When it comes to cooking with frozen corn, many of us are stuck in a rut, thinking that our only options are simple boiled or microwaved ears. But frozen corn is so much more versatile! With its sweet and tender kernels, you can create a wide variety of delicious dishes that showcase its flavor and texture. In this article, we’ll explore 19 easy recipes that use frozen corn as the star ingredient, from comforting soups to flavorful salads, savory main courses, and even sweet treats.
Whether you’re looking for a quick weeknight dinner or a show-stopping side dish, these recipes are sure to inspire your next meal. So let’s dive in and get cooking with frozen corn!
Creamy Corn Chowder
Warm up with a comforting bowl of creamy corn chowder, perfect for a cozy evening or a quick lunch. This recipe is easy to make and packed with sweet corn flavor.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in flour and cook for 1 minute.
5. Gradually add chicken broth and heavy cream, whisking continuously.
6. Bring mixture to a simmer and cook for 5-7 minutes or until thickened.
7. Stir in frozen corn kernels and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Corn and Black Bean Salad
This vibrant salad combines the natural sweetness of corn with the earthy flavor of black beans, perfect for a light and refreshing side dish or main course. With minimal preparation required, this recipe is ideal for busy days.
Ingredients:
– 1 cup fresh corn kernels
– 1 cup cooked black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine corn kernels, black beans, and red bell pepper.
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 cilantro on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Corn and Cheese Stuffed Peppers
A classic comfort food recipe that combines the natural sweetness of bell peppers with the creamy richness of corn and cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 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 bell peppers and remove seeds and membranes.
3. In a bowl, mix together corn kernels, shredded cheese, and breadcrumbs.
4. Stuff each bell pepper with the corn mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Place peppers in a baking dish and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Sweet Corn Fritters
Sweet Corn Fritters Recipe
Get ready to indulge in crispy, golden-brown fritters packed with the sweetness of fresh corn and a hint of spice! This simple recipe is perfect for snacking or as a side dish.
Ingredients:
– 1 cup sweet corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg, lightly beaten
– 1/4 cup milk
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, paprika, cayenne pepper (if using), salt, and baking powder.
2. Add corn kernels, egg, and milk to the dry mixture. Stir until just combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of batter into the hot oil, forming fritters.
5. Fry for 2-3 minutes on each side or until golden brown and crispy.
6. Drain fritters on paper towels and serve warm.
Cooking Time: About 10-12 minutes
Corn and Potato Hash
This hearty side dish is perfect for a quick weeknight dinner or a weekend brunch. Sweet corn and potatoes are pan-fried to a golden brown, creating a satisfying crunch that pairs well with eggs, bacon, or as a topping for your favorite dishes.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, chili flakes, or other seasonings of your choice
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to brown.
3. Add the corn kernels and continue cooking for another 5-7 minutes, stirring frequently, until both potatoes and corn are golden brown and crispy.
4. Season with salt and pepper to taste. If desired, add additional seasonings (e.g., garlic powder or chili flakes).
5. Serve hot and enjoy!
Cooking Time: Approximately 20-25 minutes.
Mexican Street Corn Casserole
This creamy, cheesy casserole combines the flavors of grilled corn with the spices and warmth of Mexican cuisine. Perfect for a quick weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup crumbled cotija cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened (3-4 minutes).
3. Stir in cumin and cook for an additional minute.
4. In a separate bowl, whisk together corn kernels and heavy cream.
5. In a 9×13-inch baking dish, arrange half of the tortillas. Top with the skillet mixture, followed by the corn and cream mixture.
6. Sprinkle cheddar and cotija cheese on top.
7. Repeat layers, finishing with a layer of cheese.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Corn and Bacon Dip
Get ready to impress your friends with this mouthwatering dip that combines the sweetness of corn with the smokiness of bacon!
Ingredients:
– 1 (15 ounce) can creamed corn
– 6 slices of cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup mayonnaise
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, mix together the creamed corn, crumbled bacon, shredded cheese, mayonnaise, and cilantro until well combined.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Bake for 20-25 minutes or until the dip is warm and bubbly.
5. Serve with tortilla chips, crackers, or veggies.
Cooking Time: 20-25 minutes
Enjoy your delicious Corn and Bacon Dip!
Corn and Zucchini Fritters
Perfect as a snack or side dish, these crispy fritters are packed with the sweetness of corn and the freshness of zucchini. This easy-to-make recipe is ideal for any occasion.
Ingredients:
– 1 cup fresh corn kernels
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg
– 1 tablespoon lemon juice
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, paprika, salt, and pepper.
2. In a separate bowl, mix together corn kernels, zucchini, egg, and lemon juice.
3. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
4. Heat about 1/2 inch of vegetable oil in a non-stick skillet or frying pan over medium-high heat.
5. Drop tablespoonfuls of the mixture into the oil and cook for 2-3 minutes on each side, or until golden brown.
6. Drain fritters on paper towels and serve hot.
Cooking Time: About 10-12 minutes total (depending on the number of fritters).
Corn and Chicken Enchiladas
These enchiladas combine the sweetness of corn with the savory flavor of chicken, all wrapped up in a crispy tortilla. Perfect for a weeknight dinner or a weekend meal.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the cooked chicken, corn kernels, and cilantro to the skillet. Cook for an additional 2-3 minutes.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by spooning the chicken-corn mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Corn and Tomato Salsa
Add a burst of summer flavor to your tacos, grilled meats, or veggies with this simple and delicious salsa recipe. This vibrant condiment is perfect for warm weather gatherings and outdoor cooking.
Ingredients:
– 1 cup fresh corn kernels (from about 2 ears)
– 1 large ripe tomato, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon salt
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a medium bowl, combine corn kernels, tomato, onion, and jalapeño.
2. Squeeze lime juice over the mixture and sprinkle with salt.
3. Stir gently to combine.
4. Taste and adjust seasoning if needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salsa is best served chilled or at room temperature.
Corn and Shrimp Stir-Fry
This colorful stir-fry combines succulent shrimp with sweet corn, crunchy bell peppers, and savory soy sauce, all cooked to perfection in a wok or large skillet. A quick and easy meal that’s perfect for a weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups fresh corn kernels (from about 4 ears)
– 1 red bell pepper, sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from pan and set aside.
3. Add more oil if needed, then sauté bell pepper and garlic for 2-3 minutes.
4. Add corn kernels and cook, stirring occasionally, for an additional 2-3 minutes or until tender.
5. Return shrimp to the pan and stir in soy sauce. Cook for 1 minute.
6. Season with salt and pepper to taste.
7. Garnish with scallions and sesame seeds if desired.
Cooking Time: 10-12 minutes
Corn and Spinach Quiche
A delicious and savory quiche perfect for breakfast, brunch, or dinner. This recipe combines the sweetness of corn with the earthiness of spinach, all wrapped up in a flaky crust.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh spinach leaves
– 1 cup frozen corn kernels, thawed
– 2 large eggs
– 1/2 cup grated cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a separate bowl, whisk together eggs, salt, and pepper.
4. Add spinach, corn kernels, and cheddar cheese to the egg mixture; stir until combined.
5. Pour the filling into the pie crust.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Corn and Jalapeño Cornbread
This cornbread recipe combines the sweetness of fresh corn with the spicy kick of jalapeños, creating a unique flavor profile that’s perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 2 large eggs
– 1 cup fresh corn kernels (about 2 ears)
– 1/2 cup diced jalapeño peppers (about 2 peppers)
– Honey or sugar to taste (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, combine melted butter, heavy cream, eggs, and honey or sugar (if using).
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in fresh corn kernels and diced jalapeños.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Corn and Beef Tacos
This recipe combines the classic flavors of tacos with a twist – sweet corn and savory beef. Perfect for a weeknight dinner or a casual gathering, these tacos are easy to make and packed with flavor.
Ingredients:
– 1 lb ground beef
– 1 cup frozen corn kernels, thawed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add onion and garlic to the skillet; cook until softened.
3. Stir in taco seasoning and corn kernels. Cook for 2-3 minutes or until the mixture is heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning beef mixture onto tortillas, topping with shredded cheese and desired toppings.
Cook Time: 15-20 minutes
Corn and Pumpkin Soup
This creamy soup is a perfect blend of sweet corn and savory pumpkin, making it a great addition to any meal or snack. With just a few simple ingredients, you can create a comforting bowl that’s sure to become a favorite.
Ingredients:
– 1 medium-sized onion, diced
– 2 cups fresh corn kernels (or 1 cup frozen)
– 1 small pumpkin (about 1 lb), peeled and diced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion in a little bit of oil until softened.
2. Add the corn kernels and cook for an additional 2-3 minutes.
3. Add the diced pumpkin, broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. Stir in the heavy cream or half-and-half and season with salt and pepper.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Corn and Rice Casserole
This comforting casserole combines the sweetness of corn with the savory flavors of cooked rice, cheese, and herbs, making it a perfect side dish or main course for any occasion.
Ingredients:
– 2 cups cooked white rice
– 1 cup frozen corn kernels, thawed
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– 2 tablespoons butter
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked rice, corn kernels, shredded cheese, milk, butter, paprika, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle chopped parsley on top.
5. Bake for 30-35 minutes or until the casserole is lightly golden brown.
Cooking Time: 30-35 minutes
Corn and Avocado Salad
This refreshing salad combines sweet corn, creamy avocado, and tangy lime juice for a perfect summer side dish or light lunch.
Ingredients:
– 1 cup fresh corn kernels (from about 2 ears of corn)
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine corn kernels, diced avocado, red onion, and chopped jalapeño.
2. Squeeze the lime juice over the mixture and toss gently to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve chilled or at room temperature.
Cooking Time: None! This salad is ready in just a few minutes of prep work.
Corn and Sausage Skillet
This classic comfort food recipe combines sweet corn with spicy sausage for a flavorful one-pot meal that’s perfect for a weeknight dinner. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 red bell pepper, diced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the onion, garlic, corn, and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
4. Season with smoked paprika, salt, and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Corn and Sweet Potato Chowder
This creamy chowder is a perfect blend of sweet potatoes, corn, and savory spices that will warm your heart and belly on a chilly day. With its comforting flavors and textures, it’s sure to become a family favorite.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 2 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 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 diced sweet potatoes, corn kernels, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the sweet potatoes are tender.
3. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
4. Stir in the heavy cream or half-and-half. Heat through over low heat.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to delight your taste buds with these 19 easy recipes that feature frozen corn as the star ingredient! From creamy soups and salads, to savory casseroles and sweet treats, there’s something for everyone. Try making a hearty Corn and Potato Hash, a flavorful Mexican Street Corn Casserole, or a spicy Corn and Jalapeño Cornbread. With these simple and delicious recipes, you’ll never look at frozen corn the same way again.