22 Delicious Recipes Using Canned Corn You Must Try

Forget the notion that canned corn is just a simple side dish! This humble pantry staple transforms into incredible meals—from quick weeknight dinners to cozy comfort food—that will surprise your taste buds. Get ready to discover 22 delicious recipes that make canned corn the star ingredient you’ll want to keep stocked year-round. Let’s dive into these must-try creations that are sure to become family favorites.

Creamy Corn Chowder

Grab your Dutch oven because this creamy corn chowder will become your new cold-weather obsession. Transform humble ingredients into pure comfort with minimal effort. Get ready for the coziest bowl of your life.

Ingredients

– 4 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups fresh corn kernels (from about 6 ears)
– 2 large Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 4 cups chicken stock
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
– 2 tablespoons chopped fresh chives

Instructions

1. Render the diced bacon in a large Dutch oven over medium heat for 6-8 minutes until crisp and golden brown.
2. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
3. Sauté the finely diced onion in the reserved bacon fat for 5-7 minutes until translucent and lightly caramelized.
4. Add the minced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in 3 cups of the fresh corn kernels, reserving 1 cup for later use.
6. Add the diced potatoes and fresh thyme leaves to the pot.
7. Pour in the chicken stock and bring to a gentle boil over medium-high heat.
8. Reduce heat to maintain a simmer and cook uncovered for 15-18 minutes until potatoes are fork-tender.
9. Carefully transfer 2 cups of the soup mixture to a blender and puree until completely smooth.
10. Return the pureed mixture to the pot and stir to combine, creating a naturally thickened base.
11. Add the heavy cream, unsalted butter, and smoked paprika to the soup.
12. Stir in the reserved 1 cup of fresh corn kernels and simmer for 5 minutes to heat through.
13. Season with kosher salt and freshly ground black pepper to your preference.
14. Ladle the chowder into bowls and garnish with the reserved crispy bacon and chopped fresh chives.

Make this chowder your canvas—the creamy base welcomes crispy pancetta instead of bacon or a dash of hot sauce for heat. That final swirl of cream creates luxurious silkiness, while the fresh corn kernels provide satisfying pops of sweetness against the smoky bacon. Serve it in hollowed sourdough bowls for maximum cozy vibes.

Spicy Corn Fritters

Aromatic, golden, and packed with heat—these aren’t your average corn fritters. Achieve that crave-worthy crunch with fresh corn kernels and a bold spice blend that’ll wake up your taste buds. Get ready to fry up the ultimate snack that balances sweet corn with serious kick.

Ingredients

• 2 cups fresh corn kernels, cut from 3 medium ears
• 1 cup all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds removed and minced
• 2 tablespoons chopped fresh cilantro
• 1 quart vegetable oil for frying, heated to 375°F
• 1/2 cup crumbled cotija cheese for serving
• 1/4 cup Mexican crema for drizzling

Instructions

1. Combine sifted flour, baking powder, smoked paprika, cayenne, and sea salt in a large mixing bowl.
2. Whisk together lightly beaten eggs and whole milk in a separate bowl until fully emulsified.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
4. Fold in fresh corn kernels, diced red onion, minced jalapeño, and chopped cilantro until evenly distributed.
5. Heat vegetable oil in a heavy-bottomed Dutch oven to precisely 375°F, using a deep-fry thermometer.
6. Drop heaping tablespoons of batter into the hot oil, working in batches to avoid crowding the pot.
7. Fry for 2-3 minutes until deep golden brown, flipping once halfway through cooking.
8. Remove fritters with a spider strainer and drain on a wire rack set over a baking sheet—this keeps them crisp.
9. Repeat with remaining batter, allowing oil temperature to return to 375°F between batches.
10. Transfer finished fritters to a serving platter and immediately top with crumbled cotija cheese.
11. Drizzle generously with Mexican crema just before serving.

Buttery corn kernels pop against the crispy, lace-edged crust, while the cayenne builds to a slow, satisfying heat. Serve them stacked high with extra crema for dipping, or crumble over a bright summer salad for unexpected texture. These fritters deliver that perfect balance of sweet, spicy, and savory in every crunchy bite.

Mexican Street Corn Salad

Every summer cookout needs this showstopper—charred corn meets creamy dressing in a fiesta-ready salad that disappears faster than you can say “¡qué rico!” Elevate your side game with this vibrant twist on classic Mexican street corn.

Ingredients

– 6 ears fresh sweet corn, husks removed
– 2 tablespoons avocado oil
– ½ cup crumbled cotija cheese
– ⅓ cup Mexican crema
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ancho chili powder
– ¼ cup finely chopped fresh cilantro
– 2 tablespoons minced red onion
– 1 small jalapeño, seeds removed and finely diced

Instructions

1. Preheat your grill to 450°F, ensuring grates are clean and lightly oiled.
2. Brush corn ears evenly with avocado oil using a silicone pastry brush.
3. Place corn directly on grill grates and char for 8-10 minutes, rotating every 2 minutes until kernels develop deep golden-brown blisters.
4. Transfer grilled corn to a cutting board and let rest until cool enough to handle, about 5 minutes.
5. Stand each ear vertically and carefully slice downward with a sharp chef’s knife to remove kernels, catching them in a large mixing bowl.
6. In a separate small bowl, whisk together Mexican crema, lime juice, and ancho chili powder until fully emulsified.
7. Pour dressing over corn kernels and toss thoroughly to coat every piece.
8. Fold in crumbled cotija cheese, chopped cilantro, minced red onion, and diced jalapeño until evenly distributed.
9. Season with ½ teaspoon kosher salt and let marinate for 15 minutes at room temperature to allow flavors to meld.

Fresh from the grill, this salad delivers smoky sweetness balanced by tangy crema and spicy chili kick. The creamy cotija creates pockets of salty richness against crisp-tender corn kernels. Serve heaped in lettuce cups for a low-carb option or alongside grilled carne asada for the ultimate backyard feast.

Cheesy Corn Casserole

Scoop up this ultimate comfort food that’s creamy, cheesy, and ridiculously easy. Perfect for potlucks or cozy nights, it bakes into golden perfection. Get ready to impress with minimal effort and maximum flavor.

Ingredients

– 4 cups frozen sweet corn kernels, thawed
– 1 cup full-fat sour cream
– 1 large pasture-raised egg, lightly beaten
– ½ cup unsalted butter, melted
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup Monterey Jack cheese, freshly grated
– 1 (8.5 oz) box Jiffy corn muffin mix
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with unsalted butter.
2. In a large mixing bowl, combine the thawed sweet corn kernels, full-fat sour cream, lightly beaten pasture-raised egg, and melted unsalted butter until fully incorporated.
3. Fold in the freshly grated sharp cheddar and Monterey Jack cheeses, reserving ¼ cup of the cheddar for topping.
4. Sprinkle the Jiffy corn muffin mix over the wet ingredients and gently stir until just combined—do not overmix.
5. Season the batter with fine sea salt, freshly ground black pepper, and smoked paprika, stirring to distribute evenly.
6. Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
7. Sprinkle the reserved ¼ cup sharp cheddar cheese evenly over the top.
8. Bake at 350°F for 45–50 minutes, or until the edges are golden brown and the center is set with no jiggle.
9. Let the casserole rest for 10 minutes before serving to allow the layers to firm up.

This casserole emerges with a creamy, custard-like center beneath a lightly crisp, cheesy crust. The sweet corn pops against the smoky paprika and rich dairy notes. Serve it warm alongside grilled meats or top with crispy bacon bits for extra crunch.

Southwestern Corn and Black Bean Soup

Kickstart your weeknight dinner game with this vibrant, protein-packed soup that comes together faster than your takeout order. Bold Southwestern flavors mingle in every spoonful, delivering serious comfort without the guilt.

Ingredients

• 2 tablespoons avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 poblano pepper, seeded and finely diced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cups fire-roasted corn kernels
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 90 seconds.
2. Add diced yellow onion and sauté until translucent and edges begin to caramelize, 5-7 minutes.
3. Stir in minced garlic and diced poblano pepper, cooking until fragrant and peppers soften, 2-3 minutes.
4. Sprinkle ground cumin and smoked paprika over vegetables, toasting spices for 45 seconds until aromatic.
5. Pour vegetable broth into the pot, using a wooden spoon to scrape any browned bits from the bottom.
6. Add fire-roasted corn kernels, rinsed black beans, and diced tomatoes with green chilies.
7. Season with kosher salt and freshly cracked black pepper, then bring to a rolling boil.
8. Reduce heat to medium-low and simmer uncovered for 20 minutes, allowing flavors to meld.
9. Stir in chopped fresh cilantro and fresh lime juice just before serving.

Hearty black beans create a creamy texture against the sweet crunch of corn, while smoked paprika adds depth to the bright lime finish. Serve topped with avocado slices and tortilla strips for contrasting textures, or blend half the soup for a smoother consistency that still maintains substance.

Canned Corn and Bacon Skillet

Ditch the complicated dinners—this five-ingredient skillet transforms humble canned corn into pure comfort food gold. Crispy bacon, sweet corn, and savory cheese create that perfect salty-sweet combo in under 20 minutes flat.

Ingredients

• 6 ounces thick-cut applewood-smoked bacon, diced
• 2 (15-ounce) cans sweet corn kernels, thoroughly drained
• 1 tablespoon clarified butter
• ½ cup heavy cream
• ¾ cup freshly grated aged white cheddar cheese
• 2 tablespoons finely chopped fresh chives
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Place diced bacon in a cold 10-inch cast-iron skillet.
2. Cook bacon over medium heat for 8-10 minutes, stirring occasionally, until fat renders and bacon becomes crispy.
3. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon bacon fat in skillet.
4. Add clarified butter to reserved bacon fat in skillet.
5. Pour drained corn into skillet, spreading into an even layer.
6. Cook corn undisturbed for 4 minutes to develop golden-brown caramelization on one side.
7. Stir corn and continue cooking for 3 additional minutes until lightly charred in spots.
8. Pour heavy cream evenly over corn, shaking skillet to distribute.
9. Simmer cream for 2 minutes until slightly thickened and coating corn evenly.
10. Sprinkle grated aged white cheddar cheese over corn mixture in an even layer.
11. Cover skillet and reduce heat to low, melting cheese for 90 seconds until fully incorporated.
12. Remove skillet from heat and stir in reserved crispy bacon.
13. Garnish with finely chopped fresh chives and freshly cracked black pepper.

Zesty caramelized corn kernels provide satisfying crunch against the silky cheese sauce, while smoky bacon bits deliver salty punches in every bite. Serve directly from the skillet with crusty bread for dipping, or spoon over grilled chicken for an instant upgrade.

Corn and Zucchini Fritters

Grab your skillet and get ready for the crispiest, most satisfying fritters you’ll make all week. These golden patties combine sweet summer corn with tender zucchini for the perfect savory bite. Serve them hot with your favorite dipping sauce for an instant crowd-pleaser.

Ingredients

– 2 medium zucchini, grated and moisture squeezed out
– 1 cup fresh corn kernels
– 1/2 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup grated Parmesan cheese
– 2 tablespoons finely chopped fresh chives
– 1 teaspoon baking powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
– 1/4 cup clarified butter for frying
– 1/2 cup Greek yogurt for serving
– 1 tablespoon fresh lime juice

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine squeezed zucchini, corn kernels, flour, beaten eggs, Parmesan, chives, baking powder, smoked paprika, black pepper, and sea salt in a large mixing bowl.
3. Mix ingredients until just combined, being careful not to overwork the batter.
4. Heat clarified butter in a large skillet over medium heat until it shimmers, about 350°F.
5. Drop 1/4-cup portions of batter into the hot butter, spacing them 2 inches apart.
6. Flatten each portion slightly with the back of a spatula to form 3-inch rounds.
7. Cook fritters for 3-4 minutes until edges appear set and bottoms are golden brown.
8. Flip fritters carefully using a thin spatula and cook for another 3-4 minutes until golden brown on both sides.
9. Transfer cooked fritters to a wire rack set over a baking sheet to maintain crispness.
10. Repeat with remaining batter, adding more clarified butter as needed between batches.
11. Whisk together Greek yogurt and fresh lime juice in a small bowl for the dipping sauce.
12. Serve fritters immediately with the lime yogurt sauce.

Dive into these fritters while they’re still warm from the skillet—the crispy exterior gives way to a tender, vegetable-packed center with sweet corn bursts. The smoked paprika adds subtle warmth that plays beautifully against the bright lime yogurt. For a creative twist, stack them with sliced avocado and a fried egg for the ultimate breakfast sandwich.

Sautéed Corn with Garlic and Herbs

Get ready to transform basic corn into your new favorite side dish. Grab that skillet and let’s create something spectacular with just a few powerhouse ingredients. This garlicky herb situation will have everyone asking for seconds.

Ingredients

– 4 cups fresh sweet corn kernels (from approximately 6 ears)
– 3 tablespoons European-style unsalted butter
– 4 large garlic cloves, finely minced
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– ½ teaspoon freshly cracked black pepper
– ¾ teaspoon fine sea salt
– 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Heat a large cast-iron skillet over medium-high heat until a water droplet sizzles immediately upon contact.
2. Add European-style unsalted butter and swirl until fully melted and foaming subsides.
3. Add finely minced garlic cloves and sauté for exactly 45 seconds until fragrant but not browned.
4. Incorporate fresh sweet corn kernels, spreading them in a single layer across the skillet surface.
5. Cook undisturbed for 3 minutes to develop golden-brown char on one side.
6. Stir corn mixture thoroughly and continue cooking for another 4 minutes until kernels appear slightly wrinkled.
7. Sprinkle fresh thyme leaves and finely chopped rosemary evenly over the corn.
8. Season with fine sea salt and freshly cracked black pepper, tossing to distribute evenly.
9. Cook for final 2 minutes until herbs become aromatic and slightly crisped.
10. Remove skillet from heat and fold in chopped fresh flat-leaf parsley.

Dazzlingly golden kernels offer that perfect crisp-tender bite, while the garlic and herb infusion creates an aromatic symphony. Serve this vibrant side alongside grilled proteins or fold into creamy risottos for instant elevation—the sweet corn essence shines through every garlicky, herb-flecked mouthful.

Corn and Green Chile Queso

Just when you thought queso couldn’t get better—this corn and green chile version will blow your mind. Jam-packed with smoky roasted peppers and sweet corn kernels, it’s the ultimate game-day dip. Get ready to watch it disappear in minutes.

Ingredients

• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup roasted Hatch green chiles, chopped
• 1 cup sweet corn kernels (fresh or frozen, thawed)
• 1 pound sharp white cheddar cheese, freshly grated
• 8 ounces Monterey Jack cheese, freshly grated
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Kosher salt to season

Instructions

1. Heat clarified butter in a heavy-bottomed saucepan over medium heat until shimmering.
2. Sauté diced yellow onion for 4–5 minutes until translucent and fragrant.
3. Add minced garlic and cook for 1 minute until aromatic but not browned.
4. Stir in chopped roasted Hatch green chiles and sweet corn kernels, cooking for 3 minutes to meld flavors.
5. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
6. Gradually whisk in freshly grated sharp white cheddar and Monterey Jack cheeses in small batches until fully melted and smooth.
7. Season with smoked paprika, cayenne pepper, and kosher salt, adjusting until balanced.
8. Reduce heat to low and simmer for 5–7 minutes, stirring frequently, until thickened to a velvety consistency.
9. Remove from heat and let rest for 2 minutes before serving.

Perfectly creamy with a subtle kick, this queso boasts a luxurious texture that clings to every chip. The sweet corn pops against the smoky chiles, creating layers of flavor that keep you dipping. Pour it over loaded nachos or drizzle it on breakfast tacos for an instant upgrade.

Corn and Tomato Pasta

Feast your eyes on this vibrant corn and tomato pasta that screams summer in every bite. Forget complicated sauces—this dish celebrates peak-season produce with minimal fuss. Fresh flavors will have you making this weekly.

Ingredients

– 12 ounces dried bucatini pasta
– 3 ears fresh sweet corn, kernels removed
– 1 pint cherry tomatoes, halved
– 4 cloves garlic, thinly sliced
– 1/4 cup extra virgin olive oil
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup torn fresh basil leaves
– 2 tablespoons unsalted butter
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add bucatini pasta and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add corn kernels and sauté for 4-5 minutes until lightly charred and fragrant.
5. Stir in sliced garlic and cook for 1 minute until aromatic but not browned.
6. Add halved cherry tomatoes and cook for 3-4 minutes until skins begin to wrinkle and release juices.
7. Reserve 1 cup of starchy pasta water before draining the cooked bucatini.
8. Transfer drained pasta directly to the skillet with the corn and tomato mixture.
9. Add 1/2 cup of reserved pasta water and unsalted butter to the skillet.
10. Toss vigorously for 2-3 minutes until a glossy emulsion forms around the pasta.
11. Remove skillet from heat and stir in grated Parmigiano-Reggiano until melted.
12. Fold in torn basil leaves just before serving.
13. Season with flaky sea salt and freshly cracked black pepper.

Unbelievably fresh and vibrant, this pasta delivers sweet corn pops against juicy tomato bursts in every forkful. The starchy emulsion creates a silky coating that clings perfectly to each strand of bucatini. Try serving it family-style with extra basil scattered over top for maximum visual impact.

Crustless Corn Quiche

Skip the crust drama—this corn quiche delivers all the creamy satisfaction without the pastry fuss. Seriously, it’s the low-carb breakfast upgrade you’ll crave weekly, packed with sweet corn and melty cheese in every forkful.

Ingredients

– 6 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 cup fresh corn kernels
– 1 cup sharp cheddar cheese, grated
– 1/2 cup crumbled feta cheese
– 1/4 cup finely diced shallots
– 2 tbsp clarified butter
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 375°F and generously grease a 9-inch pie dish with clarified butter.
2. Sauté diced shallots in remaining clarified butter over medium heat for 3-4 minutes until translucent.
3. Add fresh corn kernels and cook for 2 minutes until slightly tender.
4. In a large bowl, combine lightly beaten pasture-raised eggs and heavy cream, whisking vigorously for 1 minute until fully emulsified.
5. Fold in grated sharp cheddar cheese, crumbled feta, kosher salt, black pepper, and smoked paprika.
6. Incorporate the sautéed corn and shallot mixture into the egg base, stirring until evenly distributed.
7. Pour the complete mixture into the prepared pie dish, tapping gently to eliminate air bubbles.
8. Bake at 375°F for 35-40 minutes until the center reaches 165°F and the top develops golden-brown spots.
9. Rest the quiche on a wire rack for 15 minutes to allow the structure to set before slicing.
You’ll love the custard-like texture that holds its shape while remaining incredibly moist. The sweet corn pops against the tangy feta, making it perfect for brunch buffets or sliced cold for picnic lunches.

Sweet Corn Risotto

Perfectly creamy, subtly sweet, and ridiculously comforting—this risotto transforms humble corn into pure elegance. Prep your spoon for the ultimate cozy bowl.

Ingredients

• 4 cups fresh sweet corn kernels (from about 4 ears)
• 1 large shallot, finely minced
• 2 cloves garlic, finely grated
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 6 cups hot chicken stock, kept at a gentle simmer
• 4 tablespoons unsalted European-style butter, divided
• 2 tablespoons extra-virgin olive oil
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup heavy cream
• 2 tablespoons fresh chives, thinly sliced
• Kosher salt and freshly cracked black pepper

Instructions

1. Heat olive oil and 2 tablespoons butter in a heavy-bottomed Dutch oven over medium heat until butter foams.
2. Add minced shallot and cook, stirring constantly, until translucent and fragrant, about 3 minutes.
3. Stir in grated garlic and cook until aromatic, about 30 seconds.
4. Add Arborio rice and toast, stirring continuously, until grains are opaque around the edges, about 2 minutes.
5. Pour in white wine and cook, stirring, until completely absorbed.
6. Ladle in 1 cup hot chicken stock and stir continuously until nearly fully absorbed.
7. Continue adding stock ½ cup at a time, stirring constantly and allowing each addition to be mostly absorbed before adding the next.
8. After about 15 minutes, stir in fresh corn kernels.
9. Continue adding stock and stirring until rice is al dente and sauce is creamy, about 5–7 more minutes.
10. Remove from heat and stir in remaining 2 tablespoons butter, Parmigiano-Reggiano, and heavy cream.
11. Season with kosher salt and freshly cracked black pepper to taste.
12. Garnish with fresh chives before serving.

Mouthfeel is luxuriously creamy with pops of sweet corn texture. The subtle sweetness balances beautifully against the savory Parmesan backbone. Try topping with seared scallops or crispy pancetta for an elegant dinner party centerpiece.

Corn and Avocado Salsa

A vibrant, crunchy salsa that’s about to become your go-to summer obsession. This corn and avocado masterpiece delivers fresh flavors in every single bite—perfect for chips, tacos, or just eating straight from the bowl.

Ingredients

– 2 cups fire-roasted corn kernels, thawed if frozen
– 2 ripe Hass avocados, medium diced
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro leaves
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 jalapeño pepper, seeds removed and finely minced

Instructions

1. Place the fire-roasted corn kernels in a large mixing bowl.
2. Add the medium-diced Hass avocados to the bowl.
3. Incorporate the finely diced red onion.
4. Mix in the chopped fresh cilantro leaves.
5. Pour the freshly squeezed lime juice over the mixture.
6. Drizzle with extra-virgin olive oil.
7. Sprinkle with fine sea salt and freshly cracked black pepper.
8. Add the finely minced jalapeño pepper, ensuring seeds are completely removed for milder heat.
9. Gently fold all ingredients together using a rubber spatula until just combined—avoid overmixing to prevent the avocados from becoming mushy.
10. Taste and adjust seasoning if necessary, but do not add more salt until after thorough mixing.
11. Transfer to a serving dish and serve immediately for optimal texture and freshness.

Mouthwatering textures dance between the crisp corn and creamy avocado, creating a perfect balance that elevates any meal. The bright acidity from fresh lime cuts through the richness while the jalapeño adds just enough heat to keep things interesting. Try scooping it onto grilled fish tacos or using it as a vibrant topping for black bean burgers.

Cornbread with Canned Corn

Let’s transform humble pantry staples into golden, crave-worthy cornbread. Loaded with sweet corn kernels, this recipe delivers moist crumb and crispy edges in under an hour. Forget dry cornbread forever—this version stays perfectly tender for days.

Ingredients

– 1 ½ cups stone-ground yellow cornmeal
– 1 cup all-purpose flour
– ¼ cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup unsalted European-style butter, melted and slightly cooled
– 1 (15-ounce) can sweet corn kernels, thoroughly drained

Instructions

1. Preheat your oven to 400°F (204°C) and position the rack in the center.
2. Generously grease a 9-inch cast-iron skillet with clarified butter, ensuring complete coverage.
3. Whisk together stone-ground yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and fine sea salt in a large mixing bowl.
4. In a separate bowl, combine lightly beaten pasture-raised eggs, whole milk, and cooled melted European-style butter.
5. Pour the wet ingredients into the dry ingredients and fold gently until just combined—do not overmix.
6. Fold in thoroughly drained sweet corn kernels until evenly distributed throughout the batter.
7. Transfer the batter to the prepared cast-iron skillet, spreading it evenly with a spatula.
8. Bake at 400°F for 22-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool the cornbread in the skillet for 15 minutes before slicing to allow the structure to set.

Outrageously moist with pops of sweet corn in every bite, this cornbread boasts a crisp, buttery crust that crackles when sliced. Serve warm squares topped with honey butter or crumbled over chili—the slightly sweet profile makes it perfect for balancing spicy dishes. Leftovers toast beautifully for breakfast with a drizzle of maple syrup.

Spicy Corn and Chicken Tacos

You’re craving something bold and fast—these spicy corn and chicken tacos deliver explosive flavor in under 30 minutes. Grab your skillet and let’s build these beauties.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
• 2 tbsp avocado oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chipotle chili powder
• 1 cup fresh corn kernels (from 2 ears)
• ½ cup finely diced red onion
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice
• ¼ cup chopped cilantro
• 8 small corn tortillas
• ½ cup crumbled cotija cheese
• ¼ cup Mexican crema
• 1 jalapeño, thinly sliced

Instructions

1. Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Pat chicken cubes dry with paper towels to ensure proper searing.
3. Add chicken to the hot skillet in a single layer, working in batches if necessary.
4. Sear chicken for 4-5 minutes until golden brown on all sides.
5. Sprinkle smoked paprika, cumin, and chipotle chili powder directly over the chicken.
6. Toss to coat evenly and cook for 1 minute until spices are fragrant.
7. Transfer spiced chicken to a clean plate using a slotted spoon.
8. Add remaining 1 tablespoon avocado oil to the same skillet.
9. Sauté fresh corn kernels and diced red onion for 3-4 minutes until corn develops light char marks.
10. Add minced garlic and cook for 30 seconds until aromatic but not browned.
11. Return chicken to the skillet and toss with corn mixture.
12. Drizzle fresh lime juice over the filling and stir to combine.
13. Remove skillet from heat and fold in chopped cilantro.
14. Warm corn tortillas directly over a gas flame for 15 seconds per side, or in a dry skillet until pliable.
15. Spoon chicken and corn mixture into warmed tortillas.
16. Garnish with crumbled cotija cheese, a drizzle of Mexican crema, and fresh jalapeño slices.

Just assembled, these tacos offer incredible texture contrast—the juicy chicken against crisp-charred corn, all wrapped in warm, pliable tortillas. Juicy bursts of lime cut through the smoky spice, while the cool crema balances the heat. For a next-level presentation, serve them family-style with extra lime wedges and pickled red onions on the side.

Corn and Cheddar Muffins

Whip up these golden corn and cheddar muffins in under 30 minutes—no fancy equipment needed. Grab that muffin tin and let’s transform simple ingredients into savory perfection that’ll disappear faster than you can say “seconds, please.”

Ingredients

– 1 ½ cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 cup sharp white cheddar cheese, finely grated
– 1 cup sweet corn kernels, thawed if frozen
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup unsalted butter, melted and cooled
– 2 tablespoons honey
– 1 jalapeño, seeds removed and finely diced (optional)

Instructions

1. Preheat your oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners.
2. Whisk together the all-purpose flour, baking powder, kosher salt, and freshly ground black pepper in a large mixing bowl.
3. Fold in the finely grated sharp white cheddar cheese, sweet corn kernels, and optional diced jalapeño until evenly distributed.
4. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted unsalted butter, and honey, whisking until fully emulsified.
5. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined—do not overmix.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake at 400°F for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Transfer the muffins to a wire rack and let cool for 5 minutes before serving.
Unbelievably tender with pockets of sweet corn and gooey cheddar, these muffins boast a crisp, buttery crust. Serve them warm alongside chili, or split and toast them for a next-day breakfast sandwich—the sharp cheese and subtle honey notes make them irresistibly versatile.

Conclusion

From quick weeknight dinners to crowd-pleasing sides, these 22 canned corn recipes prove how versatile this pantry staple can be! We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these delicious ideas too!