- Mar 22, 2018 -
There’s nothing quite like an ear of corn fresh off the grill, slathered in butter and sprinkled with salt at a summer barbecue. Unfortunately, sweet corn is only fresh for a few months out of the year, but we’d like to have our comfort food all year long. This is why your grandmother canned every vegetable on the planet in the kitchen on sweltering summer days, and why entire grocery store aisles are devoted to canned produce. It might not exactly be like the farm-fresh options we have during the warmer months, but it allows us to enjoy those flavors when it’s blustery and cold.
No, you can’t eat canned corn off the cob. But it’s incredibly inexpensive, and it will still fill you up, whether you’re incorporating it into your main course or using it in a side dish. Easiest of all is that you won’t have to pour a ton of effort into creating these recipes; they’re delicious without spending hours in front of the stovetop. Take a look at some of these ideas as your starting point, and stock up on some canned corn the next time you make a grocery run.
This recipe is a classic example of why it’s never a bad idea to keep a can of corn in your pantry – a casserole immediately becomes a little more exciting, and you’ve added a vegetable without even trying. (And yes, we know there’s a debate about whether corn is a vegetable. But if you’ve got picky eaters in your household or you are one yourself, we’ll allow you to call it one and move on.)
The beauty of a casserole is that it’s easy to make and easily adapted to your tastes and preferences. Follow this recipe from Midwest Living once, then feel free to add your own spices or flavorings.
1 (10¾-ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
8 ounces sour cream
½ cup milk
2 teaspoons dried dillweed or dried basil, crushed
¾ teaspoon ground black pepper
1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
2 cups chopped smoked or roasted chicken or turkey
2 cups fresh sweet corn kernels, one 10-ounce package frozen whole kernel corn, thawed (2 cups), or one 15.25-ounce can whole kernel corn, drained
1 (8-ounce) package cream cheese, cut into cubes
1 (8-ounce) package shredded Colby, cheddar or Swiss cheese (2 cups)
1 cup seasoned croutons, coarsely crushed (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. In a very large bowl, combine soup, sour cream, milk, dill, and pepper. Stir in potatoes, chicken or turkey, corn, cream cheese and ½ cup of the Colby cheese.
Spoon mixture into a greased 13-by-9-by-2-inch baking dish (3-quart rectangular). Bake, covered, in the oven for 40 minutes.
Uncover and stir mixture. Sprinkle with the remaining 1½ cups Colby cheese. Bake, uncovered, about 40 minutes more or until top is golden and potatoes are tender, sprinkling with croutons, if you like, the last 10 minutes of baking. Let stand 10 minutes before serving. Makes 12 servings.