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Recipes Using Canned Corn

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Thank you in advance for any feedback given. I go to a local food bank for my canned goods etc. I don't normally eat canned corn. Does anyone have a frugal recipe using canned corn, all types?

Thanks,
Sandy from Baltimore, MD

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Recent Answers

Here are the recent answer to this question.

By Liz (Guest Post)03/25/2007

Tomato-Corn Salad
Drain a can of corn and put in a medium sized serving bowl. Add either chopped fresh tomatoes or chopped drained canned tomatoes. In a small bowl, combine mayonnaise, about 2.5 teaspoons lime juice, and basil (either dried or fresh - fresh is especially good when I have it in my garden). Combine the dressing you just made with the corn and tomatoes. Add salt and pepper to taste. Delicious! (I apologize that I don't have the original recipe. I used it the first time and have been creating it from memory since then.)

By Kim McGrantham [16]03/17/2007

I volunteer at our local food pantry and I just thought you might like to know that you can request to omit certain items so that they might not go to waste. Alot of people tell us not to give them any pork & beans, or peanut butter, etc. We then substitute it with something else. Hopefully your pantry will do the same.

By raylene (Guest Post)03/17/2007

What about a good old fashioned Shepards Pie. Browned ground Beef with onions
corn and potatoes.
That how my mom use to do it. We Loved it

By Faye (Guest Post)03/16/2007

I layer Canned Creamed Corn & thinly sliced onions with left over boiled potatoes (sliced or small chunks) - Make top & bottom layers creamed corn. Top all with either buttered bread crumbs or shredded cheese. About 1/2 hour in 350 degree oven - we enjoy this and it can be adjusted to whatever amount is needed. For extra flair add sliced green onion, chopped peppers, chopped ham, etc.

By (Guest Post)03/16/2007

My husband and I like to make this a lot. We omit the bacon to make it cost less. We buy the edamame at the farmer's market in the summer in 20 lb lots and freeze it.

Edamame (soybean) Corn Chowder
3 slices bacon (4 ounces), cut crosswise into &frac;-inch strips
1 medium onion, chopped
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into &frac;-inch cubes
&frac; teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
&frac; cup half-and-half (or heavy whipping cream)
salt and pepper

Serves 4 | Prep time: 25 minutes| Total time: 40 minutes

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.
Per serving: 313 calories; 9.4 grams fat; 17 grams protein; 39.2 grams carbohydrates; 5.9 grams fiber

If you omit the bacon, use 1 tbsp butter to replace the bacon fat. My husband and I also usually add garlic.

By Dolna (Guest Post)03/16/2007

Corn Chowder (hearty soup)

Corn chowder is a favourite in my family. It costs next to nothing to make. Serve with crusty bread, preferably whole wheat, and you have a meal. "Chowder" comes from the French word "chaudiere", a large stew pot.

1/4 cup butter
2 large onions, chopped
2  3 large potatoes, peeled and diced
Water
2 x 15 oz cans evaporated milk
2 x 19 oz cans creamed corn
1 x 15 oz can corn niblets (may substitute a third can of creamed corn)
Salt and pepper to taste (white pepper if you have it)
Fresh garlic, finely chopped, or garlic salt (optional)
Fresh or dried parsley for garnish (optional)

The quantities in this recipe are flexible.

Melt butter and sauté onions until soft but not brown. Add potatoes and cover with 2 to 3 cups water. Bring to a boil and simmer until potatoes are cooked. Add corn and evaporated milk. Over medium heat, bring slowly to a boil, stirring occasionally so it doesn't burn. Season to taste with salt and pepper. (This is a recipe that can take lots of pepper.) Tastes even better after it stands a while, or the next day. If chowder becomes too thick, stir in a bit of milk.

Optional: When serving, add a bit of finely chopped garlic to each bowl, or pass the garlic salt. Garnish with parsley.

Variation: click here http://oldfartproductions.blogspot.com/2006/11/corn-chowder.html for a recipe that includes bacon.

By aandlt (Guest Post)03/16/2007

Shepherds (or sheep-depending on where you're from) Pie

Pound (or so) of ground beef
an onion
the corn
left over (or boxed) mashed potatoes

Brown the beef with the onion
Put it in a 9X13 pan
pour the corn over it
spread the potatoes over that
Bake at 325 for about 30 minutes (mostly your just heating up the corn and taters).

Also, cream corn is a nice addition to any creamy soup.

There are some good recipes here! I'm glad you asked!

By Linda Huff03/16/2007

This is a favorite of my family.

Corn Pudding
2 eggs
1 can creamed corn
1 can whole kernel corn
1 stick margarine,melted
1 c. sour cream
1 small box Jiffy corn muffin mix
dash of salt
dash of pepper
Melt margarine in casserole dish. Mix remainder of ingredients,using Jiffy corn muffin mix last. Bake uncovered ,at 350 degrees for 35 minutes.

By Jacqui (Guest Post)03/16/2007

Corn Fritters.
1/2 cup S.R. flour. Pinch Salt. 1 Egg, beaten. 1/4 cup milk. 1 Tin Corn. Oil or Fat for frying.

Sift flour and salt into bowl. Combine egg, milk and drained corn kernals, and add to bowl. Beat well. Heat oil or fat and add tablespoons to for frying. Drain on absorbant paper. You dont need a lot of oil and they are great hot or cold. I do these to stretch a meal. You may need to add extra milk to get the right consistancy.

By Dolna (Guest Post)03/16/2007

Corn Chowder

Corn chowder is a favourite in my family. It costs next to nothing to make. Serve with crusty bread, preferably whole wheat, and you have a meal. The word chowder comes from the French word "chaudiere", a large stew pot.

1/4 cup butter
2 large onions, chopped
2  3 large potatoes, peeled and diced
Water
2 x 15 oz cans evaporated milk
2 x 19 oz cans creamed corn
1 x 15 oz can corn niblets (may substitute a third can of creamed corn)
Salt and pepper to taste (white pepper if you have it)
Fresh garlic, finely chopped, or garlic salt (optional)
Fresh or dried parsley for garnish (optional)

The quantities in this recipe are flexible.

Melt butter and sauté onions until soft but not brown. Add potatoes and cover with 2 to 3 cups water. Bring to a boil and simmer until potatoes are cooked. Add corn and evaporated milk. Over medium heat, bring slowly to a boil, stirring occasionally so it doesn't burn. Season to taste with salt and pepper. (This is a recipe that can take lots of pepper.) Tastes even better after it stands a while, or the next day. If chowder becomes too thick, stir in a bit of milk.

Optional: When serving, add a bit of finely chopped garlic to each bowl, or pass the garlic salt. Garnish with parsley.

Variation: click here http://oldfartproductions.blogspot.com/2006/11/corn-chowder.html for a recipe that includes bacon.

By chml (Guest Post)03/16/2007

Hi,

Here is a very favorite family recipe, no amounts are given because amounts can be different each time.

CHICKEN CORN SOUP

Chicken, cooked and boned
chicken broth,
medium thin noodles, cooked.
canned corn, both creamed and whole.
boiled eggs chopped not fine.
assemble, will burn if cooked too high.
Just needs heated.

This is not a thin soup, and the noodles soak up the broth when left over.

This is our version of the Pennsylvania Dutch Soup.
We never add carrots, onions, or celery, as this changes the flavor and we love it this way.

Good way to use chicken, and canned corn.

Will keep several days but is not great frozen because of the boiled eggs.

We eat it for most meals till finished, we love it.

By Harlean from Arkansas [125]03/16/2007

This is a simple, quick, and frugal recipe for Scalloped Corn. Leftovers heated in the microwave are also very tasty.
Scalloped Corn Casserole

2 eggs
Salt and pepper to taste
1 can (15 ounce) cream-style corn
1 can (15 ounce) golden whole kernel corn (drained, but reserve 3 tablespoons liquid)
half a dozen green onions, chopped...including the green tops
4 Tablespoons Butter or margarine
* 1/3 cup milk or cream
* 24 to 30 Ritz crackers, crushed (reserve an adequate amount for topping)

PREPARATION:
Beat egg in a bowl with a fork until frothy. Blend in seasonings, reserved liquid and corn. Add chunks of butter (about 2 tablespoons), milk, and cracker crumbs; mix well.
Turn into a buttered 1 quart casserole. Top with reserved crumbs and dot generously with butter.
Bake at 350 F. 30 minutes.
Harlean from Arkansas

By Tina [1]03/14/2007

Tuna Mornay....

1 x lge can tuna in brine
1 x can of corn kernals
1 x onion diced
1 1/2 x teaspoon curry powder
1 cup of cubed or grated cheese (cheddar is best)
1 x can coconut milk or cream
4 x dessertspoons of cornflour
1 x tablespoon butter

Heat large saucepan, add butter and onion and curry powder and cook until onion is browned. Add drained tuna and drained corn and stir. In a separate container mix the cornflour with enough of the coconut milk/cream to make a runny paste (no lumps). Then pour the remainding milk/cream into the thickened mixture and add to the saucepan stirring as you pour. Add the cheese and stir through. Mornay is ready when cheese has melted through. Serve with steamed rice.

Very tasty, very easy, and quick, and is a great meal if you forget to take meat out for the evening meal!!

By jean (Guest Post)03/14/2007

We are having Corn Casserole tonight, along with a green salad. I put turkey breakfast sausage in the casserole.

Corn Casserole

1 can creamed corn
1 small box cornbread mix(Jiffy brand)
1 egg

Mix well, and bake in Pam sprayed 8x8 or 8" round pan for 30 -35 minutes at 350 degrees. Cut wedges, and serve topped with salsa/sour cream.
Can add sausage cut in bite sized pieces for a one dish dinner.

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