Summer is the peak season for fresh, sweet summer corn. Sweet, crisp, and highly versatile, corn can take your summer menu from “it’s okay” to “holy shucks, that’s good!” That’s why CVap corn recipes are a chef’s secret weapon, delivering perfectly cooked corn every time, without the guesswork. In this post, we’ll examine why CVap ovens are the perfect tools for preparing fresh corn and share three seasonal CVap corn recipes that will keep your guests coming back for more.
Why is Corn the Ultimate Summer Ingredient?
Summer menus are all about seasonal freshness, and corn’s a customer favorite. It’s affordable, approachable, and beloved by folks of all ages. It isn’t just delicious, it’s surprisingly healthy. And it’s crazy flexible:
- On the Cob: A commercial oven corn recipe classic, nostalgic, and messy in all the right ways.
- Off the Cob: Toss it into salads, soups, or pastas for a pop of sweetness and color.
- Global Flavors: From Mexican Elote to Cajun-spiced, or even cheesy Korean corn, your menu can go worldwide without leaving the kitchen.
The trick? Keeping it consistently perfect through the rush.
Why CVap is Corn’s Best Friend
1. Perfect Moisture, Perfect Texture
Corn overcooks fast. Nobody wants mushy kernels. Cooking corn in a CVap oven uses controlled vapor technology to keep food temps perfect and dry air heat to manage texture, so corn stays tender, juicy, and sweet without babysitting. No more guessing games or wrestling with steam tables.
2. High-Volume Hero
Batch-cooking dozens of ears? No problem. CVap handles it easily and holds them at peak quality until you’re ready to serve. That means no soggy, shriveled corn languishing under heat lamps, just bright, fresh flavor that holds up through service.
3. Versatility for Days
Steam, roast, poach, or season your corn any way you want. Whether it’s butter-poached corn with smoked paprika or chili-lime street corn, CVap keeps summer corn menu ideas consistent and easy to execute.
Corn = Seasonal Profit Power
Highlighting local or in-season corn tells a story that connects with guests. Pair it with CVap’s reliability, and you’ve got corn side dishes for restaurants that wow without wrecking your kitchen flow.
Bottom Line
Corn is summer’s superstar. CVap makes sure it looks (and tastes) its best every single time. Add corn to your menu, let CVap do the heavy lifting, and enjoy the compliments rolling in.
Ready to try some new recipes in your CVap oven? Check these out!
Elote, Mexican Street Corn
Elote, or Mexican street corn, has deep roots. Corn has been central to Mexican diets since the days of the Olmecs, Mayans, and Aztecs, who revered it as a gift from the gods. Cooking it on the cob is nothing new, but Spanish influence brought ingredients like cheese, lime, and chilies into the mix. Preparing it is easy-peasy in CVap.
Although this recipe is just four ears, it can easily be scaled up. Cook and hold times would stay the same.
Setpoints
- RTV/CHV Setpoints: 200°F Vapor/200°F Air
- RTV Cook Time: 15 minutes
- CHV Cook Time: 20 minutes
- Holding: 130°F Vapor/ 130°F Air, 1 hour
Ingredients
- 4 ears of corn, husked
- 2Tbs Mayonnaise
- 2Tbs Mexican Crema, or sour cream
- ½Cup Cotija cheese, freshly grated, or queso fresco
- Chili Powder or Tajin, to taste
- 1 Lime, quartered
- Fresh Cilantro, chopped for garnish
The Process
- Place fresh corn on the cob in a preheated CVap oven. Steam the corn until kernels are al dente (15 to 20 minutes).
- While the corn is cooking, combine mayonnaise and Mexican crema in a small bowl.
- When the corn is finished steaming, remove it from the oven and brush it with the mayonnaise mixture. Then coat it with cheese and chili powder. Garnish with fresh chopped cilantro and serve with lime wedges.
Chef’s Notes
For an extra level of flavor, char the corn on the grill for 2 to 3 minutes before coating with the toppings. This adds a bit of caramelization and bite to the ears. Additionally, consider leaving the stalk portion on the cob for a natural handle that your customers can hold while they enjoy this savory staple.
Sweet Corn Pudding
Sweet corn pudding isn’t your average sidekick. It’s the smooth, creamy star of the summer table. Loaded with fresh, naturally sweet corn, this Southern classic brings comfort and charm to every plate. Whether you aim to wow diners or just bring a little soul to the menu, sweet corn pudding delivers that perfect mix of rich, sweet flavor.
Getting that perfect creamy texture every time is easier than you think. CVap ovens lock in moisture and control temperature with pinpoint precision, so your corn pudding comes out silky smooth, never dry, or overcooked.
Setpoints
- RTV/CHV Setpoints: 200°F Vapor/350°F Air
- RTV Cook Time: 45 minutes (or until 175°F internally)
- CHV Cook Time: 1 hour (or until 175°F internally)
Ingredients
- -Dry
- 1/3 Cup Granulated Sugar
- 1/4 Cup Cornstarch
- 1½ tsp Baking Powder
- 1 tsp Dried Thyme
- 1 tsp Kosher Salt
- ½ tsp Dried Mustard
- Pinch of Black Pepper
- Pinch of Nutmeg
- -Wet
- 4 Ears of Fresh Corn, shucked
- 5 Whole Eggs, room temperature
- 1 Cup Heavy Cream, room temperature
- 2 cans Cream-Style Corn
- 5 Tbs Unsalted Butter, melted
The Process
- Preheat oven and spray pan with cooking spray or coat with softened butter.
- Combine all dry ingredients in a bowl.
- In a separate bowl, whisk eggs and heavy cream together until frothy.
- Carefully whisk the dry ingredients with the cream and egg mixture. Mix in melted butter and both types of corn.
- Pour the mixture into the prepared pan and bake uncovered until it reaches an internal temperature of 175°F.
- Let it cool for 5-10 minutes before serving.
Roasted Corn, Tomato, and Okra Salad
Say hello to summer on a plate. This Roasted Corn, Tomato, and Okra Salad offers bold, fresh flavors with a smoky twist. Roasting the corn and okra brings out their natural sweetness and adds just the right amount of char, while tomatoes keep things bright and vibrant. It’s a salad that’s as colorful as it is delicious, perfect for chefs who want a fresh, seasonal dish that’s simple to prep but impossible to ignore.
CVap ovens can roast corn and okra evenly while locking in moisture, so no more drying out or uneven cooking. CVap’s precise holding lets you prep ahead and serve fresh-tasting salad components all day long. For best results, use a CVap RTV Retherm Oven.
Setpoints
- RTV/CHV Setpoints: 200°F Vapor/350°F Air
- RTV Cook Time: 30 to 45 minutes (or until 175°F internally)
Ingredients
- 4 Ears of Roasted Corn, (about 3 cups, shucked and cleaned)
- ½ Cup Cherry Tomatoes, sliced in half
- ¾ Cup Green Onions, chopped
- 1 Cup Cucumbers, quartered
- ½ Cup Fresh Parsley and Dill, chopped
- ½ Cup Pickled Okra, sliced
- ½ Cup Avocado Oil, divided
- 1 Tbs Apple Cider Vinegar
- 2 Cloves Garlic, minced
- ½ teaspoon Kosher Salt, to taste
- Freshly ground black pepper, to taste
- ⅓ cup crumbled feta cheese
The Process
- Brush the corn with half of the avocado oil.
- In a preheated RTV oven, place corn on a parchment-lined sheet tray and roast until kernels begin to caramelize. Remove from the oven and cool. Once cooled, cut corn from the cob.
- Combine avocado oil, cider vinegar, and garlic in a medium mixing bowl.
- Mix all ingredients well and adjust seasoning, as needed.
- Salad is ready to serve or chill in the refrigerator for 2-3 hours before serving.
Chef’s Notes
You can also steam the corn at 200°F Vapor/200°F Air for 10-15 minutes and finish on a grill for extra charred flavor. You can also cut the corn from the cob before cooking in CVap. This makes the cobs slightly more rigid and easier to handle than the cooked ones.
Got questions on how to make the best of corn on your menu? Let us know!
What’s your favorite sweet corn recipe?
Ryan Tucker, Corporate Research and Development Chef
With 15 years in foodservice, Ryan brings a passion for cooking rooted in family holiday meals. His background spans hotels, country clubs, restaurants, business ownership, and school nutrition.
