423 canned corn recipes

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

This is basically my grandmothers recipe with a few of my own ideas.

Black bean, corn, and tomato salsa stirred together no-cook with scallions and fresh cilantro, then chilled. A chunky, scoopable vegan dip for tortilla chips, ready in minutes for any party.

Beef tamale pie with a cornbread topping baked over seasoned ground beef, salsa, corn, and cheddar cheese. A one-dish Tex-Mex casserole using corn muffin mix for a shortcut crust.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

Vegetarian chili casserole with just three ingredients: canned veggie chili, corn chips and cheese, layered and baked until bubbly and melted. A meatless, Frito-pie-style bake that's ready in about half an hour.

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

This quick and easy meal is fun to make and the variety of spices makes it tasty down to the last bite.

Broken corn tortillas layered with chicken, Rotel tomatoes, melted Velveeta, and sour cream, baked into a bubbling Tex-Mex casserole that feeds eight. Big flavor, minimal effort.

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Southern-style corn casserole with creamed corn, whole kernels, cheddar cheese, and crushed crackers. A dump-and-bake side dish with a hint of heat from Tabasco.

My friend introduced this recipe to me, and I tried it, very good I will make this recipe often for sure.

Potatoes and chicken Santa Fe with cubed chicken breast, salsa, and corn sauteed together in one skillet. Just 5 ingredients and 30 minutes for a Southwestern weeknight dinner.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.