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Cooking with Corn

Updated on December 30, 2016
J Schatzel profile image

J. Schatzel works in agricultural/occupational medicine in rural upstate NY and has a Masters degree in history.

The Wonderful World of Corn

While the following is not by any means a complete list of recipes using corn as a primary ingredient, it is a compilation of the recipes with which I’ve had the best success in cooking with corn. Let me know in the comments whether you have had any other recipes that were an epic success for you!

Cornbread Spoonbread: Mix ½ cup melted butter, 2 eggs, 1 (8.5.oz) box of dry corn bread mix, 1 (15oz) can corn (drained), 2 thinly sliced scallions, 1 (15oz) can creamed corn, and 1 cup sour cream. Spoon into a greased pie plate. Bake at 350 degrees for 45 minutes, until the top is golden brown.

Mini Shepherd’s Pies: Make your desired pie crust recipe, and use a wide-mouth mason jar rim to cut dough into rounds. Press rounds to form mini pie crusts in a greased muffin pan. Bake 10 minutes at 375 degrees until lightly browned. Meanwhile, cook ½ pound lean ground beef with 1 small onion (chopped). Drain. Stir in 1 cup creamed corn, 1 cup frozen peas and carrots, ½ tsp salt, and 1/8 tsp black pepper. Spoon ¼ cup of beef mixture into each pie crust. Prepare 3 cups of your favorite mashed potatoes recipe. Spoon about 2 tablespoons of masked potatoes on top of the beef mixture, spreading to cover tops of mini pies. Bake at 375 degrees 20-25 minutes until potatoes are slightly browned. Brush tops with melted butter immediately after removing from the oven. Let stand 5 minutes before serving. (I have also made this using refrigerated biscuit dough instead of pie crust, by rolling biscuit rounds into thinner rounds, and pressing into muffin tin, and skipping the pre-baking required when using pie crust)

Corn Salad: Toss 3 tablespoons apple cider vinegar, 2 tablespoons white sugar, 1 tablespoon olive il, 1 tablespoon water, 1/8 tsp salt, 1/8 tsp black pepper, 2 cups canned corn (drained), ½ cup chopped green bell pepper, ½ cup chopped red bell pepper, 1/3 cup chopped sweet onion, and 1 tomato (chopped). Cover and chill until serving.

Corn Salsa: Mix 1 can (15oz) corn, drained, 1 orange bell pepper (chopped), 1 jalapeño pepper (seeded and minced), 1 red onion (finely chopped), 1 tablespoon fresh lime juice, ½ teaspoon red pepper flakes, 1 teaspoon honey, 18 teaspoon salt, and 1/8 teaspoon black pepper. Cover and chill until serving. (You could also add a tablespoon of chopped fresh cilantro if you like!)

Corn Bean Salad: Mix ¼ cup balsamic vinegar, 2 tablespoons vegetable oil, ½ teaspoon salt, ½ teaspoon white sugar, ½ teaspoon black pepper, ½ teaspoon ground cumin, ½ teaspoon chili powder, 3 tablespoons chopped fresh cilantro (optional), 1 can (15oz) black beans (rinsed and drained), 1 (15oz) can corn, drained. Cover and chill overnight before serving. (I enjoy this spooned over tacos!)

Corny Meatloaf: Mix 1 beaten egg, 4 tablespoons tomato juice, 1/2 cup quick cooking oats, 1 1/2 teaspoon dried minced onion, 1/2 teaspoon salt, ¼ teaspoon chili powder, 1/4 teaspoon black pepper, and 1 pound lean ground beef. Pat into 2 mini-loaf pans. Bake at 350 degrees for 20 minutes. Meanwhile, melt 3 teaspoons butter in a sauce pan. Stir in 3 teaspoons flour and 1/4 teaspoon salt, until smooth. Whisk in ½ cup milk, bring to a boil. Cook 1 minute, stirring until thickened. Remove from heat, and stir in ½ cup Mexicorn (drained) and 2 slices American cheese, stirring until cheese is melted. Pour over meat loaves, and top with 1 tablespoon finely diced bell pepper per loaf. Bake 20 minutes longer, until meat is cooked. A delicious dinner for 2!

Family Breakfast Omelet: Mix 10 eggs, 2 tablespoons water, ¼ teaspoon salt, and ¼ teaspoon pepper. Pour into greased skillet over medium heat. Sprinkle with 1 cup fresh corn, ½ cup shredded cheddar cheese, and ½ cup salsa. When firm enough, fold omelet in half, and continue cooking until egg is done.

Chili: Brown 1 pound ground beef and 1 diced onion in a skillet, drain. Add beef to crock-pot. Add ¾ cup diced celery, ¾ cup diced bell pepper, 2 cloves garlic (minced), 20oz tomato puree, 2 cups frozen corn, 30 oz kidney beans (rinsed/drained), 15oz cannellini beans (rinsed/drained), ½ teaspoon chili powder, ½ teaspoon dried parsley, 1 teaspoon salt, ¾ teaspoon dried basil, ¾ teaspoon dried oregano, ¼ teaspoon black pepper, 1/8 teaspoon hot pepper sauce, and 1 cup of beef broth. Cover and cook on low for 8 hours. Serve with a sprinkle of cheddar cheese, and a slice of crusty bread.

Corn Fritters: Whisk 1 egg, 1 teaspoon sugar, ½ teaspoon salt, 1 tablespoon melted butter, 2 teaspoons baking powder, 1 cup flour, and 2/3 cup milk. Stir in 2 cups corn (thawed if using frozen corn). Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Drop by spoonfuls onto oiled skillet, frying until cooked through and browned on both sides. Drain on paper towels.

Recipe Helpers: I add a handful of frozen corn to veggie pizzas before baking, to the meat mixture when making pork burgers or sweet and sour meatballs, rice balls, Porcupines, or when making a western omelet. I also add a handful of corn to taco meat when making a taco salad.

Special Thanks

Special Thanks to my dad, for growing corn and teaching me as a child that the best corn is eaten raw, freshly picked!
Special Thanks to my dad, for growing corn and teaching me as a child that the best corn is eaten raw, freshly picked!


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