423 canned corn recipes

A sweet and tangy corn casserole baked with ketchup, brown sugar, dry mustard, and onion, topped with strips of bacon that crisp up in the oven. Five minutes of prep, 40 minutes to bake. Easy weeknight side.

A delicious cheesy crab corn chowder. If you want to make it even better, use roasted fresh corn.

Low fat Mexican-style creamed corn simmers corn kernels with bell peppers, celery, and green chiles, then binds with reduced-fat cream cheese and skim milk. A lighter Tex-Mex side.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Corn pancakes studded with whole kernel corn and sweetened with light corn syrup cook up golden on a griddle. A simple breakfast with pops of sweet corn in every bite.

Pineapple cloud pie with a crispy rice cereal crust and a frozen filling of cream cheese, pineapple, and whipped topping. A no-bake, light-as-air freezer pie ready in three hours.

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.

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.

Hearty Southwestern chicken soup with brown rice, corn, diced tomatoes, green chiles, and a cumin-chili broth. A warming one-pot meal ready in 45 minutes.

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.

The perfect crockpot soup that is made with beef chuck roast and a variety of vegetables.

Whole chicken simmered into rich homemade broth, then combined with sweet corn, chopped tomatoes, and a squeeze of lemon for a hearty chowder that feeds eight. From-scratch comfort in a bowl.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.