423 canned corn recipes

Instant pizza turns soft dinner rolls into quick salmon melts, spread with tomato relish, piled with flaked salmon and cheddar, then grilled bubbly. Ready in 15 minutes for a fast lunch or snack.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

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.

Southwestern impossible pie layered with black beans, corn, cheddar, and scallions in a self-forming Bisquick crust. No rolling pin needed. A quick crustless pie that makes its own bottom layer.

Creamy New England fish chowder loaded with tender haddock, sweet corn, and buttery potatoes in a rich evaporated milk broth with hints of basil.

Corn tamale casserole layered with blended corn-cornmeal masa, green chiles, and cheddar cheese, baked under foil. Served with a warm oregano-stewed tomato sauce.

Ground beef, corn, Mexican stewed tomatoes, and black olives baked under a golden cornbread crust. A weeknight casserole the whole family will dig into.

Classic creamy succotash made in the microwave with buttery lima beans, sweet corn, pimentos, and half-and-half. A quick, no-fuss American side dish ready in 25 minutes.

Hamburger corn bake with ground beef, egg noodles, corn, sour cream, and two cream soups topped with crunchy chow mein noodles. A retro Midwestern hotdish the whole family will love.

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.

Very Veggie Chili is a hearty pantry-friendly vegetarian chili with pinto beans, hominy, corn, green chiles and a fistful of cilantro. Ready in under an hour, freezes beautifully.

Tex-Mex chicken casserole layered with corn tortillas, sauteed chicken, stewed tomatoes, green chilies, and Velveeta. King Ranch Chicken's lighter weeknight cousin.

No-work salmon chowder built entirely from pantry cans: canned salmon, corn, stewed tomatoes, clam juice, and rice simmered together in one pot. A 30-minute pantry dinner for busy nights.

Vegan black bean and corn casserole with cornmeal, stewed tomatoes, green chiles, and a nutritional yeast cheesy sauce. Hearty, plant-based Tex-Mex comfort food in a single pan.