As the weather gets chilly, we love turning to comfort food! When you’re in the mood for some warm, rich, and delicious corn recipes, turn to one of these favorites. All can be made using fresh or frozen corn!


Chicken and Corn Hash Brown Bake



1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

1 8 ounce carton dairy sour cream

½ cup milk

2 teaspoons dried dillweed or dried basil, crushed

¾ teaspoon ground black pepper

1 28 ounce package frozen diced hash brown potatoes with onions and peppers, thawed

2 cups chopped smoked or roasted chicken or turkey

2 cups fresh sweet corn kernels, one 10-ounce package frozen whole kernel corn, thawed (2 cups), or one 15.25-ounce can whole kernel corn, drained

1 8 ounce package cream cheese, cut into cubes

1 8 ounce package shredded Colby, cheddar or Swiss cheese (2 cups)

1 cup seasoned croutons, coarsely crushed (optional)



  1. In a very large bowl combine soup, sour cream, milk, dill and pepper. Stir in potatoes, chicken or turkey, corn, cream cheese and 1/2 cup of the Colby cheese. Spoon mixture into a greased 13x9x2-inch baking dish (3-quart rectangular).
  2. Bake, covered, in a 350 degree F oven for 40 minutes. Uncover and stir mixture. Sprinkle with the remaining 1-1/2 cups Colby cheese. Bake, uncovered, about 40 minutes more or until top is golden and potatoes are tender, sprinkling with croutons, if you like, the last 10 minutes of baking. Let stand 10 minutes before serving. Makes 12 servings.


Original recipe can be found at Midwest Living.


Fall Corn Saute



1/2 pound bacon diced

2 large shallots sliced thin

1 medium sweet bell pepper orange, red, or yellow

1 medium onion diced

1 jalapeno (optional) finely chopped (keep seeds and membranes for more heat, if desired)

2 cups frozen corn kernels

1 cup frozen lima beans I used Fordhook

1/2 cup fire roasted chilies diced (I used Hatch chiles) but you can substitute poblanos.

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon apple cider vinegar

1 large tomato seeded and diced

3 scallions sliced thin

2 tablespoons chopped parsley



  1. Heat a large skillet over medium high heat. When pan is hot, add the diced bacon.  Fry the bacon, stirring occasionally, until it has rendered its fat and is crisp.  Transfer bacon with a slotted spoon to a plate lined with a paper towel.
  2. Discard all but 1 tablespoon of the bacon fat.
  3. Add the shallots and cook for 1-2 minutes, stirring occasionally until tender. Add the bell pepper, onion and jalapeños and cook for an additional 1-2 minutes.
  4. Mix in the frozen corn and lima beans and stir until they’re almost completely defrosted, then stir in the diced chiles and cook for 1-2 minutes more.
  5. Season the succotash with salt, pepper and apple cider vinegar. Taste for seasoning, adjusting as needed.
  6. Remove the succotash from the heat. Stir in the tomato, scallions, bacon and parsley. Transfer to a serving dish and enjoy!


Original recipe can be found at Garlic and Zest.


Autumn Corn Chowder



5 slices reduced sodium thick cut bacon chopped into pieces

1 cup leeks finely chopped, white parts only

10 ounces butternut squash peeled and cubed

2 stalks celery chopped

2 cups corn fresh or frozen

kosher salt and pepper

1 quart Knorr® Homestyle Stock – Reduced Sodium Chicken Stock

2 cups Knorr® Homestyle Stock – Reduced Sodium Chicken Stock

1 package Knorr® Rice Sides™ – Chicken flavor

fresh parsley finely diced for garnish



  1. Working over medium low heat, cook bacon in large pot or dutch oven until crisp, for about 5 to 6 minutes. Remove crispy bacon and place on a paper towel lined plate.
  2. Add leeks, cubed butternut squash, celery and corn into the pot with the bacon drippings and cook over medium heat, stirring occasionally, until vegetables are tender, for about 5 to 6 minutes. Season with salt and pepper. Add 1 quart of the chicken stock into the pot and bring to a boil; then reduce heat to a low simmer for about 10 to 15 minutes.
  3. While the veggies are simmering, using a separate small pot, bring the remaining 2 cups of chicken stock to a boil and cook the Knorr® Rice Sides™ – Chicken flavor according to package instructions. Cover and cook for 7 minutes or until rice is tender.
  4. With the heat turned off, use your immersion blender, or transfer all soup ingredients to a blender, and blend together until smooth. Add the cooked rice into the pot and mix together. Taste and season with more salt and pepper if needed. Ladle into bowl and garnish with the crispy bacon bits and fresh parsley. Enjoy!

Original recipe can be found at Hip Foodie Mom.


Creamed Corn



3 Tbsp. butter

1 onion, finely diced

3 Tbsp. flour

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

3 cups corn

1 cup heavy cream



  1. Start by melting the butter in a large skillet over medium heat.
  2. When the butter is melted, add the onion and cook until translucent, about 5 minutes.
  3. Then, add the flour and cook for 3 minutes before adding the corn, sugar, salt and pepper. Stir everything together well.
  4. Pour in the heavy cream, stirring well. Bring the mixture to a boil, still stirring frequently, and then turn the heat to low and let the mixture thicken for 5-10 minutes.
  5. Serve hot!

Original recipe can be found at Cook the Story.


Spicy, Delicious Corn Soup



1 ½ pounds corn – frozen and thawed

2 chipotles – minced

2 teaspoon adobo

2 cups – skim milk

1 tablespoon olive oil

1 large onion – diced

3 cloves garlic – thinly sliced

1 medium red pepper – seeded and diced

1 medium zucchini – diced

2 cups vegetable stock

1 can tomatoes – 14 oz can, diced, drained, and rinsed

salt and pepper – to taste



  1. Puree about ⅓ of the corn with the chipotles, adodo, and milk in a food processor or with an immersion blender, and set aside.
  2. In a large soup pot, heat the oil over medium high heat, then add the onion, garlic, pepper and zucchini and cook until just tender, about 5 minutes.
  3. Add the remaining corn and the stock and bring to a boil, then add the pureed corn and the tomatoes and cook until hot, but not boiling – season with salt and pepper to taste.
  4. Serve with some good bread and garnish with a dollop of sour cream.


Original recipe can be found at Comfortable Food.


Fall Corn Pudding with White Cheddar and Thyme



4 tablespoons unsalted butter, plus more for greasing

1 onion, finely chopped

2 teaspoons minced thyme

4 cups frozen corn kernels (about 20 ounces), thawed

1/2 cup stone-ground cornmeal

Kosher salt and freshly ground pepper

5 large eggs

3 cups half-and-half

1 cup shredded sharp white cheddar cheese



  1. Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
  2. In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
  3. Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.


Original recipe can be found at Food and Wine.


Twice-Grilled Mexican Street Corn Potatoes



For the potatoes

2 large russet potatoes

¼ cup olive oil

Kosher salt and freshly ground black pepper

¼ teaspoon cumin

½ teaspoon sweet paprika


For the chorizo gravy

2 tablespoons vegetable oil

½ cup chopped onion

1 clove garlic, grated on a rasp or finely minced

½ pound Mexican chorizo (2 links), casings removed

¼ cup chopped cilantro

1 teaspoon all-purpose flour

½ cup your favorite beer (Sunny uses Corona or any pilsner)


For the topping

¾ cup mayonnaise

1 cup shredded Pepper Jack cheese

2 stalks fresh corn, charred on the grill and kernels removed

1 cup crumbled cotija cheese

Cayenne pepper, for dusting

Lime wedges, for spritzing



  1. Grill the potatoes. Poke holes all around both potatoes with a fork. Place each potato on a piece of 2-ply aluminum foil large enough to wrap them completely. Drizzle half of the olive oil all over each potato then season each with a few pinches of salt and a few grinds of pepper. Tightly wrap each potato in their aluminum foil. Cook in the indirect heat area of the grill for about 40 minutes, flipping them at the 20 minute mark. They should still feel a bit firm. Remove from the grill and allow to cool a bit so you can handle.
  2. Grill the potatoes, again. Cut about a half inch off the sides off each potato lengthwise to level them, then cut the potatoes in half lengthwise to create 4 thick planks. On the inner side with the most flesh, score each piece diagonally at 1-inch intervals across the length, then again on the diagonal in the opposite direction. Brush with the remaining olive oil and sprinkle with a pinch of salt on both sides as well as the cumin and paprika. Grill over direct heat, scored side down first flipping once grill marks appear, then cooking until fork-tender, about 20 minutes total. Remove to a serving plate, scored side up.
  3. Make the chorizo gravy. To a large pan on medium-high heat, add the oil, onion, garlic and chorizo. Cook while breaking up the chorizo to resemble ground beef until done, about 15 minutes. Stir in the cilantro and flour, cooking for a few minutes more. Add the beer and cook while stirring until it creates a gravy. Taste and season with salt, if needed. Keep warm.
  4. Top and serve. Top each potato plank in this order: slather the tops generously with the mayonnaise, then add the Pepper Jack cheese, chorizo gravy, corn, cotija cheese, a dusting of cayenne pepper and a spritz of lime.


Original recipe can be found at the Racheal Ray Show.


If you try any of these, let us know what you think in the comments!