Busy weeknights just got easier with frozen corn! This versatile freezer staple transforms into quick dinners, comforting sides, and seasonal favorites in no time. From creamy chowders to zesty salads, we’ve rounded up 19 delicious recipes that’ll make you reach for that bag with confidence. Dive in and discover how frozen corn can brighten any meal—you’ll want to try every one!
Creamy Corn and Bacon Chowder
On this crisp autumn evening, I find myself craving something warm and comforting, a bowl that holds both simplicity and depth in each spoonful. This creamy chowder, with its sweet corn and smoky bacon, feels like a gentle hug after a long day.
Ingredients
– 6 slices of thick-cut bacon, chopped into little bits
– 1 large yellow onion, finely diced
– 2 cloves of garlic, minced
– 4 cups of fresh or frozen corn kernels
– 4 cups of chicken broth
– 1 cup of heavy cream
– 2 medium potatoes, peeled and cubed into half-inch pieces
– A couple of tablespoons of butter
– A splash of olive oil
– Salt and freshly ground black pepper
Instructions
1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8-10 minutes, stirring occasionally to prevent burning.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
3. Add a splash of olive oil to the bacon fat, then sauté the diced onion until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Tip: For deeper flavor, let the onions cook slowly without browning too much.
6. Add the cubed potatoes and corn kernels to the pot, stirring to coat them in the fats.
7. Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer and cook for 15 minutes until the potatoes are tender when pierced with a fork.
8. Use an immersion blender to partially puree the soup, leaving some chunks for texture, or transfer 2 cups to a blender, blend until smooth, and return it to the pot.
9. Stir in the heavy cream and a couple of tablespoons of butter, warming through over low heat for 5 minutes without boiling.
10. Tip: Avoid boiling after adding cream to prevent curdling.
11. Season with salt and pepper to taste, then stir in the reserved crispy bacon, saving a bit for garnish.
12. Tip: Let the chowder sit for 5 minutes off the heat to allow flavors to meld together.
13. Garnish with the remaining bacon and serve hot.
Gently ladle this chowder into bowls, noting its velvety texture that contrasts with the pops of sweet corn and crunchy bacon. The richness from the cream balances the smokiness, making it perfect for a cozy night in, perhaps with a slice of crusty bread for dipping.
Savory Corn Fritters with Spicy Aioli
Perhaps it’s the golden light of early autumn that makes me crave something both crisp and comforting, a simple pleasure to savor as the days grow shorter. These corn fritters, with their gentle crunch and warm heart, feel like a quiet celebration of the season’s bounty, especially when paired with a spicy aioli that wakes up the senses.
Ingredients
– 2 cups of fresh or thawed frozen corn kernels
– 1 cup of all-purpose flour
– 2 large eggs
– 1/4 cup of milk
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/4 cup of finely chopped red onion
– 2 tablespoons of chopped fresh cilantro
– 1/2 cup of mayonnaise
– 1 tablespoon of lemon juice
– 1 teaspoon of hot sauce
– 1/2 cup of vegetable oil for frying
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
2. Add the corn kernels, red onion, and cilantro to the dry ingredients, stirring gently to coat everything evenly.
3. In a small bowl, beat the eggs lightly with a fork, then pour in the milk and mix until smooth.
4. Pour the wet mixture into the corn and flour bowl, folding everything together until just combined—be careful not to overmix to keep the fritters tender.
5. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy to ensure even frying.
6. Drop heaping tablespoons of the batter into the hot oil, spacing them about 2 inches apart to prevent sticking and allow for flipping.
7. Fry the fritters for 2-3 minutes on one side, or until golden brown and crisp around the edges, then flip them carefully with a spatula.
8. Cook for another 2-3 minutes on the other side until deeply golden and cooked through, adjusting the heat if needed to avoid burning.
9. Remove the fritters from the oil using a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
10. While the fritters are frying, make the aioli by combining the mayonnaise, lemon juice, and hot sauce in a small bowl, whisking until smooth and well blended.
11. Serve the fritters warm alongside the spicy aioli for dipping.
Soft and fluffy on the inside with a satisfying crunch on the outside, these fritters carry the sweet essence of corn elevated by the zesty kick of aioli. Try stacking them high on a platter for a casual gathering or enjoy them solo with a drizzle of extra sauce for a cozy, indulgent treat.
Southwestern Corn and Black Bean Salad
Often, I find myself craving something bright and nourishing as summer fades into early autumn, a dish that bridges the warmth of the season with a touch of freshness. This Southwestern corn and black bean salad does just that, with its vibrant colors and zesty flavors that feel both comforting and invigorating. It’s a simple, make-ahead recipe that I love to prepare on a quiet afternoon, letting the ingredients meld together while I reflect on the day.
Ingredients
– a couple of ears of fresh corn
– a 15-ounce can of black beans, rinsed and drained
– a handful of cherry tomatoes, halved
– a quarter of a red onion, finely diced
– a small bunch of fresh cilantro, chopped
– the juice of one lime
– a tablespoon of olive oil
– a pinch of salt
– a dash of ground cumin
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Carefully add the ears of corn to the boiling water and cook for 5 minutes, until the kernels are tender but still crisp.
3. Remove the corn from the pot using tongs and let it cool on a cutting board for 5 minutes, until easy to handle.
4. Hold an ear of corn upright on the cutting board and use a sharp knife to slice downward, removing all the kernels from the cob; repeat for all ears.
5. Tip: To prevent kernels from scattering, place the ear in a large bowl while cutting.
6. In a medium mixing bowl, combine the corn kernels, rinsed black beans, halved cherry tomatoes, diced red onion, and chopped cilantro.
7. In a small bowl, whisk together the lime juice, olive oil, salt, and ground cumin until well blended.
8. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
9. Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to allow the dressing to soak in.
10. Taste and adjust seasoning if needed, adding more salt or lime juice as desired.
11. Tip: If making ahead, cover and refrigerate for up to 2 hours; bring to room temperature before serving for optimal texture.
Crisp corn and tender beans create a delightful contrast, while the lime dressing adds a zesty kick that brightens every bite. I enjoy serving this salad alongside grilled chicken or scooping it into tortilla chips for a quick, satisfying snack—it’s versatile enough for any occasion.
Cheesy Corn Casserole
As the evening light fades on this September day, I find myself drawn to the kitchen, craving something warm and comforting to share. A simple cheesy corn casserole feels just right for this transitional season, bridging summer’s bounty with autumn’s coziness.
Ingredients
– A couple of cups of frozen corn kernels
– A generous cup of shredded cheddar cheese
– About half a cup of sour cream
– One large egg, lightly beaten
– A quarter cup of melted butter
– A third cup of all-purpose flour
– A teaspoon of baking powder
– A pinch of salt and black pepper
– A splash of milk if needed
Instructions
1. Preheat your oven to 350°F and lightly grease an 8×8 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the frozen corn kernels, shredded cheddar cheese, and sour cream, stirring gently until evenly distributed.
3. Add the lightly beaten egg and melted butter to the bowl, mixing thoroughly to create a cohesive base.
4. Tip: If the mixture seems too thick, add a splash of milk to reach a spoonable consistency—this ensures even baking.
5. Sprinkle in the all-purpose flour, baking powder, salt, and black pepper, folding everything together until no dry spots remain.
6. Transfer the mixture to your prepared baking dish, spreading it into an even layer with a spatula.
7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are bubbling slightly.
8. Tip: For an extra crispy top, broil for the last 2-3 minutes, but watch closely to avoid burning.
9. Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow it to set properly.
10. Tip: This resting time helps the flavors meld and makes slicing cleaner.
Served warm, this casserole boasts a creamy interior with pockets of sweet corn and gooey cheese, while the top offers a satisfying crispness. It pairs beautifully with a fresh green salad or as a hearty side for grilled meats, and leftovers reheat wonderfully for a quick lunch the next day.
Mexican Street Corn Dip
A quiet afternoon finds me craving the vibrant flavors of street food, memories of bustling markets inspiring this comforting dip. It’s a humble twist on elote, meant for sharing or savoring slowly.
Ingredients
– 4 ears of fresh corn, kernels sliced off
– 1 cup of mayonnaise
– ½ cup of sour cream
– a generous handful of crumbled cotija cheese
– a couple of minced garlic cloves
– a squeeze of fresh lime juice
– a pinch of chili powder
– a sprinkle of chopped cilantro
– a dash of salt
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Heat a large skillet over medium-high heat and add the corn kernels, stirring occasionally for 5–7 minutes until they start to char slightly at the edges.
3. Tip: Let the corn sit undisturbed for a minute to develop a nice sear, enhancing that smoky street-corn flavor.
4. In a medium bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, and salt, whisking until smooth and well blended.
5. Fold in the charred corn kernels gently to avoid mashing them, preserving some texture.
6. Tip: Taste the mixture now and adjust salt or lime if needed, as baking can mute flavors slightly.
7. Transfer the dip to an oven-safe dish and sprinkle the crumbled cotija cheese evenly over the top.
8. Bake in the preheated oven for 15–20 minutes, until the dip is bubbly and the cheese has melted into a golden hue.
9. Tip: Keep an eye on it after 15 minutes to prevent over-browning—every oven varies, so look for that perfect golden bubble.
10. Remove from the oven and let it cool for 5 minutes before garnishing with chili powder and chopped cilantro.
11. Serve warm with tortilla chips or sliced veggies for dipping.
Rich and creamy with a hint of smokiness from the charred corn, this dip offers a delightful contrast of textures—creamy base, crunchy kernels, and a cheesy top. Try it spread on toasted bread for a quick snack or as a centerpiece at your next gathering, evoking those sunny street-corner moments.
Corn and Avocado Salsa
Zestfully simple yet deeply satisfying, this corn and avocado salsa captures the essence of late summer in a bowl. With each bite, the crisp sweetness of corn mingles with the buttery richness of avocado, creating a harmony that feels both nourishing and nostalgic. It’s the kind of dish that invites you to slow down and savor the season’s fleeting gifts.
Ingredients
– 2 cups of fresh or thawed frozen corn kernels
– 2 ripe avocados, diced into bite-sized chunks
– a generous handful of fresh cilantro, roughly chopped
– a couple of juicy limes, for their bright zest
– a splash of extra virgin olive oil
– a pinch of kosher salt to bring it all together
Instructions
1. If using frozen corn, thaw it completely by spreading it on a paper towel-lined plate for about 15 minutes to absorb excess moisture—this keeps the salsa from getting watery.
2. Dice the avocados into 1/2-inch pieces, gently tossing them in a medium bowl to avoid mashing.
3. Add the corn kernels to the bowl with the avocados.
4. Roughly chop the cilantro leaves and stems, then sprinkle them over the corn and avocado mixture.
5. Cut the limes in half and squeeze their juice directly into the bowl, aiming for about 2 tablespoons total to prevent the avocados from browning.
6. Drizzle in 1 tablespoon of extra virgin olive oil, which helps emulsify the flavors and adds a smooth richness.
7. Sprinkle in 1/2 teaspoon of kosher salt, then fold everything together gently with a spatula to combine without crushing the avocados.
8. Let the salsa sit at room temperature for 10 minutes before serving to allow the flavors to meld beautifully.
Whispering of sun-ripened fields and creamy textures, this salsa offers a delightful crunch from the corn against the velvety avocado, with a zesty lime kick that lingers. Try it heaped onto warm tortilla chips or as a vibrant topping for grilled fish, letting its freshness elevate any meal.
Sweet Corn and Tomato Basil Risotto
Sometimes, the simplest ingredients come together to create something truly comforting, like this sweet corn and tomato basil risotto that feels like a warm embrace on a quiet evening.
Ingredients
– 1 cup of Arborio rice
– 4 cups of vegetable broth, kept warm
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of fresh sweet corn kernels
– 1 cup of diced ripe tomatoes
– a handful of fresh basil leaves, torn
– a splash of dry white wine (optional)
– a couple of tablespoons of grated Parmesan cheese
– salt and freshly ground black pepper to season
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat for about 2 minutes until it shimmers.
2. Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and soft.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
4. Tip in the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the grains are lightly golden and coated with oil.
5. Pour in the splash of white wine (if using) and cook for 1-2 minutes, stirring until the liquid is mostly absorbed.
6. Add 1 cup of the warm vegetable broth to the rice and simmer for 4-5 minutes, stirring frequently, until the broth is nearly absorbed.
7. Repeat adding the broth 1 cup at a time, stirring and waiting for each addition to be mostly absorbed before adding the next, which should take about 20-25 minutes total.
8. After the third cup of broth is absorbed, stir in the fresh sweet corn kernels and diced tomatoes.
9. Continue adding the remaining broth and stirring until the rice is creamy and al dente, about 5 more minutes.
10. Remove the pot from the heat and fold in the torn basil leaves and grated Parmesan cheese.
11. Season with salt and freshly ground black pepper to your liking, stirring gently to combine everything.
12. Let the risotto rest for 2-3 minutes off the heat to allow the flavors to meld together.
A creamy, velvety texture cradles the bursts of sweet corn and juicy tomatoes, while the basil adds a fresh, aromatic finish that makes this dish perfect for a cozy dinner, perhaps topped with an extra sprinkle of Parmesan or served alongside a simple green salad.
Corn and Zucchini Pancakes
Dusk settles gently outside my window, and I find myself craving something simple yet comforting, the kind of dish that feels like a quiet embrace after a long day—corn and zucchini pancakes, golden and tender, with whispers of summer in every bite.
Ingredients
– 1 cup of all-purpose flour
– 2 teaspoons of baking powder
– a pinch of salt
– 1 large egg, lightly beaten
– 3/4 cup of whole milk
– 2 tablespoons of melted unsalted butter
– 1 cup of fresh corn kernels (from about 2 ears)
– 1 cup of grated zucchini, squeezed dry with a kitchen towel
– a couple of tablespoons of vegetable oil for frying
Instructions
1. In a medium bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until well combined.
2. In a separate bowl, mix 1 large lightly beaten egg, 3/4 cup of whole milk, and 2 tablespoons of melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the pancakes tender.
4. Fold in 1 cup of fresh corn kernels and 1 cup of grated squeezed-dry zucchini until evenly distributed throughout the batter.
5. Heat a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil, swirling to coat the pan evenly.
6. For each pancake, drop 1/4 cup of batter onto the skillet, spacing them about 2 inches apart to allow for easy flipping.
7. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set and golden brown.
8. Flip the pancakes carefully and cook for another 2–3 minutes, until the second side is golden brown and cooked through.
9. Tip: If the pancakes brown too quickly, reduce the heat to medium-low to ensure they cook evenly without burning.
10. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more vegetable oil to the skillet as needed.
11. Tip: Keep the finished pancakes warm in a 200°F oven while you cook the rest to maintain their ideal texture.
12. Tip: For extra crispness, press down gently on the pancakes with a spatula after flipping to ensure even browning.
Fresh from the skillet, these pancakes boast a delightful crisp exterior that gives way to a soft, moist interior, with the sweet pop of corn and subtle earthiness of zucchini shining through. Serve them stacked high with a dollop of sour cream or a drizzle of maple syrup for a comforting twist that feels both nostalgic and new.
Corn and Chicken Chili
There’s something quietly comforting about a pot of chili simmering on the stove, especially as the evenings begin to cool. This corn and chicken version feels like a gentle hug in a bowl, with its sweet kernels and tender meat mingling in a rich, brothy base. It’s the kind of meal that invites you to slow down and savor each spoonful, perhaps with a soft blanket and a good book nearby.
Ingredients
– a couple of boneless, skinless chicken breasts
– a drizzle of olive oil
– one finely chopped yellow onion
– two minced garlic cloves
– a 15-ounce can of diced tomatoes
– a 15-ounce can of corn kernels, drained
– four cups of chicken broth
– a tablespoon of chili powder
– a teaspoon of ground cumin
– a pinch of salt
– a splash of lime juice
– a handful of fresh cilantro, chopped
Instructions
1. Heat a drizzle of olive oil in a large pot over medium heat for about 2 minutes, until it shimmers lightly.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
4. Place the chicken breasts into the pot and brown for 3 minutes per side, developing a golden crust for deeper flavor.
5. Pour in the diced tomatoes with their juices, the drained corn kernels, chicken broth, chili powder, cumin, and a pinch of salt.
6. Bring the mixture to a boil over high heat, then reduce to a low simmer and cover the pot.
7. Let it simmer for 20 minutes, until the chicken is fully cooked and easily shreds with a fork.
8. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the chili.
9. Stir in a splash of lime juice and the chopped cilantro, then simmer uncovered for another 5 minutes to meld the flavors.
10. Taste and adjust seasoning if needed, aiming for a balanced warmth from the spices.
Perhaps what I love most is the way the corn adds a subtle sweetness against the savory chicken, with the broth staying light yet deeply flavorful. Serve it topped with extra cilantro or a dollop of sour cream for a creamy contrast, or simply enjoy it as is, letting its simplicity speak for itself.
Grilled Corn and Quinoa Salad
Just as the late summer sun begins to soften, I find myself craving meals that bridge the warmth of the season with the crisp promise of autumn. Grilled corn and quinoa salad feels like that perfect transition—a gentle nod to both, with each bite holding memories of sun-drenched days and the cozy evenings to come.
Ingredients
– 1 cup of quinoa, rinsed well
– 2 cups of water
– 2 ears of fresh corn, husks removed
– 1 tablespoon of olive oil
– a generous pinch of salt
– a couple of tablespoons of fresh lime juice
– a handful of chopped cilantro
– a splash of red wine vinegar
– a drizzle of honey
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the quinoa has absorbed all the water and is fluffy.
4. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam and firm up slightly.
5. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
6. Brush 2 ears of corn with 1 tablespoon of olive oil and sprinkle with a generous pinch of salt.
7. Place the corn on the preheated grill and cook for 10–12 minutes, turning every 2–3 minutes, until kernels are charred in spots and tender.
8. Remove the corn from the grill and let it cool for 5 minutes before slicing the kernels off the cob.
9. In a large bowl, combine the cooked quinoa, grilled corn kernels, a couple of tablespoons of fresh lime juice, a handful of chopped cilantro, a splash of red wine vinegar, and a drizzle of honey.
10. Gently toss everything together until well mixed, then taste and adjust seasoning if needed, but avoid overmixing to keep the texture intact.
Here, the salad comes together with a delightful contrast: the quinoa offers a soft, nutty base, while the charred corn adds a sweet smokiness. Try serving it alongside grilled chicken or as a standalone lunch, perhaps topped with crumbled feta for a creamy twist that complements the bright, zesty flavors.
Corn and Spinach Stuffed Shells
Beneath the quiet hum of the afternoon, there’s a comfort in preparing something that feels both nourishing and nostalgic, a dish that wraps you in warmth with every creamy, savory bite. It’s the kind of meal that invites you to slow down and savor the simple joys of cooking, letting the flavors meld into something truly special.
Ingredients
– A box of jumbo pasta shells
– A couple of cups of fresh spinach, roughly chopped
– About a cup and a half of sweet corn kernels (fresh or frozen works)
– A 15-ounce container of ricotta cheese
– A half cup of grated Parmesan cheese
– One large egg
– A teaspoon of garlic powder
– A splash of olive oil
– A 24-ounce jar of your favorite marinara sauce
– A cup of shredded mozzarella cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the shells in a colander and rinse with cool water to stop the cooking process, then set aside.
5. In a large mixing bowl, combine the ricotta cheese, grated Parmesan, large egg, garlic powder, a pinch of salt, and black pepper, mixing until smooth.
6. Gently fold in the chopped spinach and sweet corn kernels until evenly distributed.
7. Lightly grease a 9×13 inch baking dish with a splash of olive oil.
8. Spread half of the marinara sauce evenly across the bottom of the dish.
9. Carefully stuff each cooked shell with a heaping tablespoon of the filling mixture, using a small spoon for ease.
10. Arrange the stuffed shells in a single layer in the prepared baking dish.
11. Pour the remaining marinara sauce over the top of the shells, covering them completely.
12. Sprinkle the shredded mozzarella cheese evenly over the sauce.
13. Cover the dish with aluminum foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
15. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
Hearty and comforting, the stuffed shells offer a delightful contrast of tender pasta with a creamy, vegetable-filled center, all enveloped in a rich, tangy tomato sauce. Serve it alongside a crisp green salad or with a slice of crusty bread to soak up every last bit of goodness, making for a meal that feels both indulgent and wholesome.
Classic Cornbread with Frozen Corn
Unwinding into the quiet kitchen, I find comfort in the simplicity of cornbread, where frozen corn kernels promise little bursts of sweetness in every bite.
Ingredients
– a cup and a half of all-purpose flour
– a cup of yellow cornmeal
– a third of a cup of granulated sugar
– a tablespoon of baking powder
– half a teaspoon of salt
– a cup of whole milk
– a couple of large eggs
– a third of a cup of vegetable oil
– a cup of frozen corn kernels
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan lightly with oil or butter.
2. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until fully combined.
3. In a separate medium bowl, beat the large eggs lightly with a fork, then stir in the whole milk and vegetable oil until the mixture is smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined, being careful not to overmix to avoid a tough texture.
5. Add the frozen corn kernels directly from the freezer into the batter and fold them in evenly; no need to thaw, as this helps keep the corn firm during baking.
6. Spread the batter into the prepared baking pan, smoothing the top with the spatula for an even bake.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the pan from the oven and let the cornbread cool in the pan for about 10 minutes before slicing to allow it to set properly.
9. Slice into squares and serve warm for the best flavor and texture.
Buttery and crumbly with a tender crumb, this cornbread offers a delightful contrast of sweet corn nuggets against the savory base. Try it alongside a bowl of chili or slathered with honey for a cozy, satisfying treat.
Corn and Sausage Skillet
Falling into the rhythm of a quiet evening, I find myself drawn to the simplicity of a one-pan meal that whispers of comfort and connection, with golden corn and savory sausage mingling in a cast iron skillet.
Ingredients
– A couple of tablespoons of olive oil
– One pound of Italian sausage, casings removed
– One small yellow onion, diced
– Two cloves of garlic, minced
– Three cups of fresh or frozen corn kernels
– A splash of chicken broth
– A pinch of salt and black pepper
Instructions
1. Heat two tablespoons of olive oil in a large cast iron skillet over medium heat until it shimmers, about 2 minutes.
2. Add one pound of Italian sausage to the skillet, breaking it into small crumbles with a wooden spoon as it cooks for 6-8 minutes until browned and no longer pink.
3. Tip: Render the sausage fat fully for richer flavor by cooking until the edges crisp slightly.
4. Stir in one small diced yellow onion and cook for 4-5 minutes until softened and translucent.
5. Add two minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn them.
6. Incorporate three cups of corn kernels into the skillet, stirring to combine with the sausage and onions.
7. Pour in a splash of chicken broth to deglaze the pan, scraping up any browned bits from the bottom for extra depth.
8. Season with a pinch of salt and black pepper, then reduce the heat to low and simmer for 5-7 minutes until the corn is tender and the liquid is mostly absorbed.
9. Tip: For a caramelized touch, let the mixture sit undisturbed for the last 2 minutes to develop a light crust.
10. Tip: Taste and adjust seasoning before serving to ensure a balanced flavor profile.
11. Remove from heat and let it rest for 2 minutes to allow the flavors to meld.
Zesty and hearty, this skillet dish offers a satisfying contrast of juicy sausage and sweet corn with a subtle crispness from the cast iron sear. Try serving it over creamy polenta or stuffing it into warm tortillas for a playful twist that highlights its rustic charm.
Conclusion
Now you have 19 tasty ways to enjoy frozen corn! From quick weeknight dinners to festive sides, these recipes make meal planning a breeze. We’d love to hear which ones become your favorites—drop a comment below and share this roundup on Pinterest to inspire other home cooks!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
