(Closed) I have an over abundance of canned corn in my pantry Any recipe ideas?

posted 7 years ago in Cooking
Post # 3
143 posts
Blushing bee
  • Wedding: October 2012 - the Columns Hotel

Corn maque choux s one of our favorite sides- just sautéed with chopped onion and tomato and some cajunseasoning! 

Post # 4
2486 posts
Buzzing bee
  • Wedding: October 2012

shepards pie

Mix Tomato soup ground beef and the corn top with mashed potots top with cheese bake till cheese is melted and potatos are golden.




Post # 5
693 posts
Busy bee
  • Wedding: July 2012

tortilla/taco soup!!

Post # 6
47279 posts
Honey Beekeeper
  • Wedding: November 1999

Corn chowder. Make a base with sauteed onion, bacon, add flour to make a roux. Add milk, s&p, and canned or creamed corn.  Cook till thickened and flour is cooked. Serve topped with grated cheese.

You can also make corn bread to go with it -add canned corn to your normal recipe.

Post # 7
688 posts
Busy bee
  • Wedding: October 2013

Corn pudding
2 cans corn
1 cup sugar
1 cup milk
2 eggs

1 tablespoon flour

Mix together and bake in casserole dish at 350 for 45-1hour or until the middle no longer jiggles. 


Post # 8
1733 posts
Bumble bee
  • Wedding: June 2012

Chicken corn soup — chicken broth, egg noodles, shredded chicken, parsley, and corn.

Post # 10
13095 posts
Honey Beekeeper
  • Wedding: July 2010

Corn Casserole:

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup melted butter

Mix all ingredients and pour into (greased or sprayed with cooking spray) 8×8″ casserole dish.  Cook uncovered for 55-60 minutes at 350 degrees.

Post # 11
2188 posts
Buzzing bee
  • Wedding: March 2024

@Mrs.KMM- That sounds AMAZING!

Also Cornbread muffins!

Post # 12
5009 posts
Bee Keeper
  • Wedding: April 2012

@alishaloo:  Corn in shepherds pie???

Tuna and corn pasta bake?

Canned tuna, a can of corn, cooked pasta (pretty much any short shape) in a home-made cheese sauce (basic bechamel with cheese) popped in the oven for 15-20 minutes with more cheese on top (maybe even a packet of potato chips all crushed up if you want a super crunchy topping). 

It’s an old comfort-food favourite of mine but Darling Husband doesn’t like tuna or cheese sauce.

Post # 13
1472 posts
Bumble bee
  • Wedding: November 2013

Super fast chicken and corn egg drop soup: boil chicken stock, add corn, add shredded chicken. Stir soup and slowly drizzle a beaten egg or 2 in. I usually throw some garlic and a dash of sesame oil in as well. Easy! I make up quantities as I go along.



Post # 14
57 posts
Worker bee

When I was living in southern France we ate canned corn pretty frequently!

My favorite (and totally simple/totally Mediterranean!) way: mix corn, tuna, white beans, and pearl onions (closest American equivalent I can find) together.  Drizzle with lots of olive oil.  Serve room temp/cold, particularly as part of a salade niçoise – but I’ve also been known to throw it in a tupperware and bring it to work with me for lunch! It’s healthy and delicious.  

Another Europe-inspired way to eat corn: they throw it into their salads.  I like to make a giant salad for dinner by mixing greens, arugula, corn, olives, tomatoes, cheese (gruyere, swiss, whatever), carrots, and sometimes tuna/chicken if I have it on hand.  Top with olive oil and balsamic, if you like vinegar, and enjoy! Seriously, SO good.  The food is what I miss most about France!

Post # 15
307 posts
Helper bee
  • Wedding: December 2012

Make a corn salsa or salad…can of corn, can of beans (black, garbanzo, white, whatever kind you like), some diced tomatos, mango or pineapple is great with this, salt, pepper, some lemon juice and maybe some fresh herbs like basil and chives or green onions!

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