Half a can of corn becomes crispy pan-fried fritters, bound with egg and flour, studded with melted cheese and scallions. It's a quick way to turn a lonely remainder into something that feels like dinner, finished in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 320 calories a serving, 10 g protein, 22 g carbohydrate, 22 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Drain 1 can of corn thoroughly and put it in a bowl. Crack 1 egg into the corn, add 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup grated cheddar, and 2 chopped scallions. Stir until just combined.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Working in batches, drop heaping tablespoons of the corn mixture into the pan and flatten gently with the back of the spoon into 2-inch cakes. Fry until golden on the first side, about 2 minutes.2 min
3. Flip each fritter carefully and fry the second side until golden, about 1 minute more. Transfer to a plate and keep warm. Fry the remaining batter the same way.1 min

Note Swap fresh corn kernels for canned if you have them; leftovers keep refrigerated in an airtight container for three days and reheat crisply in a skillet over medium heat. Serve with a wedge of lime and a simple green salad, or alongside grilled chicken or fish.

When you have a quarter can of corn and two hungry people, fried rice is the answer. A handful of shelf staples turn one cup of leftover rice, that corn, and two eggs into a weeknight dinner with real texture and soy flavour. Serves two fast.

Serves 2. 15 minutes, 12 at the stove.

About 980 calories a serving, 24 g protein, 173 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Drain the canned corn in a fine-mesh strainer and set aside. Mince 2 cloves garlic. Crack 2 eggs into a bowl, whisk with a pinch of salt and pepper, and set aside.
2. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering. Pour in the whisked eggs and scramble until just cooked through, about 2 minutes, then push to the side of the pan.2 min
3. Add 2 cups cooked rice to the empty side of the pan, breaking up any clumps with a spoon, and stir-fry until the rice begins to brown at the edges, about 3 minutes. While it cooks, add the minced garlic.3 min
4. Fold in the drained corn and 2 tablespoons soy sauce, tossing everything to coat evenly. Cook for 1 minute until the corn is heated through and fragrant, then taste and season with more salt and pepper as needed.1 min

Note Swap fresh scallions or frozen peas for the corn if you need another night. Leftovers keep in the fridge for three days and reheat well in a skillet with a splash of oil. Serve alone or with a simple side salad.

Rice, corn, and eggs come together in minutes for a weeknight supper. This gets the last of that canned corn into a complete dinner without fuss, and stretches what's on the shelf into two full bowls.

Serves 2. 20 minutes, 20 at the stove.

About 450 calories a serving, 14 g protein, 51 g carbohydrate, 21 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Crack 3 eggs into a bowl and whisk them with a pinch of salt. Heat 2 tablespoons of oil in a large pan over medium-high heat until shimmering.
2. Pour the eggs into the hot pan and scramble them, breaking them into small pieces as they cook, until just set, about 2 minutes. Push them to the side of the pan and set aside.2 min
3. Add 1 1/2 cups of cooked rice to the pan and break up any clumps with a spoon, stirring often, for 2 minutes. Mince 2 cloves of garlic and stir them into the rice, cooking until fragrant, about 30 seconds.2 min
4. Drain 1/3 can of canned corn and add it to the pan with the rice, stirring to combine. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, tasting and adjusting as needed.
5. Return the scrambled eggs to the pan and toss everything together until heated through, about 1 minute. Divide between two bowls and serve.1 min

Note Swap the corn for any leftover vegetables. Leftovers keep three days in the fridge and reheat in a pan with a splash of oil. Serve with soy sauce on the side for dipping or drizzling.