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What to do with too much canned corn--both whole kernal and cream style?

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When our brother cook got sick, our monastery pantry got disorganized and things ended up in odd places. We've been straightening things out, and I found we have over 40 number two cans of corn--most of it creamed corn. I can think of a few things to do with it: corn chowder, corn souffle, corn pudding, and corn fritters. But those ideas only go so far. Does anyone have any other menu suggestions that would help us to use them all up.

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  1. I know you've already implied it with "corn pudding", but canned creamed corn makes a pretty good flour-free corn bread. It's pretty much equal parts of creamed corn, cornmeal, sour cream and a fair bit of cheddar. It sounds like it would be pudding-esque but in fact comes out as corn bread. But I'm sure any old cornbread recipe would suffice (flourless or regular) by simply substituting most of the liquid with the creamed corn.

    Also the little corn pancakes that was posted here (one of the sidebars to the right) a month or two is great. It calls for processing a bunch of corn kernels to make up most of the batter and adding more kernels; then fry.

    2 Replies
    1. re: cinnamon girl

      This idea almost makes me want to go buy some canned creamed corn!

      1. re: cinnamon girl

        I always add creamed corn to cornbread, it's the best! Homemade or Jiffy, it works great. I don't even change the rest of the recipe that much.

      2. pâté chinois! tradional Quebec casserole-type dish. (this is the only reason my family bought canned corn)
        it's essentially seasoned and browned ground beef, covered in creamed corn, then covered in mashed potatoes.
        http://en.wikibooks.org/wiki/Cookbook...

        1. - use some of the whole kernel corn in a black bean & corn salsa or tomato, corn and avocado salsa.
          - spoon bread is another good one.
          - and Mark Bittman just had a good arepas recipe in the NY Times this week: http://www.nytimes.com/2009/09/02/din...

          1 Reply
          1. re: goodhealthgourmet

            That NY Times recipe is really tasty. Somehow the batter came out a lot thinner than what he described, but flavor was great.

          2. Here's an earlier thread on using creamed corn: http://chowhound.chow.com/topics/615662

            1. Google Peru corn recipes. Lots of ideas. I posted my thoughts earlier, but my post disappeared so I won't try to recreate it.

              1. oh... a few nights ago I made a pseudo gratin with fresh corn (you could drain the creamed corn - or not), diced green pepper (I used poblano), caramelized onion, sauteed chopped garlic, diced tomato, S & P, thyme (or any other herb), grated cheese... you can use any you have on hand.

                Layer in a oiled or buttered baking dish, sprinkle chopped parsley or basil over top, add a little more grated cheese, maybe some bread crumbs..... and bake in 375F oven till bubbly and brown.

                1. Hush Puppies and a trip to the local food bank for a donation.

                  1. Use the cream style as part of the liquid when you make cornbread. Best. cornbread. ever.

                    1. Mexican corn soup, Chinese chicken corn soup for the creamed corn. For the whole corn, recently I saw recipe for Vietnamese corn eggrolls:

                      http://wanderingchopsticks.blogspot.c...

                      1. I love corn and oyster chowder. When the weather chills up a bit, its super satisfying.
                        I thought about soups, for a leek and corn chilled soup garnish with cilantro or basil oil. Puree and strain. Yum.
                        Also I make a dish called Slumgolian, it's actually a goulash dish. I make it with variations but always witih corn. The texture is perfect for this dish.
                        You could make a corn and crab ravioli or bisque, that's a natural.
                        Good luck!

                        1. An all-time great Hawaiian meal features creamed corn: Spam (fried as crispy as you like it) with creamed corn, rice, and a fried egg. Feel free to eat the various meal components separately, or moosh 'em up together on your plate...it's all good!

                          1. here's a thread from last year: http://chowhound.chow.com/topics/535420
                            this may give you more ideas.

                            1. Thanks to everyone. Between the suggestions on this thread and the links to two previous ones, I have a boatload of ideas. And, as luck would have it, someone brought home fresh sweet corn from southern Maryland today. So the canned stuff will probably have to wait a bit, but I won't lack for recipes or ideas.

                              3 Replies
                              1. re: Father Kitchen

                                Orthodox levened corn Communion wafers. Corn and jalapeno pancakes for breakfast. Corn & fish(crab) cakes for lent.

                                1. re: Passadumkeg

                                  Piggybacking on Passa's corn and jalapeno pancakes idea above...try making corn waffles (with or without jalapenos OR cheese!) and serve with chili for supper.

                                2. re: Father Kitchen

                                  Ah, but that's the beauty of canned stuff. No need to use it in everything until all are sick of it. It keeps forever.

                                3. how about a filipino dessert with a spanish name? in a sundae style glass fill halfway with corn, then shaved ice, top with sweetened condensed milk or simple syrup (thinned-out caramel) and heavy cream. this is called mais con yelo here in manila and all over the philippines.

                                  1. There's a recipe I used to make with canned kernal corn, canned creamed corn, a box of jiffy corn bread mix, some sour cream and some butter. Baked in a dish until the top is nice and crusty. This sounds very decadent and it is, but I've lightened it a bit by using less butter and at least part lean sour cream.

                                    And I never admit what's in it when serving it! (Would like to perpetuate the idea that it's entirely homemade.)

                                    1. You can put creamed corn into cornbread or into a breakfast casserole... or into a regular casserole for that matter. I made some delicious creamy chicken pasta with creamed corn in the sauce. It tasted like a pot pie without pastry.

                                      1. Just to report back, we got rid of most of them. Thanks for all the ideas.

                                        1. Corn Fritters

                                          1. Corn chowder - include your leftover chicken or turkey, killing two birds with one stone. Sorry, couldn't help myself (bad puns)!