There’s nothing quite like the first crunch of sweet corn from the cob in the Summertime. From mid-July to mid-October, the sweet corn harvest is abundant in Pennsylvania.
If you’re anything like us and are always looking for new ways to enjoy this sweet Summer vegetable, we’ve compiled a list of 5 PA Dutch or PA Dutch-inspired sweet corn recipes that you have to try this Summer.
1. Canned Sweet Corn Relish Recipe
If you know anything about the Amish, they love a good canning recipe. The process of canning helps preserve their harvest of fruits and vegetables before they spoil. This canned corn relish recipe is a great way to use up all of the sweet corn you have on hand and preserve it to enjoy in the future.
Fresh Corn Relish Ingredients:
- 4-6 ears of yellow sweet corn
- ½ red bell pepper
- ½ green bell pepper
- ⅓ small head of cabbage
- ½ small to medium-sized sweet onion
- 1 cups vinegar (white or apple cider will do)
- ½ cup water
- ½ cup sugar
- 1 tsp salt
- ½ tbsp celery seeds
- ½ tbsp mustard seeds
- ½ tbsp ground mustard
- ½ tsp turmeric
- Remove the sweet corn from the cob. Be careful not to scrape the cob.
- Dice your peppers, onion, and cabbage. As a best practice, most people recommend chopping your veggies to match the size of the kernels.
- Combine all ingredients in a pot and bring them to a boil. Stir until the sugar is dissolved.
- Reduce heat to low and simmer until vegetables are tender (approximately 20 minutes).
- Transfer the relish into your sterilized canning jars and tightly seal them with lids.
- Place the jars in a water bath for 10 minutes.
Storing Canned Corn Relish
After the water bath is complete, your jars of corn relish should be stored in a cool, dark place like a pantry or cellar. If your jars were sealed properly, they can last for up to a year on the shelf.
We suggest waiting at least a week before opening a can of relish. This gives the vinegar some time to marinate the vegetables and mellow out in taste. After you open a can, it must be stored in the refrigerator. Your relish will stay safe to eat in the fridge for up to 2 months.
2. Amish Sweet Corn Pie
Sweet corn pie is a classic in PA Dutch country. Though it’s gone through several variations over the years, this classic recipe is made from potatoes, sweet corn, and hard-boiled eggs. It’s a sweet, but hearty side dish that pairs well with just about any main course.
Some recipes like to add cooked chicken to the pie as well. In those cases, the sweet corn pie could get away with serving as the main meal instead of a side.
Sweet Corn Pie Ingredients:
- 2 med-large potatoes, peeled and cubed (russet or red potatoes)
- 3 cups fresh corn kernels (canned or frozen)
- *If you’re using kernels from the cob, an ear yields about a half cup of corn kernels, so you’ll need approximately 5-6 ears of sweet corn.
- 3 hard boiled eggs
- ½ tsp salt
- ½ tsp black pepper
- ½ cup milk
- 2 tbsp butter
- Pie crust
- Preheat your oven to 425°F.
- Peel and cube the potatoes. Boil in water until fork tender (about 8 minutes). In a separate pot, boil your eggs at the same time.
- As the potatoes and eggs boil, remove the kernels from the cob. Cream 1 ½ cups of kernels in a food processor or blender.
- Remove the potatoes and eggs from the heat. Drain your potatoes and place them in a large bowl. Peel and chop the hard-boiled eggs and add them to the bowl.
- Add the remaining ingredients to the bowl and mix.
- Add one layer of pie crust to the bottom of a pie dish.
- Transfer your bowl of ingredients to the pie dish. Place small pads of butter on top of the pie filling.
- Cover the filling with a second layer of pie crust. Be sure to cut some slits or stab the crust with a fork a few times to vent the steam.
- Place in the oven and cook for 30 minutes. To avoid mess, many recipes suggest placing your pie dish on top of a baking sheet to cook, just in case there’s some overflow.
- Reduce the heat to 350°F and cook for an additional 10 minutes, or until the crust is golden brown.
Storing Sweet Corn Pie
Your leftover corn pie should be stored in the refrigerator and will stay safe to eat for up to 5 days. (Though, the crust may start to get soggy if you let your leftovers sit for too long.) You can also freeze your corn pie, but it takes a bit more work.
To freeze it, place your leftovers in the freezer uncovered for 2-3 hours until it’s slightly firm. Then, remove it from the freezer and wrap it tightly in 2-3 layers of plastic wrap so all sides are completely covered. Place in a freezer bag and store for no longer than 2 months.
3. Sweet Corn Pudding Recipe
Corn pudding is a creamy, sweet dish that pairs well as a side with any meal. It’s often served around the holidays like Thanksgiving, Christmas, or Easter, but it’s just as good for lunch or a Summer BBQ. It’s served best while warm.
The best part is, if you’re using frozen or canned corn kernels, it takes just under an hour to prepare and bake! So if you’re crunched for time, this sweet corn pudding recipe is an easy, but delicious option.
Sweet Corn Pudding Ingredients:
- 5 ½ cups sweet corn kernels
- *If you’re using kernels from the cob, an ear yields about a half cup of corn kernels, so you’ll need approximately 10-11 ears of sweet corn.
- *Canned corn substitute: 3 cans of whole kernel corn, drained & rinsed.
- 3 eggs, beaten
- 1 cup buttermilk (*can substitute for whole milk)
- 2 ½ tbsp melted butter
- ½ tsp salt
- ⅛ tsp ground pepper
- 1 tbsp sugar
- 1 ½ tbsp flour
- 1 tsp vanilla extract
- ½ tsp of cinnamon
- ¼ tsp of nutmeg
- ¼ tsp all cloves
- Preheat your oven to 350°F.
- Using a food processor or blender, cream 2 cups of corn.
- Set the remaining 3 ½ cups of corn aside.
- Stir in all other ingredients, excluding the corn set to the side, to your creamed corn mixture.
- Transfer the mixture to a greased 9×13 baking dish.
- Add the remaining corn to the baking dish, and evenly mix the kernels into the mixture.
- Bake at 350°F for 35-45 minutes or until the middle is set.
- Check at the 30-minute mark by taking it out of the oven and giving it a gentle shake. You’ll know your corn pudding is ready when the middle no longer jiggles.
The texture should be creamy, but tender. You can play around with the texture you prefer by experimenting with the creamed-to-whole-kernel corn ratio. Blend all of the corn for a smoother pudding, or keep all of the kernels whole for a chunky one — the taste will remain the same either way.
Storing Corn Pudding
If you have leftovers, your corn pudding will remain fresh for up to 4 days in the refrigerator. If you don’t finish the leftovers by then, you can freeze them for up to 2 months.
4. PA Dutch Corn Chowder Recipe
There’s nothing more comforting than a bowl of warm soup on a chilly evening. If you’ve tried our recipe for chicken and sweet corn soup, you have to try this corn chowder next! It’s loaded with fresh sweet corn, making it the perfect recipe to try on a breezy Summer evening.
This recipe is a chowder, so it’s thicker and heavier than a normal soup. With its creamy base and chunky potatoes, this PA Dutch corn chowder is a rich and hearty crowd-pleaser.
Corn Chowder Ingredients:
- 1 lb medium potatoes, medium diced (Yukon gold or red)
- 1 medium-to-large yellow onion, diced
- 2 stalks of celery, chopped
- 3 cups of corn kernels
- *If you’re using kernels from the cob, you’ll need approximately 5-6 ears of sweet corn.
- *Canned corn substitute: 24 oz of whole kernel corn, drained & rinsed.
- 2 tsp minced garlic
- 4 cups chicken broth (or more as necessary)
- 1 cup half and half
- 1 cup sour cream
- ¼ tsp cayenne pepper
- Salt and pepper to taste
- Optional: garnish with cooked bacon and/or chopped chives
- Place a large stock pot or dutch oven on medium-high heat.
- Add the chopped onions and celery to the pot and sauté in some olive oil until soft (7 minutes).
- Stir in the minced garlic and sauté for another 30 seconds.
- Add your potatoes and corn and stir for a minute.
- Add your chicken broth and seasoning. Bring the contents to a boil.
- Reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Stir in the half-and-half and sour cream. Simmer for another 5 minutes.
- Season with salt and pepper, or whatever else you’d like, to taste.
- Remove from heat and garnish with fresh chives and bacon to serve!
Storing Corn Chowder
Any leftover corn chowder will stay fresh in the refrigerator for up to 4 days. If you’re looking to save it for longer, it can be frozen for 2-3 months. Though, because the chowder contains dairy, note that the consistency of the soup may feel grainy.
To restore some of that creamy texture after defrosting, add some additional cream to the chowder and simmer on low heat until warm.
5. Sweet Corn & Potato Salad
This sweet corn and potato salad recipe is a fun take on the classic PA Dutch dish. It has the same comfort as traditional potato salad with a pop of Summertime sweetness.
The recipe we’ve made below can be customized to meet your taste and/or dietary preferences. For instance, if you’d like to substitute the mayonnaise for something slightly healthier, you can use a mix of plain greek yogurt and buttermilk.
Likewise, if you’re not a huge fan of raw onion, you can reduce the measurements or remove them from your dish completely. Use our recipe as a guide, but feel free to experiment and make it your own!
Sweet Corn & Potato Salad Ingredients:
- 2 lbs potatoes (red or Yukon gold)
- 2 ears of corn (or 2 cups, drained if you’re using canned)
- ½ onion (red or yellow)
- ⅓ cup fresh dill, minced
- 1 cup mayonnaise (OR ⅓ c plain greek yogurt and ⅓ c buttermilk)
- 1 tbsp dijon mustard
- Salt and pepper to taste
- 1 Tbsp lemon juice
- Lemon zest
- Slice your potatoes into bite-sized chunks.
- Add them into a large pot of salted water, cover them, and bring them to a boil.
- Reduce heat to low, add the cobs of sweet corn, and simmer uncovered for 10-15 minutes until fork tender.
- Remove the corn and drain the potatoes. Allow them to cool for at least 10 minutes.
- While they cool, prepare your other vegetables. Thinly slice or dice your onion, mince your fresh dill, and remove your sweet corn from the cob.
- Combine the dijon mustard, mayonnaise (or greek yogurt & buttermilk), lemon juice, lemon zest, and salt and pepper in a bowl to make your dressing.
- If you haven’t already, add the corn and onion into the bowl with the potatoes and mix.
- Pour the dressing over the items in the bowl and toss, coating the salad evenly.
- Place your sweet corn & potato salad in the fridge for at least 30 minutes to cool before serving!
For this dish in particular, we highly recommend using fresh sweet corn straight from the cob. The kernels will be thicker giving your salad a subtle crunch that blends nicely with the soft potatoes.
Storing Sweet Corn & Potato Salad
Your leftover potato salad should be kept in the refrigerator and eaten within 5 days. Any leftovers after that point may not be safe to eat. If you prefer, you can freeze potato salad for up to 3 months, but your potatoes may become soggy giving your salad a different texture.
Honorable Mention: Sweet Corn Fritters Recipe
We couldn’t end this blog without giving sweet corn fritters a mention! If you grew up enjoying dishes that were influenced by PA Dutch methods, you’ve probably heard of corn fritters. They’re a battered sweet corn recipe that resembles pancakes.
Find an authentic recipe to make them in our blog, “5 Classic PA Dutch Side Dishes.”
We hope this list of sweet corn recipes helps inspire you to try something new this Summer. If you try one of these, let us know on our Facebook page.