5 Best Corn Soups and Salads

Raw or cooked, fresh corn is a naturally sweet delight any way you eat it. We've rounded up our five favorite corn soups and salads to enjoy all season long.

Caprese Corn Salad

This post is sponsored by Fresh From Florida.

Fresh from the cob or grilled on the barbecue, steamed, simmered or poached, we love corn in all of its delicious forms.

Head into corn season with five of our favorite soups and salads that shine the spotlight on this versatile vegetable. (Did you know that, depending on how you use corn, it can also be classified as a grain and a fruit?) Each recipe matches corn's natural sweetness with savory ingredients like bacon, scallions, clams, and herbs. The flavor combinations are irresistible!

  • Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing

    Pasta Salad with Corn and Bacon
    Elise Bauer

    Look no further for your perfect picnic salad! Ear-shaped orecchiette pasta is ideal for cradling the kernels of corn and chopped bell peppers and bacon. Buttermilk ranch dressing ties it all together.

  • Corn Chowder

    Potato corn chowder recipe with bacon in a bowl
    October Creative

    With fresh corn in season, it's the perfect time to showcase it in this simple chowder, which is delicious with or without the bacon. Simmering the cobs is key to building the incredible corn flavor.

  • Caprese Corn Salad

    caprese corn salad
    Elise Bauer

    Think classic Caprese salad -- with fresh tomato, basil and mozzarella -- and toss in grilled corn and scallions and you've got this colorful crowd-pleaser of a salad. Either raw or grilled corn works great here!

  • Clam Chowder with Corn

    Bowl of New England Clam Chowder with Corn and Oyster Crackers
    Elise Bauer

    Fresh corn kernels bring a seasonal variation to this classic cream-based New England clam chowder. Using broth from steaming the hard shell clams amps up the clam flavor.

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  • Tarragon Corn

    Tarragon Corn
    Elise Bauer

    For this simple-yet-flavorful corn side dish, fresh corn kernels are poached slowly with shallots in butter and Ouzo. Tossing in fresh tarragon accentuates the sweetness of the corn.