frozen corn recipe
The Best frozen corn recipe
I’ve found that frozen corn is a healthier swap for canned when you’re looking to cut back on sodium, and it retains all that natural flavor without the added preservatives. Plus, it’s just as convenient as canned, so you’re not sacrificing convenience for health. Whether you’re making a hearty chili, a creamy pasta dish, or even just tossing it with some olive oil and salt for a simple side, it’s always a crowd-pleaser. My family loves it because it’s quick, easy, and never gets boring—it’s that kind of ingredient that makes cooking feel effortless while still delivering real flavor. Plus, it’s a great way to sneak in a little extra veggie into meals without anyone even noticing.
Creamy Frozen Corn and Cheese Stuffed Shells
A comforting dish where frozen corn adds natural sweetness to a creamy tomato-based filling, wrapped in pasta shells and baked to golden perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb jumbo pasta shells
- 2 cups frozen corn
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup frozen corn
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 375°F. Rinse the pasta shells under cold water and drain. -
2
In a food processor, combine the milk, heavy cream, tomato sauce, garlic, basil, salt, and pepper. Pulse until smooth. -
3
Spread a thin layer of the sauce in the bottom of the baking dish. Arrange the drained pasta shells in a single layer, overlapping slightly. -
4
Sprinkle half of the corn and half of the mozzarella over the shells. Pour half of the sauce over the filling. -
5
Repeat with the remaining corn, Parmesan, and sauce. Top with the remaining mozzarella. -
6
Bake uncovered for 25–30 minutes, until the cheese is bubbly and golden on top.
🔧Equipment
- Mixing bowls
- Food processor
- Baking dish (9×13 inches)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Frozen Corn and Cheese Stuffed Shells Works
❓ Frequently Asked Questions About Creamy Frozen Corn and Cheese Stuffed Shells
Can I substitute fresh corn for frozen corn in this recipe?
Yes, you can use fresh corn if you prefer. Rinse the kernels under cold water to remove any excess moisture, then pat them dry before adding them to the skillet. Fresh corn may cook slightly faster, so keep an eye on the edges to avoid overcooking.
How do I know if the corn is fully cooked?
Corn is done when the kernels are tender, slightly soft to the bite, and the edges pull away from the cob easily. Avoid overcooking, as it can make the kernels mushy. If using frozen corn, it may take a minute or two longer than fresh.
Can I use corn kernels from a can instead of frozen or fresh?
Yes, canned corn kernels work, but drain and rinse them first to remove excess salt and starch. Rinse them under cold water to reduce the stickiness, then proceed with the recipe as usual. Canned corn may require a slightly longer cooking time.
What if I don’t have a skillet with a nonstick coating?
A regular nonstick pan works fine, but if you don’t have one, use a well-seasoned cast-iron or stainless steel skillet. Lightly grease the pan with oil or butter to prevent sticking. Stir frequently to ensure even cooking.
