Thanksgiving is my favourite holiday. Why? Because I'm corn-obsessed. When the fall season comes around and people start not only making corn recipes but also using it as a decoration, it's my favourite time of the year.

Another one of my favourite things about Thanksgiving dinner is that it always means one thing — leftovers. Your extended family all has different food likes and dislikes, so your dinner is filled with a gazillion different dishes. Corn is a must-have on every Thanksgiving table and inevitably leads to corn on the cob leftovers. 

This is by no means a bad thing. After all, corn leftovers leave room for more delicious corn-filled dishes in the future. Try out any one of these recipes for a perfect on-the-go lunch, a flavour-filled dinner or a classic comfort meal. Each recipe has three steps or less, so even if you're an embarrassingly bad cook, they're fool-proof!

Sesame Salmon Rice Bowls

  • Prep Time:10 mins
  • Cook Time:15 mins
  • Total Time:25 mins
  • Servings:4
  • Easy

    Ingredients

  • 4 small skinless rainbow trout filets
  • 2 cups prepared brown rice
  • 2 cobs corn
  • 2 avocados
  • 1/3 cup red onion
  • Sesame seeds to taste
  • Renee’s Asian Sesame salad dressing
Amanda Szpindel
Amanda Szpindel

Step 1

Preheat oven to 350°F.

Step 2

Place rainbow trout filets onto a tray covered with aluminum foil and add salt and pepper. Place the tray into the oven for 13-15 minutes.

Step 3

Remove and assemble bowls by dividing fresh ingredients between the bowls. Eat fresh or assemble in microwavable containers, refrigerated for up to 3 days!
Amanda Szpindel
Amanda Szpindel

Simply Sweet Potatoes

  • Prep Time:10 mins
  • Cook Time:30 mins
  • Total Time:40 mins
  • Servings:4
  • Easy

    Ingredients

  • 4 baking potatoes
  • 4 teaspoons oil
  • 1 cob corn
  • 1 bunch green onion
  • 1 cup sour cream
  • Salt and pepper to taste
Amanda Szpindel
Amanda Szpindel

Step 1

Preheat the oven to 400°F. Wash the potatoes and pat dry. Rub potatoes with oil, making sure to cover the entire potato. Make 7-10 fork holes in each potato. Wrap up potatoes in aluminum foil, then put all four onto a single baking tray and cook for hour.

Step 2

Heat oil over medium heat and add corn. Cook for five minutes or until the kernels begin to brown, then add green onions, salt and pepper.
Amanda Szpindel
Amanda Szpindel

Step 3

Remove from the oven and let cool for 10-15 minutes, then assemble and enjoy!
Amanda Szpindel
Amanda Szpindel

Crunchy Corn and Asparagus Salad

  • Prep Time:10 mins
  • Cook Time:0
  • Total Time:10 mins
  • Servings:4
  • Easy

    Ingredients

  • 1 bunch asparagus
  • 2 cobs leftover corn
  • 1 medium red onion
  • 1 teaspoon sugar
  • 1 tablespoon grapeseed oil
  • 2 tablespoon rice vinegar
  • 1 tablespoon fresh basil
  • 1 teaspoon salt
Amanda Szpindel
Amanda Szpindel

Step 1

Blanch and cool asparagus. Cut into ½ inch pieces, then cut the corn off the husk and add to asparagus. Chop the onion to the desired size.

Step 2

Chop fresh basil and add to the salad.

Step 3

Add together sugar, oil, vinegar and salt in a separate bowl. Stir and add to salad — only mix until everything is combined, don’t over mix!
Amanda Szpindel
Amanda Szpindel

Heartwarming Corn Chowder

  • Prep Time:15 mins
  • Cook Time:30 mins
  • Total Time:45 mins
  • Servings:5
  • Easy

    Ingredients

  • 1 stalk celery
  • 1 sweet onion
  • 1 clove garlic
  • 2 teaspoons oil grape seed olive or canola
  • 1 teaspoon dried thyme
  • 1 teaspoon all-purpose flour
  • 3 cups skim milk
  • 1 potato peeled and cubed
  • 4 cobs corn
  • Fresh chives to taste
Amanda Szpindel
Amanda Szpindel

Step 1

Chop up the celery, onion, and potato, and cut the corn off the cob before beginning. Sautée celery (without the leaves), onion, garlic and thyme over medium heat in a large saucepan (or pot) until vegetables begin to brown and onions are translucent.
Amanda Szpindel
Amanda Szpindel

Step 2

Add flour and keep stirring. Add milk and potatoes, and bring to a boil (don’t forget to keep stirring the whole time). Cook for 10 minutes or until the potatoes are soft.

Step 3

Add the corn to the soup along with the chives. Enjoy warm right away or serve at room temperature as an easy packed lunch!
Amanda Szpindel
Amanda Szpindel

These recipes can be used on their own or added as a side to an entrée. Whether you're in the mood for a corny meal or just have lots of leftovers to put to use, you can't go wrong with one (or all four) of these delicious recipes.