It’s November! Sweet corn season may be over, but that doesn’t mean it’s off our dinner plates. We took time this summer to freeze some of our crop to ensure we would have tasty sweet corn for our favorite holiday side dishes—and for those chilly nights to come. As you get ready for Thanksgiving, here are a few of the MDSC family’s best go-to recipes. Enjoy!

Mexican Skillet Corn

¼ cup olive or vegetable oil
½ cup purple onion finely diced
1 large red pepper; cored, seeded, and diced
1 medium Anaheim or banana pepper; cored, seeded and diced
1 medium jalapeno pepper; cored, seeded and diced
3 cloves garlic minced
1 tablespoon chile powder
1 teaspoon fresh ground black pepper
½ teaspoon salt
1 tablespoon ground cumin
1 tablespoon oregano
5-6 cups of My Dad’s Sweet Corn
1 tablespoon hot sauce (optional)
¾ cup sour cream
8 oz. queso fresco cheese
¼ cup fresh cilantro, diced

In large skillet, heat oil, add onion and peppers and sautéed over medium heat until peppers are tender and onions start to turn translucent. Add garlic, chili, powder, salt,, pepper, cumin, oregano, and corn to skillet. Stirring frequently, cook until corn is tender, about 10-12 minutes. Stir in hot sauce, sour cream and cheese. Heat until cheese begins to melt. Top with fresh cilantro and serve.

Slow-Cooker Corn Chowder

4 cups My Dad’s Sweet Corn (1 cup set aside)
2 ½ cups chicken stock
2 medium-size russet potatoes, peeled and chopped
1 small yellow onion chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper
4 thick-cut bacon slices, cooked and crumbled
½ cup finely chopped red onion (1 small red onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice
1 cup heavy cream

Add 3 cups corn, stock, potatoes, yellow onion, thyme sprigs, garlic, salt and pepper to slow cooker. Meanwhile, stir together reserved 1 cup corn, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead. Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

Corn Casserole

1 ½ cups of My Dad’s Sweet Corn
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted

Mix together and bake for 55 minutes in a 350 degree oven.

Cheesy Black Bean Spinach Enchiladas


1 tablespoon olive oil
2 cup spinach
1 stalk green onions
¼ cup cilantro
15 ounce black beans, canned
2 cup shredded Cheese, Mexican blend
1 ½ cups My Dad’s Sweet Corn
2 teaspoon cumin, ground
cooking spray
8 medium tortilla, whole wheat


1 tablespoon olive oil
6 ounce tomato paste
¼ cup white flour
2 teaspoon cumin, ground
¼ teaspoon garlic powder
¼ tablespoon onion powder
½ teaspoon chili powder
3 cup vegetable broth
¼ teaspoon salt
¼ teaspoon black pepper

Preheat oven to 375° F.
In a saucepan, heat 1 tablespoon oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking continuously.
Whisk in broth and bring to a boil. Reduce heat and simmer about 8 minutes until slightly thickened. If sauce isn’t thickening, add 1 tablespoon of flour or more as necessary.
Salt and pepper to taste, then set aside.
Heat another tablespoon oil in a skillet over medium; sauté the spinach for 1-2 minutes until slightly wilted.
Chop green onions and cilantro; drain and rinse beans.
Add spinach, onions, cilantro, beans, 1 cup of cheese, corn, and cumin, to a large bowl; toss to combine.
Spray a 9×13 inch baking dish with cooking spray, then add enough sauce to coat the bottom.
Generously fill tortillas with bean mixture, roll up tightly with ends tucked in, and place seam-side down in the baking dish.
Pour remaining sauce over the enchiladas, coating evenly; top with remaining cheese.
Cover with foil and bake about 20 minutes, taking off the foil in the last few minutes of cooking.
Garnish with additional cilantro and/or green onions if desired.

Looking for more sweet corn recipes? We’ve got ’em!.