24 Delicious Recipes with Frozen Corn Creative

Savory, sweet, or downright delicious, frozen corn is the unsung hero of quick and easy meals. Whether you’re whipping up a cozy weeknight dinner or seeking inspiration for your next potluck, these 24 creative recipes will transform that humble bag in your freezer into something extraordinary. Ready to explore the versatility of frozen corn? Let’s dive into a world of flavor that promises to delight your taste buds and simplify your cooking routine.

Creamy Corn and Potato Chowder

Picture this: a bowl so creamy, so dreamy, it’s like a hug from your grandma but in soup form. That’s right, we’re diving into a chowder that’ll make your taste buds do a happy dance.

Ingredients

• 2 tbsp unsalted butter (because salted is just showing off)
• 1 medium onion, diced (no one likes a chunky onion surprise)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 3 cups potatoes, diced into 1/2-inch cubes (uniformity is key, unless you’re into chaos)
• 2 cups corn kernels (fresh or frozen, but let’s be real, frozen is your friend)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (go big or go home)
• Salt and pepper to taste (but seriously, taste it)

Instructions

1. Melt the butter in a large pot over medium heat. Watch it sizzle like your last diet resolution.
2. Add the onion and garlic, sautéing until they’re softer than your favorite sweatpants, about 5 minutes.
3. Toss in the potatoes and corn, stirring like you mean it. Cook for another 5 minutes.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat and let it simmer until the potatoes are tender, about 15 minutes. Tip: Stick a fork in a potato; if it slides off easily, you’re golden.
5. Stir in the heavy cream, heating through but not boiling, unless you want curdled cream (spoiler: you don’t).
6. Season with salt and pepper. Tip: Always taste as you go—your future self will thank you.
7. Let the chowder sit for 5 minutes off the heat. This is the soup equivalent of letting a good wine breathe.

Now, not only does this chowder boast a velvety texture that’ll make you swoon, but its flavor is a cozy blend of sweet corn and hearty potatoes. Serve it with a sprinkle of fresh chives or, for the overachievers, a side of crusty bread for dipping. Because let’s face it, spoons are overrated.

Mexican Street Corn Salad

Let’s taco ’bout a dish that’s about to spice up your life—Mexican Street Corn Salad. This isn’t just any salad; it’s a fiesta in a bowl, combining the smoky, creamy, and zesty flavors of your favorite street food into one irresistible side dish. Perfect for those who like their meals with a side of fun and a sprinkle of boldness.

Ingredients

• 4 cups of corn kernels (fresh off the cob or frozen, because we’re not judging)
• 1/2 cup mayonnaise (the glue that holds our flavor party together)
• 1/4 cup sour cream (for that tangy twist)
• 1/2 cup crumbled cotija cheese (because feta’s fancy cousin brings the fun)
• 1 tsp chili powder (for a kick that says ‘hello’)
• 1/2 tsp smoked paprika (smoky goodness is non-negotiable)
• 2 tbsp lime juice (freshly squeezed, unless you’re in a real pinch)
• 1/4 cup chopped cilantro (skip if you’re one of those cilantro-haters)
• 1 minced garlic clove (tiny but mighty)
• Salt to taste (but let’s be honest, you’ll add more)

Instructions

1. Heat a large skillet over medium-high heat and add the corn kernels. Cook for about 5-7 minutes, stirring occasionally, until they get a bit charred. This is where the magic starts.
2. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, and smoked paprika. This is your dressing—make it proud.
3. Add the charred corn to the bowl with the dressing and toss until every kernel is coated in creamy goodness.
4. Gently fold in the crumbled cotija cheese and chopped cilantro. The cheese should be evenly distributed but still visible—like little flavor surprises.
5. Season with salt to taste, but remember, cotija is salty, so maybe go easy at first.

Voilà! You’ve just created a salad that’s creamy, crunchy, and bursting with flavors. Serve it chilled or at room temperature, but honestly, it’s so good you might just eat it straight from the bowl. For an extra twist, try serving it in mini tortilla cups for a handheld version of this street food classic.

Corn and Black Bean Quesadillas

Unbelievably easy and outrageously delicious, these Corn and Black Bean Quesadillas are here to save your weeknight dinners from the mundane. Packed with vibrant flavors and a cheeky crunch, they’re a fiesta in every bite that even the pickiest eaters can’t resist.

Ingredients

• 1 cup shredded cheese (I’m team Monterey Jack for its meltiness, but cheddar works too)
• 1/2 cup corn kernels (fresh off the cob or frozen—no judgment here)
• 1/2 cup black beans, rinsed and drained (canned is fine, we’re not starting from scratch today)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 4 large flour tortillas (the burrito-sized ones for maximum filling real estate)
• 1/2 tsp cumin (because every dish needs a little spice drama)
• 1/4 tsp chili powder (adjust if you’re not into the heat)
• Salt to taste (okay, fine, ‘to taste’ snuck in here, but salt is life)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (about 350°F if you’re checking).
2. Add corn and black beans to the skillet, sprinkle with cumin, chili powder, and a pinch of salt. Cook for 3-4 minutes until the corn starts to char slightly—this is where the magic happens.
3. Remove the veggie mix from the skillet and wipe it clean. No one likes a messy quesadilla.
4. Lay one tortilla flat and sprinkle half of it with cheese, then top with the corn and bean mix, and another layer of cheese. Fold it over like you’re tucking it into bed.
5. Heat the remaining olive oil in the skillet over medium heat and cook the quesadilla for 2-3 minutes per side, until golden and crispy. Flip with confidence—you’ve got this.
6. Repeat with the remaining tortillas and filling. Pro tip: Keep finished quesadillas warm in a 200°F oven while you cook the rest.
7. Let them cool for a minute before cutting—unless you enjoy molten cheese burns (no judgment).

Every bite of these quesadillas is a crunch-filled, cheesy dream with a sweet and spicy kick. Serve them with a dollop of sour cream or guac, or go wild and dunk them in salsa for an extra flavor party.

Sweet Corn Pancakes

Zesty mornings call for something extraordinary, and these Sweet Corn Pancakes are here to answer the breakfast bell with a crunch and a wink. Perfect for those who like their mornings sweet, sunny, and slightly sassy, these pancakes are a game-changer.

Ingredients

• 1 cup all-purpose flour (because sometimes, simple is spectacular)
• 1 tbsp sugar (for that just-right sweetness)
• 1 tsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp salt (to balance the sweet, because life’s all about balance)
• 1 cup milk (whole milk makes them richer, but hey, you do you)
• 1 large egg (room temp, please—it’s a texture thing)
• 2 tbsp melted butter (unsalted, because we’re in control here)
• 1 cup sweet corn kernels (fresh or frozen, but let’s be real, fresh is king)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where the magic begins.
2. In another bowl, beat the egg, then mix in the milk and melted butter. Pro tip: Ensure the butter’s cooled slightly to avoid cooking the egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps? Perfect. Overmixing is the enemy of fluffy pancakes.
4. Gently fold in the sweet corn kernels. They’re the star, after all.
5. Heat a non-stick skillet over medium heat (about 350°F if you’re fancy with a thermometer) and lightly grease it. Test the heat with a drop of water—it should sizzle, not scream.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip with confidence and cook for another 1-2 minutes until golden brown. No peeking—let them do their thing.

Buttery, with bursts of sweet corn in every bite, these pancakes are a morning revelation. Serve them stacked high with a drizzle of maple syrup or, for a savory twist, a dollop of sour cream and a sprinkle of chives. Breakfast just got interesting.

Corn and Bacon Stuffed Peppers

Brace yourselves, flavor seekers, because we’re about to dive into a dish that’s as fun to make as it is to devour. These Corn and Bacon Stuffed Peppers are the perfect blend of sweet, smoky, and a little bit sassy, just like your favorite summer fling.

Ingredients

• 4 large bell peppers (any color, but I’m a sucker for the rainbow effect)
• 1 cup corn kernels (fresh off the cob or frozen, no judgment here)
• 6 slices bacon, chopped (because everything’s better with bacon)
• 1 cup shredded cheddar cheese (extra sharp, please, for that punch of flavor)
• 1/2 cup sour cream (full-fat, because we’re not here to play)
• 1 tbsp olive oil (extra virgin is my ride or die)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt and pepper to taste (but let’s not be shy, shall we?)

Instructions

1. Preheat your oven to 375°F because we’re about to get these peppers toasty.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Drain on paper towels, but keep that glorious bacon fat in the pan.
3. Add the corn kernels to the skillet with the bacon fat and sauté for about 3 minutes, just until they start to get a little golden. Tip: This is where the magic starts, so don’t rush it.
4. Cut the tops off the bell peppers and remove the seeds. Give them a little oil massage with olive oil, inside and out, for that extra love.
5. In a bowl, mix the cooked corn, crispy bacon, sour cream, smoked paprika, and half the cheddar cheese. Season with salt and pepper like you mean it.
6. Stuff each pepper with the corn and bacon mixture until they’re brimming with joy. Top with the remaining cheddar cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: Keep an eye on them after 20 minutes to avoid a cheese catastrophe.
8. Let them cool for a few minutes before serving because no one likes a burnt tongue. Tip: They’re worth the wait, promise.

Unbelievably, these stuffed peppers are a textural dream—crisp-tender peppers giving way to a creamy, cheesy, bacon-packed center. Serve them atop a bed of greens for a pop of color, or go rogue and drizzle with a little hot honey for a sweet heat situation.

Corn and Cheese Muffins

Just when you thought muffins couldn’t get any more irresistible, along comes this cheesy, corny delight to prove you wrong. Perfect for those mornings when you’re craving something savory or those afternoons when you need a pick-me-up that’s not sweet.

Ingredients

• 1 cup all-purpose flour (because sometimes, simple is best)
• 1 cup cornmeal (for that perfect crunch)
• 1 tbsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp salt (to make all the flavors pop)
• 1 cup shredded cheddar cheese (extra sharp, because why not?)
• 1 cup corn kernels (fresh or frozen, but let’s be real, frozen is a lifesaver)
• 1 cup milk (whole milk for richness, but any will do)
• 1/4 cup vegetable oil (or melted butter, if you’re feeling fancy)
• 1 large egg (room temp, unless you’re in a hurry)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin. Because no one likes a sticky situation.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. This is where the magic starts.
3. Stir in the cheddar cheese and corn kernels. Because cheese and corn are a match made in heaven.
4. In another bowl, beat the milk, vegetable oil, and egg together. Think of it as making a mini pool party for your ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy muffins.
6. Divide the batter evenly among the muffin cups. A cookie scoop works wonders here for no-mess filling.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean. Patience is key, but so is not burning them.

Serve these bad boys warm, and watch as the cheese pulls in the most satisfying way. The corn adds a sweet crunch that contrasts beautifully with the savory cheese. Try slathering them with a bit of butter or dunking them in soup for an extra cozy experience.

Spicy Corn and Crab Soup

Dive into a bowl of this Spicy Corn and Crab Soup, where every spoonful is a party in your mouth—kicking things off with a bang of flavor that’ll have you doing the cha-cha in your kitchen. It’s the kind of dish that makes you forget you’re actually eating something good for you, because, let’s be honest, it tastes like a delicious sin.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 cup diced onions (because what’s a soup without onions crying in the background?)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 1 lb fresh crab meat (splurge on the good stuff—your taste buds will thank you)
• 2 cups corn kernels (fresh or frozen, but let’s not talk about canned, okay?)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tsp red pepper flakes (for that spicy kick that whispers ‘hello’)
• Salt to taste (but let’s not go overboard, we’re not making seawater here)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onions and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the corn and red pepper flakes, stirring like you’re mixing a potion, for another 3 minutes.
4. Pour in the chicken broth, bringing the mixture to a boil that’s more enthusiastic than a kid in a candy store.
5. Reduce the heat to a simmer, letting the flavors mingle like guests at a dinner party, for 15 minutes.
6. Gently fold in the crab meat, treating it like the delicate treasure it is, and simmer for an additional 5 minutes.
7. Season with salt, but remember, we’re enhancing flavors, not overpowering them.

Yield to the creamy texture and the symphony of flavors that’s both bold and comforting. Serve it with a side of crusty bread for dipping, or go rogue and top it with avocado slices for that extra ‘wow’ factor.

Corn and Avocado Salsa

Kick off your snack game with this Corn and Avocado Salsa that’s as vibrant as your personality and twice as fun to eat. Perfect for those who like their dips with a side of drama and a sprinkle of joy.

Ingredients

• 2 cups of sweet corn (fresh or thawed if frozen, because let’s face it, we’re not all farmers)
• 1 large avocado, diced (go for one that’s just right—not too mushy, not too firm)
• 1/4 cup of red onion, finely chopped (unless you’re planning a kiss later, then maybe skip it)
• 1 jalapeño, seeded and minced (for those who like it spicy, keep the seeds in)
• 2 tbsp of lime juice (freshly squeezed, because bottled lime juice is a crime against flavor)
• 1/4 cup of cilantro, chopped (if you’re one of those people who think it tastes like soap, parsley is a fine substitute)
• Salt to taste (but seriously, don’t skip it)

Instructions

1. In a large bowl, combine the sweet corn, diced avocado, red onion, and jalapeño. Gently toss to mix without turning the avocado into mush.
2. Drizzle the lime juice over the mixture. This not only adds flavor but also keeps the avocado from browning too quickly—science!
3. Add the chopped cilantro and a pinch of salt. Mix gently again. Taste and add more salt if needed, because bland salsa is a sad salsa.
4. Let the salsa sit for about 10 minutes before serving. This allows the flavors to marry and get to know each other, making the salsa even more delicious.

Every bite of this salsa is a fiesta in your mouth—creamy avocado, crunchy corn, and a kick of jalapeño. Serve it with tortilla chips, on top of grilled chicken, or straight from the bowl with a spoon (no judgment here).

Corn and Chicken Enchiladas

Just when you thought enchiladas couldn’t get any more irresistible, here comes a twist that’ll have your taste buds doing the cha-cha—Corn and Chicken Enchiladas! Packed with juicy chicken, sweet corn, and all the cheesy goodness you can handle, this dish is a fiesta in every bite.

Ingredients

• 2 cups shredded cooked chicken (leftover rotisserie chicken works wonders here)
• 1 cup corn kernels (fresh off the cob or frozen, but let’s not talk about canned, okay?)
• 1.5 cups shredded Monterey Jack cheese (because melty is the way to be)
• 8 flour tortillas (the soft, pillowy kind that hugs the filling just right)
• 1.5 cups enchilada sauce (homemade or store-bought, no judgment from me)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp cumin (for that smoky whisper of flavor)
• 1/2 tsp chili powder (adjust if you’re not into the spicy life)
• Salt to taste (but really, don’t skip it)

Instructions

1. Preheat your oven to 375°F (because we’re about to get toasty).
2. In a large bowl, mix the shredded chicken, corn, 1 cup of Monterey Jack cheese, cumin, chili powder, and salt. This is where the magic starts.
3. Warm the tortillas for about 30 seconds in the microwave (covered with a damp paper towel) to make them pliable. No one likes a cracking tortilla.
4. Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam side down in a greased baking dish.
5. Pour the enchilada sauce over the top, making sure each tortilla gets a saucy blanket.
6. Sprinkle the remaining 1/2 cup of cheese on top (because more cheese is always the answer).
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to avoid a saucy landslide.

Zesty, cheesy, and with just the right amount of kick, these enchiladas are a crowd-pleaser. Serve them with a dollop of sour cream and a sprinkle of fresh cilantro for that extra ‘wow’ factor.

Corn and Spinach Stuffed Chicken

Who knew that stuffing chicken could be as fun as solving a mystery? Today, we’re diving into a dish that’s packed with surprises—juicy chicken hiding a vibrant mix of corn and spinach. It’s like the chicken’s throwing a party, and everyone’s invited!

Ingredients

• 4 boneless, skinless chicken breasts (because nobody likes a fight with bones)
• 1 cup frozen corn, thawed (fresh works too, but let’s be real, frozen is the MVP of convenience)
• 2 cups fresh spinach, roughly chopped (the greener, the meaner—in flavor, that is)
• 1/2 cup cream cheese, softened (room temp is key unless you enjoy arm workouts)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (because what’s life without a little garlic?)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for that gentle kick)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully heated!
2. In a bowl, mix the corn, spinach, cream cheese, garlic powder, salt, and pepper until it’s as friendly as a neighborhood potluck.
3. Carefully slice a pocket into each chicken breast—think of it as creating a secret compartment for the good stuff.
4. Stuff each chicken breast with the corn and spinach mixture, but don’t overstuff; we’re not trying to burst the chicken’s bubble.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving—patience is a virtue, especially when it comes to juicy chicken.

Zesty, creamy, and with just the right amount of crunch, this dish is a textural dream. Serve it atop a bed of wild rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious. Who knew playing with your food could lead to such gourmet results?

Corn and Tomato Bruschetta

Ready to jazz up your snack game with a dish that screams summer? This Corn and Tomato Bruschetta is like a party in your mouth, where sweet corn and juicy tomatoes are the life of the party, and crispy bread is the dance floor.

Ingredients

• 1 French baguette, sliced into 1/2-inch pieces (because who doesn’t love a good crunch?)
• 2 cups fresh corn kernels (about 3 ears, and yes, fresh is best here—frozen corn just doesn’t bring the same vibe)
• 1 cup cherry tomatoes, halved (I like to mix colors for that Instagram-worthy look)
• 1/4 cup extra virgin olive oil (my go-to for that rich, fruity flavor)
• 2 tbsp balsamic vinegar (for a little tangy twist)
• 1/4 cup fresh basil, chopped (because fresh herbs make everything better)
• Salt and pepper to taste (but let’s be real, you know how much you like)

Instructions

1. Preheat your oven to 375°F because we’re about to turn that baguette into golden perfection.
2. Arrange the baguette slices on a baking sheet and brush each with olive oil. Toast in the oven for 5-7 minutes until they’re just golden and crispy. Tip: Keep an eye on them—bread goes from golden to ‘oops’ in seconds.
3. In a skillet over medium heat, add a tablespoon of olive oil and sauté the corn kernels for about 5 minutes until they’re slightly charred. Tip: That char is where the magic happens, so don’t skip it.
4. Toss the sautéed corn with cherry tomatoes, remaining olive oil, balsamic vinegar, and basil in a bowl. Season with salt and pepper. Tip: Let it sit for a few minutes so the flavors can mingle and get to know each other.
5. Spoon the corn and tomato mixture onto the toasted baguette slices. Serve immediately and watch them disappear.

Light, fresh, and bursting with flavors, this bruschetta is the perfect way to celebrate summer. Serve it at your next BBQ or enjoy it as a fancy snack while binge-watching your favorite show—no judgment here.

Corn and Zucchini Fritters

Mmm, let’s talk about turning summer’s bounty into something crispy, golden, and downright irresistible. These Corn and Zucchini Fritters are your ticket to veggie-packed bliss, with a crunch that’ll make you forget all about those sad, soggy pancakes.

Ingredients

• 2 cups grated zucchini (squeeze out the water, unless you’re into soggy fritters)
• 1 cup corn kernels (fresh off the cob or frozen, because we’re not picky)
• 1/2 cup all-purpose flour (for that perfect crispy coat)
• 2 large eggs (room temp, because they play nicer with others)
• 1/4 cup grated Parmesan (the secret weapon for umami bombs)
• 2 tbsp extra virgin olive oil (my go-to for that golden crisp)
• 1 tsp salt (because flavor is king)
• 1/2 tsp black pepper (a little kick never hurt anybody)

Instructions

1. In a large bowl, combine the grated zucchini, corn, flour, eggs, Parmesan, salt, and pepper. Mix until just combined—no overmixing, or you’ll summon the tough fritter gods.
2. Heat the olive oil in a large skillet over medium heat (350°F if you’re fancy with a thermometer).
3. Drop 1/4 cup portions of the batter into the skillet, flattening slightly. Cook for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t crowd the pan, or you’ll steam instead of sear.
4. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven if you’re cooking in batches.
5. Serve immediately for maximum crunch. Tip: A dollop of sour cream or a drizzle of hot sauce takes these from great to ‘can I marry a fritter?’

Kick back and savor the contrast of the crispy edges against the tender, veggie-packed centers. These fritters are begging to be the star of your brunch spread or a sneaky way to get greens into your kids—or let’s be honest, yourself.

Corn and Shrimp Fried Rice

Oh, the joys of turning last night’s leftover rice into today’s masterpiece! Corn and Shrimp Fried Rice is your ticket to a quick, flavorful escapade that’ll make you wonder why you ever ordered takeout.

Ingredients

• 2 cups cooked rice (day-old, because it’s less clingy and fries better)
• 1/2 lb shrimp, peeled and deveined (because no one likes a sandy surprise)
• 1 cup corn kernels (fresh or frozen, but let’s be real, frozen is our freezer hero)
• 2 tbsp soy sauce (the darker, the better for that umami punch)
• 1 tbsp sesame oil (this is the secret handshake to flavor town)
• 2 eggs (I crack them straight into the pan, but you do you)
• 2 cloves garlic, minced (more is always merrier)
• 1 tbsp vegetable oil (for that slick, non-stick dance floor)
• Salt (just a pinch, unless you’re into that sort of thing)

Instructions

1. Heat vegetable oil in a large pan or wok over medium-high heat until it shimmers like a mirage in the desert.
2. Toss in the shrimp and a pinch of salt, cooking until they’re pink and slightly curled, about 2-3 minutes. Remove and set aside; they’ll be back for the grand finale.
3. In the same pan, add the minced garlic and stir for about 30 seconds until it’s golden and fragrant—like it’s telling you a secret.
4. Crack the eggs directly into the pan, scrambling them quickly. They should be just set, not rubbery; think fluffy clouds.
5. Add the corn and cooked rice, breaking up any clumps with the back of your spoon. This is where you put some muscle into it.
6. Drizzle the soy sauce and sesame oil over the rice, stirring to coat every grain. This is the moment everything comes together.
7. Return the shrimp to the pan, giving everything a final toss to heat through, about 1 minute.

Yum! This dish is a delightful dance of textures—chewy shrimp, pops of sweet corn, and rice that’s just the right kind of crispy. Serve it in a hollowed-out pineapple for that ‘I definitely planned this’ look.

Corn and Beef Empanadas

Craving something that’s a little bit handheld, a little bit hearty, and a whole lot of delicious? These Corn and Beef Empanadas are your golden ticket to flavor town, with a crispy exterior that gives way to a savory, spiced filling that’ll have you reaching for seconds (and thirds).

Ingredients

• 2 cups all-purpose flour (because we’re not messing around with the base)
• 1/2 cup unsalted butter, chilled and diced (cold butter equals flaky layers, folks)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 lb ground beef (go for 80/20 for that perfect juicy bite)
• 1 cup corn kernels (fresh or frozen, but let’s be real, frozen is a lifesaver)
• 1 small onion, finely chopped (the unsung hero of flavor)
• 2 cloves garlic, minced (because what’s cooking without garlic?)
• 1 tsp cumin (for that warm, earthy vibe)
• 1 tsp smoked paprika (adds a smoky depth that’s *chef’s kiss*)
• Salt and pepper to taste (but seriously, don’t skimp on the salt)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the diced butter and work it into the flour with your fingers until the mixture resembles coarse crumbs.
2. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes. (Tip: Don’t overwork the dough, or you’ll end up with tough empanadas.)
3. While the dough chills, heat a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes. Stir in the corn, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 6-inch circles. (Tip: A bowl or large cookie cutter works great for this.)
7. Spoon about 2 tablespoons of the beef mixture onto one half of each dough circle. Fold the other half over to create a half-moon shape, pressing the edges to seal. Crimp with a fork for a decorative touch.
8. Brush the tops of the empanadas with the beaten egg. Bake for 25 minutes, or until golden brown. (Tip: The egg wash is your secret weapon for that irresistible shine.)

Munching into these empanadas reveals a flaky crust that shatters beautifully, giving way to the rich, spiced beef and sweet corn filling. Serve them up with a side of zesty lime crema or a simple avocado salad for a meal that’s anything but ordinary.

Corn and Pumpkin Soup

Now, who said pumpkins are just for pies and lattes? Let’s shake things up with a Corn and Pumpkin Soup that’s as easy to love as it is to make. This bowl of comfort is your ticket to savoring the essence of fall in every spoonful, with a sweet corn twist that’ll have you hooked.

Ingredients

• 2 cups pumpkin puree (homemade or canned, but let’s be real, who has time to roast a pumpkin on a weekday?)
• 1 cup fresh or frozen corn kernels (because freshness is key, but we’re not above convenience)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 small onion, diced (no one likes a chunky soup, unless it’s chunky by design)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 4 cups vegetable broth (store-bought is fine, but if you’re feeling fancy, homemade is chef’s kiss)
• 1/2 tsp smoked paprika (for that smoky whisper of flavor)
• Salt to taste (okay, fine, I lied about ‘to taste’ earlier, but salt is non-negotiable)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: If the oil shimmers, it’s ready to party.
2. Add the diced onion and sauté until translucent, about 5 minutes. No rushing—onions need their moment to shine.
3. Toss in the minced garlic and smoked paprika, stirring for about 30 seconds until fragrant. Tip: Burnt garlic is a crime, so keep an eye on it.
4. Pour in the vegetable broth, pumpkin puree, and corn kernels. Stir to combine. Tip: A whisk is your best friend here to smooth out any pumpkin lumps.
5. Bring the soup to a simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally. This is where flavors get to know each other.
6. Season with salt, then blend the soup until smooth using an immersion blender. For a chunkier texture, blend half and leave some corn kernels whole.

Final thoughts: This soup is a velvety dream with a sweet and smoky personality. Serve it with a dollop of sour cream and a sprinkle of roasted pumpkin seeds for that extra crunch. Or, go wild and pair it with a grilled cheese sandwich for the ultimate comfort food duo.

Corn and Jalapeno Cornbread

So, you think you’ve had cornbread before? Buckle up, buttercup, because this Corn and Jalapeno Cornbread is about to take you on a flavor ride that’s equal parts sweet, spicy, and downright irresistible.

Ingredients

• 1 cup all-purpose flour (because sometimes, simple is best)
• 1 cup yellow cornmeal (the star of the show, obviously)
• 1/4 cup granulated sugar (for that hint of sweetness that makes you go ‘mmm’)
• 1 tbsp baking powder (the unsung hero that makes it all rise)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1 cup buttermilk (I swear by this for moisture, but in a pinch, milk + a splash of vinegar works)
• 1 large egg, room temp (trust me, it blends better)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)
• 1 cup corn kernels (fresh or frozen, but fresh is my jam)
• 2 jalapenos, finely chopped (seeds in if you’re brave, out if you’re not)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This is where the magic starts.
3. In another bowl, mix the buttermilk, egg, and melted butter until well combined. Pro tip: temper the egg with a bit of the warm butter to avoid scrambling.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Fold in the corn kernels and chopped jalapenos. This is where the party’s at.
6. Pour the batter into the prepared pan and smooth the top. A little unevenness adds character.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Golden brown perfection is what we’re aiming for.

Now, let’s talk about that first bite. The texture? A dreamy cross between moist and crumbly. The flavor? A sweet and spicy symphony that’ll have you reaching for seconds. Serve it warm with a dollop of honey butter, or go wild and use it as the base for the most epic breakfast sandwich ever.

Corn and Sausage Stuffed Squash

Alright, let’s dive into a dish that’s as fun to make as it is to eat—Corn and Sausage Stuffed Squash. Imagine a cozy autumn evening where your kitchen smells like a carnival of flavors, and you’re the star chef. This recipe is your ticket to a hearty, flavorful meal that’ll have everyone asking for seconds.

Ingredients

• 2 medium acorn squash (because size matters, and these are just right)
• 1 lb Italian sausage (go for the spicy kind if you’re feeling adventurous)
• 1 cup corn kernels (fresh or frozen, but let’s be real, fresh is king)
• 1/2 cup shredded cheddar cheese (because cheese makes everything better)
• 1/4 cup breadcrumbs (for that perfect crunch)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 tsp garlic powder (because garlic is life)
• Salt and pepper to taste (but don’t be shy, season like you mean it)

Instructions

1. Preheat your oven to 375°F—because we’re about to turn up the heat.
2. Cut the acorn squash in half and scoop out the seeds like you’re carving a pumpkin, but with less mess.
3. Brush the inside of each squash half with olive oil, then sprinkle with salt and pepper. This is where the flavor party starts.
4. Place the squash halves cut-side down on a baking sheet and roast for 25 minutes. They should be tender but still holding their shape—think al dente but for squash.
5. While the squash is roasting, brown the sausage in a skillet over medium heat, breaking it into crumbles. No one likes a chunky sausage in their stuffing.
6. Add the corn and garlic powder to the skillet, cooking for another 3 minutes. The smell? Absolutely divine.
7. Flip the roasted squash halves so they’re cut-side up, then stuff them with the sausage and corn mixture. Pack it in like you’re stuffing a suitcase for a long vacation.
8. Sprinkle the top with cheddar cheese and breadcrumbs, because what’s a stuffed squash without a cheesy, crunchy topping?
9. Return to the oven for 10 minutes, or until the cheese is melted and bubbly. Patience is key here—resist the urge to peek too often.

Craving something that’s a perfect blend of sweet, savory, and slightly spicy? This Corn and Sausage Stuffed Squash is your answer. Serve it with a side of roasted veggies or a crisp salad for a meal that’s as balanced as it is delicious. And hey, if you’re feeling extra, a dollop of sour cream on top never hurt anybody.

Corn and Mushroom Risotto

Hold onto your hats, risotto lovers, because this Corn and Mushroom Risotto is about to take your taste buds on a joyride they won’t forget. Creamy, dreamy, and packed with flavors that sing in harmony, it’s the kind of dish that makes you want to write home about—even if you’re already there.

Ingredients

• 1 cup Arborio rice (because, let’s be honest, no other rice will do for risotto)
• 4 cups chicken or vegetable broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup fresh corn kernels (frozen works in a pinch, but fresh is the star here)
• 1 cup sliced mushrooms (cremini for depth, button for subtlety—your call)
• 1/2 cup grated Parmesan cheese (the more, the merrier, I always say)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 small onion, finely chopped (no one likes a chunky onion in their risotto)
• 2 cloves garlic, minced (because garlic is life)
• 1/2 cup dry white wine (optional, but highly recommended for that chef’s kiss flavor)
• Salt and freshly ground black pepper (to make everything pop)

Instructions

1. Heat the broth in a saucepan over medium heat until it’s just simmering, then reduce the heat to low to keep it warm. Tip: A warm broth is key to a creamy risotto.
2. In a large, heavy-bottomed pan, heat the olive oil and 1 tbsp of butter over medium heat. Add the onion and garlic, sautéing until they’re soft and translucent, about 3 minutes.
3. Add the mushrooms and corn, cooking until the mushrooms are golden and the corn is slightly caramelized, about 5 minutes. Tip: Don’t rush this step—the flavor foundation is everything.
4. Stir in the Arborio rice, coating it well with the oil and butter, and toast for about 2 minutes until the edges of the rice become slightly translucent.
5. Pour in the white wine, stirring constantly until it’s fully absorbed. This is where the magic starts.
6. Begin adding the warm broth, one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. This patience-testing process takes about 18-20 minutes. Tip: Stirring is your best friend here—it releases the rice’s starches for that signature creaminess.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 1 tbsp of butter and the Parmesan cheese. Season with salt and pepper to taste.

Final thoughts: This risotto is a creamy, comforting hug in a bowl, with the sweet pop of corn and the earthy depth of mushrooms. Serve it as the star of your dinner table or as a decadent side to grilled chicken—either way, it’s bound to steal the show.

Corn and Carrot Fritters

Picture this: a golden, crispy fritter that’s packed with the sweet crunch of corn and the earthy goodness of carrots, all fried to perfection. It’s the kind of dish that makes you forget you’re eating veggies—until your conscience smugly reminds you.

Ingredients

• 1 cup all-purpose flour (because let’s be real, it’s the backbone of any good fritter)
• 1 tsp baking powder (for that lift that’ll make these babies fluffy)
• 1/2 tsp salt (to make all the flavors pop)
• 1/4 tsp black pepper (a little kick never hurt anybody)
• 1 egg, preferably room temp (it mixes in smoother, trust me)
• 1/2 cup milk (whole milk for richness, but hey, use what you’ve got)
• 1 cup corn kernels (fresh off the cob or frozen—no judgment here)
• 1 cup grated carrots (the more, the merrier, I say)
• 2 tbsp extra virgin olive oil (my go-to for frying, but vegetable oil works in a pinch)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. This is where the magic starts.
2. Beat in the egg and milk until you’ve got a smooth batter. Lumps are the enemy here, folks.
3. Fold in the corn and grated carrots. The batter should be chunky but cohesive—think happy medium.
4. Heat the olive oil in a large skillet over medium heat (350°F if you’re fancy with a thermometer).
5. Drop spoonfuls of batter into the hot oil, flattening slightly. Don’t crowd the pan; these fritters need their personal space.
6. Fry for 2-3 minutes per side, or until they’re golden brown and crispy. Flip them like you mean it.
7. Transfer to a paper towel-lined plate to drain. Patience is a virtue, but good luck resisting the aroma.

Munch on these fritters fresh out of the pan for maximum crunch, or get creative and serve them with a dollop of sour cream and a sprinkle of chives. Either way, you’re in for a treat that’s as fun to make as it is to eat.

Corn and Turkey Chili

Mmm, nothing says ‘cozy up on the couch’ like a hearty bowl of Corn and Turkey Chili. This dish is a sneaky little number that packs a punch of flavor while pretending to be just another humble chili—don’t let it fool you.

Ingredients

• 1 lb ground turkey (the leaner, the meaner, I say)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 medium onion, diced (because size matters in the onion world)
• 2 cloves garlic, minced (fresh only, or we’re not friends)
• 1 red bell pepper, diced (for that pop of color and sass)
• 1 can (15 oz) black beans, drained and rinsed (no bean juice here, please)
• 1 can (15 oz) corn kernels, drained (or fresh off the cob if you’re feeling fancy)
• 1 can (14.5 oz) diced tomatoes (with their juices, they’re part of the party)
• 2 tbsp chili powder (the more, the merrier, but adjust to your heat tolerance)
• 1 tsp cumin (because it’s the secret handshake of chili)
• 1/2 tsp salt (just enough to make the flavors sing)
• 1/4 tsp black pepper (a little goes a long way)
• 2 cups chicken broth (homemade if you’ve got it, but no judgment here)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onion and sauté until it’s as soft as your favorite pillow, about 5 minutes.
3. Toss in the garlic and red bell pepper, cooking until the garlic is fragrant and the pepper starts to soften, about 3 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter and dramatic.
4. Add the ground turkey, breaking it up with a spoon like you’re solving a puzzle, and cook until no pink remains, about 5 minutes.
5. Stir in the black beans, corn, diced tomatoes, chili powder, cumin, salt, and black pepper, mixing like you’re the DJ of flavor town.
6. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors will mingle and get to know each other.
7. After 20 minutes, give it a taste and adjust the seasoning if needed. Tip: If it’s too thick, add a splash more broth; too thin, let it simmer a bit longer.

How about that? You’ve just made a chili that’s as vibrant as a sunset and as comforting as your favorite hoodie. Serve it with a dollop of sour cream or a sprinkle of cheese, or go wild and throw some avocado on top. Either way, it’s a win.

Corn and Pea Salad

Picture this: a bowl so vibrant it could double as summer’s spotlight, packed with the sweet crunch of corn and the pop of peas, all dressed to impress. This Corn and Pea Salad isn’t just a side dish; it’s a conversation starter that’ll have your guests forgetting all about the main course.

Ingredients

• 2 cups of fresh corn kernels (because frozen is fine, but fresh is festival-ready)
• 1 cup of peas (thawed if frozen, because no one likes a pea-sicle)
• 1/4 cup of mayonnaise (the glue that holds our veggie party together)
• 1 tbsp of apple cider vinegar (for a tang that tickles)
• 1/2 tsp of salt (because even salads need a little discipline)
• 1/4 tsp of black pepper (a dash of drama)
• 1/4 cup of diced red onion (for a color and crunch contrast)
• 2 tbsp of chopped fresh cilantro (because green confetti makes everything better)

Instructions

1. In a large mixing bowl, combine the corn kernels and peas. This is where the magic starts.
2. Add the mayonnaise and apple cider vinegar to the bowl. Stir until every kernel and pea is lightly coated. Pro tip: A silicone spatula is your best friend here for getting every nook and cranny.
3. Sprinkle in the salt and black pepper. Give it another stir to distribute the flavors evenly. Remember, seasoning is like a good joke—it’s all about timing.
4. Fold in the diced red onion and chopped cilantro. This is where your salad goes from good to ‘can I get the recipe?’ good.
5. Chill the salad in the refrigerator for at least 30 minutes before serving. This step is non-negotiable; it’s the difference between a salad and a sad-lad.

Out of the fridge, this salad is a symphony of textures—crunchy, creamy, and bursting with freshness. Serve it atop a grilled chicken breast for a meal that sings summer, or scoop it up with tortilla chips for a snack that’s anything but basic.

Corn and Ham Chowder

Buckle up, buttercups, because we’re diving spoon-first into a bowl of comfort with this Corn and Ham Chowder that’s like a hug from the inside. Perfect for those days when you need a little warmth and a lot of flavor, this chowder is the culinary equivalent of your favorite cozy sweater.

Ingredients

• 4 cups of fresh corn kernels (because frozen just doesn’t bring the same party to your palate)
• 1 cup of diced ham (the chunkier, the better—I like to pretend I’m a medieval feast-goer)
• 2 tbsp of unsalted butter (salted is fine, but life’s unpredictable enough without extra sodium surprises)
• 1 medium onion, diced (no one likes a giant onion chunk ruining their smooth chowder vibe)
• 2 cloves of garlic, minced (more if you’re fighting off vampires or blandness)
• 4 cups of chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup of heavy cream (because we’re here for a good time, not a long time)
• 1 tsp of thyme (fresh if you’ve got it, dried if you’re keeping it real)
• Salt and pepper to taste (but seriously, taste it)

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to bubble—like a spa for your ingredients.
2. Add the diced onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent any onion tantrums.
3. Toss in the ham and corn, stirring to coat them in buttery goodness. Let them mingle for about 3 minutes. Tip: This is when your kitchen starts smelling like heaven’s kitchen.
4. Pour in the chicken broth and bring the mixture to a gentle boil. Then, reduce the heat to low and let it simmer for 15 minutes. Tip: Simmering is like marinating in flavor—patience is key.
5. Stir in the heavy cream and thyme, heating through for another 5 minutes. Do not let it boil unless you’re into the whole ‘curdled cream’ aesthetic.
6. Season with salt and pepper, then serve hot. Tip: Taste as you go—your future self will thank you.

Kick back and savor the creamy, dreamy texture of this chowder, where the sweetness of corn meets the savory depth of ham in every spoonful. Serve it with a side of crusty bread for dipping, or go rogue and top it with a sprinkle of crispy bacon because why not?

Corn and Blueberry Muffins

Prepare to have your taste buds do a happy dance with these Corn and Blueberry Muffins—a quirky twist on your morning routine that’s as unexpected as finding a twenty in your old jeans. Perfect for those who like their breakfast with a side of surprise, these muffins are a delightful mash-up of sweet and savory that’ll make you question why you ever settled for plain old blueberry.

Ingredients

• 1 cup all-purpose flour (because we’re keeping it classic)
• 1 cup cornmeal (for that golden, gritty charm)
• 1/2 cup sugar (sweetness is non-negotiable)
• 1 tbsp baking powder (the lifter of all things fluffy)
• 1/2 tsp salt (to keep things interesting)
• 1 cup milk (whole milk for richness, but hey, you do you)
• 1/4 cup melted butter (unsalted, because we’re in control)
• 1 large egg (room temp, unless you enjoy the thrill of uneven mixing)
• 1 cup fresh blueberries (because frozen is so last winter)

Instructions

1. Preheat your oven to 375°F (no guessing games here) and line a muffin tin with paper liners or grease them like you mean it.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This is where the magic starts.
3. In another bowl, mix the milk, melted butter, and egg until they’re best friends. Pro tip: Melt the butter in 10-second bursts to avoid a microwave disaster.
4. Pour the wet ingredients into the dry ones and stir until just combined. Overmixing is the enemy of fluffy muffins—consider yourself warned.
5. Gently fold in the blueberries, because nobody likes a squished berry situation.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. They need room to rise, not topple over like a bad Jenga game.
7. Bake for 20-25 minutes, or until a toothpick comes out clean and the tops are golden. Ovens can be sneaky, so keep an eye out after the 20-minute mark.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Patience is a virtue, especially when it comes to avoiding muffin crumbles.

When you bite into these muffins, expect a delightful crunch from the cornmeal giving way to bursts of juicy blueberries. Serve them warm with a dab of butter, or go wild and pair with a sharp cheddar for a savory twist that’ll have everyone talking.

Corn and Chocolate Chip Cookies

Zesty and unexpected, these Corn and Chocolate Chip Cookies are here to shake up your cookie jar in the most delicious way possible. Imagine the sweet crunch of cornmeal meeting the gooey goodness of chocolate chips—it’s a match made in snack heaven.

Ingredients

• 1 cup unsalted butter, softened (because who wants hard butter struggles?)
• 1 cup granulated sugar (for that sweet, sweet life)
• 1 large egg, room temperature (it’s all about that even mix)
• 1 tsp vanilla extract (the good stuff, please)
• 1 cup all-purpose flour (the backbone of any great cookie)
• 1 cup cornmeal (for that delightful crunch and corn-y sweetness)
• 1/2 tsp baking soda (the rise to the occasion ingredient)
• 1/2 tsp salt (to balance the sweet)
• 1 cup chocolate chips (because more is always better)

Instructions

1. Preheat your oven to 350°F (177°C)—no guessing, just baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This is where your arm gets a workout, so put some love into it.
3. Beat in the room temperature egg and vanilla extract until just combined. Tip: Overbeating here is a no-go; we’re not making scrambled eggs.
4. In a separate bowl, whisk together the all-purpose flour, cornmeal, baking soda, and salt. Tip: This ensures your dry ingredients are evenly distributed for the perfect cookie texture.
5. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Then, fold in the chocolate chips. Tip: A spatula is your best friend here to keep those chips intact.
6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll continue to cook a bit out of the oven, so don’t wait for them to look ‘done’.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Patience is key here, unless you’re into molten chocolate burns.

Fantastically crunchy on the outside with a chewy center, these cookies are a textural dream. Serve them with a tall glass of cold milk or crumble them over vanilla ice cream for an extra indulgent treat.

Conclusion

Savory, sweet, or somewhere in between, these 24 frozen corn recipes are a treasure trove of inspiration for any home cook. Whether you’re whipping up a quick weeknight dinner or planning your next potluck contribution, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos