136 canned corn recipes

Meatless chili pasta with kidney beans, corn, green pepper, and tomatoes over elbow macaroni, topped with melted cheddar. A microwave-friendly vegetarian one-dish dinner.

Creamy tuna and mushroom pasta sauce made lighter with evaporated skim milk, Parmesan, shallots, and fresh herbs. A quick pantry-friendly dinner that tastes far richer than it is.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

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.

Tex-Mex garden salad with tomatoes, zucchini, corn, avocado, and green onions in a picante-cilantro-cumin dressing. A fresh no-cook side for grilled meats.

Hearty Latin stew with brown rice, bulgur, chickpeas, corn, green beans, stewed tomatoes, and red chiles. A vegan one-pot meal loaded with grains, beans, and vegetables.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

A layered casserole of spiced tomatoes, sweet corn, bell pepper, and onion with breadcrumbs and melted cheese baked until bubbly and golden. The ultimate garden-to-table side dish.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.