In this week’s edition of, “The Cutest Thing We Saw on the Internet,” we’re taking some time on this Friday morning to offer up an ode to Corn Kid . Yes, Corn Kid, the beloved YouTube and TikTok sensation who just. loves. corn! It is, after all, “a big […]
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In this week’s edition of, “The Cutest Thing We Saw on the Internet,” we’re taking some time on this Friday morning to offer up an ode to Corn Kid.
Yes, Corn Kid, the beloved YouTube and TikTok sensation who just. loves. corn! It is, after all, “a big lump with knobs” that “has the juice.” And when you add butter, “everything” changes.
“I can’t imagine a more beautiful thing,” says Corn Kid, who also believes “everyone has to try it.”
We agree.
To get you started, we rounded up some of our favorite corn recipes, from a quick and easy avocado salad to grilled Korean cheesy corn and grains. We’ve got variations on elote and Israeli-style grilled corn—even corn ribs and tofu—all of them are sure to make you do Corn Kid’s signature dance alongside your “corn friends.”
And for a delicious twist, we’ve also included a few new masa recipes straight from Jorge Gaviria, the founder of Masienda, a purveyor of masa and masa harina for restaurants across the West and beyond.
Here’s to corn, the delightful wonder; just don’t forget to add butter!
Our Favorite Corn Recipes
Grilled Korean Cheesy Corn and Grains
Savory-sweet Korean corn cheese is a deeply satisfying cross-cultural mashup. Typically made with canned corn, this version uses grilled fresh corn. Japgokbap is traditionally a mixture of millet and sorghum and legumes. Feel free to use any combination of cooked grains, whether it’s a mix of barley, brown rice, quinoa, wild rice, or farro. No matter what combo you use, this cheesy, spicy, melty side dish from Los Angeles restaurant Yangban Society is a guaranteed crowd pleaser.
Fresh Corn and Avocado Salad
In the height of summer, you won’t find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.
Grilled Corn Poblano Salad with Chipotle Vinaigrette
When cutting corn kernels from the cob, stand it in a bowl and slice down the cob’s sides; the bowl corrals the flying kernels.
Tomato-Corn Salad
Fresh corn is often so sweet and tender that there is no need to cook it. Chef Bart Hosmer uses basil flowers in this dish. Just pull the flowers from the stalks and sprinkle them like confetti into the salad in place of (or in addition to) the chopped basil. They add a light, floral note.
Israeli-Style Grilled Corn
We reimagined Mexican street corn with Israeli flavors, seasoning the grilled ears with tangy yogurt, salty feta, herbs, citrus, and a little heat.
While masa may not be an expected ingredient in waffles, it adds an extra crunch and chew that is unlike that of all-purpose flour. Here, Jorge Gaviria asked pastry chef Jess Stephens (of Empellón and Onda restaurants) to develop a sweet treat you’ll be sure to revisit.
Fresh Corn Cakes
Dress up these cakes with salsa and sour cream and serve as an appetizer. They’re also delicious as a side dish, simply smeared with butter.
Masa Tempura
This batter is the key to fried fish tacos at Empellón restaurant in New York City and “can be used on just about any host, from fish and shrimp to vegetables and tofu,” Jorge Gaviria of Masienda explains in his new book Masa. “[Chef] Alex Stupak’s secret to getting an even, flaky consistency from this masa batter is to run it through a cream whipper. Cream whippers work by using compressed nitrous oxide to aerate the liquid inside through a nozzle at the top. If you don’t have one of these lying around, you can get pretty close by whisking or blending the batter for a bit longer, as you might to whip cream, for 2 to 3 minutes, until smooth and even.”
