Recipes with corn kernels, canned
146 recipes
Swiss Cheese Cornbread
Ultra-moist cornbread loaded with creamed corn, whole kernel corn, sour cream, and butter, then topped with melted Swiss cheese. A rich, savory side that practically makes itself.
Creamy Corn Ham Chowder
Corn ham chowder, a creamy weeknight chowder of cubed ham, potatoes, canned corn, and milk. Five ingredients beyond pantry staples, ready in 40 minutes, perfect for using up leftover holiday ham.
Impossible Cheddar & Broccoli Appetizers
Impossible cheddar and broccoli appetizers made with Bisquick, eggs, broccoli, corn, and walnuts. A self-crusting baked appetizer topped with melted cheddar, cut into bite-sized pieces.
Aunt Lucille's Tamale Pie
Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.
Baked Corn Pudding
Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.
Shrimp Stuffed Poblanos
Roasted poblano peppers stuffed with shrimp, rice, corn, queso fresco, and three cheeses, then breaded and baked golden. A Mexican-inspired stuffed pepper that's hearty, cheesy, and loaded with flavor.
Nacho Cheese Soup
Nacho cheese soup loaded with potatoes, corn, cheddar, and picante sauce. Uses an au gratin potato mix for a shortcut cheese base that's thick and rich.
Taco Stew
Hearty taco stew with ground beef, pinto beans, corn, and tomato soup seasoned with taco spices. Topped with crushed tortilla chips and Monterey Jack cheese. A thick, warming one-pot meal.
Bean Tamale Pie
Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.
Southwestern Crab Meat Souffle
Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.
Monterey Fondue
Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.
Pork Stew
Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.
Baked Corn En Casserole
Cheesy baked corn casserole loaded with creamed corn, whole kernels, red peppers, and pimentos over a buttery cracker crumb base. A crowd-pleasing side dish for potlucks and holiday dinners.
Hominy & Chicken Casserole
Hominy and chicken casserole: creamy Southwest-style one-dish bake with golden hominy, green chilies, cumin, and melty Monterey Jack over seasoned stuffing.
Corn Squash Casserole
Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.
Eight-Layer Casserole
Slow cooker eight-layer casserole with ground beef, rice, corn, and bell pepper in a chili-spiced tomato sauce. Just layer and let the crockpot do the work for 5 hours.
Ultra-moist cornbread loaded with creamed corn, whole kernel corn, sour cream, and butter, then topped with melted Swiss cheese. A rich, savory side that practically makes itself.
Corn ham chowder, a creamy weeknight chowder of cubed ham, potatoes, canned corn, and milk. Five ingredients beyond pantry staples, ready in 40 minutes, perfect for using up leftover holiday ham.
Impossible cheddar and broccoli appetizers made with Bisquick, eggs, broccoli, corn, and walnuts. A self-crusting baked appetizer topped with melted cheddar, cut into bite-sized pieces.
Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.
Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.
Roasted poblano peppers stuffed with shrimp, rice, corn, queso fresco, and three cheeses, then breaded and baked golden. A Mexican-inspired stuffed pepper that's hearty, cheesy, and loaded with flavor.
Nacho cheese soup loaded with potatoes, corn, cheddar, and picante sauce. Uses an au gratin potato mix for a shortcut cheese base that's thick and rich.
Hearty taco stew with ground beef, pinto beans, corn, and tomato soup seasoned with taco spices. Topped with crushed tortilla chips and Monterey Jack cheese. A thick, warming one-pot meal.
Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.
Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.
Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.
Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.
Cheesy baked corn casserole loaded with creamed corn, whole kernels, red peppers, and pimentos over a buttery cracker crumb base. A crowd-pleasing side dish for potlucks and holiday dinners.
Hominy and chicken casserole: creamy Southwest-style one-dish bake with golden hominy, green chilies, cumin, and melty Monterey Jack over seasoned stuffing.
Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.
Slow cooker eight-layer casserole with ground beef, rice, corn, and bell pepper in a chili-spiced tomato sauce. Just layer and let the crockpot do the work for 5 hours.
