Whether you stocked up on My Dad’s Sweet Corn to get you through the winter or you’re buying from the store, frozen corn can be prepared in a variety of delicious ways.
Casseroles, salsas, soups, and more – frozen corn adds sweet flavor and a colorful punch. It can be prepared simply with a little salt and butter, kicked up a notch with just a few ingredients, or used in an appetizer, side dish or entre. Whatever it is you’re looking for, we’ve compiled several of our favorites.
Keeping it simple
Believe it or not, Dad and family use primarily simple preparation methods, using butter and salt. Here’s one method for keeping frozen corn crisp and flavorful.
- Use a skillet. Stir-fry or sauté, rather than boil. Boiling takes out some of the flavor while using a skillet keeps the corn flavorful.
- Add a little sugar. This will help bring out the naturally sweet flavor.
- Don’t add salt until you’re ready to serve. Salting too early can dehydrate the corn.
Kicking it up a notch
Sometimes you want something a little extra but just have a few minutes. Here are a few quick and easy ideas for enhancing frozen corn.
- Give it a little seasoning. Try adding two garlic cloves and a pinch of thyme before cooking.
- Easy Mexican street corn. Simply add 1/3 cup queso fresco and a sprinkle of paprika and parsley after cooking. Add a little lime juice too if desired.
- Parmesan corn. Mix in two garlic cloves prior to cooking. After the corn is cooked, sprinkle ½ cup parmesan cheese on top.
Preparing incredible dishes
Maybe you’re looking for a new family recipe or you need to bring a dish to an upcoming holiday party. These are five recipes that take a little effort but will have everyone going back for more.
- Black Bean Tart
1 ½ cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon salt
6 tablespoons cold butter
4 tablespoons cold water
2 cans (15 oz each) black beans, rinsed and drained
2 tablespoons sour cream
1 teaspoon salt
1 package (10 ounces) frozen corn, thawed
1 tablespoon canola oil
1 cup chopped sweet red pepper
½ cup chopped green onions
¼ cup minced cilantro
1 jalapeno pepper, seeded and chopped
¼ teaspoon pepper
1 ½ cups shredded Monterey Jack cheese
Sour cream (optional)
In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Press dough into bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Chill for 15 minutes.
Line unpickled crust with a double thickness of heavy-duty foil. Bake at 350 for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.
In a blender, combine 1 cup of beans, sour cream, and ½ teaspoon salt; cover and process until smooth. Spread over crust. In a skillet, sauté corn in oil until tender. Remove from the heat; add red pepper, onions, cilantro, jalapenos, pepper, and remaining salt. Add cheese and remaining beans. Mound over the pureed beans. Bake at 350 for 20-25 minutes or until cheese is melted. Serve with sour cream.
- Crispy Corn Fritters
Image credit: Joe Lingeman
Makes 15 3-inch fritters
1 ½ cups all-purpose flour
2 tablespoons fine white cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cayenne pepper
3 cups frozen corn kernels
½ jalapeno pepper, seeded and minced (optional)
2 tablespoons finely chopped fresh chives
½ cup whole milk
2 large eggs
½ cup vegetable oil
Mix the dry ingredients. Whisk the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper in a large bowl.
Toss corn, jalapeno, and chives with the dry ingredients. Toss with your hands or a spatula until the vegetables are coated.
Prepare the batter. Mix the milk and eggs, and then pour into the flour and corn mixture. Stir until all the flour is moistened. The batter with be thick, but do not overmix. Set aside.
Heat the oil into a large cast-iron skillet over medium heat until shimmering. Drop 4 (1/4 cup) portions of the batter. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip and cook for 2 to 3 minutes.
Transfer the fritters to a paper-towel-lined plate. Serve warm or at room temperature.
- Cheesy Ham, Corn, and Grits Bake
Recipe Credit: Southern Living
Image credit: Hector Manual Sanchez
2 tablespoons salted butter
1/4 cup finely chopped yellow onion
2 teaspoons minced garlic
4 1/2 cups water
1 teaspoon table salt
1 1/2 cups uncooked yellow stone-ground grits 2 (8-oz.) pkg.
cubed boneless ham, drained and patted dry with paper towels
1 (8-oz.) pkg. shredded sharp Cheddar cheese 1 (8-oz.) pkg. shredded extra-sharp Cheddar cheese 1 cup
1 cup frozen corn kernels
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
4 large eggs, lightly beaten
Lightly grease a 3-quart baking dish. Preheat oven to 350°F.
Melt butter in a Dutch oven over medium; stir in onion and garlic, and cook, stirring constantly, 2 minutes. Stir in water and salt, increase heat to medium-high, and bring to a boil. Whisk in grits, and stir in ham; return to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until thickened and grits are almost tender, 15 to 20 minutes. Remove from heat; add both cheeses, stirring until completely melted. Stir in milk, corn, thyme, pepper, and eggs. Spoon mixture into prepared baking dish.
Bake in preheated oven until golden and cooked through, 50 minutes to 1 hour. Let stand 15 minutes before serving.
- Avocado Corn Chowder with Grilled Chicken
Recipe credit: Cooking Light
Image credit: John Autry
2 ripe avocados, divided
1 1/2 cups water
1/2 cup fresh orange juice
1 teaspoon honey
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper (optional)
12 ounces skinless, boneless chicken breast
1 teaspoon olive oil 1 small garlic clove, cut in half
1 1/2 cups frozen corn, thawed
1 cup chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
4 lime wedges
Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.
Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.
- Five Layer Dip
Recipe and image credit: Oxmoor House
6 (8-inch) flour tortillas
1/2 teaspoon paprika
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can organic refried beans (such as Amy’s or Eden Organic)
1 cup organic bottled salsa (such as Muir Glen)
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons chopped black olives
3 ounces shredded 4-cheese Mexican blend cheese (about 3/4 cup)
3/4 cup (6 ounces) light sour cream
2 tablespoons chopped fresh cilantro
Preheat oven to 350°.
Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.
Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
Once you give these a try, come back and tell us what you think! We’d also love to hear about any of your favorite frozen corn recipes!