Homemade Sweet Corn Tamale Cakes are an explosion of delicious flavor in every bite! With this easy recipe, you can bring this Cheesecake Factory favorite right to your own kitchen. Add the signature topping to really take these to the next level!

What are Sweet Corn Tamale Cakes?

The sweet corn tamale cakes are my family’s favorite appetizer to order when we eat at Cheesecake Factory. If you’ve never had them or don’t have a Cheesecake Factory in your area, you’re in for a real treat with this homemade tamale cake recipe!

These start with a simple batter that includes corn and masa flour (or cornmeal), which is formed into patties and pan-fried until crispy golden brown. Then, mix together a southwest-seasoned mayo and garnish the cakes with all your favorite Mexican-style toppings. Not only does this dish taste amazing, but the presentation is colorful and vibrant!

Ingredients You’ll Need

These corn cakes have the perfect crispy texture on the outside, and then they get a ton of fresh flavor from the sauce and toppings! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!

Corn Cakes

• Corn: For this recipe, we’re processing some of the corn in a food processor and then keeping some of it in whole kernels.
• Butter: This will help bind the ingredients, add richness, and make these super crispy when fried.
• Sugar: For a hint of sweetness.
• Salt: To enhance all the flavors.
• Flour: All-purpose flour and Masa Harina flour (or cornmeal) form the base for these corn cakes.
• Olive Oil: For frying the cakes.

Tamale Cake Toppings

• For the Sauce: Combine mayonnaise with Southwest seasoning or taco seasoning for extra spiced flavor.
• Salsa Verde: Use store-bought or homemade salsa verde for serving.
• Pico de Gallo: Pico de Gallo, also called salsa fresca, is made with fresh tomatoes, onion, jalapeño, lime, and cilantro. For convenience, you can buy it pre-made from the store.
• Sour Cream: Adds creaminess and a tangy taste to the cakes.
• Avocado: Provides the topping with extra creaminess and flavor.
• Cilantro: Garnish with fresh cilantro!

How to Make Tamale Cakes

This sweet corn tamale cake recipe is easy to make and so incredibly tasty. These will be a hit no matter if you serve them for a light meal or a fun appetizer!

Corn Cakes

1. Prep Corn: Thaw and drain the frozen corn. Pulse 1 cup of corn in a food processor until smooth. Add the pulsed corn to a large bowl, with the remaining 1/2 cup whole corn kernels.
2. Make the Batter: Add the all-purpose flour, masa flour, salt, butter, and sugar. Use a pastry cutter or two forks to mix the butter into the rest of the ingredients until the batter forms. Add one teaspoon of additional masa flour at a time if the batter is too sticky.
3. Form into Patties: Shape 1/2 cup of the batter into a small patty measuring about 3 inches in diameter. 
4. Fry: Heat a large skillet with olive oil over medium-high heat. Add the corn cakes and cook for 5 minutes until golden brown. Carefully flip each cake and cook for 5 minutes on the other side. Alternatively, you can bake the corn cakes in the oven for 20-25 minutes, flipping halfway through the baking time.
5. Make the Sauce: Mix the mayonnaise and Southwest seasoning in a small bowl.
6. Sauce in Bag: Spoon the mixture into a small Ziplock bag. Snip a small corner of the bag using scissors to drizzle on top of the corn cakes.
7. Plate the Corn Cakes: Pour the salsa verde on the bottom of a large plate, and then place the corn cakes on top of the salsa verde. Garnish the top of each cake with sour cream, avocado, pico de Gallo, a drizzle of the seasoned mayonnaise mixture, and chopped cilantro. Enjoy!

More Cheesecake Factory Copycat Recipes

If you love Cheesecake Factory as much as I do, you need to add these copycat recipes to your menu! They’re all tried and true and family favorites that I make all the time. They might even be tastier than the restaurant version!

Appetizers

The Best Avocado Egg Rolls (Cheesecake Factory Copycat)

20 mins

Dinner

Chicken Madeira (Cheesecake Factory Copycat)

30 mins

Bread

Cheesecake Factory Brown Bread

2 hrs 25 mins

Dinner

Louisiana Chicken Pasta (Cheesecake Factory Copycat)

40 mins

Print

Sweet Corn Tamale Cakes

Homemade Sweet Corn Tamale Cakes are an explosion of delicious flavor in every bite! With this easy recipe you can bring this Cheesecake Factory favorite right to your own kitchen. Add the signature topping to really take these to the next level!

Course Appetizer, Dinner

Cuisine Mexican American

Keyword cheesecake factory copycat, sweet tamale corn cakes recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 cakes

Calories 696kcal

Author Alyssa Rivers

Ingredients

Corn Cakes

• 1 ½ cups thawed frozen corn, divided
• ½ cup softened butter, (1 stick)
• ¼ cup sugar
• ½ teaspoon salt
• ¼ cup all-purpose flour
• ½ cup masa harina flour, or cornmeal
• 1 tablespoon olive oil, for frying

Toppings

• ⅓ cup mayonnaise
• 2 tablespoons Southwest seasoning, or taco seasoning (storebought or homemade)
• 1 cup salsa verde, divided (storebought or homemade)
• ½ cup pico de gallo, divided (storebought or homemade)
• ¼ cup sour cream, divided
• 1 avocado, deseeded and chopped
• 3 tablespoons chopped cilantro

Instructions

Corn Cakes

• Thaw and drain the frozen corn. Pulse 1 cup of corn in a food processor until smooth. Add the pulsed corn to a large bowl, along with the remaining 1/2 cup whole corn kernels.
• Add the all-purpose flour, masa flour, salt, butter, and sugar. Use a pastry cutter or two forks to mix the butter into the rest of the ingredients until the batter forms. Add 1 teaspoon of additional masa flour at a time if the batter is too sticky.
• Shape 1/2 cup of the batter into a small patty measuring about 3 inches in diameter.
• Heat a large skillet with olive oil over medium-high heat. Add the corn cakes and cook for 5 minutes until golden brown. Carefully flip each cake and cook for 5 minutes on the other side. Alternatively, you can bake the corn cakes in the oven for 20-25 minutes, flipping halfway through the baking time.

Toppings

• Mix the mayonnaise and Southwest seasoning in a small bowl.
• Spoon the mixture into a small Ziplock bag. Snip a small corner of the bag using scissors to drizzle on top of the corn cakes.
• Pour the salsa verde on the bottom of a large plate then place the corn cakes on top of the salsa verde. Garnish the top of each cake with sour cream, avocado, pico de Gallo, a drizzle of the seasoned mayonnaise mixture, and chopped cilantro. Enjoy!

Nutrition

Calories: 696kcal | Carbohydrates: 55g | Protein: 6g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1308mg | Potassium: 561mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1690IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Ingredients Needed to Make Chicken Tetrazzini Casserole

This casserole only uses a few ready-made ingredients. Plus, with its simple ingredients and easy-to-follow instructions, dinner time will be smooth and stress-free! Scroll to the bottom of the page for exact measurements.

• Cooked and Cubed Chicken: The main protein source that gives the dish a hearty, meaty texture and savory flavor.
• Spaghetti Pasta: The base of the casserole that perfectly absorbs the creamy sauce.
• Olive Oil: Used to sauté vegetables, adding healthy fat.
• Diced Mushrooms: Absorb the wonderful savory flavors and gives a nice texture.
• Minced Garlic: Gives the dish a warm, comforting savory flavor.
• Frozen Peas: Add a pop of color, texture, and sweet flavor.
• Flour: Helps thicken the sauce.
• Cream of Chicken Soup Cans: Provide moisture and flavor to the casserole.
• Hald and Half: Adds a smooth, creamy texture and delicious flavor.
• Chicken Broth: Gives the casserole moisture and adds a depth of chicken flavor.
• Salt and Pepper: To Taste!
• Parmesan Cheese: Provides a sharp, nutty flavor.
• Italian Bread Crumbs: Adds flavor and texture for a crunchy topping.
• Melted Butter: Allows the topping to become browned and crunchy.

How Do You Make Chicken Tetrazzini?

Making chicken tetrazzini casserole is simple. I love being able prep it in the morning or the night before so that when it’s time to eat, I can pop it in the oven, and dinner is served.

1. Prep: Preheat the oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot, cook the pasta according to the directions until al dente. Drain, then place in the prepared baking dish.
2. Sauté and Stir: In a medium-sized saucepan, add olive oil, mushrooms, garlic, and peas. Cook until tender, then whisk in the flour and cook for another minute.
3. Make the Sauce: Add the cream of chicken soup, half-and-half, and chicken broth to the saucepan. Add salt and pepper to taste. Let simmer until it starts to thicken, then add the chicken and mix to incorporate.
4. Combine: Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
5. Make the Topping: Mix the parmesan cheese, bread crumbs, and butter in a bowl, then spread the mixture on top of the casserole.
6. Bake: Bake for 30-40 minutes until heated through and the bread crumbs are brown on top.

More Chicken Casserole Recipes

Casserole cooking is a must at my house. After all, making one dish that includes veggies, protein, and a hearty base makes my life easier and my family’s stomachs happy! Here are some of my favorite quick and easy recipes!

Dinner

No Peek Chicken and Rice Casserole

1 hr 20 mins

Dinner

Crack Chicken Casserole

35 mins

Dinner

Chicken Parmesan Casserole

1 hr

Dinner

Million Dollar Chicken Casserole

35 mins

Print

Chicken Tetrazzini Casserole

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Course Dinner, Main Course

Cuisine American, Italian American

Keyword baked tetrazzini, casserole, chicken tetrazzini, chicken tetrazzini casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 499kcal

Author Alyssa Rivers

Ingredients

• 2 cups chicken, cooked and cubed
• 16 ounces spaghetti pasta
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas
• 2 tablespoons flour
• 2 cans cream of chicken soup, 10 ounce each
• 1 cup half and half
• 1 cup chicken broth
• salt and pepper
• 1/2 cup parmesan cheese
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup melted butter

Instructions

• Preheat oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot cook pasta according to the directions, and cook until al dente. Drain and place in the prepared baking dish.
• Add olive oil, mushrooms, garlic, and peas in a medium-sized saucepan. Cook until tender. Whisk in the flour and cook for an additional minute.
• Add the cream of chicken soup, half and half, and chicken broth to the saucepan, add salt and pepper to taste. Let simmer until it starts to thicken. Add the chicken and mix to incorporate.
• Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
• Mix the parmesan cheese, bread crumbs, and butter in a bowl. Spread the mixture on top of the casserole.
• Bake for 30-40 minutes until heated through, and the bread crumbs are brown on top.

Notes

Originally Posted Nov 9, 2017

Updated September 4, 2024

Nutrition

Calories: 499kcal | Carbohydrates: 60g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 924mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 3mg

Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!

Crispy Smashed Brussels Sprouts

Smashed Brussels sprouts are a spin-off the very popular and very delicious smashed potatoes recipe. They’re just as easy to make and are the perfect side dish or appetizer. I might even like these more than smashed potatoes because they are addictively crispy and caramelized around the edges. So addictive, in fact, I sometimes can’t stop myself from eating them straight off the pan!

Crispy Brussels Sprouts Ingredients

You won’t believe that just four simple ingredients can bring so much flavor! The whole smashing method takes this green vegetable to the next level. The exact measurements of the ingredients are in the recipe card at the bottom of the page.

• Brussels Sprouts: This recipe uses about one pound of cleaned and trimmed whole Brussels sprouts.
• Olive Oil: This recipe uses a generous amount of olive oil to cook the Brussels. This will help them to become crispy and keep them from burning.
• Salt and Black Pepper: All you need is a simple seasoning of flakey salt and black pepper.

How to Make Smashed Brussels Sprouts

These smashed Brussels sprouts are a unique side dish that everyone will love! They’re so good that your family will be swiping them from the sheet pan before you can get them to the table!

1. Boil: Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat. Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
2. Season: Spread the Brussels sprouts out in a single layer on a large baking sheet, then drizzle with olive oil. Sprinkle with a couple of generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
3. Smash and Roast: Use a flat-bottomed glass or measuring cup to smash each tender Brussels sprout flat against the baking sheet. Bake the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp.

More Delicious Sides

A delicious side dish recipe is the perfect way to complete a meal and really take it to the next level! I have so many wonderful sides that you’ll want to try. You can find all of my side dish recipes here. Below are some favs that I make for my family on repeat!

Side Dishes

Roasted Brown Butter Honey Garlic Carrots

25 mins

Side Dishes

Cheesy Baked Asparagus

20 mins

Side Dishes

3 Ingredient Candied Sweet Potatoes

55 mins

Side Dishes

Green Bean Bundles

25 mins

Print

Smashed Brussels Sprouts

Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!

Course Side Dish

Cuisine American

Keyword brussels sprouts, garlic parmesan roasted brussel sprouts, parmesan roasted brussels sprouts, Smashed Brussels Sprouts

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 168kcal

Author Alyssa Rivers

Ingredients

• 1 pound cleaned and trimmed whole Brussels sprouts
• ¼ cup olive oil
• flakey salt, to taste
• black pepper, to taste

Instructions

• Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat.
• Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
• Spread the brussel sprouts out in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with a couple generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
• Use a flat-bottomed glass or measuring cup to smash each Brussels sprout flat against the baking sheet.
• Roast the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp. Serve immediately.

Nutrition

Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 29mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

Smothered chicken is a flavorful comfort food full of rich, creamy gravy, tender chicken cutlets, and savory mushrooms. Perfect on its own or paired with mashed potatoes, rice or pasta, you’re family will definitely want this on the weekly meal plan.

If I can give you anything, it would be stress-free dinner time and for your family to love what you serve. I am confident that this smothered chicken delivers on both! Simply pair this with my crockpot mashed potatoes, 1-hour dinner rolls, and garlic parmesan green beans with bacon. Dinner is served!

Smothered Chicken and Gravy

If you are looking for the taste of home, this meal will definitely give you that. With its roots planted in Southern cooking, this smothered chicken is not only flavorful but also rich in history. Traditionally, people serve this dish over rice. However, over time, cooks have adapted it to incorporate other traditions, such as serving it over mashed potatoes or pasta. Personally, I’ve enjoyed it with all three options and loved each one of them! In fact, it’s even delicious just on its own!

By cooking the chicken before smothering it in gravy, we get all the rich flavors that meld together from the browning process. You’ll be amazed at how simple this dish is, and it will quickly become a family favorite!

What Ingredients Do You Need to Make Smothered Chicken?

This list might seem long, but it mostly includes the herbs and spices needed to create that delicious flavor. For exact measurements, scroll to the recipe card at the bottom of the post.

• Chicken Breast: The perfect protein to absorb and complement all of the flavors going on in the dish.
• Egg: Acts as a binding agent to help the breading stick to the chicken cutlets.
• Heavy Whipping Cream: Gives the dish a creaminess and depth of flavor and helps thicken the gravy.
• All-Purpose Flour: Helps the breading stick to the chicken and contributes to the thickening of the gravy.
• Breadcrumbs: Provide a crunch to the breading of the chicken and a warm flavor.
• Garlic Powder: Gives the dish a wonderful savory flavor that balances the creaminess of the sauce.
• Oregano: A vibrant herb that adds a bright flavor.
• Onion Powder: Enhances the depth of flavor and provides a consistent taste in each bite.
• Salt: Complements each flavor in the dish, enhancing the overall taste and comfort appeal.
• Pepper: Adds a note of spice and enhances the other flavors.
• Olive Oil: Keeps the chicken moist and tender during the cooking process.
• Yellow Onion: Provides a sweet and savory flavor with a soft and tender texture.
• Mushrooms: These perfectly absorb all of the flavors in the dish and add a wonderful texture that complements the chicken.

Gravy

• Butter: Helps thicken the gravy and adds a depth of flavor to the sauce.
• All-Purpose Flour: This flour is used to create a roux, which combines the flavor of the browned onions and will make the sauce thick.
• Beef Broth: The base of the gravy adds a rich, savory flavor.
• Heavy Whipping Cream: Gives the gravy its creamy texture and flavor.
• Worcestershire Sauce: This is the secret ingredient that will make this dish delicious, and no one will understand how!
• Mustard Powder: Adds a gentle heat and warmth to the gravy.
• Salt and Pepper: To taste!

Smothered Chicken Recipe

Follow the simple steps below to enjoy this mouth-watering meal in less than an hour. This recipe will guide you through each step of the process to make sure you get the same results every time.

Chicken

1. Prepare Chicken: First, slice the chicken breasts in half to create four thinner cuts of chicken.
2. Egg Mixture: First, whisk together the egg and heavy whipping cream in a bowl until well combined.
3. Breadcrumb Mixture: Meanwhile, whisk together the flour, bread crumbs, garlic powder, oregano, onion powder, salt, and pepper in a separate bowl.
4. Coat the Chicken in the Egg Mixture: Next, working with one cutlet at a time, coat the chicken in the egg mixture and allow any excess liquid to drip off before moving to the next step.
5. Bread Chicken: Dredge the chicken in the flour mixture, coating it thoroughly on all sides.
6. Cook Chicken: Meanwhile, heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side. Cook until golden brown and no longer pink. Once the chicken is cooked, remove it from the pan and set it aside.

Gravy

7. Saute Mushrooms: Remove any burnt bits from the bottom of the pan, then add the onion and mushrooms to the pan. Saute until the onions are translucent and tender. Remove the mushrooms and onions from the pan.
8. Create a Roux: Reduce the heat to medium and add the butter to the pan. Once the butter is melted, gradually whisk in the flour to create a thick paste. Slowly add the beef broth and heavy cream to the roux, continually whisking as you add.
9. Make the Gravy: Once the gravy is smooth and combined, whisk in the Worcestershire sauce and ground mustard. Then season with salt and pepper to taste.
10. Add the Mushrooms, Onions, and Chicken: Stir in the onions and mushrooms, then add the chicken back to the pan. Coat the chicken in the sauce and serve over mashed potatoes, pasta, or rice.

More Simple and Delicious Chicken Meal Ideas

If you are looking for more flavorful chicken dinner ideas I’ve got you covered. These meals are packed with flavor and come together quickly and easily!

Dinner

Marry Me Chicken (Creamy Sun-Dried Tomato Chicken)

35 mins

Dinner

Creamy Parmesan Garlic Mushroom Chicken

25 mins

Dinner

Cashew Chicken (Way Better than Takeout!)

30 mins

Dinner

One-Pan Lemon Chicken Orzo

45 mins

Print

Smothered Chicken

Smothered chicken is a flavorful comfort food full of rich, creamy gravy, tender chicken cutlets, and savory mushrooms. Perfect on its own or paired with mashed potatoes, rice or pasta, you're family will definitely want this on the weekly meal plan.

Course Dinner

Cuisine American

Keyword mushroom chicken, smothered chicken

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 827kcal

Author Alyssa Rivers

Ingredients

• 2 large chicken breasts, boneless skinless
• 1 egg
• ½ cup heavy whipping cream
• ½ cup all-purpose flour
• ½ cup breadcrumbs
• 2 teaspoons garlic powder
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons olive oil
• 1 small yellow onion, diced
• 8 ounces sliced mushrooms

Gravy

• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups beef broth
• 1 cup heavy whipping cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• salt and pepper, to taste

Instructions

Chicken

• Prepare the chicken by slicing the breasts in half horizontally to create four thinner cuts of chicken.
• Whisk together the egg and heavy whipping cream in a bowl until well combined.
• Combine the flour, breadcrumbs, garlic powder, oregano, onion powder, salt, and pepper in a separate bowl.
• Next, working with one cutlet at a time, coat the chicken in the egg mixture, and then allow any excess liquid to drip off before moving on to the next step.
• Dredge the chicken in the flour mixture, coating it thoroughly on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side. Cook until golden brown and no longer pink. Once the chicken is cooked, remove it from the pan and set it aside.

Gravy

• Remove any burnt bits from the bottom of the pan, then add the onion and mushrooms to the pan. Saute until the onions are translucent and tender. Remove the mushrooms and onions from the pan and set aside.
• Reduce the heat to medium and add the butter to the pan. Once the butter is melted, gradually whisk in the flour to create a thick paste. Slowly add the beef broth and heavy cream to the roux, continually whisking as you add.
• Once the gravy is smooth and combined, whisk in the Worcestershire sauce and ground mustard then season with salt and pepper to taste.
• Stir in the onions and mushrooms then add the chicken back to the pan. Coat the chicken in the sauce and serve over mashed potatoes, pasta, or rice.

Nutrition

Calories: 827kcal | Carbohydrates: 38g | Protein: 36g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 245mg | Sodium: 1450mg | Potassium: 929mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1774IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 4mg

Cowboy Cornbread Casserole is a flavorful, comforting meal that’s so easy to make. Seasoned ground beef, corn, pinto beans, and Rotel tomatoes are layered with shredded cheddar cheese and a cornbread topping for a winning dinner!

My family loves a good hearty casserole, and I love making them because they are so easy to throw together. If you’re looking for other recipes to try, you’re sure to love this crowd-pleasing John Wayne Casserole, this family-favorite Chicken Tetrazzini Casserole, and this delicious Philly Cheesesteak Casserole.

Cowboy Cornbread Casserole Recipe

This casserole has become a family favorite because it’s loaded with all the traditional Tex-Mex flavors and that wonderful texture everyone loves. It’s definitely hearty enough to serve on its own, but it’s also great served with sides like Mexican rice, a fresh, crisp salad, or refried beans. And don’t forget the toppings! We love to top it with sour cream, salsa, sliced avocado or guacamole, and fresh cilantro.

Ingredients in Cornbread Casserole

This cowboy cornbread casserole recipe is super filling and makes six servings, which is probably enough to feed your whole family! See the recipe card below for exact measurements.

Beef Filling

• Beef: I like to use lean ground beef or ground turkey for the filling.
• Onion: Adds flavor and texture.
• Salt and Pepper: Enhances all of the flavors.
• Garlic Powder: For a hint of garlic taste.
• Chili Powder: Adds Mexican flavor without too much heat.
• Cumin: Adds a touch of earthiness and warmth to the flavor profile.
• Corn: Gives the meat mixture plenty of texture and a bit of sweetness.
• Rotel tomatoes: If you’re serving someone who might be sensitive to spice, be sure to grab the can that says “mild.”
• Chili beans: Add these in undrained for delicious sauciness.
• Cheese: Provides wonderful cheesiness. Use shredded Colby-Jack cheese or another favorite variety.

Cornbread

• Cornbread: I like to use two boxes of Jiffy cornbread mix, which is really convenient to mix up.
• Creamed Corn: Adds a creamy richness to the cornbread.
• Sour Cream: I love adding sour cream to cornbread batter for added moisture.

Let’s Make Cornbread Cowboy Casserole!

With just one bite of this easy casserole recipe, you’ll be hooked! In fact, it’s definitely one of those dinners you’ll find yourself craving on repeat. So, here’s how it all comes together:

Beef Filling

1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with nonstick spray.
2. Brown the Beef: Cook the ground beef in a large skillet over medium-high heat until no longer pink. Add the diced onion and cook until tender. 
3. Combine: Add the corn, pinto beans, Rotel tomatoes, salt, pepper, chili powder, cumin, and garlic powder to the ground beef mixture. Stir to combine.
4. Layer in Pan with Cheese: Pour the beef mixture into the prepared pan then top with shredded cheese.

Cornbread

5. Make the Cornbread Batter: Combine the corn muffin mix, creamed corn, and sour cream in a medium bowl and mix until you have a thick batter. 
6. Add the Cornbread Topping and Bake: Spoon the mixture evenly over the casserole. Bake for 35-40 minutes or until the cornbread is golden brown.

More Casserole Recipes

If you love casseroles as much as I do, here are a few more satisfying and incredibly tasty dishes that your family will gobble up! They come together easily with simple ingredients. For more dinner inspiration, find my full list of casseroles here!

Breakfast

Cowboy Breakfast Casserole

1 hr 15 mins

Dinner

Big Mac Casserole

40 mins

Dinner

Taco Casserole

30 mins

Breakfast

Everything Bagel Casserole

1 hr 45 mins

Print

Cowboy Cornbread Casserole

Cowboy cornbread casserole is a flavorful, comforting meal that's so easy to make. Seasoned ground beef, corn, pinto beans, and Rotel tomatoes are layered with shredded cheddar cheese and a cornbread topping for a winning dinner!

Course Dinner

Cuisine American

Keyword cowboy cornbread casserole, easy, one pan

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 718kcal

Author Alyssa Rivers

Ingredients

Beef Filling

• 1 ½ pounds lean ground beef, or ground turkey
• ½ cup onion, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 15 ounces corn, drained
• 10 ounces Rotel tomatoes
• 15 ounces chili beans, undrained
• 2 cups Colby-Jack cheese, shredded

Cornbread

• 2-8.5 ounce boxes Jiffy corn muffin mix
• 15 ounces creamed corn, canned
• ½ cup sour cream

Instructions

Beef Filling

• Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with nonstick spray.
• Cook the ground beef in a large skillet over medium-high heat until no longer pink. Add the diced onion and cook until tender.
• Add the corn, pinto beans, Rotel tomatoes, salt, pepper, chili powder, cumin, and garlic powder. Stir to combine.
• Pour the beef mixture into the prepared pan, then top it with shredded cheese.

Cornbread

• Combine the corn muffin mix, creamed corn, and sour cream in a medium bowl and mix until you have a thick batter.
• Spoon the mixture evenly over the casserole.
• Bake for 35-40 minutes or until the cornbread is golden brown.

Video

Nutrition

Calories: 718kcal | Carbohydrates: 80g | Protein: 46g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 1.119mg | Potassium: 1.247mg | Fiber: 13g | Sugar: 16g | Vitamin A: 1.258IU | Vitamin C: 15mg | Calcium: 360mg | Iron: 7mg

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Zucchini is the star of so many delicious recipes! Try my fried zucchini, this one pan chicken and zucchini, or this easy skillet dinner!

What is Spaghetti alla Nerano?

Spaghetti alla Nerano was created in the small village of Nerano, Italy. It’s also known as, “Stanley Tucci Zucchini Pasta”, after the famous actor discovered his love for this pasta. I LOVE his work, and I LOVE his passion, so I knew I had to recreate this pasta dish at home. And let me tell you, he was right! It’s hard to describe the incredible flavors in this pasta recipe. The fried zucchini infused with fresh basil sets the stage for the creamy zucchini sauce. It’s rich and decandent and finished off with the most incredible pairing of cheeses. I highly recommend the search for the Provolone del Monaco cheese, it’s takes this pasta to the next level!

I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!

Ingredients Needed

You’ll love the simple ingredients in this Stanley Tucci pasta recipe! Most items you probably already have in your fridge or pantry. It’s a perfect summertime pasta if you’re lucky to have zucchinin in your garden. Scroll down to the recipe card for exact measurements.

• Sunflower Oil: Oil for frying the zucchini slices.
• Zucchini: You’ll need about 8 cups or 6 medium zucchini.
• Fresh Basil: Fresh basil adds incredible flavor because it infuses into the zucchini.
• Extra Virgin Olive Oil: Extra virgin is a must in this recipe!
• Unsalted Butter: I like to use unsalted to control the salt flavor in this pasta.
• Garlic: Fresh is very important in this recipe.
• Spaghetti Noodles: Spaghetti noodles are the perfect noodle for this pasta.
• Pasta Water: Reserve the pasta water after cooking the spaghetti noodles.
• Provolone del Monaco and Parmesan Cheese: The combination of these melty cheeses take this recipe to the next level!
• Salt and Pepper: Season to your own liking!

How to Make Spaghetti alla Nerano

This Stanley Tucci pasta has a few extra steps, but it is so worth it! My step-by-step instructions and pictures will help you along the way. I like to prepare the zucchini the day before because then the pasta will come together quickly!

1. Fry the Zucchini Slices: Heat the sunflower oil in a shallow pan and fry the sliced zucchini until lightly golden brown.
2. Refrigerate the Zucchini and Basil Leaves: Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to a baking sheet lined with paper towels and a few basil leaves. Cover and refrigerate for at least 3 hours.
3. Heat the Oil, Butter, and Garlic/ Cook the Pasta: Heat the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil over medium heat until fragrant. Meanwhile, cook and drain the spaghetti according to the package, reserving 2 cups of pasta water for later.
4. Add the Zucchini to the Skillet: Remove the garlic and basil before adding the zucchini to the pan.
5. Cook and Mash the Zucchini: Cook over medium-low heat for 4-5 minutes, mashing the zucchini up as it cooks.
6. Add the Pasta and 1 Cup Reserved Pasta Water: Add the pasta and 1 cup of pasta water to the pan. Stir until it fully coats the zucchini.
7. Stir in Cheeses and Remaining Pasta Water: Add the provolone and parmesan cheese then stir until they melt. Stir in as much of the remaining pasta water as needed until the sauce is smooth and creamy then add salt and pepper to taste.

Popular Zucchini Recipes to Love

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Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta)

1 hr

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Zucchini Roll-Ups

55 mins

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1 hr 5 mins

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Print

Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta)

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword Fried Zucchini Spaghetti, Garden Vegetable Recipe, Spaghetti alla Nerano, Stanley Tucci Spaghetti Pasta, Zucchini Pasta, Zucchini Spaghetti

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 874kcal

Author Alyssa Rivers

Ingredients

• 4-6 cups sunflower oil, for frying
• 8 cups zucchini, about 6 medium zucchini
• fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic
• 16 ounces spaghetti noodles, uncooked
• 2 cups pasta water, reserved after cooking the spaghetti
• 8 ounces provolone del Monaco, shredded
• 1 cup parmesan, grated
• salt and pepper, to taste

Instructions

• Add the sunflower oil to a large saucepan or Dutch oven and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
• Meanwhile, slice the zucchinis into ⅛-inch thick medallions. Line a large baking sheet with several paper towels, spread a small handful of fresh basil leaves on the paper towels, and set aside.
• When the oil reaches frying temperature, fry the zucchini for about 2 minutes, until they are lightly golden and beginning to crisp up, but not fried into chips. It’s best to do this in batches so you don’t overcrowd the pan and cause the oil temperature to drop too low.
• Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to the prepared baking sheet.
• Once all the zucchini has been fried and cooled to room temperature, cover the pan and refrigerate it overnight, or for at least 3 hours.
• Bring a large pot of water to a rolling boil and cook your pasta until al dente. Before you strain the pasta, reserve 2 cups of the pasta water for later. Strain the noodles and set aside.
• Heat a large saucepan or Dutch oven over medium heat and add the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil. Once the butter is melted and bubbling and the garlic is fragrant, remove the garlic and basil from the pan and add the zucchini.
• Cook the zucchini over medium-low heat for 4-5 minutes. Use a wooden spoon to mash them up as much as you would like. Add a few splashes of the pasta water to help keep it moistened. If you want the zucchini completely mashed, you can cook it for a few minutes more to allow it to soften further and break down.
• Add the pasta and 1 cup of pasta water to the pan and stir until it is fully coated in the zucchini. Add the provolone and parmesan cheese and stir until they are melted. Stir in as much of the remaining pasta water needed until the sauce is smooth and creamy, then add salt and pepper to taste. Serve immediately.

Video

Nutrition

Calories: 874kcal | Carbohydrates: 95g | Protein: 41g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 841mg | Potassium: 1009mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1365IU | Vitamin C: 45mg | Calcium: 793mg | Iron: 3mg

Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around a tasty sausage ricotta mixture and layered over marinara before being topped with cheese and baked to bubbly perfection!

Do you have a bounty of zucchini to use from your garden? If so, you must try these other wonderful zucchini recipes! Start with easy Grilled Zucchini, then try Zucchini Pizza, and definitely don’t miss out on this light and fluffy Chocolate Zucchini Cake!

What are Zucchini Roll-Ups?

Zucchini roll-ups have all of the flavors of a classic lasagna, but use zucchini to wrap up all of the deliciousness for an amazing dinner! I love how using zucchini keeps this lasagna inspired recipe light and lower in carbs and calories. Plus, it’s much more rich in nutrients, and the rolls are in perfect servings!

Ingredients You’ll Need

Zucchini roll-ups might look fancy, but they’re actually so easy to make! They also don’t require very many ingredients. Follow the recipe card below for exact amounts.

• Zucchini: Sliced length-wise to create the rolls.
• Olive Oil: For sautéing the meat, onion and garlic.
• Yellow Onion: Sautéed to add depth of flavor to the dish.
• Italian Sausage: I like using Italian sausage instead of ground beef because it adds so much zest and flavor to the meal.
• Garlic: Infuses the sausage with garlic flavor.
• Ricotta Cheese: Makes this taste just like classic lasagna with the creamy filling.
• Egg: The egg helps to bind the ricotta mixture.
• Parmesan Cheese: Elevates the rolls with a nutty, salty taste.
• Seasoning: This recipe uses Italian Seasoning and salt and pepper for major flavor.
• Marinara Sauce: You can use store bought or try my super tasty homemade marinara sauce.
• Mozzarella Cheese: If you have the time, I recommend freshly grated cheese for better melting and flavor.

How to Make Zucchini Lasagna Roll-Ups

There are quite a few important steps to follow when making zucchini roll-ups. Don’t worry, it’s actually so easy! I will walk you through all of the steps. The pictures really help, too!

1. Preheat the oven to 400 degrees Fahrenheit and spray a 9×13 baking dish with cooking spray.
2. Clean the zucchini, cut the ends off, and slice it lengthwise into ⅛ 18-inch-thick ribbons. If you have a mandoline, using it is easiest. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.
3. Heat the olive oil in a skillet over medium-high heat. Saute the onion until it’s clear. Add the sausage to the skillet and cook until browned. Add the garlic and saute for another minute. Remove from heat.
4. Whisk the ricotta cheese, egg, ½ cup of parmesan cheese, and Italian seasoning in a large bowl. Add salt and pepper to taste.
5. Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining parmesan cheese and mozzarella cheese.
6. Pour the marinara sauce into the 9×13 baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.
7. Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.
8. Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.
9. Remove the zucchini rolls ups from the oven, let cool at room temperature for at least 5 minutes, and serve!

More Delicious Zucchini Recipes

I love how versatile zucchini is! Not only is it a great side dish, like this cheesy zucchini gratin, but it’s also great for baking into desserts and bread. You can also use it as a main course, like these zucchini rolls! Try these other favorite recipes next, and be sure to check out all of our zucchini recipes!

Quick Bread

Cream Cheese Swirled Banana Zucchini Bread

1 hr 5 mins

Side Dishes

Parmesan Air Fryer Zucchini

15 mins

Breakfast

Cheesy Zucchini Quiche

1 hr

Side Dishes

Cheesy Zucchini Rice

25 mins

Print

Zucchini Roll-Ups

Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around a tasty sausage ricotta mixture and layered over marinara before being topped with cheese and baked to bubbly perfection!

Course Dinner

Keyword low carb, zucchini roll ups

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 534kcal

Author Alyssa Rivers

Ingredients

• 4 large zucchini
• 1 tablespoon olive oil
• ½ yellow onion, minced
• 1 pound Italian sausage
• 1 clove garlic, minced
• 1 cup ricotta cheese
• 1 large egg
• 1 cup parmesan cheese, divided
• 1 tablespoon Italian Seasoning
• salt and pepper to taste
• 2 cups marinara Sauce
• 1 cup mozzarella cheese, shredded

Instructions

• Preheat the oven to 400 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray.
• Clean the zucchini, cut the ends off, and slice them lengthwise into ⅛ inch thick ribbons. Using a mandoline is easiest if you have one. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.
• Heat the olive oil in a skillet over medium-high heat. Saute the onion until it’s translucent. Add the sausage to the skillet and cook until browned. Add the garlic and saute for another minute. Remove from heat.
• Whisk the ricotta cheese, egg, ½ cup of parmesan cheese, and Italian seasoning in a large bowl. Add salt and pepper to taste.
• Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining parmesan cheese and mozzarella cheese.
• Pour the marinara sauce into the 9×13-inch baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.
• Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.
• Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.
• Remove from the oven, let it cool at room temperature for at least 5 minutes, and serve!

Nutrition

Calories: 534kcal | Carbohydrates: 13g | Protein: 29g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 1.38mg | Potassium: 884mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1.109IU | Vitamin C: 31mg | Calcium: 444mg | Iron: 3mg

There’s a new appetizer in town, and this creamy Tuscan dip won everyone’s hearts! The combination of cheeses, garlic, spinach, and sun-dried tomatoes creates an addicting dip you’ll want to bring to all of your gatherings!

If you’ve been around here a while, you know that I love creamy Tuscan flavors! Try my Creamy Tuscan Garlic Chicken, this Creamy Tuscan Sausage Pasta, or this popular Creamy Tuscan Garlic Shrimp!

What is Marry Me Dip?

Creamy Tuscan dip has the same irresistible flavors that my “Marry Me” recipes have! That’s why I also call this, “Marry Me Dip.” Melty cheeses, garlic, sun-dried tomatoes, and spinach…it doesn’t get better than that. I knew I had to create a dip using these flavor combinations and you will LOVE it! Serve this dip with crostini, crackers, or veggies, and you’ll have the BEST appetizer at the table.

This easy, crowd-pleasing dip is served warm and bubbly from the oven. Everyone loves a warm appetizer for dipping! Bring this homemade cheese sauce, this popular crack chicken dip, or my easy crab dip to your next party!

Ingredients For Creamy Tuscan Dip

This creamy tuscan dip comes together easily and I love making it ahead of time before a party or a game. Gather all of the ingredients to have on hand when you’re ready to make it! See the recipe card at the bottom of the post for exact measurements.

• Cream Cheese: Softened cream cream cheese blends the best!
• Sour Cream: Adds a tangy element to the dip.
• Mozzarella Cheese and Parmesan Cheese: The best combination of cheeses that melt perfectly when baked.
• Garlic: Fresh minced garlic is best because it adds so much flavor.
• Garlic Powder: An extra kick of garlic flavor never hurts.
• Italian Seasoning: The perfect seasoning to compliment the Italian flavors in this dip.
• Salt: Season to balance the flavors.
• Sun-Dried Tomatoes: Jarred sun-dried tomatoes drained and chopped.
• Spinach: I use frozen spinach that has been thawed and drained, but you can use fresh chopped spinach if you prefer.

Let’s Make Creamy Tuscan Dip

This easy creamy Tuscan dip comes together in minutes! Mix the ingredients all in the same bowl, then spread it into a baking dish or oven-safe skillet to bake! Follow my step-by-step instructions below.

1. Preheat Oven/ Mix Cream Cheese and Sour Cream: Preheat the oven to 375 degrees Fahrenheit. Spray a 1-quart baking dish or oven-safe skillet with non-stick cooking spray then set aside. Cream together the cream cheese and sour cream.
2. Add Seasonings and Cheeses: Add the garlic, garlic powder, salt, mozzarella cheese, parmesan cheese, and Italian seasoning.
3. Fold in Spinach and Sun-Dried Tomatoes: Fold in the sun-dried tomatoes and spinach until combined.
4. Bake and Serve: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced bread, a baguette, or crackers.

Make My Favorite Hot Dips!

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1 hr 15 mins

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Cowboy Queso

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Print

Creamy Tuscan Dip

There's a new appetizer in town, and this creamy Tuscan dip won everyone's hearts! The combination of cheeses, garlic, spinach, and sun-dried tomatoes creates an addicting dip you’ll want to bring to all of your gatherings!

Course Appetizer

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 335kcal

Author Alyssa Rivers

Ingredients

• 8 ounces cream cheese, softened
• ¾ cup sour cream
• 1 cup mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon garlic, minced
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ⅓ cup sun-dried tomatoes, drained and chopped
• 6 ounces spinach, thawed and drained

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 1-quart baking dish with non-stick cooking spray and set aside.
• In a medium-sized bowl add the cream cheese and sour cream. Mix with a hand mixer and blend until smooth.
• Add the garlic, garlic powder, salt, mozzarella cheese, parmesan cheese, and Italian seasoning.
• Fold in the sun-dried tomatoes and spinach until combined.
• Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly.
• Serve warm with sliced bread, a baguette, or crackers.

Nutrition

Calories: 335kcal | Carbohydrates: 9g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 638mg | Potassium: 492mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3.661IU | Vitamin C: 11mg | Calcium: 399mg | Iron: 2mg

This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!

Corn makes the perfect side dish and is so versatile! Try my easy Air Fryer Corn, this amazing Corn Salad, or our family’s favorite 5 Ingredient Corn Casserole!

The Best Boiled Corn on the Cob!

How good does this corn on the cob look?! Let me show you how to boil corn on the cob with this fast and easy method. The trick is adding butter, milk, sugar, and salt to the water. I promise, your corn will never taste better! And the best part is that it’s seasoned and ready to devour right out of the pot. It makes the perfect side dish to any summer meal and I can’t wait for you to try it!

There’s something about fresh summer corn on the cob! It’s a staple barbeque recipe because it pairs well with almost anything. Serve it with Homemade Smash Burgers, delicious Grilled Asian Garlic Steak Skewers, and this easy Grilled Shrimp.

Ingredients Needed

It only takes 6 simple ingredients to make the best-boiled corn on the cob! If you’re lucky enough to grow your own corn then you most likely have all of the ingredients! But that’s ok if you don’t, just grab fresh ears of corn at the market or farm stand and you’re all set!

• Ears of Corn: Shuck the corn by removing the husks and silks before cutting or snapping in half.
• Water: I use 6 cups! Use a big enough pot to add the additional ingredients and corn.
• Milk: Adds creamy flavor to the water mixture!
• Butter: Corn and butter are a must together because the butter melts to coat and flavor the corn.
• Sugar: Adds a bit of sweetness because sweet corn is the best!
• Salt: Balances all the flavors and enhances the sweetness of the corn.

Boiling Corn on the Cob

Knowing how to boil corn on the cob is a must because it’s fast and easy! And you’re going to love how easy this recipe is. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!

1. Boil the Water: First, add 6 cups of water to a large pot then bring the water to a boil.
2. Add the Milk, Butter, Sugar, and Salt: Next, add in the milk, butter, sugar, and salt then slowly lower the corn into the water.
3. Boil the Corn: Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.
4. Remove and Enjoy: Last, remove the corn with tongs from the boiling water. Top with salt, pepper, and desired toppings!

Try These Tasty Corn Recipes

Soup

Mexican Chicken Corn Chowder

25 mins

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Dinner

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Side Dishes

Air Fryer Corn on the Cob

20 mins

Print

How to Boil Corn on the Cob

This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!

Course Side Dish

Keyword easy, how to boil corn on the cob

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 170kcal

Ingredients

• 4 ears of corn, husks removed and halved
• 6 cups water, to fill the pot
• 1 cup milk
• 1/2 cup butter
• 2 tablespoons sugar
• 2 teaspoons salt

Instructions

• In a large pot bring about 6 cups of water to boil. You want enough water to cover the corn. Bring the water to a boil.
• Add in the milk, butter, sugar, salt and slowly lower the corn into the water.
• Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.
• Remove the corn with tongs from the boiling water. Top with salt, pepper and desired toppings!

Nutrition

Calories: 170kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 691mg | Potassium: 171mg | Fiber: 1g | Sugar: 7g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.2mg

This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time of the year.

If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.

Italian Corn Salad Recipe

This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!

Ingredients You’ll Need

With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.

• Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad!
• Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness.
• Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper.
• Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor.
• Red Onion: Adds mild onion flavor.
• Parmesan Cheese: Freshly grated is best if you have the time.
• For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing.
• Salt and Pepper: Add to taste and bring all of the flavors together.

How to Make a Corn Salad

This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!

1. Grill the Corn: Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
2. Remove Corn from the Cob: Allow the corn to cool, then cut it off the cob with a knife and add it to a large bowl.
3. Combine Ingredients: Add the tomatoes, bell pepper, red onion, Parmesan cheese, and fresh herbs.
4. Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
5. Toss Salad with Dressing: Pour the dressing over the salad and toss to coat then season with salt and pepper to taste.
6. Serve: Enjoy immediately or refrigerate until serving.

More Easy Salad Recipes

I just love the fresh pop of flavor that a salad can bring to the table, especially in the summer! I have so many delicious salad recipes to try, you’re sure to find a few that your family will love. Here are some favorites to put on your menu as soon as possible!

Salads

Greek Broccoli Pasta Salad

35 mins

Salads

Blackberry Lime Fruit Salad

15 mins

Salads

Chilled Cucumber Tomato Salad

1 hr 15 mins

Salads

Carrot Salad

20 mins

Print

Italian Corn Salad

This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time.

Course Salad, Side Dish

Cuisine Italian American

Keyword italian corn salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 192kcal

Author Alyssa Rivers

Ingredients

• 6 ears sweet corn, husked
• ½ cup grape tomatoes, halved
• 1 green bell pepper, chopped
• 2 tablespoons fresh basil, minced
• 2 tablespoons fresh parsley, minced
• 3 tablespoons red onion, diced
• ⅓ cup Parmesan cheese, grated
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic, minced
• salt and pepper, to taste

Instructions

• Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
• Allow the corn to cool. Cut the corn off the cob with a knife and add it to a large bowl.
• Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
• In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
• Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
• Serve immediately or refrigerate until serving.

Nutrition

Calories: 192kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 105mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 551IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 1mg