4 Fast Recipes for Leftover Corn on the Cob

4 Fast Recipes for Leftover Corn on the Cob

Don’t waste that leftover corn on the cob! Try one of these 4 delicious recipes instead.

By: Ana Kamin

When the spring turns to summer, corn on the cob is one of the best side dishes to make. Reheating corn on the cob doesn’t always make sense (or taste very good), but there are so many other ways to enjoy leftovers from this traditional side dish. The next time corn on the cob is on your menu, feel free to make as many as you want — you’ll have plenty of options to turn leftovers into new tasty dishes!

Tip: Transform your traditional corn on the cob with our easy, embellished recipes.

1. Corn Salsa
You can make this easy, savory, sweet and crunchy dip in no time and serve it with nachos or on top of you favorite tacos.

Serves: 4
Prep time: 15 minutes
Cook time: 0
Cost: $
Difficulty: Easy

2 large ears corn, cooked or grilled
1 medium-to-large red onion, minced
2 large tomatoes, diced
1 jalapeño pepper, seeded and chopped
Juice of one lime
1/3 cup fresh cilantro, chopped
1/2 teaspoon ground coriander
1/2 teaspoon salt, or to taste
1 teaspoon black pepper
1 can of black beans (optional)
1 red pepper (optional)


  1. Cut the kernels from the cob with a sharp knife and add them to a bowl
  2. Dice onion and tomatoes. Seed jalapeño pepper and chop it. If you like your salsa hot and spicy, leave in the some of the seeds. Wash and chop the cilantro
  3. Add all remaining ingredients to the bowl and stir well
  4. Add more salt and pepper or lime juice if needed
  5. Corn salsa can keep for up to 2-3 days covered in the fridge, but it tastes best when served immediately.

Tip: Looking for easy recipes for leftovers? Find four dinners and sides made from leftover mashed potatoes here.

2. Corn Fritters
Perfect for breakfast, as an appetizer or to bring to your next picnic party, you can enjoy these plain or add some sour cream or dill-yogurt dip on top.

Serves: 4-5
Prep time: 10 minutes
Cook time: 15 minutes
Cost: $
Difficulty: Easy

2 tablespoons vegetable oil
1 - 1 1/2 cups corn kernels, about 1-2 corn ears, cooked or grilled
1 cup flour
2 eggs
1/2 cup milk
1/2 teaspoon baking powder
4 tablespoons chives, diced
1 teaspoon salt
Pepper to taste


  1. Slice the kernels from the cob with a sharp knife
  2. Mix corn and minced chives in a bowl
  3. Beat the eggs and add milk until combined. Gradually add the flour and stir until the mixture is smooth. Add baking powder and stir one more time
  4. Season with salt and pepper. Fold in corn and chives
  5. Heat the oil in a pan over medium heat. When oil is hot, scoop out 2 tablespoons of the batter and place it in the pan. Fry each side until golden brown, about two minutes on each side. You can fry about four fritters at once
  6. Repeat with remaining batter

Tip: Whip 4 tablespoons plain yogurt, 3 tablespoons minced dill, a pinch of salt and pepper, and 1 tablespoon of lemon juice and serve it with the corn fritters.

3. Johnny Cake with Bacon and Whole Corn Kernels
The combination of sweet and savory makes this traditional cake a great addition to any brunch spread.

Serves: 2
Prep time: 10 minutes
Bake time: 25-30 minutes
Cost: $
Difficulty: Easy

2 cups yellow cornmeal
1 1/2 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 cup buttermilk
2 eggs
1/4 cup oil
1 cup corn kernels, sliced from the cob, cooked or grilled
7 oz. diced bacon


  1. Preheat oven to 400 F. Grease the baking pan with cooking spray
  2. Slice corn from the cob and set aside
  3. Dice bacon and fry it in the hot pan until crisp. Drain off any fat and set aside
  4. In one bowl, whisk together the cornmeal, baking powder, sugar and salt
  5. Use the other bowl to combine the buttermilk, eggs and oil
  6. Add the buttermilk mixture to the dry ingredients and fold in until combined
  7. Fold in the corn and the fried bacon and pour the mixture into the prepared baking pan
  8. Place in the oven and bake for about 25-30 minutes. Use the wooden skewer test before removing from the oven — when the skewer comes out clean, you know the cake is done

4. Corn Chowder
A warm corn chowder is perfect for cozy evenings or a late lunch.

Serves: 4-6
Prep time: 15 minutes
Cook time: 15 minutes
Cost: $
Difficulty: Easy

3 tablespoons olive oil
2 cups corn kernels, about 4 corn ears, cooked or grilled
3 leeks
2 red bell peppers
2 garlic cloves
1 tablespoon smoked paprika
2 cups vegetable or chicken broth
1 cup half and half
3 bay leaves
1/2 teaspoon chili flakes
Salt and paper to taste


  1. Slice the corn from the cob with a sharp knife. Set aside
  2. Wash the bell peppers, clean out the seeds and chop. Set aside
  3. Clean the leeks and slice thinly. Peel and mince the garlic
  4. Heat the olive oil over medium heat, add leeks and garlic, and sauté for about 5 minutes, stirring occasionally
  5. Add corn, bell pepper, smoked paprika, salt and pepper and cook for another 3 to 5 minutes, stirring occasionally
  6. Add broth, half and half, and bay leaves, then stir everything together and let simmer for about 10 minutes on medium heat, until the bell pepper is soft
  7. Serve with rustic bread

Ana Kamin is a San Francisco based photographer and blogger behind Fluxi On Tour — a lifestyle blog focused on fun travels and delicious food. When she’s not blogging, you can find Ana hiking, developing new recipes, browsing farmer’s markets, throwing picnic parties or simply relaxing on the beach — always with her camera on hand.


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