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Corn is one of those special summer vegetables that is only in its peak season for a few months a year. But what happens when you have a craving for it in the middle of winter? Enter canned corn, a pantry staple that you can pull out for a fix of the sweet, crunchy, crowd-pleasing veg anytime.
Our favorite canned corn recipes aren’t just microwaving it with a little bit of butter—it can be stirred into soups, made into appetizers like elote dip, and even eaten cold (as it’s picked when it’s at its freshest and cooked before being canned) for leftover corn fritters. Check out our nine favorite things for what to do with that dusty can of corn you’ve had around for a while—you’ll be purging your pantry AND making dinner!
Mexican street corn—covered with mayonnaise and Cotija cheese—is excellent, but messy. This quick dip version uses canned corn and packs a huge punch of flavor thanks to cilantro, red onion, jalapeño, and lime juice. Plus, this version uses Greek yogurt to lighten up the dish.
Get the recipe from Gimme Some Oven.
This sweet corn pudding is a great side for cold nights and only has a few ingredients. Its texture is kind of like corn spoonbread, and it could even be great with eggs for breakfast.
Get the recipe from The Seasoned Mom.
Curl up with a hearty bowl of white chicken chili, which is packed with protein from chicken and white beans. Corn adds a nice pop of sweetness and a little crunch.
Get the recipe from Cooking Classy.
Need an easy weeknight dinner or meal prep idea? Try corn fritters, packed with vegetables, herbs, and spices, and made with whole wheat flour! They come together quickly and reheat well.
Get the recipe from Sally’s Baking Addiction.
This lightened up version of the Southern classic side dish uses low-fat milk, reduced-fat cream cheese, and Greek yogurt, but you won’t miss any of the heavy dairy. It’s creamy and all cooks hands-free in the slow cooker.
Get the recipe from Well Plated.
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This recipe calls for canned fire-roasted corn, but you can substitute regular canned corn. The flavorful soup also has corn chips on top for extra crunch and corny goodness.
Get the recipe from Chelsea’s Messy Apron.
This indulgent casserole is great for big gatherings, potlucks, or holiday parties. It is cheesy inside and out with a Parmesan crust and a creamy interior.
Get the recipe from Creme de la Crumb.
Corn is not the main ingredient in these tacos—or burrito bowls!—but it is an important part of the dish that adds sweetness and texture. Meal prep a big batch in your Instant Pot or pressure cooker to eat throughout the week.
Get the recipe from Five Heart Home.
This version of “caviar” isn’t fancy and is totally vegetarian. The black eyed pea–based salsa is popular in Texas, and you can make it using many types of canned goods (black-eyed peas, black beans, and corn) plus fresh ingredients like cilantro, red onion, green bell pepper, avocado, and roma tomato.
Get the recipe from Cooking Classy.
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