19 Leftover Corn Recipes You'll Make Year-Round

Thankfully, we don’t have to bid farewell to our favorite golden grain once its season winds down. The versatility of corn has made it a symbol of abundance after the harvest, with preservation strategies like drying and grinding into cornmeal learned from Native Americans. These days, of course, canned and frozen corn have compounded our options, which at least partly explains corn’s inclusion in American celebratory meals year-round. (Its easy appeal paints the rest of the picture.) And once those meals are done, leftover corn delights just as much. Whether you’ve got extras from a summer get-together, Thanksgiving Day or your Sunday dinner, we’ve got plenty of ideas for using it up—starting with a spin on an iconically British dish, bubble and squeak. This charming name refers to the sound of the leftovers, formed into patties, hissing in the frying pan. Here, Thanksgiving leftovers (including mashed potatoes, cranberry and stuffing) assemble for an irresistible next-day lunch, paired with a delicious corn mash.

This bowlful exemplifies how satisfying corn can be in its wintertime persona. Studded with bacon and potato, this chowder pushes the limits of how chunky you can go and still eat with a spoon. Just how we like it.

A grilled cheese sandwich stuffed with veggies wins the day, with moisture, texture and a surprising complexity! It will fill you up longer than a plain-old white bread grilled cheese, as well, that’s for sure. Colby jack is a smart inclusion here, mild and perfectly meltworthy, and the ideal cheesy glue for all the savory fillings.

Instead of imagining what these sweet-and-salty Venezuelan corn pancakes are like, you’ll just have to whip up a batch and thank us later. Super light, lacy and delicate, and gorgeous eaten with butter, these cachapas turn corn into a breakfast hero.