bowls.

This chile corn salsa is always part of that spread.

It’s bright, fresh, and packed with flavor: sweet corn, roasted poblano, a little heat from jalapeños, and plenty of lime. It’s the kind of topping that works on everything… and somehow tastes even better the next day.

INGREDIENT NOTES

• Sweet Corn: White sweet corn is closest to the Chipotle version, but yellow corn works beautifully too.
  
• Poblano Peppers: Roasting them adds smoky depth that makes the salsa taste restaurant-quality. You can use fire roasted diced green chiles to make this Chipotle corn salsa recipe even faster. 
  
• Jalapeños: Bring fresh heat. Adjust the amount depending on your spice preference.
  
• Red Onion: Adds sharpness and color contrast.
  
• Fresh Lime & Lemon Juice: The citrus brightens the entire salsa and keeps the flavors balanced.

VARIATIONS

Mild Version: Remove the jalapeño seeds or use only one pepper.

Spicy Version: Add extra jalapeños or a pinch of cayenne.

Grilled Corn Salsa: Use grilled fresh corn instead of frozen for deeper flavor.

Mango Corn Salsa: Add diced fresh mango for sweetness.

SERVING SUGGESTIONS

• Enjoy Chipotle corn sala with tortilla chips.
  
• Serve with Chipotle copycat barbacoa or pork carnitas.
  
• Add to tacos or burritos.
  
• Spoon over grilled chicken or steak.
  
• Use in burrito bowls or walking tacos.
  
• Perfect topping for nachos.

CORN SALSA CHIPOTLE FAQ

The roasted poblano peppers are what really elevate this corn salsa Chipotle recipe.

Roasting concentrates their flavor and adds a subtle smokiness that balances the sweetness of the corn. Then comes the heat from the jalapeños.

Letting the salsa rest for about 30 minutes before serving allows the citrus, onion, and peppers to meld together so the flavors taste brighter and more balanced.

TOOLS NEEDED

• Baking Sheet: To roast the poblanos.
  
• Aluminum Foil: Lines the baking sheet for easy cleanup.
  
• Mixing Bowl: Cover with plastic wrap to steam the peppers. Use again to mix the Chipotle corn salsa.
  
• Cutting Board + Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Corn Salsa Recipe

This Chipotle Corn Salsa Recipe is an easy copycat of the spicy corn salsa at Chipotle Mexican Grill. The flavor is out of this world!

Course Side Dish

Cuisine Mexican

Method Mixed, Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 49cal

Author Donna Elick

Ingredients

• 2 poblano peppers
• 4 cups frozen white sweet corn, thawed and drained
• 1/2 medium red onion, finely diced (about ½ cup)
• 1/2 cup fresh cilantro, chopped
• 2 medium jalapeño peppers, finely diced (about ¼ cup)
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT OVEN: Preheat the oven to 425°F and place the oven rack in the upper position. Line a baking sheet with aluminum foil.
• ROAST POBLANOS: Place 2 poblano peppers on the prepared baking sheet. Roast for 15 to 20 minutes, turning every 5 minutes, until the skins are blistered and charred on all sides.
• STEAM PEPPERS: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let sit for 5 minutes so the skins loosen.
• PEEL AND CHOP: Using your fingers, peel the skins from the peppers. Cut the peppers in half, remove the seeds, and finely chop the flesh.
• COMBINE SALSA: In a medium bowl combine the chopped poblanos, 4 cups frozen white sweet corn, thawed and drained, 1/2 medium red onion, finely diced , 1/2 cup fresh cilantro, chopped, and 2 medium jalapeño peppers, finely diced .
• SEASON: Add 1 tablespoon fresh lime juice, 1 tablespoon fresh lemon juice, and 1/2 teaspoon kosher salt. Toss until evenly combined.
• CHILL OR SERVE: Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

Notes

Make-Ahead: This salsa can be made up to 2 days in advance. Store covered in the refrigerator.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended. The vegetables will lose their crisp texture.

Heat Tip: Remove the seeds from the jalapeños for a milder salsa. For more heat, leave some seeds or add an extra jalapeño.

Shortcut: Substitute 1 (4 ounce) can fire roasted diced green chiles for the roasted poblanos to save time.

Nutrition

Serving: 1 | Calories: 49cal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Sugar: 4g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published August 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chipotle Corn Salsa Recipe appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN CORN CHOWDER WITH BACON

• Big, bold comfort-food flavor
  
• Loaded with bacon, chicken, corn, and cheese
  
• Thick, creamy chowder that eats like a meal
  
• Feeds a crowd easily
  
• Reheats beautifully for leftovers

Chicken Bacon Corn Chowder

If you’re a soup-for-dinner kind of person, you’re in the right place! We have over 75 soup recipes on TSRI, from brothy favorites to creamy delights and everything in between.

But chicken corn chowder with bacon and cheese? This is a soup that means business.

You don’t serve this as a starter. This is the dinner. It’s one of those recipes where every ingredient earns its place.

Bacon sets the tone, the chicken makes it filling, and the corn keeps it from feeling too heavy. Then the cheese shows up and pulls everything together into something that feels indulgent but still familiar.

This is the kind of chowder I make when it’s cold, or when people are hungry, or when I just want something that feels generous. Big pot. Big bowls. No one leaves the table still hungry.

INGREDIENT NOTES

• Thick-Cut Bacon: Holds its texture and adds smoky depth throughout the chowder.
  
• Chicken Breasts: Cut into small pieces so they stay tender and cook quickly.
  
• Corn: Frozen or fresh both work in this recipe. The natural sweetness balances the richness.
  
• Half & Half: Makes chicken corn and bacon chowder extra creamy. Use equal parts milk and heavy cream if needed.
  
• Smoked Paprika: Adds warmth and subtle smokiness without overpowering.
  
• Colby Jack & Sharp Cheddar: One for melt, one for flavor. Together they’re perfect.

VARIATIONS

Spicy: Add a pinch of cayenne, some diced jalapeños, or a can of diced green chiles (drained).

Extra Cheesy: Stir in an extra handful of shredded cheddar at the end.

Potato Swap: Replace red potatoes with Yukon Gold or another waxy potato. Avoid russets.

No Bacon: Use extra butter or oil to cook the chicken and add extra smoked paprika for depth.

Even Richer: Swap half and half for heavy cream.

Lighter Version: Use whole milk and reduce the amount of cheese slightly.

SERVING SUGGESTIONS

• Finish with extra bacon and parsley on top.
  
• Serve with crusty bread, buttery dinner rolls, or copycat cheddar bay biscuits.
  
• Cheesy chicken corn chowder is great with a simple green salad on the side.
  
• Perfect for potlucks or family dinners. This recipe serves 12!
  
• Stretch servings and pair smaller bowls with BLT sandwiches.

CHICKEN CORN AND BACON CHOWDER FAQ

This chicken and corn chowder with bacon works because it layers fat, starch, and protein intentionally.

Rendering the bacon first creates a flavorful fat that carries smoke and salt through the entire dish. Coating the onions with flour before adding liquid forms a light roux that thickens the broth evenly as it simmers.

Potatoes release starch as they cook, reinforcing the chowder’s body without making it gluey.

Half and half provides milk fat that softens the seasoning and creates richness, while adding the cheese at the end prevents protein tightening and graininess.

Gentle heat after the cheese melts keeps the emulsion stable, giving you a smooth, creamy chicken bacon corn chowder that holds together bowl after bowl.

TOOLS NEEDED

• 6-quart Dutch Oven: Gives you space to build flavor without crowding. A soup pot will work in a pinch.
  
• Slotted Spoon: For removing bacon while leaving the grease behind.
  
• Wooden Spoon: Ideal for stirring thick chowder and scraping all the tasty bits from the bottom of the pot.
  
• Vegetable Peeler: For the potatoes.
  
• Chef’s Knife: Evenly chopped chicken and veggies matter for timing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Pot Pie Soup

Roasted Tomato Basil Soup

One Pot Mac and Cheese Soup

Crockpot Chicken Noodle Soup Recipe (15 Minute Prep)

Print

Chicken Bacon Corn Chowder

Make Chicken Bacon Corn Chowder for a hearty, cheesy, and crowd-pleasing soup that's ultra cozy without weighing you down. A TSRI classic!

Course Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 (about 1 ½ cups per serving)

Calories 452cal

Author Donna Elick

Ingredients

• 1/2 pound thick-cut bacon, about 6 slices, cut into pieces
• 2 tablespoons butter or butter-flavored olive oil
• 1 medium yellow onion, diced
• 1 tablespoon minced garlic about 3 cloves
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup all-purpose flour
• 2 teaspoons smoked paprika
• 1 to 2 teaspoons kosher salt divided
• 1 teaspoon fresh ground black pepper
• 4 cups frozen corn or kernels cut from about 4 large ears fresh corn
• 2 cups red potatoes, peeled and diced (about 4 to 5 small potatoes)
• 3 cups chicken stock
• 2 cups half and half
• 8 ounces shredded Colby Jack cheese
• 8 ounces shredded sharp cheddar cheese
• Fresh parsley, chopped optional garnish

Instructions

• COOK BACON: Place a 6-quart Dutch oven over medium-high heat. Add 1/2 pound thick-cut bacon, about 6 slices, cut into pieces and cook, stirring occasionally, until lightly crisp, about 10 minutes. If the bacon cooks too quickly, reduce the heat or briefly remove the pot from the burner.
• REMOVE BACON: Use a slotted spoon to transfer the bacon to an upside-down pot lid or plate. Leave about 2 tablespoons bacon drippings in the pot and drain off any excess.
• COOK CHICKEN: Add 2 tablespoons butter or butter-flavored olive oil to the pot. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces in a single layer and cook, stirring occasionally, until cooked through, about 4 to 5 minutes.
• REMOVE CHICKEN: Transfer the cooked chicken to the plate with the bacon. Set aside.
• SAUTÉ AROMATICS: Reduce the heat to medium. Add 1 medium yellow onion, diced and 1 tablespoon minced garlic to the pot. Cook for about 2 minutes, until the onion begins to turn translucent.
• ADD SEASONING AND FLOUR: Sprinkle 1/2 cup all-purpose flour, 2 teaspoons smoked paprika, 1 to 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper over the onions. Stir well to coat the onions evenly.
• BUILD CHOWDER: Reserve about 2 tablespoons of the cooked bacon for garnish. Add 3 cups chicken stock, 2 cups half and half, 4 cups frozen corn or kernels cut from about 4 large ears fresh corn, 2 cups red potatoes, peeled and diced, cooked chicken, and remaining bacon to the pot. Stir to combine.
• SIMMER: Cover and cook for about 15 minutes, until the potatoes are fork-tender.
• ADD CHEESE: Stir in the 8 ounces shredded Colby Jack cheese and 8 ounces shredded sharp cheddar cheese until melted and fully combined.
• HOLD: Reduce the heat to low and simmer gently until ready to serve, stirring occasionally.
• SERVE: Ladle into bowls and garnish with reserved bacon and Fresh parsley, chopped, if desired.

Notes

Prep Tip: If cooking while prepping feels stressful, take 10 minutes before starting to prep all ingredients. This recipe flows much more smoothly when everything is ready.

Consistency: The chowder will continue to thicken as it cools. Add additional milk or chicken stock to loosen as needed.

Half and Half Note: Half and half is found in the dairy case near the cream. It is equal parts milk and cream. You can substitute all heavy cream for a richer chowder or all whole milk for a lighter version.

Reheating: Reheat gently on the stovetop or in the microwave. Add milk or stock as needed to thin.

Freezing: If freezing, prepare the chowder without the potatoes. Add diced potatoes when reheating and cook until fork-tender.

Nutrition

Serving: 1 | Calories: 452cal | Carbohydrates: 25g | Protein: 25g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 732mg | Sugar: 3g | Fiber: 2g | Calcium: 321mg | Iron: 1mg

Originally published November 2015, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Bacon Corn Chowder appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CORN CASSEROLE WITH BACON

• Creamy, dreamy sauce + crispy bacon = instant crowd-pleaser
  
• Pantry-friendly ingredients and 35 minutes start to finish
  
• Bakes in one dish. Hello, easy cleanup!
  
• Perfect for holidays, potlucks, or weeknights
  
• Scales up effortlessly for a crowd

Corn and Bacon Casserole

This creamed corn casserole with bacon is one of the OGs here at TSRI. I first shared it back in November 2011, and let me tell you… it’s been winning over holiday tables and potlucks ever since!

We’ve made it countless times, and it never fails to get rave reviews. I could eat this straight from the pan with a spoon. No shame.

We don’t do boring sides around here, and this beauty proves it. Sweet corn, luscious creamy sauce, and that best daggum bacon crunch on top? Clean-plate-club energy, friends.

It’s the kind of casserole that makes people lean over the table and whisper, “Who made this?” (You did, you kitchen rockstar.)

Serving a feast? Pair bacon corn casserole with my Roasted Potatoes or Cheesy Potatoes Au Gratin and thank me later.

INGREDIENT NOTES

• Bacon: Thick-cut bacon holds texture after baking. Regular works, but use an extra slice or two. And reserve the drippings. They’re liquid gold for flavor!
  
• Corn: Frozen kernels keep it easy and consistent. Fresh or well-drained canned corn also works, though fresh will taste sweeter.
  
• Flour: Briefly cooking the flour with drippings creates a roux for a silky (not grainy) sauce.
  
• Cream & Milk: Heavy cream delivers that luscious, melt-in-your-mouth texture. Swap in half & half or all milk to lighten it up (the sauce will be thinner).
  
• Sugar: A tiny bit enhances corn’s natural sweetness. Skip if using peak-season fresh corn.
  
• Seasonings: Kosher salt clings better, and black pepper balances the richness. Add a pinch of smoked paprika or cayenne if you like a subtle kick.
  
• Fresh Herbs: Parsley or chives add brightness at the end. Sprinkle onto corn bacon casserole just before serving.

VARIATIONS

Cheddar-Bacon Corn Bake: Stir in 1 cup shredded sharp cheddar before baking.

Jalapeño Popper Twist: Add ½ cup diced jalapeños and 4 ounces softened cream cheese.

Ritz Cracker Crunch: Top bacon corn casserole with 1 cup crushed Ritz tossed with 2 tablespoons melted butter.

Southwest Style: Mix in ½ cup diced roasted red peppers and 1 teaspoon chili powder.

Herb & Parm: Add ½ cup grated parmesan + fresh thyme leaves for a savory finish.

Bacon-Free: Omit bacon and sauté onions in 2 tablespoons butter, then add a pinch of smoked paprika for depth.

SERVING SUGGESTIONS

• Holiday Plate-Up: Serve alongside roasted turkey or ham with Best Ever Mashed Potatoes for a classic spread.
  
• BBQ Night: Pair corn and bacon casserole with pulled pork, coleslaw, and cornbread. Sweet, smoky, and perfect together.
  
• Comfort Feast: Add garlic green beans for the coziest Sunday dinner.
  
• Easy Upgrade: Finish with a squeeze of lime and chopped cilantro to brighten rich flavors.
  
• Beverage Pairing: A crisp chardonnay or sparkling apple cider cuts through the creaminess.

CORN WITH BACON CASSEROLE FAQ

Can I make this ahead?
Yes. Assemble corn with bacon casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

How do I keep the sauce silky?
Cook the flour for 1-2 minutes in the bacon drippings before adding the cream and milk, and slowly whisk while pouring in the liquid to prevent lumps or a grainy texture.

Can I double this recipe?
Absolutely. Use a larger baking dish (or two 1-quart dishes) and add 5–10 minutes to the bake time.

What’s the best way to reheat corn and bacon casserole?
Microwave individual servings or warm larger portions in the oven. If it looks too thick, stir in a splash of milk or cream until it loosens to your preferred consistency.

This recipe for corn casserole with bacon has lived on The Slow Roasted Italian since 2011, and it’s one we’ve tested, tweaked, and loved for years.

That kind of staying power tells you it works: creamy, dreamy, and reliable every single time.

I’ve made more cream-style casseroles than I can count, and the secret is fat + flour + gentle heat.

Bacon drippings bloom the aromatics and form a proper roux with the flour, so the cream emulsifies into a silky sauce instead of separating.

Another pro move: bake just until the edges bubble. Overbaking tightens the dairy and dulls the sweetness of the corn.

When I tested this with butter only, it was good… but those smoky drippings add a depth you can’t fake. Little technique, big payoff. That’s the TSRI way!

TOOLS NEEDED

• Large Skillet: Sauté bacon and build the sauce in one pan.
  
• Whisk & Wooden Spoon: Whisk for the cream sauce, spoon for folding in corn.
  
• 1-Quart Casserole Dish: Ideal size for even baking and bubbling edges.
  
• Measuring Cups & Spoons: Accuracy matters for the roux and dairy.
  
• Paper Towels: For draining bacon so it stays crisp on top.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Casserole Recipes

Creamy Chicken Noodle Casserole (Easy Recipe) + Video

Slow Cooker Chicken Enchilada Casserole Recipe

Easy Broccoli Cheese Casserole Recipe with Ritz Crackers

Best Ever Jiffy Corn Casserole Recipe + Video

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Corn and Bacon Casserole

Creamed Corn and Bacon Casserole is the ultimate side dish… creamy, comforting, and bursting with flavor. A reader favorite since 2011!!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 – 8

Calories 258cal

Author Donna Elick

Ingredients

• 6 strips thick-cut applewood smoked bacon
• 1/2 medium yellow onion finely chopped (about ½ cup)
• 2 tablespoons all-purpose flour
• 2 garlic cloves minced (about 2 teaspoons)
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 12-ounce bags frozen whole kernel corn (about 4 cups)
• 1 tablespoon fresh parsley or chives chopped, for garnish

Instructions

• Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Lightly grease a 1-quart baking dish with butter or nonstick spray.
• Cook the Bacon: In a large skillet over medium heat, cook 6 strips thick-cut applewood smoked bacon until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Once cooled, crumble into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet.
• Sauté the Onion and Build the Base: Add 1/2 medium yellow onion to the drippings and cook until soft and translucent, about 3–4 minutes. Stir in 2 tablespoons all-purpose flour, 2 garlic cloves, 1/2 tablespoon granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Cook and stir for 1–2 minutes, until the mixture is bubbly and fragrant.
• Make the Cream Sauce: Slowly whisk in 1 cup heavy cream and 1/2 cup whole milk. Bring mixture to a simmer and cook until slightly thickened, 2–3 minutes.
• Add the Corn and Bacon: Stir in 2 12-ounce bags frozen whole kernel corn (about 4 cups) and half of the crumbled bacon. Cook for 1 minute to heat through.
• Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining bacon. Bake uncovered for 20–22 minutes, or until the edges are bubbly and the top is lightly golden.
• Finish and Serve: Garnish with 1 tablespoon fresh parsley or chives. Serve hot.

Notes

Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake just before serving.

Storage: Refrigerate leftovers up to 3 days (airtight).

Reheating: Microwave 30-second bursts, stirring; add a splash of milk/cream if thick.

Freezing: Freeze up to 2 months (texture may change slightly because it’s cream-based).

Lighter swap: Use half & half or all milk; sauce will be less rich.

Nutrition

Serving: 1 | Calories: 258cal | Carbohydrates: 7g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 359mg | Sugar: 4g | Fiber: 0.3g | Calcium: 58mg | Iron: 0.3mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Corn and Bacon Casserole appeared first on The Slow Roasted Italian.

I love making a large soup pot full of this incredible chicken corn chowder. It’s a must-make for a cool night, and it has such an amazing creamy texture and flavor. 

The tender chicken paired with the sweet bits of corn adds so much flavor! 

A lot of people say that this creamy chicken corn chowder really isn’t soup – but to me, it is. It’s not only a family favorite recipe, but it really is the ultimate comfort food! 

I always make sure that I have everyone on my shopping list before I head to the grocery store so I don’t miss out on any of the delicious flavor. 

And since there are no super hard-to-get or special ingredients needed, I can whip up this chicken corn chowder recipe without stress. 

If you’re a fan of sweet corn and creamy soup, check out the recipe card below to get all the details. Trust me – you’re going to love it!

Chicken Corn Chowder

Transform simple ingredients into a comforting meal in no time. Every spoonful of this soup is deliciously thick and creamy – you’ll be tempted to go back for seconds!

If you love this chicken corn chowder soup, try my cheesy bacon or creamy clam chowder as well. Each bite is full of smoky flavor and there’s plenty to feed a crowd.

I also have an enchilada skillet that comes together just as easily and adds a little variety to taco night.

How To Make Chicken Corn Chowder

Once all of your ingredients are prepped, this recipe comes together in about 30 minutes!

Saute the onion and celery in oil until softened, then add in the corn. When the veggies start to brown just slightly, stir the garlic just until fragrant.

Add in the butter and flour and cook for about 10 minutes. Then, stir in the rest of the ingredients and simmer until thickened.

Ingredient Notes

• Chicken – You can use skinless chicken breasts, thighs, or a mixture of both for this recipe. 
  
  I typically have some shredded meat already in the freezer from meal prepping, but a store-bought rotisserie chicken would save some time and effort as well.
  
• Veggies – If you aren’t a fan of onion, try reducing the amount by half. You can also include 1 cup of diced carrots if you’d like. 
  
  Add them to the pot with the onion and celery so they have plenty of time to soften. 
  
  And while I haven’t really used a ton of extra veggies, you can try adding diced red bell pepper, diced russet potatoes, and red potatoes for extra flavor and texture.
  
  Most extra vegetables can be added without worry to this dish. 
  
• Corn – You can use canned corn, fresh summer corn, or frozen corn for this chicken chowder recipe. All types of corn kernels work just fine.  
  
• Garlic paste – This delivers all of the flavor as fresh cloves, but the texture allows it to be more evenly distributed throughout the dish. 
  
  It’s sold in tubes and can be found in the produce section of the store, typically near the packaged herbs.
  
• Spices – This dish isn’t too spicy, but feel free to increase the amount of cayenne pepper or chili powder for extra heat. 
  
  With the measurements listed, they mostly add warmth and flavor. You can also add a little bit of red pepper flakes as a topping. 
  
  I’ve also added garlic powder and a bay leaf, plus some Italian seasoning. Options are good! 

Storage and Leftovers

Leftovers of this easy chicken corn chowder recipe should be stored in an airtight container and kept in the fridge.

Eat leftovers within 3-4 days, and reheat thoroughly on the stovetop in a large Dutch oven or pot before serving. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Other Chicken Recipes

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Easy Chicken Corn Chowder Recipe (10 Minute Prep)

Chicken corn chowder is loaded with shredded meat, vegetables, and plenty of seasonings. Make this easy one pot recipe for dinner tonight!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 704cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion diced (about 2 cups)
• 2 stalks celery diced (about 1 cup)
• 30.5 ounces sweet corn kernels 2 15.25 ounce cans, drained
• 1 tablespoon garlic paste or 3 minced cloves
• 4 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 2 cups chicken stock
• 3 cups heavy cream
• 2 teaspoons kosher salt to taste
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon chili powder
• 1 1/2 pounds cooked chicken shredded

Instructions

• In a large pot, add olive oil, onion, and celery. Saute on medium heat for 5 minutes, stirring occasionally.
• Add the corn and cook for another 5 minutes.
• Add the garlic paste and cook for 30 seconds, stirring constantly so it doesn’t burn.
• Add the butter and flour and cook for 10 more minutes.
• While stirring, add the chicken stock, heavy cream, seasonings, and shredded chicken to the pot and cook for an additional 8-10 minutes until thickened.
• Ladle into bowls and serve.

Nutrition

Serving: 1 | Calories: 704cal | Carbohydrates: 39g | Protein: 31g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 181mg | Sodium: 761mg | Sugar: 9g | Fiber: 3g | Calcium: 87mg | Iron: 2mg

Originally published September 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chicken Corn Chowder Recipe (10 Minute Prep) appeared first on The Slow Roasted Italian.

Using fresh jalapeños is a game changer for this perfect side dish. They elevate the heat level, and will have you loving the flavor the first time that you bake it.

I also love adding the corn kernels to this tasty cornbread because it adds a nice sweetness to balance out the heat, making it a win for the whole family. 

The best part? You need a few simple ingredients to get started! Find out how to make this jalapeño cornbread recipe below.

It’s the perfect balance of flavor to pair with your favorite soup or to enjoy topped with a bit of honey butter as well. 

Jalapeno Cornbread

Cornbread is an often forgotten side — everyone’s always making rolls, biscuits, and breadsticks to go with their meal.

But there’s something so comforting about a tender, cakey slice of this dish that takes me straight to my Nana’s kitchen.

So I thought, why not doctor up my cornbread recipe with jalapeno and cheddar? 

Some corn kernels too (and bacon when I feel like it) make this skillet bread extra sweet and savory — and really something special.

You’re going to want to stick with cast iron, too, to achieve the best crust on the outside. If you don’t have one in your kitchen, order one now!

I have a few different sizes for breakfast, dinner, snacking, and desserts — they’re such versatile tools.

Ingredient Notes and Substitutions

• Flour & Cornmeal – This duo forms the base of the jalapeno cornbread batter. I like to use equal amounts of each to get a strong corn flavor with a cakey texture too.
  
  Some people like using Jiffy mix, but I prefer to use flour and yellow cornmeal as the main ingredients.
  
• Buttermilk – Adds a little tang and much-needed acidity so the bread rises properly. 
  
  If you don’t have any on hand, stir 1 tablespoon of vinegar or lemon juice into 1 cup of plain milk. Let it sit for a few minutes until curdled, then use as directed.
  
• Unsalted Butter – Melt this for the batter, but let it cool slightly first. Otherwise, the heat will scramble your eggs!
  
• Cheese – I like the flavor of sharp cheddar in this recipe, but Colby or Monterey Jack cheese and shredded cheddar cheese are good substitutes.
  
  Or, use Pepper Jack cheese for an even spicier version.
  
• Jalapenos – The star of the show! The little kick of heat comes from the membranes and seeds, so remove those if you want a milder cornbread. 
  
  Simply slice the fresh jalapenos in half, then scrape out the center with a spoon before chopping. You could also add a fun spin to this jalapeno cornbread recipe by adding pickled jalapeños.
   
• Corn Kernels – This is optional, but I really love the texture it adds to my jalapeno cheddar cornbread. 
  
  You can use fresh corn, canned (drained well), or frozen (thawed and drained) — whatever is easiest! It turns this into a sweet cornbread with a little bit of spice. 

Tips and Tricks to Make Perfect Jalapeno Cheddar Cornbread

• Preheat your skillet.

Stick the cast iron skillet in the cold oven, then set it to preheat. The pan will heat with the oven so the batter starts cooking as soon as it hits the metal.

Don’t forget to melt some butter in the skillet before adding the batter, though. Swirl it all along the bottom and sides to prevent the bread from sticking. It adds flavor too!

• Mix just until combined.

Add the dry ingredients to the wet a little at a time, stirring slowly and gently to mix them together. 

Once you’ve added the last little bit, stop as soon as there are no more streaks of flour. It’s ok if there are some lumps!

Then, sprinkle the shredded cheese, corn kernels, and chopped jalapenos evenly over the batter. Fold them in until evenly distributed, but don’t overmix or your jalapeno cornbread will come out tough and dry.

• Add some bacon!

Cook and crumble a few strips — enough to get about ½ cup worth — and mix those in with the corn, peppers, and cheese. 

Prep Ahead

• Shred the cheese
• Melt and cool the butter
• Seed and chop the jalapenos

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Jalapeno cheddar cornbread is the perfect side for chilis, soups, and stews alike. Serve warm from the skillet, adding some butter or honey… or a combination of both!

A skillet (or two) usually makes an appearance at backyard cookouts as well. Paired with ribs, smoked baked beans, and your favorite potluck dishes, it’s the spicy kick every BBQ needs.

Craving Southern coastal cooking? Try my recipe for a low country boil, complete with potatoes and corn for a complete meal.

Storing and Reheating Cheddar Jalapeno Cornbread

Once cool, transfer any leftover cornbread to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to a week.

You can also freeze cheddar jalapeno cornbread for 2-3 months. Wrap individual pieces in plastic or foil, then place them in a zippered freezer bag. Thaw before reheating.

It’s best to warm leftovers in the oven wrapped in foil so they don’t dry out — 10-15 minutes at 350°F should do it. Or, cover a piece with a damp paper towel and microwave in 20-second bursts until it’s warmed through.

Cornbread Recipe Jalapeno Cheddar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Best Sweet Southern Cornbread (Moist & Easy Recipe)

Beer Bread Recipe + Video

4-Ingredient Root Beer Quick Bread

Easy Amish Bread + Video

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How to Make Homemade Jalapeno Cornbread Recipe

Make Jalapeno Cornbread with sharp cheddar and juicy corn kernels for a spicy, savory twist on the classic side dish.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 362cal

Author Donna Elick

Equipment

• cast iron skillet
• large bowls

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter melted and slightly cooled
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 2-3 jalapeños seeded and finely chopped
• 1/2 cup corn kernels optional
• 2 tablespoons unsalted butter for the skillet
• Optional: 1-2 sliced jalapeños for garnish

Instructions

• Preheat your oven to 360°F. Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
• In a large bowl, combine the flour, cornmeal, baking powder, and salt.
• In a second large bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
• Fold in the shredded cheese, chopped jalapeños, and corn kernels until evenly distributed.
• Carefully remove the hot cast iron skillet from the oven. Add the two tablespoons of butter to the skillet and let it melt, swirling to coat the bottom and sides of the skillet.
• Pour the cornbread batter into the skillet, spreading it evenly.
• Place the skillet back in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes clean.
• Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.

Notes

If you prefer a milder cornbread, remove the membranes and seeds from the jalapeños, and for more heat, leave them intact.

If you don’t have buttermilk, add one tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using.

Do not overmix the batter; doing so will result in dense, tough cornbread. Mix just until the ingredients are combined.

You can use fresh corn kernels, canned (drained well), or frozen (thawed and drained well).

You can use a store-bought cornbread mix, such as (2 x 8.5oz boxes of Jiffy cornbread mix)

Nutrition

Serving: 1 | Calories: 362cal | Carbohydrates: 30g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 391mg | Sugar: 3g | Fiber: 3g | Calcium: 194mg | Iron: 2mg

Originally published September 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Homemade Jalapeno Cornbread Recipe appeared first on The Slow Roasted Italian.

Crispy and cheesy, these are any time of day, any time of the year kind of dish! 

Corn recipes like this make a great side dish and, depending on the type of corn used, can be a surprisingly sweet treat. 

The next time you want to try a new dish, give these homemade corn fritters a try.  The fresh sweet corn paired with the shredded cheese creates savory fritters that everyone will love. 

This simple recipe is the perfect way to use sweet corn kernels for a whole new flavor and taste! Add some fresh herbs if you’d like – and you’ll love the flavor of this simple dish! 

Corn Fritters

Is there anything easier than a fritter? We always have flour and milk (well, buttermilk this time – it makes a world of difference!), and you can customize the seasonings and veggies depending on the time of year. 

Corn, though! You can get this versatile, tasty veggie any time of the year!

These remind me of my crispy cauliflower cheese bites. They aren’t quite as sweet, but just as delectably juicy and wholesome to the end! 

Ingredient Notes & Substitutions

• Baking Powder – I’m highlighting the baking powder in my corn fritter recipe because I don’t want you to skip it! It facilitates a lighter, crispier dough.
  
• Salt, Black Pepper, Onion Powder & Paprika – This seasoning blend can compliment almost any recipe for vegetable fritters, but it’s especially delicious with corn! 
  
  Smoky paprika and pepper are a fabulous contrast for the sweet kernels. 
  
  Extra heat can be added with a bit more paprika or the addition of chili powder, if you want some spice in your life!
  
• Buttermilk – It’s a little thicker and tangier than regular milk. It’s kind of a secret ingredient for a savory, mouthwatering fritter!
  
• Corn – Don’t get caught up in choosing between white and yellow kernels. When it comes to sweet corn fritters, they all come out the same. 
  
  Sweetcorn is particularly sweet and tender, if you’d like to use this summery variety. I like using fresh corn for these corn patties because in the summer, that gives them the best flavor. 
  
• Colby Jack Cheese – Freshly shredded is best for melting, so get a block and grate it yourself if you can. 
  
  If you think everything is better with cheddar, feel free to make that substitute! Cheddar cheese would also be delicious with this crispy corn fritters. 
  
• Frying Oil – An oil with a neutral flavor works best. Think canola, sunflower, avocado, or – hey! — corn oil. 
  
  But if you only have vegetable oil, don’t stress about it! It’ll still give you crispy crunchy sweet corn fritters.

Things to Know Before Making My Corn Fritter Recipe

• This Recipe Isn’t Too Sweet! Several recipes out there are extra sweet and use extra sugar. Not this one, though! 
  
  The corn does make this naturally sweet, but you should also expect a peppery, savory flavor from this one. 
  
• You Can Use Fresh Or Frozen Produce – Just be sure to thaw and blot frozen produce before adding to the batter to remove as much excess water as possible. 
  
  Same goes for if you’re using canned corn!
  
• Keep The Oil Hot – Make sure your oil is 350°F – a digital thermometer helps! 
  
  If frying in multiple batches, then be sure to bring the oil back up to temp before starting the next round.
  
• Use A Good Pan – A frying pan that’s at least 12” wide and can hold at least 2 inches of oil is ideal for frying. Additionally, I’d recommend using cast iron. 

How to Make Corn Fritters

Whisk all of the flour, baking powder, and seasonings together first. 

Whisk the eggs separately, followed by the buttermilk, beating until nice and frothy. Finally, combine the two mixtures until about 80% combined.

Fold in the corn, cheese, and any extras. Fill your pan with 2” of oil and heat to 350°F. Use a ¼ cup measuring cup to scoop each fritter and drop it right in the oil!

Flatten with the back of your spoon or flipper. 

Fry each side for 3 minutes, flipping carefully to avoid splatter, and let each completed fritter drain on a paper towel-lined plate or cooling rack.

What to Serve With Corn Fritters Recipe

I always serve mine with sour cream and scallions on top! It’s one of my favorite ways to enjoy! 

Bacon bits are also excellent to sprinkle just before serving – you can also add them to the batter if desired. Same goes for the scallions!

Some like to replace the sour cream with mayo (for less tanginess) or Greek yogurt (for more tanginess). 

Corn Fritters FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Corn Fritters (Old Fashioned Iowa Recipe)

Corn Fritters have a sweet, juicy pop and a crispy bite! My sweet corn fritter recipe is a great snack and takes 45 minutes to prepare!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 36 minutes minutes

Total Time 46 minutes minutes

Servings 12 fritters

Calories 137cal

Author Donna Elick

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 2 eggs
• 1/2 cup buttermilk
• 4 cups corn kernels (two 15.25 ounce cans), drained
• 1 cup shredded Colby jack cheese or cheddar cheese
• 1/2 cup chopped scallions or chives (optional)
• frying oil about 3 cups (depending on size of pan)

Instructions

• To a large mixing bowl, add the flour, baking powder, and spices. Whisk to combine.
• Crack eggs into a medium bowl. Add buttermilk, then use a fork to beat well. Add milk/egg mixture to the bowl with the flour mixture. Stir until about 80% combined.
• Fold in the corn kernels, cheese, and if desired, scallions or chives.
• Add 2 inches (2-3 cups) of frying oil to a 12-inch (or larger) frying pan (preferably cast iron) over medium-high heat, and bring oil to 350°F.
• Using a 1/4 cup measuring cup, scoop batter and drop it into the hot oil. Flatten lightly with the back of a spoon.
• Fry the fritters for about 3 minutes on each side, flipping gently so as not to splatter hot oil. Drain on a paper towel lined plate. Keep warm in a 200°F. oven until ready to serve.
• Serve fritters warm with sour cream, chives, and/or or bacon bits.

Nutrition

Serving: 1 | Calories: 137cal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 430mg | Sugar: 3g | Fiber: 2g | Calcium: 118mg | Iron: 1mg

Originally published December 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Corn Fritters (Old Fashioned Iowa Recipe) appeared first on The Slow Roasted Italian.

I like to call this the perfect side dish. All you need is simple ingredients and a short time to make this easy side dish. 

It’s perfect for family gatherings, an addition to any weeknight meal, or a great recipe to add to Sunday dinner. I also think that this easy creamed corn makes the perfect holiday side dish. It would be perfect for Thanksgiving dinner! 

When I say you have options with this delicious side dish, you totally do! It will literally pair with any main course, and it’s always a welcome addition to my dinner table. 

I love using fresh corn kernels to make this yummy dish because it adds such ha great flavor. 

This easy peasy crock pot corn recipe is a must for your Thanksgiving menu and Christmas meal! Follow the simple steps on the recipe card below to get started. 

Crockpot Creamed Corn

There’s nothing like an easy creamed corn recipe you can throw in the slow cooker!

Juicy, tender kernels blend and simmer together for a sweet yet tangy taste and satin-like texture all on their own. Seriously the best flavor. 

And it really is that easy! You just toss it all in and your job is done! 

That is, until you’re faced with the task of serving this outstanding crock pot creamed corn without eating all of it first…

To see us make this creamed corn crockpot recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Cream Cheese – This makes slow cooker creamed corn tangy, thick, and (of course) creamy! 
  
  If cream cheese isn’t available, then you can compensate by adding 3 tablespoons or so of flour. But the flavor certainly won’t be as rich!
  
• Whole Milk & Heavy Cream – I like to use both for extra creaminess! Heavy cream can be left out if desired.
  
• Unsalted Butter – Salted butter is fine to use. Just leave out any additional salt and taste test to see if you need a bit more before serving. That’s a good rule of thumb for seasonings in general!
  
• Frozen Corn – No need to thaw it first — just plop it right in! 
  
• Granulated Sugar – Everyone varies on how sweet they like their crock pot creamed corn. 
  
  If 3 tablespoons seems to be too much for your sweet tooth, start with just 1 and gradually add more until it’s at a level you enjoy.

Crockpot Corn Recipe Tips and Tricks

• Frozen or Fresh? 

Both fresh and frozen corn can be used in this crockpot corn recipe — but do not use canned corn. 

You won’t get the same creamy consistency with the canned stuff! 

• Spice Things Up

What’s sweet without a little heat? You can use a little extra black pepper or add a dash of cayenne pepper to the mix.

Hot sauce or even some chopped jalapenos will also make your crockpot creamed corn suitably spicy.

• Serving Straight From the Crockpot?

Nothing like keeping things in one dish! The slow cooker creamed corn will thicken as it keeps warm. 

Just add a splash of milk if it starts to get too thick!

Southern Sides to Serve With Crock Pot Creamed Corn

As the winter season rolls around, don’t get stressed out by all the holiday meal planning! 

While the main courses figure themselves out, you have plenty of easy Southern sides to choose from — and all of them go great with crockpot creamed corn!

Since we’re talking sweets, we can’t forget sweet potatoes. 

A classic casserole always hits the spot, but consider opting for classy and unique sweet potato rounds with a touch of cheese and cranberry!

Then, of course, there’s the cornbread and the stuffing. Mac and cheese is good to include for the cheese lovers and youngsters at the table too. 

Creamed Corn Crockpot FAQ

Storing and Reheating Leftover Slow Cooker Creamed Corn

Wait until the corn cools to room temperature before chilling in an airtight container. It can be reheated and eaten within 5 days.

Or, you can freeze individual portions for up to 2 weeks! Let frozen cream corn thaw in the fridge before reheating.

The best way to reheat leftover slow cooker creamed corn is either on the stovetop or in the microwave. 

In both instances, you can add a bit more milk or heavy cream to thin it out if it’s too thick.

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Crockpot Creamed Corn Recipe + Video

Crockpot Creamed Corn is a simple slow cooker recipe — a total time saver! Enjoy this silky sweet side treat with just 5 minutes of prep!

Course Side Dish

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8

Calories 347cal

Author Donna Elick

Equipment

• slow cooker
• slow cooker liners
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons

Ingredients

• 8 ounces cream cheese cut into pieces
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter 4 tablespoons
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 32 ounces frozen corn
• black pepper optional

Instructions

• Add ingredients to your crockpot in the order listed. Stir to combine. Cover and cook on Low for 4 hours.
• At about 3 hours, everything will come together. Continue to cook for the full 4 hours for the best results.

  Stir to combine and if desired, add black pepper to taste.
• Serve and enjoy!

Video

Notes

• Creamed corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the slow cooker longer.
• Nutrition shown is for 1/2 cup of cream corn.

Nutrition

Serving: 0.5cup | Calories: 347cal | Carbohydrates: 35g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 402mg | Sugar: 7g | Fiber: 3g | Calcium: 81mg | Iron: 1mg

Originally published November 2011, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Crockpot Creamed Corn Recipe + Video appeared first on The Slow Roasted Italian.

Get your casserole dish recipe for this holiday staple! All you need are simple ingredients, and this is perfect for Thanksgiving dinner or any holiday meal. 

This easy corn casserole recipe is a family favorite of mine and is perfect this time of year. It’s such a delicious side dish, I think about making it all the time! 

I make this for most of our holiday family gatherings during the holiday season, and everyone gets excited knowing that I’m bringing this Jiffy cornbread casserole recipe to share! 

Not only is it a tasty side dish, but it’s also perfect to whip up for busy weeknights or any night of the week. 

This is the best corn casserole because it pairs with other recipes like green bean casserole, Thanksgiving turkey, and more! It’s just the easiest casserole to make! 

I know you’ll add this savory side dish to your list of favorite recipes! 

All that you need to make this great side dish is listed below on the recipe card. With simple main ingredients, you’ll be eating this easy Jiffy corn casserole in no time at all. 

Jiffy Corn Casserole

All you need are a handful of ingredients to make this easy cornbread casserole! Combine a couple of cans of kernels with butter, sour cream, eggs, and a box of Jiffy.

To see us make Jiffy cornbread casserole from start to finish, watch the video in this post!

Serve Jiffy corn casserole alongside all of your favorite holiday side dishes, or prepare it for a weeknight meal. 

It’s delicious with a beef pot roast, pork tenderloin, or smoked chicken.

While you’re here, take a look at my other tasty corn recipes including how to prepare whole cobs using a variety of methods!

Tips for Making Cornbread Casserole with Jiffy

• Use salted butter. If unsalted is all you have on hand, add 1 teaspoon of salt to the mixture.
  
• Adjust the sweetness. Feel free to reduce the amount of sugar or omit it completely, especially if you use fresh kernels. These are typically sweeter than canned, so be sure to sweeten to taste.
  
• Don’t overbake! It’s not a cornbread cake, so it will still be a little wet when it’s done. The texture should be thicker than pudding and creamier than a cake.
  
• Sour cream substitute: Plain yogurt is a great replacement. You can use any variety of thickness for this easy side dish recipe.
  
• Feeding a crowd? Easily double this cornbread casserole recipe and prepare it in a larger pan.

Add-In Ideas

The flavor options for cornbread casserole are limitless! You can add shredded cheese like Pepper Jack cheese, a can of green chilies, or jalapeños to taste. 

Savory bacon can help balance the sweetness, or try including your favorite aromatics like herbs, onion, and garlic.

Or, toss in some seasoning! Cayenne or chili powder will add straight heat, while cumin and a little smoked paprika can create a Mexican twist for your Jiffy corn casserole.

It’s super easy to alter the flavor of this comfort classic, which is what makes me such a cornbread lover! 

Cornbread Casserole Recipe FAQ

Storing and Reheating Jiffy Cornbread Casserole

Once cooled, cover leftovers tightly or transfer to an airtight container. Refrigerate for up to a week or freeze for up to 3 months.

Reheat Jiffy cornbread casserole in the oven or warm individual portions in the microwave. If frozen, thaw in the refrigerator overnight before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Jiffy Corn Casserole Recipe + Video

Jiffy Corn Casserole goes from prep to oven in just 5 minutes! Enjoy a delicious combination of flavors and textures in one savory dish.

Course Side Dish

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 16

Calories 202cal

Author Donna Elick

Ingredients

• 15 ounces creamed corn
• 15 ounces canned sweet corn drained
• 2 tablespoons granulated sugar to taste
• 1/2 cup salted butter 1 stick, melted
• 1 cup sour cream
• 2 large eggs room temperature
• 8.5 ounces Jiffy cornbread mix unprepared

Instructions

• Preheat the oven to 350°F. Butter an 8×8 baking dish and set aside.
• In a large mixing bowl combine the cream corn and sweet corn, sugar, butter, sour cream and eggs. Mix until combined. Add cornbread mix and stir.
• Pour mixture into the baking dish, smooth the top with your spatula or back of your spoon and bake for 45-60 minutes, or until golden brown and the mixture has set.
• Serve and enjoy!

Video

Notes

It is not a cake so it will still be a little wet when it is done. It will be thicker than pudding and more moist than cake.
If you prefer your corn less sweet you can cut the sugar in the recipe or eliminate it completely.

If you are using fresh sweet corn, you can sweeten to taste. Canned corn is generally less sweet than really good sweet corn.

If you are using unsalted butter add 1 teaspoon of salt.

You can substitute plain yogurt for the sour cream.

You can substitute 1 ½ cups defrosted frozen corn for the canned corn.

You can double the recipe, just bake in a 9″x13″ baking pan.

Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste.

Think of bacon, your favorite aromatics like herbs, onions and garlic. There are so many options!

You can make this ahead and reheat it.

Nutrition

Serving: 1 | Calories: 202cal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 252mg | Sugar: 7g | Fiber: 2g | Calcium: 30mg | Iron: 1mg

Originally published October 2021, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Jiffy Corn Casserole Recipe + Video appeared first on The Slow Roasted Italian.

Corn and Tomato Salad

This salad is like summer in a bowl. It’s bright, juicy, crisp, and just a little fancy but still totally easy… like a sundress with pockets.

I started making this when I had way too much corn in the fridge (like, don’t-judge-me levels of corn), and now it’s a must at every cookout we host.

The lemony dressing brings everything to life. It’s zippy. It’s vibrant. It’s that friend who shows up with cold drinks and hot gossip.

And listen… from one overachieving snacker to another… do not skip the basil. It ties the whole thing together!

Yes, I’ve eaten this tomato corn salad straight out of the mixing bowl with a serving spoon. Zero shame. Full satisfaction.

I cannot get enough of crisp salads during the hotter months, but sometimes, I’m just tired of the same old lettuce combinations.

Vegetable salads are the easiest way to satisfy this craving, whether you’ve got an excess of broccoli, cucumbers, or carrots.

Plus, they’re much lighter than pasta salads, and they often require much less effort to make!

INGREDIENT NOTES

• Corn: Use the freshest corn possible. Kernels should be plump and milky. Thawed frozen corn kernels will work in a pinch, but avoid canned corn as it’s too soft and watery.
  
• Tomatoes: Grape tomatoes hold their shape better when halved, while cherry tomatoes tend to be a bit sweeter and less watery. Either is fine. 
  
  A medley is another great option to get a variety of flavors and colors. Whichever you choose, be sure to use my kitchen hack for slicing them in seconds!
  
• Mozzarella: Use the fresh stuff for corn tomato basil salad! Cut it into thick slices, then into bite-sized pieces. 
  
  If pearl mozzarella is available, simply slice the balls in half and use those instead. Or swap with feta or goat cheese for a different flavor.
  
• Basil: Look for vibrant leaves with a strong aroma, avoiding any that are shriveled or overly bruised. Chiffonade for the best presentation and flavor distribution.
  
  If you don’t have any basil, swap with freshly chopped parsley or a small amount of dried Italian seasoning.
  
• Olive Oil & Lemon Juice: In such a simple dish, quality really makes a difference! 
  
  Choose the best quality extra virgin olive oil you can get your hands on and use freshly squeezed lemon juice instead of bottled.

VARIATIONS

Greek Corn Salad: Add crumbled feta, sliced cucumber, and kalamata olives.

Extra Texture: Include diced avocado for extra creaminess or cucumber and red onion for more crunch.

Caprese Twist: Drizzle corn and tomato salad with balsamic glaze just before serving.

Mexican Street Corn Style: Use grilled corn, add cotija cheese and chili powder, and swap the lemon for lime juice.

Corn + Bean Salad: Add a can of rinsed black beans for more fiber and protein.

Make It A Meal: Stir in grilled chicken or shrimp for lunch or a light dinner.

SUMMER CORN SALAD FAQ

After testing dozens of summer side salads (and using corn every way you can think of), I’ve learned that raw corn, when fresh, adds unbeatable texture and sweetness. 

The key to this salad is balance: the lemon juice softens the raw corn just enough (kind of like how ceviche works), while the olive oil and mozzarella add richness. 

I also recommend slicing your basil just before serving to keep it fresh and flavorful. And always toss gently! This corn and tomato salad is all about the perfect bite.

TOOLS NEEDED

• Cutting board and knife
  
• Medium mixing bowl
  
• Small jar or bowl for dressing
  
• Measuring cups and spoons
  
• Spoon or spatula for tossing

Enjoy!

With love, from our simple kitchen to yours.

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Summer Corn and Tomato SaladRecipe with Tomato + Video

Fresh Corn and Tomato Salad is the perfect summer side dish. It comes together with basil, creamy mozzarella, and a bright, tangy dressing.

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 258cal

Author Donna Elick

Ingredients

• 4 ears fresh corn on the cob husked and washed
• 10.5 ounces package grape tomatoes halved, (about 1¾ cups)
• 8 ounces fresh mozzarella cheese cut into bite-size pieces
• 10 fresh basil leaves chiffonade (rolled and sliced thinly)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup extra virgin olive oil
• 2 garlic cloves finely minced (about 1 tablespoon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• Prepare the Corn: Cut the kernels off 4 ears fresh corn on the cob and place them in a medium mixing bowl.
• Add Salad Ingredients: Add 10.5 ounces package grape tomatoes and 8 ounces fresh mozzarella cheese. Sprinkle 10 fresh basil leaves on top.
• Make the Dressing: In a small jar or bowl, combine 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 2 garlic cloves, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Shake or whisk until well blended.
• Toss the Salad: Pour the dressing over the salad and toss gently to combine.
• Serve: Serve immediately at room temperature or chill for 15–30 minutes before serving.

Video

Notes

Make-Ahead Tips: Prep the salad and dressing separately up to 1 day in advance. Store covered in the refrigerator. Combine and toss just before serving for the freshest texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note: The basil may darken slightly, but the salad will still taste great.

Corn Options:
I love this salad raw! It’s bright, sweet, and crunchy. But if you prefer cooked corn, lightly grill, sauté, or blanch it. Just cool it completely before adding to the salad. The lemon juice softens the corn and mellows any starchiness.

Customization Ideas:
Add diced avocado, cucumbers, or red onion for texture.

Swap mozzarella with feta or goat cheese.

Stir in grilled chicken or shrimp for a light meal.

Serving Tips:
This salad shines alongside grilled meats, burgers, BBQ ribs, or summer sandwiches. Serve cold or at room temp. It travels well for picnics and potlucks too.

Basil Tip:
Wait to add basil until just before serving to keep it vibrant and fresh. Chiffonade = fancy word for those pretty ribbons.

Nutrition

Serving: 1 | Calories: 258cal | Carbohydrates: 15g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 443mg | Sugar: 6g | Fiber: 2g | Calcium: 202mg | Iron: 1mg

Originally published July 2014, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Summer Corn and Tomato Salad + Video appeared first on The Slow Roasted Italian.