Are you tired of wasting leftovers or reheating the same old dishes every night? Look no further! We’ve got 18 mouth-watering recipe ideas that will transform your leftover corn into a culinary masterpiece. From savory to sweet, spicy to tangy, these innovative recipes showcase the versatility and deliciousness of corn in all its forms.
In this article, we’ll dive into the world of creative leftovers and explore how you can turn a humble ear of corn into everything from crispy fritters to creamy soups. Whether you’re looking for a quick snack or a satisfying meal, these recipes are sure to satisfy your cravings and inspire your cooking.
Corn and Cheese Stuffed Peppers
This recipe is a delightful twist on traditional stuffed peppers, featuring sweet corn and melted cheese as the star ingredients. Perfect for a weeknight dinner or a special occasion, this dish is sure to please!
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together corn, cheese, and breadcrumbs.
3. Stuff each bell pepper with the corn mixture, filling to the top.
4. Place peppers in a baking dish and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Southwest Corn Chowder
This hearty soup is a perfect blend of creamy corn, spicy peppers, and savory chicken, all wrapped up with a hint of smoky chipotle flavor. A comforting and flavorful twist on traditional chowder!
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup diced red bell pepper
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon chipotle peppers in adobo sauce
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add bell pepper and cook until tender, about 3-4 minutes.
3. Stir in cumin, smoked paprika, and chipotle peppers. Cook for 1 minute.
4. Pour in chicken broth and bring to a simmer.
5. Add corn kernels and heavy cream. Simmer for 10-12 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Corn Fritters with Spicy Aioli
Get ready to enjoy the perfect combination of crispy, sweet corn fritters and creamy, spicy aioli. This recipe is perfect for any occasion, whether it’s a casual gathering or a special celebration.
Ingredients:
For the Corn Fritters:
– 1 cup all-purpose flour
– 2 cups corn kernels (fresh or frozen)
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– Vegetable oil for frying
For the Spicy Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add corn kernels and milk; mix until smooth.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Drop tablespoon-sized portions of the batter into the oil; fry for 2-3 minutes or until golden brown.
5. Drain on paper towels.
6. To make Spicy Aioli, mix all ingredients together in a bowl.
7. Serve fritters with Spicy Aioli and enjoy!
Cooking Time: About 20-25 minutes to prepare the fritters and aioli.
Corn and Black Bean Quesadillas
Elevate your quesadilla game with this delicious combination of sweet corn, creamy black beans, and melted cheese. Perfect for a quick weeknight dinner or a tasty snack.
Ingredients:
– 4 large tortillas
– 1 cup cooked black beans
– 1/2 cup frozen corn kernels, thawed
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, and a pinch of salt and pepper.
3. Place a tortilla in the skillet and sprinkle 1/4 cup of cheese on half of the tortilla.
4. Add about 1/4 cup of the bean-corn mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Creamy Corn and Potato Soup
A comforting and flavorful soup perfect for a chilly evening, this Creamy Corn and Potato Soup is a delightful twist on traditional potato soup. With the sweetness of corn and potatoes, this recipe is sure to become a family favorite.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add corn kernels and potatoes; cook for an additional 2-3 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup to a blender and blend until desired consistency.
5. Stir in heavy cream; season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 30-40 minutes
Cornbread Pancakes with Maple Syrup
Start your day off right with these moist and flavorful cornbread pancakes, topped with a drizzle of pure maple syrup. Perfect for breakfast or brunch, this recipe combines the best of both worlds: the warmth of cornbread and the sweetness of pancakes.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Maple syrup (for serving)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Add wet ingredients to dry ingredients; stir until just combined (batter should still be slightly lumpy).
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of maple syrup.
Cooking Time: approximately 20-25 minutes (depending on the number of pancakes)
Corn and Bacon Hash
A flavorful and textured side dish that combines sweet corn with crispy bacon and a hint of onion. Perfect as a accompaniment to your favorite grilled meats or as a standalone snack.
Ingredients:
– 1 cup fresh corn kernels (or 1/2 cup frozen, thawed)
– 6 slices of cooked bacon, diced
– 1 medium onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine corn kernels, diced onion, and minced garlic.
3. Add the cooked bacon and toss until well combined.
4. Season with salt and pepper to taste.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the corn mixture and cook for 10-12 minutes, stirring occasionally, until the corn is lightly browned and crispy.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Mexican Street Corn Salad
Elevate your salad game with this vibrant and flavorful Mexican-inspired recipe. Sweet corn, tangy lime juice, and spicy chili powder come together to create a deliciously addictive side dish perfect for any occasion.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup crumbled cotija cheese (optional)
Instructions:
1. In a large bowl, combine corn kernels, red bell pepper, and cilantro.
2. Squeeze lime juice over the mixture and toss to coat.
3. Sprinkle chili powder, salt, and black pepper over the top and stir until combined.
4. Taste and adjust seasoning as needed.
5. Top with crumbled cotija cheese, if desired.
Cooking Time: 10 minutes
Corn and Zucchini Fritters
Summer’s sweetness meets crispy delight with this simple recipe for corn and zucchini fritters. Perfect as a side dish or appetizer, these bite-sized treats are sure to impress.
Ingredients:
– 1 cup fresh corn kernels
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
– 1 large egg
– 1 tablespoon lemon juice
– Optional: chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. Preheat a deep frying pan or a deep fryer to 350°F (175°C).
2. In a bowl, whisk together flour, salt, and pepper.
3. Add corn kernels, zucchini, egg, and lemon juice. Mix until just combined.
4. Drop tablespoon-sized portions of the mixture into the hot oil.
5. Fry for 2-3 minutes or until golden brown.
6. Remove fritters with a slotted spoon and drain on paper towels.
7. Serve warm, garnished with chopped herbs if desired.
Cooking Time: 10-12 minutes
Corn Pudding Casserole
This classic Southern recipe combines the comfort of corn pudding with the ease of a casserole, perfect for family gatherings and potlucks. With its creamy texture and subtle sweetness, it’s sure to become a crowd-pleaser.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 2 large eggs
– 1 cup frozen corn kernels, thawed
– 2 tablespoons unsalted butter, melted
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together cream, milk, sugar, salt, and baking powder.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in corn kernels and melted butter.
5. Pour mixture into a 9×13-inch baking dish.
6. If using cheese, sprinkle on top.
7. Bake for 35-40 minutes or until set.
Cook Time: 35-40 minutes
Corn and Tomato Bruschetta
Elevate your next gathering with this simple yet flavorful bruschetta recipe, combining the sweetness of fresh corn and tomatoes with the richness of melted mozzarella cheese.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 2 cups fresh corn kernels (from about 4 ears)
– 2 large ripe tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 8 ounces fresh mozzarella cheese, sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together corn kernels, diced tomatoes, olive oil, garlic, salt, and pepper.
3. Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
4. Top toasted bread with a spoonful of the corn-tomato mixture, followed by a slice of mozzarella cheese.
5. Drizzle with additional olive oil and sprinkle with basil leaves.
6. Serve immediately.
Cooking Time: 15-20 minutes
Corn and Chicken Enchiladas
This classic Tex-Mex dish is a flavorful combination of tender chicken, creamy corn, and spicy enchilada sauce wrapped in warm tortillas. Perfect for a quick weeknight dinner or a weekend gathering with friends.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional toppings: sour cream, diced tomatoes, cilantro, avocado
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and jalapeño until softened. Add corn kernels and cook for an additional minute.
3. In a separate bowl, combine cooked chicken, corn mixture, and enchilada sauce. Mix well.
4. Dip each tortilla in hot water for 30 seconds to make pliable.
5. Spoon about 1/2 cup of the chicken-corn mixture onto the center of each tortilla, leaving a 1-inch border around edges. Roll up and place seam-side down in a baking dish.
6. Pour remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Corn and Spinach Stuffed Shells
Elevate your pasta game with this creative take on traditional stuffed shells. This recipe combines the comfort of jumbo pasta shells with the sweetness of corn and the earthiness of spinach.
Ingredients:
– 12-15 jumbo pasta shells
– 2 cups cooked spinach, drained and chopped
– 1 cup frozen corn kernels, thawed
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a mixing bowl, combine chopped spinach, corn kernels, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the corn-spinach mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells, followed by shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Corn and Avocado Salsa
Add a burst of summer flavor to your snacks or meals with this vibrant and creamy corn and avocado salsa recipe. Perfect for topping tacos, grilled meats, or veggies!
Ingredients:
– 2 cups fresh corn kernels (from about 4 ears)
– 1 ripe avocado, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine corn kernels, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with cilantro leaves if desired.
Cooking Time: None! This salsa is ready in just a few minutes of prep time.
Corn and Sausage Breakfast Skillet
Start your day with a flavorful and filling breakfast skillet packed with juicy sausage, sweet corn, and crispy potatoes.
Ingredients:
– 1 pound sweet Italian sausage, casings removed
– 2 medium-sized bell peppers (any color), diced
– 2 medium-sized potatoes, peeled and cubed
– 1 cup frozen corn kernels
– 2 cloves garlic, minced
– Salt and pepper to taste
– Cooking oil or butter for greasing the skillet
Instructions:
1. Preheat a large cast-iron skillet over medium-high heat.
2. Add 1 tablespoon of oil or butter to grease the skillet. Cook the sausage until browned, about 5 minutes, breaking it up with a spoon as it cooks.
3. Add the diced bell peppers and cook until tender, about 3-4 minutes.
4. Add the cubed potatoes and cook for an additional 2-3 minutes, or until they start to soften.
5. Stir in the frozen corn kernels and minced garlic. Cook for 1 minute.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: Approximately 15-20 minutes
Corn and Jalapeño Cornbread
This recipe combines the sweetness of corn with the heat of jalapeños, creating a delicious and unique cornbread that’s perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 1 large egg
– 1/2 cup diced jalapeños (about 2-3 peppers)
– 1 cup frozen corn kernels, thawed
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together sugar, buttermilk, egg, and melted butter.
4. Add the diced jalapeños and corn kernels to the wet ingredients; stir to combine.
5. Add the dry ingredients to the wet ingredients; stir until just combined.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Corn and Shrimp Fried Rice
Transform leftover rice into a flavorful and nutritious meal with this simple recipe that combines the sweetness of corn and the tender bite of shrimp.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn kernels)
– 1/2 cup cooked and peeled shrimp
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent.
3. Add the mixed vegetables and cooked shrimp; stir-fry for 2-3 minutes.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir-fry the rice mixture for about 5 minutes, incorporating all ingredients evenly.
6. Season with soy sauce, salt, and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Corn and Cheddar Muffins
Moist and flavorful corn and cheddar muffins are perfect for a quick breakfast or snack. This recipe combines the sweetness of fresh corn with the richness of sharp cheddar cheese, creating a delightful treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– 1 cup fresh corn kernels
– 1/2 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in corn kernels and cheddar cheese.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Summary
Get creative with your leftovers and try these 18 delicious corn recipes! From savory to sweet, there’s something for everyone. Stuff peppers with corn and cheese, or make a hearty chowder. Try fritters with spicy aioli or quesadillas with black beans. Creamy soups, crispy hash, and flavorful salads are just a few more ideas. Even breakfast gets a corn-y twist with pancakes and sausage skillet. And don’t forget the sweet treats – cornbread pancakes, muffins, and pudding casserole are all on the menu. With so many options, you’ll never look at leftover corn the same way again!
