You don’t need a special trip to the store or hours in the kitchen to whip up something delicious with fresh or frozen corn. These are a few of our favorites that bring big taste with minimal fuss.

Chessy Corn Bake

This cheesy corn bake is the ultimate comfort dish—rich, creamy, and
guaranteed to disappear fast.

Ingredients
1 (8-ounce) brick cream cheese
1 cup milk
1 (8-ounce) brick pepper jack cheese, shredded
1 cup (3 ounces) crumbled or diced cooked bacon
4 cups (20 ounces) fresh corn kernels

Directions
1. Cut the cream cheese into small cubes.
2. Place them in a small saucepan with the milk.
3. Set it over medium heat, bring it to a simmer (do not boil), and
whisk to combine.
4. Add the cream cheese and milk mixture, shredded cheese, bacon,
and corn to an 8 or 9-inch casserole dish. Stir to combine, spread out
into an even layer,
5. Bake until bubbly and the edges are golden brown, about 40 minutes.
Serve warm or at room temperature.

View the original recipe here: Simply Recipes


Southwest Corn Salad

This salad is fresh, vibrant, with bold flavor—perfect as a side dish or a light, satisfying meal on its own.

Ingredients
1 15 ounce can black beans, drained and rinsed
2 ears corn, husk removed and cut off the cob (out of season you can
use frozen corn)
¼ cup red onion, chopped
½ bell pepper, chopped (alternatively, try roasted red peppers!)
1 medium tomato, chopped
Salt and pepper, to taste
Red chili flakes, to taste
Small pinch cumin
Optional: Cilantro, topped (to taste)
1 1/2 tablespoon high quality olive oil
1 tablespoon red wine vinegar

Directions
1. Preheat the oven to 350°F.
2. Brush the corn cobs with vegetable oil, sprinkle with a little salt and
pepper, and place on a grill pan for about 10 minutes, turning
constantly. Remove the cobs from the heat to cool. Cut the kernels off
the cobs once they’re cool enough to handle.
3. In a large skillet over medium heat, melt the butter. Add the red onion,
garlic, bell peppers, and jalapeño. Stir and cook until the veggies are
soft and golden, about 5 minutes. Remove the skillet from the heat to
let the veggies cool slightly.
4. In the bowl of a stand mixer fitted with a paddle attachment, combine
the cream cheese, mayonnaise, sour cream, and two-thirds of the
monterey jack. Mix on low speed until combined. Add the green
onion, veggie mixture, corn, and green chiles, mixing on low speed
until just combined.
5. Spread the mixture into a baking dish and sprinkle with the remaining
monterey jack. Bake until bubbly and golden, 20 to 22 minutes.
Remove from the oven and serve warm with tortilla chips!

View the original recipe here: Chelsey Amer Nutrition


Honey Butter Skillet Corn

This honey butter skillet corn is the perfect balance of sweet, creamy, and
savory—an easy side dish that comes together in minutes and always hits
the spot.

Ingredients
2 tablespoons butter
2 tablespoons honey
1 bag (16 oz) frozen corn
2 ounces cream cheese cut into chunks
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
1. In a skillet pan, over medium-high heat, melt the butter and honey.
Once melted add the frozen corn and cook for 5-8 minutes, stirring
occasionally, until cooked through.
2. Add cream cheese, salt, and pepper. Stir together and let it cook,
about 3-5 minutes, while stirring occasionally.
3. Serve immediately. Leftovers keep well, covered in a container, and
stored in the fridge.

View the original recipe here: Together as a Family

Garlic Butter Fried Corn

This is a simple yet irresistible dish, bursting with rich, savory flavor and
just the right touch of freshness.

Ingredients
1 lb corn kernels – use fresh or frozen
4 tbsp unsalted butter
2 cloves garlic minced
2 tbsp freshly chopped parsley
¼ cup grated parmesan cheese – use the real stuff!

Directions
1. IF USING FROZEN CORN – Rinse the frozen corn in a mesh strainer
with cold water. Once the ice melts, stop the water and shake the
kernels really well. Shake all the water off before cooking.
2. Add the corn to a large, non-stick skillet and place the butter on top of
it. Set the heat to medium-high and stir until the butter starts to melt.
Toss in the minced garlic and cook, stirring frequently, for another two
minutes.
3. Remove the pan from the heat and stir in the parsley. Season to taste
with salt and pepper and sprinkle the parmesan cheese on top. Serve
warm.

Find the original recipe here: The Honor System

Sweet Corn Fritters

Crispy on the outside and tender on the inside, these golden corn fritters
are a kid-friendly favorite that make a delicious snack or side dish.

Ingredients
1¼ cups corn kernels
1 egg
½ cup shredded cheese
2 tbsp flour
3 tbsp finely chopped green onions, (or finely chopped red onions)
¼ tsp garlic powder
¼ tsp salt, (optional)
unsalted butter/oil, for cooking

Directions
1. Add the cheese, egg, flour, garlic powder, and salt to a bowl and mix
until combined into a thick paste.
2. Add the corn and chopped green onions and mix until combined and
all of the corn kernels are fully coated
3. Heat 1 tablespoon of butter on a frying pan on medium-low heat.
Scoop out 2-tablespoon-sized portions onto the pan and press down
to shape the portions into small fritters. They may seem loose at first
but will bind together as the cheese melts and the fritters cook.
4. Cook the fritters until golden, about 2 – 3 minutes per side. Transfer
them to a paper towel-lined plate to cool. The fritters should be crisp
on the outside and soft and tender on the inside.
Note: If you are using frozen corn, heat them up until they are fork tender.

Find the original recipe here: Feeding Tiny Bellies