15 Best Recipes You Can Make With Frozen Corn

Just because summer is over doesn't mean corn season has to end. Frozen corn kernels can help bring back those sweet flavors of endless summer nights, and these 17 recipes are our favorite ways to do just that. From corn chowder to corn fritters, cornbread to esquites, there's something for everyone, plus plenty of tips and tricks from our readers, editors and contributors.

Creamed Corn

"For a creamed corn casserole, add a little extra liquid (cream or water,) sprinkle a little cheddar or Parmesan on top, and bake in a 375°F oven until brown and bubbly." —Sally Vargas, Simply Recipes Contributor

Mexican Street Corn Nachos

"Mexican crema is a lot like runny sour cream. I don't usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema." —Elise Bauer, Simply Recipes Founder

Corn Chowder

"For vegetarian option, omit the bacon and use 2 tablespoons of butter instead." —Elise

Grilled Corn Salad

"I made this tonight for dinner and it was amazing! The sweetness of the corn offset the lime juice perfectly. I omitted the cheese and onion and added a can of seasoned black beans and diced tomatoes." —Jenn, Simply Recipes Reader

Esquites (Warm Mexican Corn Salad)

"Keep some of the cooking liquid to serve warm along with the corn. It's so flavorful!" —Susy Villasuso, Simply Recipes Contributor

Ina Garten’s Corn Salad

"I like Ina’s tip of reserving the basil until right before serving so it doesn’t brown. That said, my leftover salad was more than acceptable the next day." —Molly Adams, Simply Recipes Contributor

Corn and Ricotta Bruschetta

"These same ingredients make excellent pasta toppings (if you’re not too hot to have a pot of water boiling on your stove). Simply cook the pasta and toss it with a little butter, then pile some of the ricotta and corn on top of each serving." —Georgia Freedman, Simply Recipes Contributor

Creamy Skillet Shrimp with Corn, Pancetta, and Tomatoes

"Weeknight recipes often need swaps to avoid a last-minute, very inconvenient run to the grocery store, so here are our two favorites: Go for scallops instead of shrimp or use bacon instead of pancetta." —Julia Levy & Sara Bir, Simply Recipes Editors

Sweet Corn and Goat Cheese Quesadillas

"Rinse and pat the frozen corn dry with a paper towel before using for this recipe." —Carrie Havranek, Simply Recipes Contributor

Stacked Enchiladas with Corn and Black Beans

"You may have a bit more sauce than you need. It can be stored in the refrigerator for up to 5 days and used for leftovers." —Sally

Spicy Corn Fritters

"Had these for lunch today and they were great, especially the dipping sauce. Subbed white wine vinegar because I was out of rice wine vinegar and red onion for scallions but still thought it tasted great and they're so easy to whip up." —Andi, Simply Recipes Reader

5-Ingredient Corn Salsa

"Turn this into a variation of cowboy caviar with halved cherry tomatoes, a diced bell pepper, and a can or two of your favorite beans (drained)." —Micah Siva, Simply Recipes Contributor

Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing

"You can either use your favorite buttermilk ranch dressing, or make your own." —Elise

Southwest Skillet Chicken with Beans and Corn

"Boneless skinless thinly sliced chicken breasts, tenderloins or tenders (your grocery store may label them one way or another) are the best choice for this quick and easy skillet dinner. Their quick cooking time, and small surface area cook faster and deliver more marinade with each bite than thick chicken breast halves." —Summer Miller, Simply Recipes Contributor

Cheesy Skillet Cornbread

"Not the southern cornbread I grew up with in SC, but it was seriously yummy! I made it to go with some white bean and chicken chili and the combo was fantastic. Next time I'm going to add some chopped bell and jalapeno pepper for some more kick - add a Tex/Mex flavor." —Shelly, Simply Recipes Reader