Many of us have a can of cream style corn sitting in the pantry, just waiting to be transformed into something delicious! Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal favorites, these nourishing recipes will show you just how versatile this humble ingredient can be. Get ready to be inspired—let’s dive into these tasty and healthy ideas that make the most of canned cream style corn!
Creamy Corn and Black Bean Chowder
Zestfully bridging the gap between summer’s bounty and autumn’s comfort, this chowder transforms humble ingredients into an elegant, soul-warming creation. Velvety corn kernels and earthy black beans mingle in a luxurious broth that feels simultaneously light and substantial, perfect for those transitional evenings when the air carries its first crisp notes. Each spoonful delivers a harmonious balance of sweet, smoky, and creamy elements that will quickly become a seasonal staple in your culinary repertoire.
Ingredients
- 2 tablespoons olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups fresh or frozen corn kernels (thawed if frozen)
- 2 (15-ounce) cans black beans, rinsed and drained
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
- Stir in minced garlic and cook for 1 minute until aromatic but not browned.
- Add diced red bell pepper and cook for 4-5 minutes until slightly softened.
- Pour in 2 cups of corn kernels and cook for 3 minutes, allowing them to develop a light golden color.
- Transfer the remaining 2 cups of corn to a blender with 1 cup of vegetable broth and blend until smooth.
- Add the pureed corn mixture to the pot along with the remaining 3 cups of vegetable broth.
- Stir in black beans, smoked paprika, cumin, and cayenne pepper if using.
- Bring the chowder to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
- Pour in heavy cream and simmer for an additional 5 minutes, stirring occasionally.
- Season with salt and black pepper, starting with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust as needed.
- Remove from heat and stir in chopped cilantro. Knowing this chowder achieves its perfect consistency when slightly thickened but still fluid, serve immediately in warm bowls. The creamy texture envelops each ingredient while allowing the sweet corn and earthy beans to maintain their distinct character. For an elegant presentation, garnish with extra cilantro sprigs and a generous squeeze of fresh lime that cuts through the richness beautifully.
Healthy Corn and Quinoa Fritters
Unveiling a symphony of textures and wholesome flavors, these golden-crisp fritters transform humble pantry staples into an elegant, nourishing meal. Perfectly balanced between earthy quinoa and sweet corn, they offer a delightful crunch that gives way to a tender, protein-rich interior. Whether served as a sophisticated appetizer or a light main course, these fritters bring both nutrition and refinement to any table.
Ingredients
– 1 cup cooked quinoa, cooled completely (for better binding)
– 1 cup fresh or frozen corn kernels, thawed if frozen (pat dry to prevent sogginess)
– 1 large egg, lightly beaten (or flax egg for vegan option)
– 1/4 cup all-purpose flour (or gluten-free blend)
– 2 tablespoons finely chopped fresh chives (substitute with scallions)
– 1/2 teaspoon baking powder (for light, airy texture)
– 1/4 teaspoon smoked paprika (adds subtle warmth)
– 1/4 cup olive oil, divided (or any high-heat oil)
– 1/4 teaspoon fine sea salt (adjust to preference)
Instructions
1. In a large mixing bowl, combine the cooled quinoa, corn, egg, flour, chives, baking powder, smoked paprika, and salt until evenly incorporated.
2. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
3. Scoop 1/4-cup portions of the fritter mixture into the hot oil, gently flattening each to 1/2-inch thickness with a spatula.
4. Cook the fritters for 3–4 minutes per side, flipping once the edges appear golden brown and crisp.
5. Transfer the cooked fritters to a paper towel-lined plate to absorb excess oil, repeating with remaining mixture and adding remaining oil as needed.
6. Serve immediately while warm and crisp. The fritters boast a satisfying crunch that yields to a moist, grain-studded interior, with smoky paprika accentuating the natural sweetness of corn. For an elevated presentation, pair them with a zesty lime crema or atop a bed of peppery arugula drizzled with lemon vinaigrette.
Spicy Creamed Corn Soup with Avocado
Radiant autumn evenings call for comforting bowls that balance richness with vibrant freshness. This Spicy Creamed Corn Soup with Avocado delivers exactly that—a velvety, gently spiced base punctuated by cool, creamy avocado slices. It’s the kind of effortless elegance that feels both indulgent and refreshingly light.
Ingredients
– 4 cups frozen sweet corn, thawed (or fresh kernels from about 6 ears)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 cup vegetable broth
– 1 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper, adjust to spice preference
– 1/2 tsp salt
– 1 ripe avocado, sliced just before serving
– 2 tbsp fresh cilantro, chopped (optional garnish)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5–7 minutes.
3. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add thawed corn, smoked paprika, cayenne, and salt, stirring to coat evenly.
5. Pour in vegetable broth and bring to a gentle boil, then reduce heat to low.
6. Simmer uncovered for 10 minutes to allow flavors to meld.
7. Carefully transfer the mixture to a blender and blend on high until completely smooth, about 1–2 minutes. (Tip: Leave the blender lid slightly ajar or remove the center cap to allow steam to escape and prevent splattering.)
8. Return the pureed soup to the pot and stir in heavy cream.
9. Warm over low heat for 3–4 minutes, stirring constantly, until heated through but not boiling. (Tip: Avoid boiling after adding cream to prevent curdling.)
10. Ladle the soup into bowls and top with sliced avocado and chopped cilantro.
11. Serve immediately while the soup is hot and the avocado is cool. (Tip: For a striking presentation, drizzle with a swirl of cream or a sprinkle of extra paprika.)
Creamy yet bright, this soup marries the subtle heat of cayenne with the natural sweetness of corn, while the avocado adds a cool, buttery contrast. Try serving it alongside crusty bread for dipping, or for an elegant touch, garnish with microgreens and a squeeze of lime to heighten the freshness.
Zesty Corn and Tomato Salad
Glistening with summer’s finest produce, this vibrant corn and tomato salad captures the essence of warm-weather dining with its bright colors and refreshing flavors. Perfect for picnics or elegant dinners alike, it brings together sweet corn, juicy tomatoes, and a zesty lime dressing that dances on the palate. Each bite offers a delightful contrast of textures and tastes that celebrates seasonal ingredients at their peak.
Ingredients
– 4 ears fresh corn, husked (or 3 cups frozen corn, thawed)
– 1 lb cherry tomatoes, halved (heirloom varieties add beautiful color)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 3 tbsp fresh lime juice (about 2 limes)
– 1/4 cup finely chopped red onion (soak in ice water for 5 minutes to mellow sharpness)
– 1/4 cup chopped fresh cilantro (flat-leaf parsley works for cilantro-averse)
– 1 tsp honey (adjust to balance acidity)
– 1/2 tsp chili powder (smoked paprika adds nice depth)
– Salt to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully add husked corn ears and boil for exactly 4 minutes until kernels turn bright yellow.
3. Immediately transfer corn to an ice water bath using tongs to stop the cooking process.
4. Stand each cooled corn cob upright on a cutting board and slice downward to remove kernels.
5. Combine corn kernels, halved cherry tomatoes, and chopped red onion in a large mixing bowl.
6. Whisk together olive oil, fresh lime juice, honey, and chili powder in a small bowl until emulsified.
7. Pour dressing over the vegetable mixture and toss gently to coat every component evenly.
8. Fold in chopped fresh cilantro using a light hand to prevent bruising the delicate herbs.
9. Season with salt, starting with 1/2 teaspoon and adding more after tasting.
10. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
Marvel at the salad’s delightful crunch from the corn against the burst of juicy tomatoes, creating a symphony of textures in every forkful. The zesty lime dressing beautifully cuts through the sweetness while the chili powder adds a subtle warmth that lingers pleasantly. For an elegant presentation, serve it in hollowed-out tomato cups or alongside grilled shrimp for a complete summer meal.
Crispy Baked Corn and Veggie Tacos
Luminous golden tortillas cradle a vibrant medley of roasted vegetables and sweet corn in these sophisticated yet approachable baked tacos. Perfectly crisp exteriors give way to a colorful, nutrient-rich filling that balances earthy sweetness with subtle spice. This elegant vegetarian option transforms simple ingredients into a visually stunning centerpiece worthy of any gathering.
Ingredients
– 8 corn tortillas (6-inch size, or flour tortillas for flexibility)
– 2 cups frozen corn kernels, thawed (fresh corn when in season)
– 1 red bell pepper, diced into ½-inch pieces
– 1 medium zucchini, quartered lengthwise and sliced ¼-inch thick
– 1 small red onion, thinly sliced
– 2 tablespoons olive oil (or avocado oil for higher smoke point)
– 1 teaspoon chili powder
– ½ teaspoon ground cumin
– ¼ teaspoon smoked paprika
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ cup shredded Monterey Jack cheese (or pepper jack for extra heat)
– ¼ cup chopped fresh cilantro
– Lime wedges for serving
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine corn, bell pepper, zucchini, and red onion.
3. Drizzle vegetables with olive oil and toss until evenly coated.
4. Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the vegetables.
5. Spread vegetables in a single layer on the prepared baking sheet.
6. Roast for 18-20 minutes until vegetables are tender and lightly charred at the edges.
7. While vegetables roast, warm tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to prevent cracking.
8. Arrange warmed tortillas on a clean work surface.
9. Divide the roasted vegetable mixture evenly among the tortillas, placing filling down the center.
10. Sprinkle 1 tablespoon of shredded cheese over the filling on each tortilla.
11. Fold each tortilla in half and place them in a single layer on the baking sheet.
12. Bake at 425°F for 8-10 minutes until tortillas are crisp and cheese is melted.
13. Carefully flip each taco using tongs and bake for an additional 3-4 minutes until both sides are golden brown.
14. Transfer crispy tacos to a serving platter and garnish with fresh cilantro.
Exquisite texture contrasts define these tacos—the shatteringly crisp shells yielding to tender, smoky vegetables and melted cheese. Bright cilantro and a squeeze of lime elevate the flavors beautifully, while the vibrant colors make them as visually appealing as they are delicious. Serve them arranged on a wooden board with various dipping sauces for an interactive dining experience that impresses guests with both presentation and flavor complexity.
Herb-Infused Corn and Chicken Casserole
On crisp autumn evenings, nothing satisfies quite like a comforting casserole that marries rustic charm with sophisticated flavors. Our herb-infused corn and chicken creation brings together tender poultry, sweet corn kernels, and aromatic herbs in a creamy, golden-brown bake that’s both nourishing and elegant. This dish promises to become a cherished centerpiece for family dinners or intimate gatherings alike.
Ingredients
– 2 cups cooked chicken, shredded (rotisserie chicken works well)
– 3 cups frozen corn kernels, thawed (fresh corn can be substituted when in season)
– 1 cup heavy cream (for richness, though half-and-half may be used)
– 1/2 cup chicken broth (low-sodium recommended)
– 1/4 cup unsalted butter, cubed (salted butter can be used with adjusted seasoning)
– 2 tbsp fresh thyme leaves, chopped (dried thyme may be substituted using 2 tsp)
– 1 tbsp fresh rosemary, minced (dried rosemary can be used, reduced to 1 tsp)
– 1 tsp garlic powder (or 2 fresh garlic cloves, minced)
– 1/2 tsp black pepper, freshly ground (adjust to preference)
– 1/2 tsp salt (add more after tasting if needed)
– 1 cup shredded cheddar cheese (sharp cheddar recommended for depth)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the shredded chicken, thawed corn, heavy cream, chicken broth, cubed butter, thyme, rosemary, garlic powder, black pepper, and salt.
3. Stir the mixture thoroughly until all ingredients are evenly distributed and the butter pieces are coated.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
5. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
6. Remove the baking dish from the oven and carefully take off the foil, watching for steam.
7. Evenly sprinkle the shredded cheddar cheese over the top of the casserole.
8. Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes, or until the cheese is fully melted and bubbly with golden edges.
9. Let the casserole rest for 5–7 minutes before serving to allow the sauce to thicken slightly.
Just out of the oven, this casserole boasts a creamy, velvety texture with pops of sweet corn and tender chicken in every bite. The herb infusion creates a fragrant, earthy backdrop that complements the sharp cheddar crust beautifully. For a striking presentation, serve it in individual ramekins garnished with extra thyme sprigs, or pair it with a crisp green salad to balance the richness.
Savory Corn and Potato Pancakes
Beneath their golden, crispy exterior lies the comforting soul of American farmhouse cooking, where sweet summer corn meets earthy potatoes in these elegant savory pancakes. Perfect for brunch or a light supper, they transform humble ingredients into something truly special with minimal effort and maximum flavor payoff. Each bite offers a delightful contrast of textures that will have you reaching for just one more.
Ingredients
– 2 cups peeled and grated russet potatoes (squeeze out excess moisture)
– 1 cup fresh or frozen corn kernels (thawed if frozen)
– 1/4 cup finely chopped yellow onion
– 2 large eggs, lightly beaten
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil (or any neutral high-heat oil)
– 1/4 cup sour cream for serving (optional, but recommended)
– 2 tablespoons chopped fresh chives for garnish
Instructions
1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
2. In a large mixing bowl, combine the dried potatoes, corn, onion, eggs, flour, baking powder, salt, and pepper.
3. Stir the mixture until all ingredients are evenly incorporated and coated.
4. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat until shimmering (about 350°F).
5. Drop 1/4-cup portions of the potato mixture into the hot oil, gently flattening each with a spatula to form 3-inch rounds.
6. Cook pancakes for 3-4 minutes until the edges appear golden brown and crisp.
7. Carefully flip each pancake using a thin spatula and cook for another 3-4 minutes until deeply golden on both sides.
8. Transfer cooked pancakes to a wire rack set over a baking sheet to maintain crispness.
9. Repeat the cooking process with remaining batter, adding remaining oil as needed between batches.
10. Serve pancakes immediately topped with a dollop of sour cream and sprinkled with fresh chives.
Golden and crisp on the outside while remaining tender within, these pancakes offer a satisfying crunch that gives way to the sweet pop of corn kernels. The subtle onion flavor melds beautifully with the earthy potatoes, creating a harmonious balance that needs only a simple garnish to shine. For an elegant presentation, stack them high and drizzle with chive-infused crème fraîche, or serve alongside poached eggs for a complete meal that celebrates simplicity at its finest.
Warm Corn and Lentil Curry
Fragrant spices and hearty ingredients come together in this comforting curry that transforms simple pantry staples into an extraordinary meal. Perfect for crisp autumn evenings, this dish balances earthy lentils with sweet corn in a creamy coconut sauce that will warm you from the inside out.
Ingredients
– 1 cup brown lentils, rinsed
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 (14 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 2 cups frozen corn kernels
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 cup brown lentils under cold water until the water runs clear.
2. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle in curry powder, cumin, and cayenne pepper, toasting for 30 seconds to release oils.
6. Pour in diced tomatoes with their juices, scraping the bottom of the pot to incorporate browned bits.
7. Add rinsed lentils and coconut milk, stirring to combine all ingredients evenly.
8. Bring the mixture to a boil, then reduce heat to low and cover the pot.
9. Simmer for 25 minutes until lentils are tender but still hold their shape.
10. Stir in frozen corn kernels and 1 tsp salt, cooking uncovered for 5 more minutes.
11. Remove from heat and fold in chopped cilantro just before serving.
Perfectly balanced between creamy and substantial, this curry offers tender lentils that melt alongside sweet corn kernels in every spoonful. The aromatic spices create layers of warmth that deepen overnight, making excellent leftovers when served over fluffy basmati rice or with warm naan for dipping.
Cheesy Corn and Spinach Stuffed Peppers
Offering a vibrant twist on classic stuffed peppers, these cheesy corn and spinach creations transform humble bell peppers into elegant vessels of comfort. Their colorful presentation and rich, melty filling make them perfect for both weeknight dinners and entertaining guests with sophisticated tastes. Each bite delivers a harmonious blend of sweet corn, earthy spinach, and creamy cheese that feels both indulgent and nourishing.
Ingredients
– 4 large bell peppers (any color, choose ones with flat bottoms for stability)
– 1 tablespoon olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup frozen corn, thawed
– 4 cups fresh spinach, roughly chopped
– 1 cup cooked rice (white or brown)
– 1 cup shredded Monterey Jack cheese (or any melty cheese like cheddar)
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (adjust to taste)
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish just large enough to hold the peppers upright.
2. Slice the tops off the bell peppers and remove all seeds and membranes from the interiors.
3. Arrange the hollowed peppers cut-side up in the prepared baking dish.
4. Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
5. Add the diced onion and cook, stirring frequently, until translucent and soft, about 5-7 minutes.
6. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add the thawed corn and cook for 2 minutes until slightly caramelized.
8. Incorporate the chopped spinach in batches, wilting each addition before adding more, about 3-4 minutes total.
9. Remove the skillet from heat and stir in the cooked rice, Monterey Jack cheese, Parmesan, smoked paprika, black pepper, and salt until well combined.
10. Spoon the filling mixture evenly into the prepared bell peppers, pressing down gently to pack it in.
11. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
12. Remove the foil and continue baking for another 10-15 minutes until the peppers are tender and the cheese is bubbly and lightly golden.
13. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
Versatile and visually stunning, these peppers boast a tender-crisp exterior that gives way to a luxuriously creamy, cheesy interior with pops of sweet corn. Vibrant green spinach flecks throughout add earthy balance to the rich dairy notes, making each spoonful a textural delight. For an elegant presentation, serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Light Corn and Fish Cakes
Lightly golden and delicately crisp, these corn and fish cakes offer a sophisticated twist on coastal comfort food, blending sweet summer corn with tender white fish in a harmonious balance of texture and flavor that feels both elegant and approachable. The subtle sweetness of fresh corn kernels pairs beautifully with the mild, flaky fish, creating a dish that’s perfect for a light lunch or an impressive appetizer. With a crisp exterior giving way to a moist, tender interior, these cakes are as versatile as they are delicious, inviting creativity in both preparation and presentation.
Ingredients
– 1 lb white fish fillets (such as cod or tilapia), patted dry
– 1 cup fresh corn kernels (or frozen, thawed)
– 1/4 cup finely chopped red onion
– 1 large egg, lightly beaten
– 1/4 cup all-purpose flour
– 2 tbsp mayonnaise
– 1 tbsp fresh lemon juice
– 1 tsp Old Bay seasoning (or seafood seasoning blend)
– 1/4 tsp black pepper
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup panko breadcrumbs (for extra crunch)
Instructions
1. Preheat a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil, heating until it shimmers lightly. 2. Place the white fish fillets in the skillet and cook for 3–4 minutes per side, until the flesh is opaque and flakes easily with a fork. 3. Transfer the cooked fish to a medium bowl and use a fork to flake it into small, even pieces, discarding any skin or bones. 4. Add the fresh corn kernels, finely chopped red onion, lightly beaten egg, all-purpose flour, mayonnaise, fresh lemon juice, Old Bay seasoning, and black pepper to the bowl with the flaked fish. 5. Gently mix all ingredients until just combined, being careful not to overwork the mixture to maintain a light texture. 6. Form the mixture into 8 equal-sized patties, about 1/2-inch thick, and lightly press both sides into the panko breadcrumbs for a crispier crust. 7. Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium heat until it reaches 350°F or until a breadcrumb sizzles upon contact. 8. Carefully place the patties in the skillet, working in batches if necessary to avoid overcrowding, and cook for 3–4 minutes per side until golden brown and firm to the touch. 9. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil before serving. Succulent and satisfying, these cakes boast a delightful contrast between the crispy, golden exterior and the tender, flaky interior, with bursts of sweet corn enhancing the mild fish. Serve them alongside a zesty aioli or atop a bed of peppery arugula for a refreshing meal, or pair with a chilled cucumber salad to highlight their light, summery essence.
Delicious Corn and Mushroom Risotto
Kindly imagine a creamy, comforting bowl where sweet corn kernels and earthy mushrooms unite in perfect harmony. This elegant risotto showcases the delicate balance between summer’s golden harvest and autumn’s forest treasures, creating a dish that transitions beautifully between seasons. Each spoonful offers a luxurious texture that speaks to careful preparation and thoughtful ingredient pairing.
Ingredients
– 1 ½ cups Arborio rice
– 4 cups chicken or vegetable broth, kept warm
– 1 cup fresh corn kernels (frozen works too)
– 8 oz cremini mushrooms, sliced (shiitake also excellent)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup dry white wine
– 4 tbsp unsalted butter, divided
– 2 tbsp olive oil
– ½ cup grated Parmesan cheese
– 2 tbsp fresh thyme leaves (or 1 tsp dried)
– Salt and freshly ground black pepper
Instructions
1. Heat broth in a separate saucepan and maintain at a gentle simmer (around 180°F) throughout cooking.
2. Melt 2 tablespoons butter with olive oil in a large, heavy-bottomed pot over medium heat until foaming subsides.
3. Add diced onion and cook for 4-5 minutes until translucent but not browned, stirring frequently.
4. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains become slightly translucent around edges.
6. Pour in white wine and cook while stirring until liquid is completely absorbed, about 2 minutes.
7. Add warm broth one ladleful at a time, waiting until each addition is fully absorbed before adding the next.
8. After 15 minutes of adding broth, stir in sliced mushrooms and continue adding broth gradually.
9. Cook for 5 more minutes, then add corn kernels and fresh thyme.
10. Continue adding remaining broth until rice is creamy but still al dente, about 5-7 additional minutes.
11. Remove from heat and stir in remaining 2 tablespoons butter and grated Parmesan cheese.
12. Season with salt and pepper to taste, then let rest for 2 minutes before serving.
Miraculously creamy yet maintaining distinct grain integrity, this risotto delivers sweet corn bursts against earthy mushroom undertones. The Parmesan adds a salty complexity that elevates the simple ingredients, while the thyme provides aromatic freshness throughout. For an elegant presentation, garnish with extra thyme sprigs and shaved Parmesan, or serve alongside grilled chicken for a complete meal.
Nutritious Corn and Kale Tart
Savor the harmonious blend of earthy kale and sweet corn in this sophisticated tart, where a flaky crust cradles a vibrant filling that celebrates late summer’s bounty. This elegant creation transforms humble ingredients into a stunning centerpiece worthy of any gathering, balancing nutrition with refined flavors that will impress even the most discerning palates.
Ingredients
– 1 ½ cups all-purpose flour, plus extra for dusting
– ½ cup cold unsalted butter, cubed
– 3-4 tbsp ice water
– 2 tbsp olive oil, or any neutral oil
– 1 medium yellow onion, thinly sliced
– 2 cups fresh corn kernels (about 3 ears)
– 4 cups chopped kale, stems removed
– 3 large eggs
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 1 tsp salt
– ½ tsp black pepper
– ¼ tsp nutmeg, freshly grated if possible
Instructions
1. Combine 1 ½ cups flour and cubed butter in a food processor, pulsing until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, pulsing just until dough comes together when pressed.
3. Turn dough onto a lightly floured surface and form into a disk, wrapping tightly in plastic wrap.
4. Refrigerate dough for exactly 30 minutes to ensure proper chilling.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll chilled dough into a 12-inch circle on a floured surface, then transfer to a 9-inch tart pan.
7. Press dough firmly into the pan and trim excess, then prick the bottom with a fork.
8. Line crust with parchment paper and fill with pie weights or dried beans.
9. Blind bake crust for 15 minutes, then remove weights and parchment.
10. Continue baking crust for 8-10 minutes until lightly golden, then cool completely.
11. Heat olive oil in a large skillet over medium heat until shimmering.
12. Add sliced onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent.
13. Stir in corn kernels and cook for 4-5 minutes until bright yellow and slightly caramelized.
14. Add chopped kale and cook for 3-4 minutes until wilted but still vibrant green.
15. In a separate bowl, whisk together eggs, heavy cream, Parmesan, salt, pepper, and nutmeg until smooth.
16. Spread vegetable mixture evenly over the cooled crust.
17. Pour egg mixture over vegetables, ensuring even distribution.
18. Bake tart at 375°F for 30-35 minutes until center is set and top is golden brown.
19. Let tart cool on a wire rack for 15 minutes before slicing.
Delight in the contrast of textures, from the crisp, buttery crust to the creamy custard filling studded with sweet corn and hearty kale. The subtle nutmeg enhances the earthiness of the greens while the Parmesan adds a savory depth that balances the corn’s natural sweetness. Serve warm slices alongside a crisp white wine for an elegant brunch, or pair with a simple arugula salad for a light dinner that showcases the beautiful marriage of flavors.
Refreshing Corn and Basil Gazpacho
Heralding the crisp transition of seasons, this chilled corn and basil gazpacho captures the fleeting sweetness of late summer produce in a sophisticated, no-cook preparation. Its vibrant yellow hue and herbaceous aroma offer both visual appeal and refreshing flavor, making it an elegant starter for warm-weather entertaining or a light lunch that requires minimal effort but delivers maximum impact. The natural sweetness of fresh corn harmonizes beautifully with the peppery basil and bright acidity, creating a soup that feels both indulgent and revitalizing.
Ingredients
– 4 cups fresh corn kernels (from about 6 ears, or frozen if out of season)
– 2 cups English cucumber, chopped (peeled for smoother texture)
– 1 cup cherry tomatoes, halved (heirloom varieties add color)
– 1/2 cup fresh basil leaves, packed (plus extra for garnish)
– 1/4 cup extra virgin olive oil (a fruity variety enhances flavor)
– 3 tablespoons sherry vinegar (red wine vinegar works as substitute)
– 1 small shallot, roughly chopped (soak in ice water to mellow sharpness)
– 1 garlic clove, minced
– 1 teaspoon kosher salt (adjust based on broth sodium content)
– 1/2 teaspoon freshly ground black pepper
– 1 cup vegetable broth, chilled (water can substitute for lighter flavor)
Instructions
1. Combine corn kernels, chopped cucumber, halved cherry tomatoes, basil leaves, olive oil, sherry vinegar, chopped shallot, minced garlic, kosher salt, and black pepper in a large blender.
2. Blend on high speed for 45-60 seconds until completely smooth, scraping down sides halfway through to ensure even incorporation.
3. Add chilled vegetable broth and blend for another 20 seconds until fully incorporated and the soup reaches a pourable consistency.
4. Strain the mixture through a fine-mesh sieve into a large bowl, pressing firmly with a spatula to extract all liquid while removing fibrous pulp.
5. Taste and adjust seasoning with additional salt or vinegar if needed, keeping in mind flavors will intensify when chilled.
6. Cover the bowl tightly with plastic wrap, ensuring it touches the soup surface to prevent oxidation.
7. Refrigerate for at least 4 hours or overnight to allow flavors to meld and soup to become thoroughly chilled.
8. Ladle the chilled gazpacho into serving bowls just before serving.
9. Drizzle each portion with a teaspoon of olive oil and garnish with fresh basil leaves.
Perfectly silken and cool to the palate, this gazpacho delivers sweet corn essence punctuated by basil’s aromatic freshness and a subtle garlicky backbone. The vibrant yellow color makes it stunning in shallow bowls, where you might float edible flowers or cucumber ribbons for dramatic presentation. Serve it alongside grilled shrimp or crusty bread rubbed with garlic for a complete warm-weather meal that celebrates seasonal abundance.
Whole Grain Cornbread with Sweet Corn
A golden-hued masterpiece of rustic baking, this whole grain cornbread with sweet corn elevates the classic American staple through nutty flour complexity and bursts of fresh sweetness. An artful balance of texture and flavor emerges from the careful blending of stone-ground cornmeal with tender corn kernels. This sophisticated take on tradition promises to become the centerpiece of your autumn table.
Ingredients
– 1 cup stone-ground cornmeal (for optimal texture)
– 1 cup whole wheat flour (or all-purpose for lighter crumb)
– 1/4 cup granulated sugar (adjust sweetness to preference)
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 1 cup buttermilk (shaken well before measuring)
– 1/3 cup melted unsalted butter (cooled slightly)
– 1 large egg (at room temperature)
– 1 cup fresh or frozen sweet corn kernels (thawed if frozen)
Instructions
1. Preheat your oven to 400°F and position the rack in the center of the oven.
2. Generously grease a 9-inch cast iron skillet or square baking pan with butter, ensuring even coverage to prevent sticking.
3. Whisk together 1 cup stone-ground cornmeal, 1 cup whole wheat flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon fine sea salt in a large mixing bowl until thoroughly combined.
4. In a separate medium bowl, vigorously whisk 1 cup buttermilk, 1/3 cup melted unsalted butter, and 1 large egg until the mixture becomes smooth and fully emulsified.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—the batter will be slightly lumpy, which prevents overmixing and ensures tender cornbread.
6. Fold in 1 cup sweet corn kernels using a gentle folding motion to distribute them evenly throughout the batter without deflating it.
7. Transfer the batter to your prepared skillet, spreading it evenly with the spatula to create a level surface for uniform baking.
8. Bake at 400°F for 20-25 minutes until the edges pull away from the pan and a toothpick inserted into the center comes out completely clean with no wet crumbs.
9. Remove the cornbread from the oven and let it cool in the skillet for 10 minutes before transferring to a wire rack—this resting period allows the structure to set for cleaner slicing.
Exquisite in its simplicity, this cornbread boasts a delightfully crumbly texture that gives way to moist, corn-flecked interior. Each slice reveals the subtle nuttiness of whole grains punctuated by sweet bursts of corn, creating layers of flavor that deepen as it cools. Serve warm with honey butter for breakfast, or crumble over autumn chili for a textural contrast that elevates the entire bowl.
Vegan Corn and Sweet Potato Soup
Mellow autumn evenings call for comforting bowls that nourish both body and soul, and this velvety vegan corn and sweet potato soup delivers exactly that. With its golden hue and harmonious blend of sweet and savory notes, it transforms humble ingredients into an elegant centerpiece for any fall table. The gentle simmering process coaxes out natural sweetness while creating a luxuriously smooth texture that feels both rustic and refined.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed (about 4 cups)
– 4 cups fresh or frozen corn kernels
– 6 cups vegetable broth
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon cayenne pepper (adjust for desired heat level)
– 1 cup canned coconut milk (full-fat for creamier texture)
– 2 tablespoons fresh lime juice
– ¼ cup chopped fresh cilantro
– Salt to season throughout cooking
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add cubed sweet potatoes, corn kernels, smoked paprika, cumin, and cayenne pepper, stirring to coat everything evenly with the spices.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 20-25 minutes until sweet potatoes are completely tender when pierced with a fork.
7. Carefully transfer the soup in batches to a blender, filling only halfway to prevent overflow from hot liquid expansion.
8. Blend each batch on high speed for 45-60 seconds until completely smooth and velvety.
9. Return all blended soup to the pot and stir in coconut milk until fully incorporated.
10. Heat the soup over low heat for 5 minutes, stirring occasionally, until warmed through but not boiling.
11. Remove from heat and stir in fresh lime juice and chopped cilantro.
12. Taste and adjust seasoning with additional salt if needed.
But the true magic reveals itself in the first spoonful—the soup’s creamy texture, achieved without dairy, feels luxurious against the palate while the sweet corn and earthy sweet potatoes create a beautiful balance. For an elegant presentation, garnish with extra corn kernels and a drizzle of coconut milk, or serve alongside crusty artisan bread for dipping into this golden autumn elixir.
Tangy Corn and Lime Shrimp Skewers
Nestled between summer’s bounty and autumn’s crisp arrival, these Tangy Corn and Lime Shrimp Skewers capture the perfect balance of sweet, smoky, and citrus notes. Grilled to perfection with vibrant corn and succulent shrimp, they offer an elegant yet approachable centerpiece for any alfresco gathering. The bright marinade infuses each bite with refreshing complexity that dances on the palate.
Ingredients
– 1 lb large shrimp, peeled and deveined (21-25 count for optimal grilling)
– 2 ears fresh corn, husked and cut into 1-inch rounds (or frozen corn kernels, thawed)
– 1/4 cup fresh lime juice (about 2-3 limes)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp chili powder (adjust for preferred spice level)
– 1/4 cup chopped fresh cilantro (plus extra for garnish)
– 8 wooden skewers, soaked in water for 30 minutes (to prevent burning)
– Salt to season
Instructions
1. Soak 8 wooden skewers in water for exactly 30 minutes to prevent charring during grilling.
2. Whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp chili powder in a medium bowl.
3. Pat 1 lb shrimp completely dry with paper towels to ensure proper marinade adhesion.
4. Add shrimp to the marinade, tossing to coat thoroughly, then refrigerate for 15 minutes (no longer, as lime juice can overcook shrimp).
5. Thread 3-4 shrimp alternately with 2-3 corn rounds onto each soaked skewer, leaving 1/4-inch space between pieces for even cooking.
6. Preheat grill to medium-high heat (400°F) and lightly oil grates to prevent sticking.
7. Grill skewers for 2-3 minutes per side until shrimp turn pink and opaque and corn develops slight char marks.
8. Remove skewers from grill when internal shrimp temperature reaches 120°F (they will carryover cook to 145°F).
9. Sprinkle immediately with 1/4 cup chopped cilantro and salt while still hot to maximize flavor absorption.
Keenly balanced between smoky char and citrus brightness, these skewers offer tender shrimp with pops of sweet corn in every bite. Serve them over cilantro-lime rice for a complete meal, or arrange on a platter with avocado slices for an elegant appetizer presentation that celebrates late summer’s finest flavors.
Hearty Corn and Bean Chili
Just as autumn’s crisp air settles in, this soul-warming chili emerges as the ultimate comfort, blending sweet corn and hearty beans in a richly spiced tomato broth that simmers to perfection. Each spoonful delivers a harmonious balance of textures and flavors, making it an ideal centerpiece for cozy gatherings or quiet weeknight dinners.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 lb ground beef (90% lean recommended)
– 2 tbsp chili powder (adjust for heat preference)
– 1 tsp ground cumin
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth (low-sodium preferred)
– 1 (15 oz) can kidney beans, rinsed and drained
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn kernels (thawed)
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup fresh cilantro, chopped (optional garnish)
– ½ cup sour cream (for serving)
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent and lightly golden, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds, being careful not to burn it.
4. Add ground beef, breaking it up with a wooden spoon, and cook until no pink remains, 6–8 minutes.
5. Sprinkle chili powder, cumin, salt, and black pepper over the beef mixture, stirring to coat evenly and toast the spices for 1 minute.
6. Pour in crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits for deeper flavor.
7. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes to meld the flavors.
8. Stir in kidney beans, black beans, and corn, and continue simmering uncovered for 15 minutes until slightly thickened.
9. Ladle the chili into bowls and top with a dollop of sour cream and fresh cilantro if desired. A velvety, thick broth cradles tender beans and sweet corn, while the spices impart a warm, lingering heat that invites customization with extra toppings like shredded cheese or diced avocado. Serve it alongside crusty bread for dipping, or spoon it over baked potatoes for a satisfying twist.
Conclusion
Kickstart your meal planning with these 21 nourishing recipes using canned cream style corn! From cozy soups to hearty casseroles, this collection makes wholesome cooking simple and delicious. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!
