18 Recipes to Make with a Package of Frozen Corn

March 23, 2020

Take frozen corn and turn it into a delicious meal with these recipes. You can easily add corn to any dish to make it colorful and healthy. Corn is a great source of fiber, iron, protein and potassium. Recipes like Mexican Stuffed Portobello Mushrooms and Zucchini Corn Enchiladas utilize frozen corn to make a well-rounded, tasty and freezer-friendly meal.

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Mexican Stuffed Portobello Mushrooms

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We've taken some key burrito ingredients--black beans, corn and spicy pepper Jack cheese--and piled them into roasted portobello mushroom caps for a delicious and satisfying vegetarian dinner. Serve these with pico de gallo or any of your favorite burrito toppings! Source: EatingWell.com, January 2020

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Lobster & Corn Chowder

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The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder--plus it's gluten-free. Source: EatingWell Magazine, July/August 2017

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Zucchini, Corn & Egg Casserole

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This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue. Source: EatingWell Magazine, July/August 2017

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Chicken Chili Verde

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Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can't find in regular green bell peppers. Source: EatingWell.com, December 2018

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Mexican Cornbread

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This recipe takes cornbread to the next level with added spice from green chiles and cheesy Cheddar on top. Source: EatingWell.com, February 2017

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Southwest Black-Bean Pasta Salad Bowls

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Meal-prep a week's worth of delicious and satisfying high-fiber lunches with just 5 simple ingredients and 20 minutes. In this Southwestern-style pasta salad, we're using pasta made with black beans to bump up the fiber to an impressive 14 grams per serving. Paired with seasoned chicken strips and a flavorful corn salad--shortcut ingredients you can often find at your local specialty grocery store--this meal-prep lunch is one you'll get excited for. Source: EatingWell.com, December 2019

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Bean & Beef Taco Soup

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This taco soup is filled with quintessential taco ingredients and flavors--from two types of hearty beans, to corn and ground beef--but it's the toppings that really make this soup stand out. Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later. Source: EatingWell.com, September 2019

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Clam Chowder with Broccoli Stems & Corn

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Keeping frozen corn, canned clams and clam juice on hand means spur-of-the-moment chowder in any season. If you typically compost your broccoli stems, save them for this soup--they hold up better than florets. Set out bowls of toppings like diced red bell pepper, snipped chives or more bacon. Source: EatingWell Magazine, March/April 2018

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Zucchini & Corn Enchiladas

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Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you're short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store--you'll need about 3 cups. Source: EatingWell Magazine, November/December 2018

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Easy Creamy Corn Dip

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Garlic, lime and mayo form the base of this creamy dip, which is packed with seared fresh corn, poblano peppers and scallions. Source: Diabetic Living Magazine, Fall 2018

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Afghan Vegetable & Chickpea Soup (Tarkari)

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Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney (see Associated Recipes). Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi. Source: EatingWell Magazine, January/February 2020

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Charred Vegetable & Bean Tostadas with Lime Crema

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Pile vegetables and black beans onto crisp tostadas and top them off with lime crema for a vegetarian dinner the whole family will love. Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly. Source: EatingWell Magazine, April 2019

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Corn Risotto with Tomatoes & Spinach

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Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes. Make this simple entree vegetarian by swapping in vegetable broth or "no-chicken" broth for the chicken broth. Source: EatingWell Magazine, July/August 2018

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Chipotle & Corn Chowder

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The smoky flavor of the chipotle peppers in this recipe combines with corn to make a bordertown chowder with substance and sizzle; the Southwest at its best! Source: Diabetic Living Magazine

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Shrimp Chowder

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A tomato-based broth made with reduced-fat cream cheese and fat-free milk is the backdrop for this delicious fish chowder that's bursting with flounder, shrimp, corn, and potatoes. Source: Diabetic Living Magazine

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Mexican-Style Turkey Soup

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Red sweet pepper, winter squash and cilantro brighten up this spicy soup, making this Mexican-inspired one-dish meal the perfect family dinner. Accompany with a fresh fruit salad and warm crusty bread. Source: Diabetic Living Magazine

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Corn Bread Pudding

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If a holiday meal at your house isn't complete without a corn casserole, try this calorie-trimmed version. It's delicious and will help keep your meal plan on track. Source: Diabetic Living Magazine

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Smoky Shrimp, Corn & Pea One-Pot Pasta

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Make your sauce and pasta all at once with this fast weeknight pasta dinner recipe. By using the exact amount of water you need to cook the pasta--no colanders here--the starch that cooks off into your pasta water, which you usually drain away, stays in the pot, giving you delectably creamy results. Source: EatingWell Magazine, March/April 2017

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