Canned corn – it’s a staple ingredient in many of our kitchens, but sometimes we need a little inspiration to turn it into something truly delicious. That’s why we’ve put together this list of 18 easy and mouthwatering canned corn recipes that are sure to become new favorites.
From comforting soups and casseroles to savory salads and sweet treats, there’s something for everyone in this collection. Whether you’re a busy home cook looking for a quick weeknight meal or a foodie seeking new ideas to impress your friends and family, we’ve got you covered. So go ahead, grab that can of corn, and let the creativity flow! In this article, we’ll dive into each of these recipes, sharing tips, tricks, and step-by-step instructions to help you bring them to life in no time.
Creamy Corn Chowder
A comforting and creamy soup that’s perfect for a chilly day or a family gathering.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the frozen corn kernels, chicken broth, heavy cream, paprika, salt, and pepper.
5. Bring the mixture to a simmer and let cook for 10-15 minutes or until the soup has thickened slightly.
6. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Corn and Cheese Fritters
These crispy fritters are a delicious twist on traditional cornbread, perfect as an appetizer or side dish.
Ingredients:
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated cheddar cheese
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together corn kernels, flour, paprika, salt, and pepper.
2. Stir in the grated cheese until well combined.
3. Beat the egg and add it to the mixture, stirring until a thick batter forms.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with a spatula.
6. Cook for 2-3 minutes or until golden brown, flipping halfway through.
7. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 4-5 minutes per batch, depending on size of fritters.
Mexican Street Corn Salad
Savor the flavors of Mexico with this creamy and crunchy salad featuring grilled corn, tangy lime juice, and a hint of smokiness.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons olive oil
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with olive oil, then sprinkle with cumin and smoked paprika (if using).
3. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
4. Once cooled, cut kernels off cob into a large bowl.
5. In a small bowl, whisk together mayonnaise and lime juice.
6. Pour dressing over corn and toss to coat.
7. Sprinkle cilantro over top and season with salt and pepper.
Cooking Time: 15-20 minutes
Corn and Potato Hash
A hearty and flavorful side dish that’s perfect for any occasion. This recipe combines the natural sweetness of corn with the earthy taste of potatoes, all in a crispy hash.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped scallions or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine diced potatoes and corn kernels.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Spread the mixture evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy.
6. Remove from the oven and let cool slightly.
7. Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: 25-30 minutes
Cornbread with Canned Corn
A warm, crumbly cornbread is a perfect accompaniment to any meal. This simple recipe uses canned corn for added convenience and flavor.
Ingredients:
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 can (14.75 oz) whole kernel corn, drained and chopped
• 1 cup milk
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a large bowl, combine melted butter, egg, chopped corn, and milk. Stir until well combined.
4. Add dry ingredients to wet ingredients; stir until just combined (do not overmix).
5. Pour batter into prepared baking dish.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Corn and Black Bean Salsa
A fresh and flavorful salsa perfect for topping tacos, grilled meats, or veggies.
Ingredients:
• 1 cup cooked black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
2. Squeeze lime juice over the mixture and stir until well combined.
3. Add honey and stir until dissolved.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes ( prep time: 10 minutes)
Corn and Bacon Pancakes
Start your day with a delightful twist on classic pancakes by incorporating the sweetness of corn and smokiness of bacon.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornmeal
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/2 cup diced cooked bacon
– 1/2 cup frozen corn kernels, thawed
– Honey or maple syrup (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in diced bacon and corn kernels.
6. Drop 1/4 cupfuls of batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 pancakes
Corn Pudding Casserole
This comforting casserole combines the sweetness of corn pudding with the savory flavors of ground beef and vegetables, perfect for a family dinner or potluck.
Ingredients:
– 1 cup cornmeal
– 2 cups milk
– 2 large eggs
– 1/4 cup melted butter
– 1 medium onion, chopped
– 1 cup frozen corn kernels
– 1 pound ground beef, cooked and drained
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together milk, eggs, and melted butter.
3. Add cornmeal, chopped onion, and frozen corn kernels; stir until combined.
4. Cook ground beef in a separate pan until browned, breaking into small pieces as it cooks.
5. Add cooked ground beef to the corn mixture and season with salt and pepper.
6. Pour mixture into a 9×13 inch baking dish.
7. Top with shredded cheddar cheese (if using).
8. Bake for 35-40 minutes or until casserole is set and lightly golden brown.
Cooking Time: 35-40 minutes
Corn and Chicken Quesadillas
Add a twist to traditional quesadillas with the sweetness of corn and savory chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 cup frozen corn kernels, thawed
– 2 tbsp cream cheese, softened
– 4 large tortillas
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the cooked chicken, corn kernels, and cream cheese until well combined.
3. Place a tortilla in the skillet and sprinkle one-fourth of the chicken-corn mixture onto half of the tortilla.
4. Top with shredded cheddar cheese and chopped cilantro.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes
Corn and Tomato Soup
A comforting and flavorful soup that combines the sweetness of corn with the tanginess of tomatoes, perfect for a quick weeknight dinner.
Ingredients:
– 2 cups frozen corn kernels
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in corn kernels, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Corn and Spinach Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of corn with the earthiness of spinach for a deliciously healthy meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup frozen corn kernels, thawed
– 1 cup fresh spinach leaves, chopped
– 1/2 cup cooked rice
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a bowl, mix together corn, spinach, cooked rice, and cheese.
4. Stuff each pepper with the corn mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Corn and Avocado Salad
This refreshing salad combines the sweetness of corn with the creaminess of avocado, perfect for a light and satisfying side dish or lunch.
Ingredients:
– 2 cups fresh corn kernels (from about 4 ears)
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon freshly squeezed lime juice
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the corn kernels, diced avocado, red onion, and chopped jalapeño.
2. Squeeze the lime juice over the mixture and toss gently to combine.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: 10-15 minutes (mostly prep time)
Corn and Shrimp Stir Fry
This sweet and savory stir-fry combines the natural sweetness of corn with succulent shrimp, all in a quick and easy recipe that’s perfect for a weeknight dinner.
Ingredients:
– 1 cup fresh corn kernels (from about 2 ears)
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped scallions 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 just cooked through, about 2-3 minutes per side. Remove from the pan and set aside.
3. Add the onion and garlic to the pan; cook until the onion is translucent, about 2 minutes.
4. Add the corn kernels to the pan; cook for an additional minute.
5. Return the shrimp to the pan and stir in soy sauce. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 8-10 minutes
Corn and Ham Casserole
A classic comfort food dish that combines the sweetness of corn with the savory flavor of ham.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced cooked ham
– 1/2 cup milk
– 1/4 cup cream
– 1 tablespoon butter
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– 6-8 crackers (e.g., Ritz or saltines)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine corn kernels, milk, cream, and butter. Mix well.
3. Add the diced ham and stir until combined.
4. Pour the mixture into a 9×13-inch baking dish.
5. Sprinkle shredded cheese over the top of the casserole.
6. Arrange crackers on top of the cheese in a single layer.
7. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Corn and Jalapeno Cornbread
This recipe combines the classic Southern staple of cornbread with the bold flavor of jalapeños, creating a perfect balance of sweet and heat. Perfect for your next gathering or as a comforting side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 2 large eggs
– 1/4 cup diced jalapeños (about 2-3 peppers)
– 2 tablespoons unsalted butter, melted
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in diced jalapeños.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Corn and Rice Stuffed Tomatoes
A delicious twist on traditional stuffed tomatoes, this recipe combines the sweetness of corn and rice with the savory flavor of fresh tomatoes.
Ingredients:
– 4 large tomatoes
– 1 cup cooked white rice
– 1/2 cup frozen corn kernels, thawed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked rice, corn kernels, and olive oil. Season with salt and pepper to taste.
4. Stuff each tomato with the rice-corn mixture, filling to the top.
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the tomatoes are tender.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 25-30 minutes
Corn and Tuna Patties
These flavorful patties are a great way to add some excitement to your lunch or dinner. Made with canned tuna, corn, and crispy breadcrumbs, they’re easy to make and packed with protein.
Ingredients:
– 1 can of tuna (drained)
– 1 cup frozen corn kernels
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, mix together the tuna, corn kernels, and breadcrumbs.
3. Crack in the egg and stir until well combined.
4. Add the olive oil and season with salt and pepper.
5. Using your hands, shape the mixture into 2-3 patties depending on desired size.
6. Place the patties in the skillet and cook for 3-4 minutes or until golden brown.
7. Flip and cook for an additional 2-3 minutes or until crispy.
Cooking Time: 5-6 minutes
Enjoy your delicious Corn and Tuna Patties!
Corn and Herb Frittata
A delicious breakfast or brunch option that combines the sweetness of corn with fresh herbs.
Ingredients:
– 6 eggs
– 1 cup frozen corn kernels, thawed
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in a 9-inch (23cm) non-stick skillet over medium heat.
4. Add the corn kernels and cook for about 2 minutes, or until they start to caramelize.
5. Pour in the egg mixture and cook for 1-2 minutes, or until the edges start to set.
6. Sprinkle parsley and chives evenly over the top of the eggs.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is golden brown and set.
Cooking Time: 15 minutes
Summary
Get creative with canned corn! This versatile ingredient is the star of these 18 easy and delicious recipes. From comforting soups to savory salads, and even sweet breakfast treats, there’s something for everyone. Try whipping up a creamy chowder, or making crispy fritters with cheese and corn. You can also add some south-of-the-border flair with Mexican street corn salad, or go classic with cornbread and canned corn. Whatever your taste buds desire, these recipes are sure to satisfy!
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