Easy Recipes Using Canned Corn
There’s nothing quite like an ear of corn fresh off the grill, slathered in butter and sprinkled with salt at a summer barbecue. Unfortunately, sweet corn is only fresh for a few months out of the year, but we’d like to have our comfort food all year long. This is why your grandmother canned every vegetable on the planet in the kitchen on sweltering summer days, and why entire grocery store aisles are devoted to canned produce. It might not exactly be like the farm-fresh options we have during the warmer months, but it allows us to enjoy those flavors when it’s blustery and cold.
No, you can’t eat canned corn off the cob. But it’s incredibly inexpensive, and it will still fill you up, whether you’re incorporating it into your main course or using it in a side dish. Easiest of all is that you won’t have to pour a ton of effort into creating these recipes; they’re delicious without spending hours in front of the stovetop. Take a look at some of these ideas as your starting point, and stock up on some canned corn the next time you make a grocery run.
1. Chicken and Corn Hash-Brown Bake
This recipe is a classic example of why it’s never a bad idea to keep a can of corn in your pantry – a casserole immediately becomes a little more exciting, and you’ve added a vegetable without even trying. (And yes, we know there’s a debate about whether corn is a vegetable. But if you’ve got picky eaters in your household or you are one yourself, we’ll allow you to call it one and move on.)
The beauty of a casserole is that it’s easy to make and easily adapted to your tastes and preferences. Follow this recipe from Midwest Living once, then feel free to add your own spices or flavorings.
- 1 (10¾-ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
- 8 ounces sour cream
- ½ cup milk
- 2 teaspoons dried dillweed or dried basil, crushed
- ¾ teaspoon ground black pepper
- 1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
- 2 cups chopped smoked or roasted chicken or turkey
- 2 cups fresh sweet corn kernels, one 10-ounce package frozen whole kernel corn, thawed (2 cups), or one 15.25-ounce can whole kernel corn, drained
- 1 (8-ounce) package cream cheese, cut into cubes
- 1 (8-ounce) package shredded Colby, cheddar or Swiss cheese (2 cups)
- 1 cup seasoned croutons, coarsely crushed (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. In a very large bowl, combine soup, sour cream, milk, dill, and pepper. Stir in potatoes, chicken or turkey, corn, cream cheese and ½ cup of the Colby cheese.
Spoon mixture into a greased 13-by-9-by-2-inch baking dish (3-quart rectangular). Bake, covered, in the oven for 40 minutes.
Uncover and stir mixture. Sprinkle with the remaining 1½ cups Colby cheese. Bake, uncovered, about 40 minutes more or until top is golden and potatoes are tender, sprinkling with croutons, if you like, the last 10 minutes of baking. Let stand 10 minutes before serving. Makes 12 servings.
2. Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes
There’s a long-standing debate about whether cornbread is meant to be savory, or whether it should be loaded with honey and treated more like a sweet side dish. Regardless of how you prefer it, you should definitely give this savory version a try. The original recipe from The Kitchn calls for fresh corn kernels from two ears of corn, but you can switch it out for 1 cup of canned corn instead.
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- ⅛ teaspoon coarsely ground black pepper
- 2 large eggs
- 1 cup buttermilk
- ¼ cup plus 2 tablespoons flavorless vegetable oil
- 1 cup canned corn kernels, drained
- ½ cup plus 2 tablespoons coarsely shredded smoked mozzarella or Gouda cheese
- ¼ cup minced smoked ham (optional)
- 2 tablespoons finely chopped olive oil-packed sun-dried tomatoes, rinsed and drained
- 1 tablespoon finely chopped fresh Italian parsley
Directions: Preheat the oven to 400 degree Fahrenheit. Place a 10-inch cast-iron skillet over low heat on the stove top and leave it to heat while preparing the batter for the corn bread.
In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and black pepper, and stir with a standard whisk to mix. In a second large bowl, whisk together the eggs, buttermilk, and ¼ cup of the oil until blended. Stir into this second bowl the corn, ½ cup of the cheese, the ham, the tomatoes, and the parsley.
Make a well in the center of the dry ingredients. Add the buttermilk mixture and fold together with a rubber spatula just until blended.
Drizzle the heated skillet with the remaining 2 tablespoons of oil, tilting the pan to coat evenly. Immediately add the batter (the oil will sizzle and bubble up around the edges to coat the sides of the skillet), and spread it to the edges of the skillet, using a rubber spatula. Sprinkle the top with the remaining 2 tablespoons cheese.
Bake for 25 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet. Serve hot or at room temperature, cut into wedges.
3. Mexican Corn
It might be similar to creamed corn in texture, but is spiced up to give you a delicious side dish. The post on Allrecipes earned top marks for flavor, but some reviewers switched up ingredients to make it less spicy or a little healthier. If you’re looking to do the same, some commenters said they used low-fat cream cheese or used green chiles instead of fresh jalapeños to fit their family’s tastes.
- 2 (15.25-ounce) cans whole kernel corn, drained
- 1 (8-ounce) package cream cheese
- ¼ cup butter
- 10 jalapeño peppers, chopped
- 1 teaspoon garlic salt
Directions: In a medium saucepan, combine corn, cream cheese, butter, jalapeño peppers, and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
4. Easy Corn Fritters
Whether you eat corn fritters with applesauce, syrup, or keep them as a savory element, you can now make these in the comfort of your own home. They’re easy to mix together, and have a simple list of ingredients that won’t overwhelm even the most novice of chefs.
- 15 ounces corn (drain and reserve juice)
- 2 medium eggs
- 1⁄2 teaspoon salt
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- bacon grease or margarine (for frying)
Directions: Drain the liquid from the the canned corn. Measure ¼ cup of it, and discard the rest.
In a medium-sized bowl, combine the corn juice you’ve just measured and the egg, then use a whisk to beat them smooth. Add the salt, flour, baking powder, and sugar. Mix well, until there are no lumps. Add the drained corn and mix again.
Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat. When the fat is hot, drop about ¼ of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them after the bottom is crispy brown. (The author notes this will take a bit longer than pancakes, since the batter is thicker.)
After they have browned on both sides, transfer them to a plate to keep warm. Add more fat to the pan as necessary, frying the next batch. This recipe makes 8-9 fritters, and it can be doubled for a larger crowd.
5. Shrimp and Corn Stew
For a hearty meal that won’t disappoint in flavor, try this stew that’s simmered and then served over rice. You’ll get a taste of Louisiana with the cajun or Creole seasoning, and you’ll get your seafood mix by incorporating the shrimp. Jennifer LaRose, who submitted the recipe to Del Monte, said it’s a way to pass down a family tradition. If the recipe is a hit with your family, it can become one of yours, too.
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 large onion, diced
- 1 stalk celery, diced
- 1 medium green bell pepper, coarsely chopped
- 2 cans (15 ounces each) whole kernel corn
- 2 cans (8 ounces each) tomato sauce
- 1 cup water
- 1½ – 2 pounds peeled and de-veined raw shrimp
- 2 tablespoons chopped fresh parsley
- 1½ to 2 teaspoons Cajun or Creole seasoning
- 3 cups hot cooked rice
Directions: Heat oil in a Dutch oven over medium high heat. Stir in flour and cook, stirring with a whisk constantly, 8 minutes or until light golden brown. Drain 1 can of corn (do not drain 1 can); set aside.
Add onions and celery; cook about 8 minutes or until vegetables are soft. Add bell pepper, corn, tomato sauce, and water; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 25 minutes, stirring occasionally.
Stir in shrimp, parsley, and Creole seasoning. Cook 5 minutes or until shrimp are opaque in center. Serve over rice.
6. Skinny Cauliflower Mexican Rice
If you’re looking for a lighter recipe, this Mexican side dish is just the ticket. Instead of traditional rice, cauliflower serves as the base for this dish, meaning you’ll get a healthy dose of vegetables without really thinking about it. Corn isn’t necessarily the star of this recipe from Yummly, but it does add another flavor to a bright dish.
- 1 medium head of cauliflower
- 1 tablespoon of extra virgin olive oil
- 1 large carrot, cut into small pieces
- 2 cloves of garlic, minced
- 1 cup of frozen or canned corn
- ½ cup of black beans
- ½ teaspoon cumin
- ½ teaspoon chili
- Salt and pepper to taste
- 2 beaten eggs
- 4 tablespoons of salsa
- Avocado and chopped green onions to garnish
Directions: Cut the cauliflower into pieces and place in a food processor. Pulse until the cauliflower resembles small grains of rice.
Add 1 tablespoon of the olive oil to a saucepan and add the carrots and stir fry until fragrant, about 4 minutes. Add the minced garlic and cook a minute more.
Stir in the cauliflower, black beans, corn, and the other tablespoon of olive oil. Stir fry quickly until the cauliflower is soft but not mushy.
Make a well in the middle of the mixture, turn down the heat, and add the eggs. Stir gently and continuously until the eggs are cooked. Stir in the soy sauce and chopped green onions.
Garnish with a few more green onions and some chopped avocado and serve immediately.
7. Zucchini, Corn, and Quinoa Bowls with Grilled Chicken and Lemon
Quinoa is still soaking up its moment in the spotlight, and while it’s there we’re offering a way to get creative with the grain, but also incorporate veggies like zucchini and corn into the mix. The feta, green onion, and garlic will add to the flavor, and you’ll benefit from eating a super healthy meal, whether it’s for lunch or the main dish for dinner. Cooking Classy posted the original recipe, but you’re also welcome to add other vegetables you enjoy into the dish – that’s the beauty of a bowl in the first place, right?
- 1 pound chicken, grilled, cooled slightly, and diced
- 1½ cups dry quinoa
- 3 cups low-sodium chicken broth
- Salt and freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 medium zucchini (1 pound), cut into 4 pieces through length then sliced
- 2 cups fresh or canned corn
- ⅓ cup chopped green onions
- 3 ounces feta cheese, crumbled
Directions: Cook quinoa in chicken broth according to directions listed on package, season lightly with salt and pepper. Let cool slightly once cooked and toss with 1 tablespoon olive oil and 1 teaspoon lemon zest.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add garlic and sauté 10 seconds, then add zucchini and corn and sauté, tossing only occasionally so veggies lightly brown, about 8 minutes.
Pour quinoa into a large bowl (or individual bowls and just divide all ingredients among bowls), top with grilled chicken, zucchini and corn mixture, green onions, and feta cheese. Drizzle lemon juice over top and toss mixture. Serve warm.