When it comes to using canned corn, many people think it’s just for soups and stews. But there are so many more creative ways to use this versatile ingredient! From classic comfort foods to international-inspired dishes, we’ve gathered 18 quick and delicious recipes that showcase the best of canned corn.
In this article, you’ll find a mix of savory, sweet, and spicy dishes that are perfect for busy weeknights or special occasions. Whether you’re looking for a hearty casserole, crispy fritters, or creamy dip, we’ve got you covered. So grab your can of corn (and any other ingredients you have on hand), and let’s get cooking!
Creamy Corn Casserole
Creamy Corn Casserole Recipe
Corn and Cheese Fritters
These crispy fritters are packed with sweet corn, melted cheese, and a hint of spice. Perfect as an appetizer or snack for your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/2 cup frozen corn kernels, thawed
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1 tablespoon milk
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cheese, corn, paprika, salt, and pepper.
2. In a separate bowl, beat the egg and mix with milk.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small balls of the mixture into the oil, about 1/4 cup each.
6. Fry for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain on paper towels and serve warm.
Cooking Time: 12-15 minutes
Mexican Street Corn Salad
Elevate your summer gatherings with this vibrant and flavorful Mexican Street Corn Salad! This refreshing side dish combines the sweet and creamy essence of corn with the tanginess of lime juice, all wrapped up in a colorful medley of textures.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco (or feta cheese)
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine corn kernels, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the corn mixture and toss to coat.
4. Sprinkle queso fresco on top and season with salt and pepper.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Corn and Potato Chowder
This comforting soup is a perfect blend of sweet corn and tender potatoes, simmered in a rich and creamy broth. Serve with crusty bread for a cozy meal.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed potatoes ( Yukon gold and Russet), diced
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the potatoes, corn, paprika, salt, and pepper. Cook for 5 minutes.
3. Pour in enough chicken broth to cover the mixture, then bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
5. Stir in heavy cream and cook for an additional 2-3 minutes.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-35 minutes
Cornbread with Canned Corn
This classic cornbread recipe gets a boost from canned corn, adding natural sweetness and creamy texture to the traditional mix. Perfect for accompanying your favorite soups, stews, or as a side dish for any meal.
Ingredients:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1 cup buttermilk
– 1 large egg
– 1/2 cup canned corn, drained and chopped
– 2 tablespoons butter, melted
– Honey or sugar to taste (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
3. In a large bowl, combine buttermilk, egg, and melted butter. Stir in the chopped canned corn.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth out.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Corn and Black Bean Salsa
This vibrant salsa combines sweet corn, tender black beans, and a hint of lime juice for a perfect condiment to spice up your tacos or grilled meats. With only 10 ingredients, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, combine corn kernels, black beans, red bell pepper, jalapeño pepper, lime juice, cumin, salt, and pepper.
2. Stir in garlic and olive oil until well combined.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature with tortilla chips, tacos, grilled meats, or as a topping for your favorite dishes.
Cooking Time: 10 minutes (plus 30-minute chilling time)
Corn and Bacon Hash
A hearty and flavorful breakfast or brunch dish that combines the sweetness of corn with the smokiness of bacon.
Ingredients:
– 1 cup diced fresh corn kernels (from about 2 ears)
– 6 slices of cooked bacon, crumbled
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crumbled bacon and cook until heated through.
5. Stir in the corn kernels and cook until they start to brown, about 5-6 minutes.
6. Season with salt and pepper to taste.
Cooking Time:
– Prep time: 10 minutes
– Cook time: 15 minutes
– Total time: 25 minutes
Corn and Chicken Enchiladas
This recipe combines the comfort of chicken and corn with the bold flavors of Mexican cuisine, making it a perfect meal for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped fresh cilantro
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, corn kernels, and cilantro.
3. Brush both sides of the tortillas with vegetable oil.
4. Spoon about 1/4 cup of the chicken-corn mixture onto the center of each tortilla, leaving a 1-inch border around the edges.
5. Roll up the tortillas and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Corn and Ham Chowder
A comforting and flavorful soup that’s perfect for a chilly evening or a cozy brunch. This recipe combines the sweetness of corn with the savory goodness of ham, all in a creamy and delicious chowder.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup diced cooked ham
– 2 cups chicken broth
– 1 cup half-and-half (or heavy cream or milk)
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the corn kernels and cook for an additional 2-3 minutes.
3. Stir in the diced ham, chicken broth, and paprika.
4. Bring to a simmer and let cook for 10-12 minutes or until the soup has thickened slightly.
5. Stir in the half-and-half (or heavy cream or milk) and season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: 20-25 minutes
Corn Pudding
This creamy corn pudding is a Southern staple that pairs perfectly with roasted vegetables, grilled meats, or as a side dish for any occasion.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 2 large eggs
– 1 cup corn kernels (fresh or frozen)
– 2 tablespoons butter, melted
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together heavy cream, whole milk, eggs, and melted butter.
3. Add corn kernels, salt, and pepper; stir until well combined.
4. Pour mixture into a 9×13-inch baking dish or 2-quart casserole.
5. Bake for 35-40 minutes, or until puffed and lightly golden brown.
Cooking Time: 35-40 minutes
Corn and Zucchini Fritters
These crispy fritters are a perfect way to enjoy the flavors of summer. Made with fresh corn, zucchini, and a hint of spice, they’re a great snack or side dish for your next BBQ or potluck.
Ingredients:
– 1 cup fresh corn kernels
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine corn kernels, zucchini, flour, paprika, cayenne pepper (if using), salt, and black pepper.
2. In a separate bowl, whisk together egg and milk.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a tablespoon, drop small portions of the batter into the oil.
6. Cook for 2-3 minutes on each side, or until golden brown and crispy.
7. Drain on paper towels and serve hot.
Cooking Time: About 10-12 minutes total
Corn and Tomato Pie
This pie is a perfect blend of fresh summer flavors, featuring sweet corn and juicy tomatoes baked in a flaky crust. It’s an easy and satisfying side dish or main course for warm weather gatherings.
Ingredients:
– 2 cups corn kernels
– 1 cup diced tomatoes (fresh or canned)
– 1/4 cup grated cheddar cheese
– 1/2 cup milk
– 1 egg, beaten
– 1 tablespoon butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together corn kernels, diced tomatoes, and grated cheese.
3. In a separate bowl, combine milk, beaten egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Roll out the pie crust and fill with the corn mixture.
6. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Corn and Jalapeno Dip
This creamy dip combines the sweetness of corn with a kick of heat from jalapeños, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 (15.25 oz) can creamed corn
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1-2 jalapeños, seeded and finely chopped (depending on desired heat level)
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine creamed corn, sour cream, mayonnaise, lime juice, cumin, paprika, salt, and pepper. Mix until smooth.
3. Stir in chopped jalapeños.
4. Transfer the mixture to a baking dish or a small cast-iron skillet.
5. Bake for 20-25 minutes, or until the dip is warm and slightly thickened.
6. Garnish with chopped cilantro, if desired.
7. Serve with tortilla chips, pita bread, or vegetables.
Cooking Time: 20-25 minutes
Corn and Rice Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the natural sweetness of corn and bell peppers with the heartiness of rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 cup frozen corn kernels, thawed
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers, removing seeds and membranes.
3. In a bowl, mix together rice, corn kernels, cheese, and cilantro.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Corn and Tuna Salad
This light and zesty salad combines the sweetness of corn with the savory flavor of tuna, perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked corn kernels (fresh or frozen)
– 1 can of tuna (drained and flaked)
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked corn kernels, tuna, red bell pepper, and cilantro.
2. In a small bowl, whisk together olive oil and lime juice.
3. Pour the dressing over the corn mixture and toss gently to combine.
4. Season with salt and pepper as needed.
Cooking Time: 5 minutes
Corn and Sausage Soup
Warm up with this comforting and flavorful soup that combines the sweetness of corn with the savory goodness of sausage. This recipe is perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups frozen corn kernels
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the corn kernels and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Corn and Spinach Quiche
A delicious twist on the classic quiche, this recipe combines the sweetness of corn with the earthiness of spinach for a satisfying breakfast or brunch option.
Ingredients:
– 1 9-inch pie crust
– 2 cups fresh spinach leaves
– 1 cup frozen corn kernels
– 2 large eggs
– 1/2 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a skillet, sauté the spinach with a pinch of salt until wilted. Set aside.
4. In a separate bowl, whisk together eggs, heavy cream, and a pinch of salt.
5. Add the cooked spinach, corn kernels, and cheddar cheese to the egg mixture. Stir well.
6. Pour the mixture into the pie crust.
7. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
Cooking Time: 35-40 minutes
Corn and Shrimp Stir Fry
Get ready for a flavorful and nutritious stir-fry that combines the sweetness of corn with the succulence of shrimp. This recipe is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup large shrimp, peeled and deveined
– 2 cups mixed corn kernels (fresh or frozen)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and stir-fry until softened, about 1 minute.
4. Add the corn kernels and stir-fry for an additional 2-3 minutes or until tender.
5. Return the shrimp to the pan and stir in soy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to unleash your creativity with these delicious and easy canned corn recipes! With 18 mouth-watering options, you’ll never run out of ideas for using this versatile ingredient. From classic comfort foods like Creamy Corn Casserole and Cornbread with Canned Corn, to international flavors like Mexican Street Corn Salad and Corn and Black Bean Salsa, there’s something for everyone. Plus, get inspired by creative twists on familiar dishes, such as Corn and Bacon Hash and Corn and Chicken Enchiladas. Whether you’re a busy parent or a culinary enthusiast, these quick and easy recipes are sure to please!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
