Fresh Maine Corn: 3 Summer Recipes to Make Right Now

Aug 11
5 min read

3 Delicious Ways to Cook with Fresh Maine Corn

There’s nothing quite like fresh Maine corn in the summer. Sweet, crisp, and at its best from late July through August, local corn is one of my favorite seasonal ingredients to cook with.

From creamy chowder to crispy pancetta pizza and flavorful steak tacos, these three recipes are delicious ways to make the most of Maine’s summer corn while it’s fresh and plentiful.

When is Maine's Corn Season?

Maine sweet corn is typically in season from late July through September, with the best selection often found in August. Whether you’re picking up a few ears at a local farm stand, farmers market, or roadside stand, there’s nothing quite like bringing home fresh Maine corn and turning it into something delicious.

Where Can You Find Maine Corn?

🌽 Local Maine Farm Stands

Farm stands throughout Maine are one of the best places to find fresh, locally grown sweet corn during the summer. Look for roadside stands and farm markets in Southern Maine and beyond.

🌽 Maine Farmers' Markets

Farmers markets are another great place to find Maine-grown corn when it’s in season, including markets like the Portland Farmers' Market and other local markets throughout the state.

🌽 Local Farms

Many Maine farms sell fresh-picked corn directly from their farm stands or markets. Summer is a great time to explore local farms and see what’s available each week.

Tip: Corn availability changes quickly throughout the season, so check farm websites or social media before making a trip. For the sweetest corn, look for ears that were picked recently and enjoy them as soon as possible!

This creamy corn chowder is a delicious way to enjoy fresh Maine corn at the height of summer. Sweet corn, tender potatoes, peppers, and a hint of jalapeño come together for a flavorful bowl that's comforting without feeling too heavy.

Ingredients

1–2 tablespoons avocado oil (or sub another high-heat oil)
5 ears of corn, sliced off the cob (~ 4 cups)
1 red bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
1 jalapeño, diced and seeds removed
1/2 bunch cilantro, chopped; stems and leaves divided
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin (optional)
4 ounces cream cheese
3 cups gold potatoes, about 4 potatoes, diced into small pieces (leave skin on)
4 cups vegetable broth
1 teaspoon kosher salt, or to taste
Lime wedges, for serving (optional)
Pinch of salt

Instructions

Prepare the corn. Slice the kernels from the cobs and set aside. If you have a little extra time, run the back of your knife along the cobs afterward to scrape out any remaining corn milk—it adds extra flavor to the chowder.
Sauté the vegetables. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the red onion and red bell pepper and cook for 4–5 minutes, until softened. Add the garlic, jalapeño, and cilantro stems and cook for another 1–2 minutes.
Season the vegetables. Stir in the smoked paprika, cumin, and a pinch of salt. Cook for about 30 seconds, just until the spices are fragrant.
Add the potatoes and broth. Stir in the diced potatoes and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10–12 minutes, or until the potatoes are almost tender.
Add the corn. Stir in the fresh corn and cook for another 5–7 minutes, until the corn is tender and the potatoes are completely cooked. Avoid overcooking the corn so it stays sweet and slightly crisp.
Make it creamy. Reduce the heat to low and add the cream cheese in small pieces. Stir until completely melted and incorporated into the broth. For a thicker chowder, use an immersion blender to blend a small portion of the soup, leaving plenty of corn and potato pieces intact.
Finish and season. Stir in the chopped cilantro leaves. Taste and add more salt or smoked paprika as needed.
Serve. Ladle the chowder into bowls and garnish with additional cilantro. Serve with fresh lime wedges for a citrusy finish.

Sweet summer corn and salty pancetta are a perfect match on this easy homemade pizza. Topped with mozzarella and fresh basil, it’s a simple summer dinner that makes fresh Maine corn the star!

Ingredients

1 ball pizza dough, homemade or store-bought
1–2 ears fresh Maine corn, kernels removed
1 package of diced pancetta
1–2 tablespoons olive oil
1 small garlic clove, minced
1 package of mozzarella cheese
Fresh basil leaves
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

Instructions

Preheat the oven. Heat your oven to 475°F, or as hot as your oven safely allows. If using a pizza stone or steel, place it in the oven while it preheats.
Prepare the dough. Lightly flour your work surface and stretch the pizza dough into a 12–14-inch round. Transfer it to a lightly oiled baking sheet or pizza stone.
Add the toppings. Lightly brush the dough with olive oil and minced garlic. Sprinkle the mozzarella evenly over the dough, followed by the fresh corn and pieces of pancetta. Finish with a little black pepper and red pepper flakes.
Bake. Bake for 10–14 minutes, or until the crust is golden and crisp, the cheese is bubbling, and the pancetta is cooked through and lightly crisp around the edges.
Add the basil. Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. Drizzle with a little olive oil and add another crack of black pepper.
Serve. Let the pizza rest for a minute or two before slicing. Serve warm.

These steak and corn tacos are an easy weeknight dinner packed with smoky, spicy flavor. Everything cooks together on one sheet pan, making cleanup easy while fresh summer corn adds a little sweetness to every bite.

Ingredients

1 1/2 pounds thin steak
1 onion, sliced
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon salt
2 tablespoons olive oil
2 cups corn kernels / 3 corn on the cob
warmed corn or flour tortillas
avocado, feta, and cilantro, for serving

Instructions

Preheat the oven. Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
Prepare the seasoning. In a small bowl, combine the garlic powder, chili powder, chipotle chili powder, smoked paprika, cumin, oregano, and salt.
Season the steak and onion. Place the thinly sliced steak and sliced onion on the sheet pan. Drizzle with olive oil and sprinkle with the spice mixture. Toss everything together until the steak and onion are evenly coated, then spread into an even layer.
Add the corn. Scatter the fresh corn kernels over the steak and onions.
Roast. Bake for 10–15 minutes, tossing once halfway through, until the steak is cooked to your preferred doneness, the onions are tender, and the edges of the corn are lightly browned. Keep an eye on the steak since thin cuts can cook quickly.
Warm the tortillas. While the steak cooks, warm the corn or flour tortillas in a dry skillet, in the oven, or directly over a gas flame until soft and lightly toasted.
Assemble the tacos & serve. Fill each warm tortilla with the steak, roasted corn, and onions. Top with sliced avocado, crumbled feta, and fresh cilantro. Finish with lime wedges.