18 Delicious Kernel Corn Recipes for Every Occasion

From backyard barbecues to cozy winter dinners, kernel corn brings a sweet, versatile twist to any meal. Whether you’re whipping up a quick weeknight dish or crafting a show-stopping side for your next gathering, our roundup of 18 delicious recipes has something for every occasion. Dive in and discover how this humble ingredient can transform your cooking in the most delightful ways!

Cheesy Kernel Corn Casserole

Now, imagine a dish that combines the sweet crunch of corn with the gooey goodness of cheese, all baked into a comforting casserole. You’re in for a treat with this Cheesy Kernel Corn Casserole, perfect for any gathering or a cozy night in.

Ingredients

• 2 cups corn kernels
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup melted butter
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs

Instructions

1. Preheat your oven to 350°F and grease a 9×9 inch baking dish.
2. In a large bowl, mix together the corn kernels, shredded cheddar cheese, sour cream, and melted butter until well combined.
3. Tip: For an extra cheesy flavor, consider adding a bit more cheddar cheese to the mix.
4. Add the all-purpose flour, sugar, salt, and black pepper to the bowl, stirring until the dry ingredients are fully incorporated into the wet mixture.
5. Beat the eggs in a small bowl, then pour them into the corn mixture, stirring to combine everything evenly.
6. Tip: Make sure the eggs are at room temperature to ensure a smoother blend with the other ingredients.
7. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
8. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is set in the middle.
9. Tip: Let the casserole sit for 5 minutes after baking for easier slicing and serving.

Rich and creamy with a delightful contrast of textures, this casserole is a crowd-pleaser. Serve it as a side dish at your next barbecue or enjoy it as a main course with a fresh salad for a lighter meal.

Spicy Kernel Corn Salsa

Today’s the perfect day to spice up your snack game with this easy-to-make Spicy Kernel Corn Salsa. Trust me, it’s a crowd-pleaser that brings just the right amount of heat and sweetness to any gathering.

Ingredients

• 2 cups corn kernels
• 1 tbsp olive oil
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add corn kernels to the skillet, spreading them out in an even layer. Cook for 5 minutes without stirring to allow some kernels to char slightly for extra flavor.
3. Stir the corn and continue cooking for another 3 minutes until all kernels are heated through and slightly golden.
4. Transfer the corn to a mixing bowl and let it cool for 5 minutes to avoid wilting the other ingredients.
5. Add diced red onion, minced jalapeño, chopped cilantro, lime juice, salt, and black pepper to the bowl with the corn.
6. Gently toss all ingredients together until well combined. Taste and adjust seasoning if necessary, but remember the flavors will meld and intensify as it sits.
7. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Unbelievably fresh and vibrant, this salsa boasts a perfect crunch from the corn with a spicy kick that lingers just enough. Serve it with tortilla chips for dipping or spoon it over grilled chicken for an extra flavor boost.

Kernel Corn and Bacon Chowder

After a long day, there’s nothing like a bowl of something warm and comforting. This kernel corn and bacon chowder is just the ticket, with its creamy texture and smoky flavors that come together in no time.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups kernel corn
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer.
6. Add the kernel corn, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
7. Reduce heat to low and stir in the heavy cream and butter until the butter is fully melted. Tip: Do not boil after adding cream to prevent curdling.
8. Return the cooked bacon to the pot, reserving some for garnish if desired. Heat through for 2 minutes.
9. Serve hot, garnished with the reserved bacon. Tip: For an extra touch, top with chopped chives or a dash of paprika.

Hearty and rich, this chowder boasts a perfect balance of smoky bacon and sweet corn. Try serving it in a bread bowl for an edible twist that’s sure to impress.

Sweet Kernel Corn Pancakes

Sweet kernel corn pancakes are the perfect way to start your day with a little sweetness and a lot of flavor. You’ll love how easy they are to whip up, and the fresh corn adds a delightful crunch.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 cup sweet kernel corn

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup milk and 2 tbsp melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Gently fold in 1 cup sweet kernel corn.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Enjoy these pancakes with their golden edges and bursts of sweet corn in every bite. They’re fantastic with a drizzle of maple syrup or a dollop of whipped cream for an extra treat.

Kernel Corn Fritters with Dipping Sauce

Ever find yourself staring at a can of kernel corn, wondering how to jazz it up? These Kernel Corn Fritters with Dipping Sauce are your answer—crispy on the outside, tender inside, and packed with sweet corn flavor.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/2 cup milk
• 1 cup kernel corn, drained
• 2 tbsp vegetable oil
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp chili powder

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Add 1 beaten egg and 1/2 cup milk to the dry ingredients. Stir until just combined.
3. Fold in 1 cup kernel corn until evenly distributed. Tip: Don’t overmix to keep the fritters light.
4. Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering.
5. Drop tablespoonfuls of batter into the skillet. Flatten slightly with the back of the spoon. Cook for 2-3 minutes per side until golden brown. Tip: Work in batches to avoid crowding the pan.
6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
7. In a small bowl, mix 1/2 cup sour cream, 1 tbsp lime juice, and 1/4 tsp chili powder for the dipping sauce. Tip: Let the sauce sit for 10 minutes to allow flavors to meld.

Out of the skillet, these fritters are irresistibly crispy with a sweet, corny center. Serve them warm with the tangy dipping sauce for a snack that’s sure to disappear fast.

Grilled Kernel Corn with Herb Butter

Grilled kernel corn with herb butter is the ultimate summer side dish you’ll want at every BBQ. It’s simple, flavorful, and brings a touch of gourmet to your backyard feasts.

Ingredients

• 4 ears fresh corn, husks removed
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, mix together the softened butter, parsley, chives, garlic powder, salt, and pepper until well combined.
3. Brush each ear of corn lightly with the herb butter mixture, reserving some for after grilling.
4. Place the corn on the grill. Cook for 10 minutes, turning every 2-3 minutes, until the kernels are tender and slightly charred.
5. Remove the corn from the grill. Immediately brush with the remaining herb butter for extra flavor.
6. Serve hot, with any leftover herb butter on the side for dipping.

Buttery and herby, this grilled corn is a crowd-pleaser with a perfect char. Try serving it with a sprinkle of cotija cheese and a squeeze of lime for a twist.

Kernel Corn and Black Bean Salad

Oh, you’re going to love this Kernel Corn and Black Bean Salad. It’s fresh, colorful, and packed with flavors that scream summer. Plus, it’s a breeze to throw together for any last-minute gatherings.

Ingredients

• 2 cups kernel corn
• 1 cup black beans, rinsed and drained
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine 2 cups kernel corn and 1 cup black beans.
2. Add 1/2 cup finely diced red onion and 1/4 cup chopped cilantro to the bowl.
3. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Pour the dressing over the corn and bean mixture.
5. Toss everything together until well combined.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

This salad is a delightful mix of crunchy and creamy textures, with a zesty lime kick that brightens up the sweet corn and earthy black beans. Try serving it over grilled chicken or as a vibrant side at your next BBQ.

Creamy Kernel Corn Soup

Back to basics with this creamy kernel corn soup that’s as comforting as it is easy to whip up. You’ll love how the sweet corn blends perfectly with the creamy base, making it a hit for any season.

Ingredients

• 4 cups fresh corn kernels
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add corn kernels and butter, cooking for 5 minutes to soften the corn.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth, or blend in batches in a traditional blender.
7. Stir in heavy cream, salt, and pepper, heating through for 2 minutes.
8. Adjust seasoning if necessary before serving.

You’ll notice the soup has a velvety texture with a sweet and savory balance that’s downright addictive. Try topping it with crispy bacon or a sprinkle of smoked paprika for an extra flavor kick.

Kernel Corn and Cheese Stuffed Peppers

Got a hankering for something cheesy, comforting, and a little bit crunchy? These kernel corn and cheese stuffed peppers are your answer, combining sweet corn, gooey cheese, and crisp peppers in every bite.

Ingredients

• 4 large bell peppers
• 1 cup kernel corn
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 1/4 cup chopped green onions
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix the kernel corn, cheddar cheese, cream cheese, green onions, salt, and black pepper until well combined.
4. Stuff each bell pepper with the corn and cheese mixture, packing it in tightly.
5. Drizzle the olive oil over the stuffed peppers.
6. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
7. Let the peppers cool for 5 minutes before serving.

Best enjoyed when the peppers are still warm, offering a delightful contrast between the soft, cheesy filling and the crisp pepper shell. Try serving them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra flavor boost.

Kernel Cornbread with Honey Butter

Zesty and comforting, this kernel cornbread with honey butter is the perfect side to any meal. You’ll love the sweet and savory combo, and it’s surprisingly easy to whip up.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup kernel corn
• 1/2 cup unsalted butter, softened
• 2 tbsp honey

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
5. Fold in 1 cup kernel corn gently. Tip: Using fresh or thawed frozen corn adds a nice crunch.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cornbread bakes, make the honey butter by mixing 1/2 cup unsalted butter and 2 tbsp honey until smooth. Tip: For extra flavor, add a pinch of salt to the honey butter.
8. Let the cornbread cool for 5 minutes before serving with the honey butter on the side.

Moist and slightly crumbly, this cornbread pairs wonderfully with the creamy honey butter. Try serving it warm with a drizzle of extra honey for a decadent touch.

Kernel Corn and Potato Hash

Perfect for those lazy weekend mornings, this Kernel Corn and Potato Hash brings together the sweetness of corn with the heartiness of potatoes in a dish that’s as easy to make as it is delicious. You’ll love how the crispy edges of the potatoes contrast with the juicy corn kernels.

Ingredients

• 2 cups diced potatoes
• 1 cup kernel corn
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Flip the potatoes and cook for another 5 minutes until golden on the other side. Tip: Resist the urge to stir too often for the crispiest results.
4. Add kernel corn, salt, black pepper, and paprika to the skillet. Stir to combine.
5. Cook the mixture for another 5 minutes, stirring occasionally, until the corn is heated through and the potatoes are tender. Tip: If the skillet seems dry, add a splash more olive oil.
6. Check the potatoes for doneness by piercing with a fork; they should be soft inside. Tip: For extra crispiness, press the hash down with a spatula in the last minute of cooking.

Ready in just about 20 minutes, this hash boasts a delightful mix of textures and flavors, with the smokiness of paprika tying it all together. Serve it topped with a fried egg for a hearty breakfast or alongside grilled chicken for a satisfying dinner.

Roasted Kernel Corn with Parmesan

Alright, let’s dive into making this delicious Roasted Kernel Corn with Parmesan. It’s the perfect side dish for any summer BBQ or a cozy night in, and trust me, it’s as easy as it is tasty.

Ingredients

• 4 cups fresh corn kernels
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your corn roasts evenly.
2. In a large bowl, toss the corn kernels with olive oil, salt, and black pepper until evenly coated. Tip: Use your hands for this to make sure every kernel gets some love.
3. Spread the corn in a single layer on a baking sheet. Tip: Avoid overcrowding to get those kernels nicely roasted, not steamed.
4. Roast in the preheated oven for 20 minutes, stirring halfway through. Tip: Look for a slight char on some kernels for that perfect smoky flavor.
5. Remove from the oven and immediately sprinkle with grated Parmesan cheese, tossing to combine while hot.

Just like that, you’ve got a dish with a beautiful mix of sweet, smoky, and cheesy flavors. The corn stays juicy inside with a delightful crunch outside. Try serving it over a bed of greens for a quick salad or alongside grilled meats for a hearty meal.

Kernel Corn and Chicken Enchiladas

Looking for a cozy dinner that packs a punch of flavor? These kernel corn and chicken enchiladas are your ticket to a delicious meal that’s as easy to make as it is to love.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup kernel corn
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 flour tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheese

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a skillet over medium heat. Add onion, cooking until translucent, about 5 minutes.
3. Add kernel corn, shredded chicken, cumin, chili powder, and salt to the skillet. Stir to combine and cook for another 3 minutes. Tip: For extra flavor, toast the spices with the onions before adding other ingredients.
4. Warm the tortillas in the microwave for 30 seconds to make them pliable.
5. Spread 1/4 cup of the chicken mixture down the center of each tortilla. Roll tightly and place seam side down in a baking dish.
6. Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with shredded cheese. Tip: For a golden top, broil the enchiladas for the last 2 minutes of baking.
7. Bake for 20 minutes, or until the cheese is bubbly and the edges of the tortillas are slightly crispy. Tip: Let the enchiladas sit for 5 minutes before serving to set the filling.

Dig into these enchiladas for a perfect blend of creamy, cheesy, and slightly crunchy textures. Serve with a side of avocado slices or a dollop of sour cream to elevate the dish even further.

Kernel Corn Pudding

This Kernel Corn Pudding is the ultimate comfort food that’ll have you coming back for seconds. It’s creamy, sweet, and packed with corn flavor that’s perfect for any gathering or a cozy night in.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup all-purpose flour
• 1 tsp salt
• 4 cups kernel corn, fresh or frozen

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the milk, sugar, eggs, melted butter, flour, and salt until smooth.
3. Stir in the kernel corn until well combined. Tip: If using frozen corn, no need to thaw it first.
4. Pour the mixture into the prepared baking dish.
5. Bake for 45-50 minutes, or until the edges are golden and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
6. Let the pudding cool for 10 minutes before serving. Tip: For extra flavor, top with a sprinkle of paprika or fresh herbs.

Delightfully creamy with a slight crunch from the corn, this pudding is a crowd-pleaser. Serve it warm with a drizzle of honey or alongside grilled meats for a hearty meal.

Kernel Corn and Shrimp Stir Fry

Unbelievably easy and packed with flavor, this Kernel Corn and Shrimp Stir Fry is your weeknight dinner hero. You’ll love how the sweetness of the corn pairs perfectly with the succulent shrimp, all tossed in a savory sauce that comes together in minutes.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups kernel corn
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp soy sauce
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb shrimp to the skillet, arranging in a single layer. Cook for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
3. Remove shrimp from the skillet and set aside on a plate.
4. In the same skillet, add 1 tbsp minced garlic and sauté for 30 seconds until fragrant.
5. Add 2 cups kernel corn to the skillet, stirring to combine with the garlic. Cook for 3 minutes, stirring occasionally, until the corn is slightly charred. Tip: A little char adds great flavor, so don’t rush this step.
6. Return the shrimp to the skillet, adding 1 tbsp soy sauce, 1 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together and cook for another 2 minutes to blend the flavors. Tip: Adjust the heat if necessary to prevent burning.
7. Remove from heat and serve immediately.

Out of this world in texture and taste, this stir fry offers a delightful crunch from the corn and a tender bite from the shrimp. Try serving it over a bed of steamed rice or alongside a crisp green salad for a complete meal.

Kernel Corn and Avocado Salad

Summer’s here, and you’re probably looking for something light, refreshing, and easy to whip up. This kernel corn and avocado salad is just the ticket, packed with flavors that scream summer.

Ingredients

• 2 cups kernel corn, fresh or frozen
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. If using frozen corn, thaw it by placing it in a colander and running cold water over it for 1 minute. Drain well.
2. In a large bowl, combine the corn, diced avocado, and chopped red onion.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well blended.
4. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

With its creamy avocado and crisp corn, this salad is a delightful mix of textures. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish on a hot day.

Kernel Corn and Tomato Bruschetta

Mmm, you’re going to love this Kernel Corn and Tomato Bruschetta. It’s a fresh, vibrant twist on the classic that’s perfect for summer gatherings or a quick snack.

Ingredients

• 1 cup kernel corn
• 1 cup diced tomatoes
• 1/4 cup chopped basil
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices on a baking sheet. Toast in the oven for 5-7 minutes until golden and crisp.
3. While the bread toasts, mix the kernel corn, diced tomatoes, chopped basil, olive oil, balsamic vinegar, salt, and black pepper in a bowl. Tip: Let the mixture sit for 10 minutes to meld the flavors.
4. Rub the toasted baguette slices with the minced garlic. Tip: Doing this while the bread is still warm helps the garlic infuse better.
5. Spoon the corn and tomato mixture onto each garlic-rubbed baguette slice. Tip: For an extra kick, drizzle with a bit more olive oil before serving.

Absolutely bursting with freshness, this bruschetta offers a delightful crunch from the toasted bread and a juicy, flavorful topping. Try serving it with a sprinkle of feta cheese for an extra layer of taste.

Kernel Corn and Sausage Skillet

Kernel corn and sausage skillet is the kind of dish that feels like a hug in a pan. You’ve got the sweet pop of corn, the hearty bite of sausage, and everything comes together in one skillet for minimal cleanup.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 medium onion, diced
• 2 cups kernel corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 lb sliced smoked sausage to the skillet. Cook until browned on both sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in 1 diced onion and cook until translucent, about 3 minutes.
4. Add 2 cups kernel corn, 1 diced red bell pepper, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally. Tip: If using frozen corn, no need to thaw—it’ll cook perfectly in the skillet.
5. Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 3 minutes until the liquid reduces slightly. Tip: This step adds depth of flavor, so don’t skip it.

Combining the smoky sausage with the sweetness of corn creates a dish that’s both comforting and vibrant. Try serving it over a bed of creamy polenta or with a side of crusty bread to soak up the juices.

Conclusion

From savory sides to sweet treats, these 18 kernel corn recipes offer something for every taste and occasion. We hope this collection inspires you to explore the versatility of corn in your cooking. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the corn love!