22 Comforting Cheesy Corn Recipes

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

For this healthy fish recipe, you steep corncobs in milk; the resulting "stock" boosts the intensity of made-from-scratch creamed corn, plus extra starch from the corn contributes to its thick texture. This recipe calls for halibut--line-caught from the Pacific Ocean is the most sustainable option. Can't find it? Swap in Pacific cod or U.S. farmed tilapia instead. Serve this summery combination of seared fish, corn, tomatoes and basil for weeknight family dinners or to company on the weekends. Source: EatingWell Magazine, September 2019

Prosciutto and arugula elevate this simple grilled pizza. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza. Source: EatingWell Magazine, July/August 2019

These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge. Part-skim ricotta and mozzarella make our pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping. Source: EatingWell Magazine, July/August 2007

If you like cheese, you'll love this vegetable side dish. Sweet peppers--both red and green--and sweet yellow corn are slow-cooked, topped with a creamy, blue cheese sauce and sprinkled with shredded cheddar. It's decadently delicious! Source: Diabetic Living Magazine

This classic quesadilla recipe uses a reduced-fat Mexican cheese blend and fat-free yogurt, making it a better-for-you lunch or dinner option. Source: Diabetic Living Magazine

Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans, corn and tomatoes. Omit the cheese to make it vegan. Serve with a crisp romaine, red onion and avocado salad tossed with red-wine vinaigrette. Source: EatingWell Magazine, May/June 2011

Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this easy dip inspired by classic Mexican street corn. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping. Source: EatingWell.com, May 2020

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

Thai peanut sauce is an addictive base for homemade grilled pizza. Purchase your preferred brand at any large supermarket or Asian grocery store for an easy, veggie-loaded pizza made right at home. Source: EatingWell Magazine, May/June 2018

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

This cheesy toast topped with salsa is the perfect snack. Source: Diabetic Living Magazine

This comforting one-pot pasta dish has a Southwestern kick. Chili powder and pico de gallo flavor the dish, while melted Mexican cheese adds a creamy finish. Top it with your favorite fixings like scallions, cilantro and sour cream, and serve it alongside a crisp green salad for an easy weeknight meal the whole family will love. Source: EatingWell.com, May 2020

Who says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with Poblano pepper, black beans, and corn. Source: Diabetic Living Magazine

Take grits upscale by adding fresh corn, goat cheese and chives. Source: EatingWell Magazine, July/August 2010

Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top. Source: EatingWell Magazine, July/August 2018

This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess. Source: EatingWell Magazine, May 2020

This main dish salad recipe combines chicken, corn, black beans, and tomatoes. Topped with queso fresco cheese and flavored with barbeque sauce, it's a great choice for a quick dinner. Source: Diabetic Living Magazine

Shrimp takes center stage in this spicy Mexican-inspired casserole. It's loaded with corn, green salsa, and Monterey Jack cheese and topped with crunchy homemade tortilla strips. Source: Diabetic Living Magazine

Inspired by queso fundido--melted Mexican cheese dip--this corn and warm Cheddar cheese dip is great with toasted baguette. Source: EatingWell Magazine, July/August 2012

Topped with chile-cheese sauce and stuffed with chorizo, these poblano appetizers pack the perfect amount of spice. Source: Diabetic Living Magazine

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and a tangy vinaigrette and dinner is on the table in no time. Source: EatingWell Magazine, June/July 2006