22 Crazy Delicious Corn and 30 Sensational Tomato Recipes to make and enjoy.
Tomato Recipes: Salads, Soups, Condiments, Fresh Tomato Sauce, Risotto and More!
Corn Recipes: Simple Sautés, Grilled Corn, Salsas, Griddle Cakes, Salads, Warm & Cool Soup, Dip, Stir-Fries, Cornbread, Corn Muffins and More!
Your guide to the best Corn and Tomato Recipes of the season.

Visit you local Farmers’ Market and check all the varieties the farmers are growing.

Fresh Corn Recipes:

The best methods enhance the juicy, crisp texture and sweet flavor.
I adore the flavor and colors of Butter & Sugar variety (white & yellow)~ A mid-season variety known for its rich flavor. Silver Queen is a late-season tasty white corn with very sweet kernels. Sweet Yellow Corn is always a staple.

The best Corn and Tomato Recipes from my kitchen to yours below.

The perfect Summer Side Dish when you are craving flavor and and easy preparation. Caramelized veggies are teamed with a sweet-smokey Maple Butter.

A simple side-dish for spring and summer with tender crisp veggies and a nice pop of color.
Corn is the base here – can add other vegetables in the sauté… Summer Veggies such as: zucchini, carrots, eggplant, bok choy and green beans.

Absolutely the best Summer Corn Pudding! Use just picked corn for a side dish that is healthy, light & delicious! Print the recipe – you will make over and over agian.

It’s Barbecue Season! Baste corn with bursting flavor – cover with husk and grill outdoors.
Add crumbled feta or cotija cheese to the grilled corn if desired. Corn is sweet and satisfying and a perfect addition to a balmy summer barbecue. Try it grilled in the husk for stellar results, unwrap the flavor!

A special revamped summer salad with smoky corn kennels off the grill with local seasonal vegetables – topped with spiked Mexican crema and cojita cheese. An Awesome Mexican Corn Salad! A party pleaser too.

Delicious savory cornbread muffins studded with cheddar cheese, jalapeño, red onion and garlic scapes with a crunchy corn topping. Great as a side dish, for brunch or a snack!

Fresh Corn off the Cob teams with Heirloom Green Tomatoes and tossed with a Nutty & Toasted Brown Butter Vinaigrette. Fresh Zesty Flavors with Crunch! A treasured Summer Recipe.
I like this color combo – minimalist; just yellow & green. I have added tiger striped green heirloom tomatoes are incredibly sweet and low in acid.

How do I get the corn to release in strips?

There is a secret… refrigerate the corn, then cut strips with a sharp knife.

This simple corn salsa has a puréed base which gives it stability and creaminess. Great with: Hummus and Grilled Veggie Tacos with Corn Salsa

Delish! Charred and stirred in a skillet, then cooled, this summer salsa packs a lot of flavor!
Diced tomatoes and seasonings are too cooked at a high heat, and offers a nice roasted flavor. Add as much jalapeño and smoked paprika you like to achieve the right heat to your liking.

Grilled Corn & Onion team with deviled spices and cool Greek yogurt to create a light dip full of flavor that happens to be low-fat. A cool dip for a hot summer’s day. This dip does have a oniony flavor with “deviled flavorings” and natural sweetness from the grilled corn kernels! I’ve added cucumbers too for balance and a clean taste. I think you will love it too!

A twist on the Spanish “Tortita” ~ these vegetable griddle cakes are delicious.. you can’t eat just one! With good-for you ingredients, chock full of zucchini, corn, scallions, jalapeño, feta, grated parmesan and a generous mound of fresh dill.
Eat alone, with your favorite salsa, or, as my mother would do- sour cream.

A Simple Summer Salad with Big Flavors! Quinoa is cooked fluffy with turmeric and local farm- fresh ingredients gets a topping of a quick Gingery Dressing.
Not only is Quinoa Gluten Free – but  is so simple to cook! I add Turmeric for color and health values.

Crispy Romaine with a smoky essence – topped with Farm Fresh Veggies, Lemony Tahini Dressing and Garlic Sourdough Toasted Breadcrumbs.
A brilliant technique! Romaine Lettuce halves are grilled until slightly charred offering a gently smoky essence. Lettuce remains crispy ~ add a bevy of veggies, dressing, and crispy breadcrumbs for extra crunch & flavor.

THE pasta salad for any gathering, picnic or barbecue. Healthy Veggies surround Pasta and a Zesty Parsley Vinaigrette.
See all my methods and tips for success! Add a good handful of crunchy corn!

A light and hearty Mediterranean “Sauce” for Chicken, Fish and beyond. An Extra Virgin Olive Oil Based Pan Sauce combines Garlic, Shallots, Five Herbs and Fresh Corn.
A super-quick and healthy sauce you whip up in a skillet in minutes. What does this sauce work with? … well everything!

Tender chicken with an outrageous crispy crust pairs with a vegetables melange of carrots, turnips & corn and a rosemary pan-sauce.
The ultimate one-pan healthy comfort food main dish. “Brick Chicken” is seared skin-side down with a weight on top. The meat will flatten and cook within 15 minutes.

Velvety corn soup to cool you down! Minimum ingredients so you have lots of Pure-Corn-Flavor. Roasted Pepper with Jalapeño and EVOO adds just a punch of interest.
The BEST cold corn soup! The difference from all the rest?
The recipe is mostly corn. No confusing ingredients which take away from the pure corn flavor. As it turns out it’s light in calories, fat and sodium – yay!

A warm, lush and velvety soup contains no dairy ~ with the addition of silken tofu, leeks, potatoes and lots of corn, a creamy soup that eats like a meal!
Roasted Delicata Squash and Chives make the perfect garnish.
I LOVE to make this one as summer turns to autumn, and corn is still farm fresh!

I’m loving a home made Pad Thai with loads of local summer veggies! Toss in fresh mint, peanuts and bean sprouts for a fresh crunch.
Pad Thai are stir-fried rice noodles “Thai-style.” A great one-pot wok dish – a seasoned cast iron skillet will work well too for the home chef. Making this at home is a satisfying event as you choose the add-inns and explore the classic technique. See my: Pad Thai Master Blender Sauce

A blue corn crust adds interest – a creamy corn center with truffle cheese is savory, sweet and scrumptious. Hearty and delicious – the perfect pick up quiche recipe with the freshest ingredients. 

The perfect Cornbread Loaf recipe – rises high with a moist crumb, just the right sweetness and heat. I’m loving it with my Chunky Easy Red Plum Jam!

Other Cornbread Recipes to Try:
Skillet Jalapeño Cornbread , Karen’s All American Cornbread
and Karen’s Upside-Down San Marzano Tomato Topped Cornbread

A Delicious Well Seasoned Stuffing with Southern Charm! Studded with Vegetables, Corn and two great fall herbs ~ Tarragon & Sage

Tips About Corn:

Corn can lose about half its sweetness within 24 hours of picking, becoming more and more starchy. Sugar-enhanced and Supersweet varieties have been developed – the corn lasts longer off the stalk, but flavor is compromised in the process.

Best to consume corn within 1-2 days of purchasing. Store in the fridge with the husks on to maintain moisture and sweetness if storing for a longer period.

Fresh Corn is readily available: Besides being locally grown IN SEASON, supermarkets sell in husk corn long before your local farmers’ market – shipped from warmer climates.

Best Tomato Recipes of the Season:

Tomatoes are my favorite vegetable! (botanically considered fruits.)

My favorite, Heirloom Tomatoes are grown for their diverse flavors, colors, and textures, they have a genetic predisposition for taste and unique characteristics. They are a result of being open-pollinated, open-sourced, and seeds that are at least 50 years old. Botanically they are considered fruits but are commonly used as culinary vegetables.
Some of my favorite varieties are: Sun Gold (small sized and packed with sweetness), Aunt Ruby’s German Green and Cherokee Purple. ALL of these I am growing this year in my garden plus San Marzano plum variety.

The best recipes below with ways to prepare tomatoes, showcasing their versatility in salads, soups, sauces, and main dishes. Highlighting the sweetness of peak-season tomatoes.

Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues. A wonderful summer pasta salad – best served at room temperature.

Choose a variety of colors and flavors of Heirloom tomatoes. Marinate them in my Shallot-Thyme Vinaigrette ~ toss with warm pasta ~ add grated aged cheese ~ top with crispy breadcrumbs ~ lastly dot with basil leaves. Serve at room temperature.

Check out your local Farmers’ Market… meet the farmers who grow tomatoes, and sample the many varieties – I’m sure you will discover your favorite ones!

I praise the superior flavors of heirlooms – “older” varieties that come in an assortment of shapes, sizes and colors.

The Best Pasta Dish of the Summer Season! Marinated Candyland Tomatoes are tossed with Pasta, Toasted Garlic Breadcrumbs, Grilled Halloumi Cheese, Softened Red Onions and Fresh Basil Leaves.

For this recipe, I’m using the finest ingredients with minimal preparation and skill. Just picked flavors of the smaller sized tomatoes, simply cut in half team with sliced cubes of French Feta – a goat’s milk variety made in France which is slightly drier and tangier…. and creamier!
Toss some fresh-cut dill and ground pink peppercorns (dried berries) all over the feta and drizzle on a whisked, zesty Dill and Radish Vinaigrette. Done.

A “not-so fancy” tomato layered salad that looks fancy! 
Rich, buttery, creamy Burrata Cheese is sliced and layered with summer Cherry Tomatoes, Pesto Vinaigrette and Basil Leaves. Simply layer in a stylish glass – and lavish the bright flavors.

The wonderful interior of Burrata cheese! Mozzarella style on the outside, creamy ricotta texture on the inside.
Pairs so beautifully with summer tomatoes – the time is now to indulge in this fabulously creamy and exceptional cheese!

For Tomato Lovers! A simple and delicious sauce – serve over pasta with plenty of basil leaves.
Puréed Tomatoes team with sliced cherry & oblong Heirloom Tomatoes with Cooked Garlic Cloves in Olive Oil – a light and flavorful “No-Cook” Sauce! Italian Bronze Die Cut Girelle Pasta (bought at Wegmans Supermarket) – loving this spiral pasta… has some grooves that can grab the sauce.

Featured this salad at my Leicht Cooking Class to rave reviews… we cut & tasted a dozen Heirloom Tomatoes!
Ripe Heirloom Tomatoes team with Garlicky Toasted Bread and Plenty of Basil Leaves. Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.

This summery salad has contrasting flavors and textures, a quite beautiful composition to behold. Choosing a mélange of colors results in a burst of visual interest – a true treat for the senses. Each bite yields a different, but complimentary taste.
I like pairing summer cantaloupe (mine from New Jersey) with juicy watermelon and heirloom multi-colored cherry tomatoes. For interest and tang – what’s better than creamy, assertive goat cheese? I roll the cheese into little balls, just a little smaller than the melon balls – and simply coat them in fresh cut dill.

I do love the Panzanella salad above… this one uses miniature Candyland Tomatoes and Gluten Free Bread Cubes along with summer cucumbers & onions. Ripe Heirloom Tomatoes team with Garlicky Toasted Gluten Free Bread and Plenty of Basil Leaves. Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.

Crispy Eggplant roasted in the oven teams with Romaine, Mozzarella, Heirloom Tomatoes, a Zesty Dressing and plenty of Basil ~ a satisfying and interesting twist! Eggplant turns out crispy with a creamy, soft center. Not fried but oven-roasted with lots of flavor from the sourdough breadcrumbs, parmesan reggiano cheese and oregano. 

These special Roma Tomatoes are roasted for concentrated flavor! A simple Arugula Salad is all you need to complete this wonderful salad.
Can choose ripe Roma tomatoes too.

This quick weeknight meal concentrates on fresh flavors: Flaky mild Hake and Seasonal Heirloom Tomatoes baked together with a Pesto Topping and Parmesan Cheese. Delicious pesto topped Hake!

In the height of the Tomato Season – make this vinaigrette for many salads and for drizzling over roasted or grilled proteins and vegetables. Tomato Vinaigrette is creamy, assertive yet mellow  – I’m loving it over lettuce hearts. Made in a blender!  The method ~ remove seeds from tomatoes with your fingers, cut tomatoes in half and grate, discard the skins. Add all ingredients to the blender saving some the tomatoes to stir in for texture. Finished in a few minutes.

Intensely Flavored Rice Salad with Mediterranean Flavors: Olives, Onions, Garlic, Capers and Fresh Herbs – with a drizzle of Summer Pesto. Served Cold or Room Temperature. A wonderful side dish or light lunch! Terrific addition to Summer Meals & Picnics.

An EASY Recipe to make now: Spanish-Style Grilled Bread with Tomato

Pan con Tomate: bread with tomato has never tasted so good! Grilled Garlicky Bread, Grated Heirloom Tomatoes with Topping Options I Love. Variation: Zucchini & Garlic topping! Method: so simple – grill bread, rub with fresh garlic, grate tomato and add, finish with flakey salt.Perfect as an appetizer, snack, or breakfast (a typical Spanish breakfast.)

My Favorite Summer Tomato Cool Soup:

THE Summer Soup to devour! Healthy and delicious ~ a lightened up version with personality, creaminess and flavor. Vegan.
My Cold Tomato Bead Soup with Basil is a take on the Andalucia region’s famous soup: Salmorejo from Spain. The ingredients are few – ripe, dark red vine ripened tomatoes are a must.

Because you Need a Great Gazpacho Recipe:

Ah Summer Tomato Gazpacho! A blender base is topped with extra Summer Heirloom Tomatoes… Simply Divine!
Refreshing and bursting with fresh-from-the-garden flavors.

I save some for adding to many recipes ~ layer others in jars and cover with olive oil and thyme branches. See all my brilliant ideas for using them.

A refreshing burst of sweetness! Use them to top many of your culinary creations – toss into pasta dishes (even lasagne!), any sautéed chicken or fish dish, as a topping for sandwiches, the base for bruschetta, fold into a softened cheese for the ultimate dip or filling – as a filling for omelets and frittatas…

How to Make Fresh Tomato Sauce:

End of Summer / Early Fall Tomatoes are put to great use in a wonderful simmered sauce you can savor well into Fall and Winter. Make my wonderful Ground Turkey “Meat Sauce” with Fresh Tomato Sauce too!

Yes, I bought and peeled a case of tomatoes! For the recipe, I used 12 large, ripe tomatoes. “Seconds” Tomatoes are awesome! Fully ripe – just cut away any darkened spots and proceed. AND – they are soooo economical! I bought the entire case for $15. With heirloom tomatoes selling for about $5 a pound these were a steal!

Summer Risotto-Time:

Delicious and Creamy!! I’m using Three Tomatoes – Peeled Plum Tomatoes, Sun Dried Tomatoes and Fresh Sliced Cherry Tomatoes. Risotto is a traditional Northern Italian dish, and a common way to cook rice in Italy. It’s a creamy & tender mixture made from a starchy short or medium-grained rice. Stirred until creamy; releases the rice’s natural starch. Read: The key to making the Best Risotto!

The best Corn and Tomato Recipes from my kitchen to yours below.

Recipes with Cooked Fresh Tomatoes:

Tastes bright with fresh tomatoes – A vibrant sauce takes makes only minutes to prepare – this is one of my favorite dishes ~ Buon appetito! The sauce is cooked in a big skillet – pasta is folded in, then served.

I’ve taken a classic dish and reworked it with Just Picked Local Tomatoes and have added Fresh Garden Herbs. The result – a lighter and aromatic dish bursting with flavor.
Recipe Overview: Skin, seed and chop the Garden Tomatoes. Make the Veracruz sauce in a 12″ skillet or a Dutch oven with a lid. Cook the Snapper in a skillet until lightly browned, but not cooked through. Add the Snapper to the sauce and cook, covered until cooked through and flavored by the sauce. Garnish with plenty of chopped Parsley.

Create a Quick Sauce with Local Cherry Heirloom Tomatoes to Toss With Pasta and Shrimp.
Tomatoes “burst” – fall slightly apart with all of their natural sweet juices. And – DELISH without shrimp too! 

Yes – made with LOTS of Heirloom Cherry Tomatoes! Burst Heirloom Tomato Sauce in a skillet – its base: shallots and garlic – cherry tomatoes are added until they “burst.” Finish with plenty of parsley and basil leaves.

Learn how to Char Tomatoes over a wood fire to make the perfect light Summer Salsa. Pair with: Brining Chicken Breasts… insures a juicy interior.
Served chunky and loaded with fresh flavor.

Sliced Chicken Breasts (which have been brined then grilled) topped with Charred Tomato Salsa and Sourdough Bread for soaking up the juices.

Weeknight delicious! Distinctive Dukkah Seasoning gets a revamp with Lemon Essence. Roast all on one pan. Top with a simple Minted Herb-Yogurt Sauce and Mint Leaves. Great year-round recipe… Summer tomatoes would be perfect here!

Warm Tomato Soup:

Use 2 pounds of Fresh Tomatoes for the soup in Summer. 
In the Mediterranean Tradition – the flavors here are a combination of mellow and bold.
Aromatic Basil and Fennel both have hints of anise (licorice) and team beautifully with sweet canned San Marzano Tomatoes (option.)

Tomato Refrigerator Condiments:

How to Make Homemade Ketchup Year-Round: Use Italian Canned Plum Tomatoes! A savory Ketchup – better than store-bought with intense roasted tomato, garlic and spices flavor. Dollop on a burger or dunk fries in it. OK… not fresh tomatoes – but so good… an honorable mention!

A Savory and Sweet Interesting Jam with Tomatoes and Shallots – not overly sweet and quite simple to make!
I’m using it to fill my Savory Cheese Shortbread Linzer Thins, has so many other uses.

See recipe: Savory Cheese Shortbread Linzer Thins with Tomato Jam

A creative play on the beloved “Linzer Cookie”  – savory, cheesy melt-in-your-mouth shortbread sandwiched with Tomato Jam!
The perfect “cheese & tomato” appetizer that will wow you guests!

I ♥️ all tomatoes – taste different varieties for yourself by picking up a few at a local farmers’ market. Note, there are more than 3,000 varieties of heirloom or heritage tomatoes in active cultivation worldwide and more than 15,000 known varieties!

Available Now ~ Check out my Farmers’ Market Jute Bag!
It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON! 

I hope you find some fabulous recipes here in my Corn and Tomato roundup.
Savor Summer with all these fresh flavors,
Karen