28+ Delicious Summer Corned Beef Recipes You Need to Try This Season

Summer is here, and it’s time to break out the grilling tools, fresh ingredients, and creative recipes that make the season truly special.

If you’re a fan of corned beef, you’re in for a treat! Corned beef is a versatile, flavorful protein that can be used in many ways throughout the summer months.

Whether you’re looking for quick snacks, hearty meals, or refreshing salads, corned beef can be incorporated into a wide variety of dishes that are perfect for warm weather.

In this blog post, we’ve gathered 28+ summer corned beef recipes that will elevate your summer dining experience.

From juicy grilled skewers to vibrant salads and crispy fritters, these recipes will take your corned beef game to the next level.

Whether you’re cooking for a family dinner, a summer picnic, or a casual BBQ with friends, you’ll find the perfect dish to suit your occasion.

28+ Delicious Summer Corned Beef Recipes You Need to Try This Season

With so many creative ways to incorporate corned beef into your summer meals, the possibilities are endless!

From light salads and wraps to hearty mains and appetizers, these 28+ summer corned beef recipes offer something for every taste and occasion.

The beauty of corned beef is its versatility—it can be the star of the show or a tasty addition to your favorite dishes.

Next time you fire up the grill or whip up a quick meal in the kitchen, consider adding corned beef to the mix.

These recipes are sure to bring bold flavors and satisfying textures to your summer meals.

So, gather your ingredients, get cooking, and let these recipes inspire your next summer feast!

Corned Beef Summer Sliders with Pineapple Slaw

Sweet, tangy, and savory, these sliders are a breezy take on corned beef that’s ideal for backyard BBQs or light summer lunches.

The tropical pineapple slaw cuts through the richness of the beef, making each bite refreshing and satisfying without being heavy.

Ingredients:

• 1 lb cooked corned beef, shredded or thinly sliced
• 1 cup green cabbage, shredded
• ½ cup pineapple, finely chopped
• ¼ cup red onion, thinly sliced
• 1 tbsp lime juice
• 2 tbsp mayo
• 1 tsp Dijon mustard
• Slider buns (8-10)
• Fresh cilantro (optional)

Instructions:

1. In a medium bowl, mix the cabbage, pineapple, red onion, lime juice, mayo, and Dijon mustard until well combined. Chill the slaw for at least 20 minutes.
2. Warm the corned beef in a skillet over medium heat until heated through, about 5 minutes.
3. Lightly toast the slider buns.
4. Assemble sliders by placing a generous portion of corned beef on each bun, topping with pineapple slaw and fresh cilantro if desired.
5. Serve immediately.

These sliders strike a perfect balance between comfort food and summer fare.

They’re quick to make, packed with flavor, and guaranteed to be a hit at your next summer gathering.

Chilled Corned Beef Pasta Salad

This chilled pasta salad is a bold fusion of deli-style corned beef with crisp summer veggies and creamy dressing.

It’s the ideal make-ahead meal for picnics or weekday lunches when you want something cool, filling, and a little unexpected.

Ingredients:

• 2 cups cooked pasta (elbow or rotini)
• 1 cup cooked corned beef, diced
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red bell pepper, chopped
• ¼ cup red onion, finely diced
• ⅓ cup mayonnaise
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Cook pasta according to package directions, then rinse under cold water to cool. Drain well.
2. In a large bowl, combine pasta, corned beef, tomatoes, cucumber, bell pepper, and onion.
3. In a small bowl, whisk together the mayo, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
4. Pour the dressing over the salad and mix until everything is well coated.
5. Refrigerate for at least 1 hour before serving. Garnish with parsley or dill.

This pasta salad transforms leftover corned beef into a vibrant, refreshing dish that works beautifully with chilled rosé or iced tea.

It’s hearty enough to satisfy, yet cool and crisp enough for even the hottest summer day.

Corned Beef & Avocado Lettuce Wraps

When you want something low-carb, cool, and bursting with flavor, these corned beef and avocado lettuce wraps deliver.

They offer a creative way to enjoy corned beef during summer, with creamy avocado and crisp lettuce making each bite light and energizing.

Ingredients:

• 1 cup cooked corned beef, chopped
• 1 ripe avocado, diced
• 1 small tomato, diced
• 2 tbsp red onion, minced
• Juice of ½ lime
• Salt and pepper to taste
• Romaine or butter lettuce leaves (about 6-8)
• Hot sauce or sour cream (optional)

Instructions:

1. In a bowl, combine corned beef, avocado, tomato, red onion, and lime juice. Season with salt and pepper.
2. Gently toss to combine without mashing the avocado too much.
3. Spoon the mixture into washed and dried lettuce leaves.
4. Top with a dash of hot sauce or a dollop of sour cream if desired.
5. Serve immediately or chill slightly before serving.

These lettuce wraps are a breeze to make and offer the perfect combination of creamy, tangy, and savory flavors.

They’re perfect for a quick lunch, picnic fare, or a light appetizer for your next summer party.

Grilled Corned Beef Tacos with Mango Salsa

Grilled corned beef might not be traditional, but when tucked into tortillas with a bright mango salsa, it’s a summer game-changer.

These tacos bring together smoky, salty beef and sweet tropical fruit for a dish that’s light, colorful, and perfect for warm evenings.

Ingredients:

• 1 lb cooked corned beef, sliced into thin strips
• 1 tbsp olive oil
• 8 small corn or flour tortillas
• 1 ripe mango, diced
• ¼ cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Toss sliced corned beef with olive oil and grill on a hot pan or outdoor grill for 2–3 minutes per side to get a slight char. Set aside.
2. In a small bowl, combine mango, red onion, jalapeño, cilantro, and lime juice. Season with a pinch of salt.
3. Warm the tortillas on the grill or in a dry skillet.
4. Assemble tacos by placing grilled corned beef in each tortilla and topping with mango salsa.
5. Serve immediately with extra lime wedges.

These tacos are a bold blend of savory and sweet, perfect for alfresco dinners or weekend cookouts.

The fresh mango salsa cuts through the saltiness of the beef, creating a balanced and exciting dish.

Corned Beef & Potato Garden Skillet

This light summer skillet pairs golden baby potatoes, garden vegetables, and crisped-up corned beef for a hearty yet bright one-pan meal.

Served warm or room temp, it’s a great bridge between comfort food and seasonal freshness.

Ingredients:

• 1 lb baby potatoes, halved
• 1 tbsp olive oil
• 1 cup cooked corned beef, cubed or shredded
• 1 zucchini, sliced
• ½ cup cherry tomatoes, halved
• ½ cup corn kernels (fresh or frozen)
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Boil or steam potatoes until just tender (about 10 minutes). Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add corned beef and cook until edges are slightly crisp.
3. Add zucchini, tomatoes, corn, and potatoes to the skillet. Cook for 5–7 minutes, stirring occasionally, until vegetables are tender and slightly caramelized.
4. Season with salt and pepper, and sprinkle with chopped parsley before serving.

Perfect for brunch or an easy weeknight dinner, this dish uses garden vegetables and pantry staples to breathe new life into leftover corned beef.

It’s filling but light enough for sunny summer meals.

Cold Corned Beef & Pickle Wraps

These bite-sized wraps are refreshing, tangy, and endlessly snackable.

With crisp pickles, creamy cheese, and thin slices of chilled corned beef, they’re the ideal summer party appetizer or low-effort lunch that requires no cooking at all.

Ingredients:

• 6–8 slices of cooked corned beef
• 4 oz cream cheese, softened
• ¼ cup dill pickles, sliced into spears
• 1 tbsp Dijon mustard
• Fresh dill (optional)
• Toothpicks for serving

Instructions:

1. In a bowl, mix cream cheese and Dijon mustard until smooth.
2. Lay a slice of corned beef flat. Spread a thin layer of the cream cheese mixture over the slice.
3. Place a pickle spear on one end and roll up tightly.
4. Secure with a toothpick and repeat with remaining slices.
5. Chill for 20 minutes before serving. Garnish with fresh dill if desired.

These wraps are a quick, cool, and flavor-packed option for summer.

They’re great for road trips, poolside snacking, or a light meal that keeps things simple and refreshing.

Corned Beef and Cabbage Quesadillas

Taking a classic Irish dish and transforming it into a crispy quesadilla, this recipe combines the rich flavors of corned beef and cabbage in a handheld, melt-in-your-mouth form.

Perfect for a twist on taco night or a fun, savory summer snack.

Ingredients:

• 1 cup cooked corned beef, shredded
• 1 cup cooked cabbage, chopped
• 1 cup shredded cheddar cheese
• 4 flour tortillas
• 2 tbsp butter
• ½ tsp garlic powder
• 1 tbsp fresh parsley, chopped
• Salsa or sour cream for serving

Instructions:

1. In a bowl, mix shredded corned beef, cooked cabbage, and cheese.
2. Heat a skillet over medium heat and melt 1 tablespoon of butter.
3. Place one tortilla in the skillet and spread the corned beef mixture evenly across the tortilla.
4. Place a second tortilla on top and cook for 2–3 minutes per side until golden and crispy. Repeat with the remaining tortillas and filling.
5. Once cooked, remove from the skillet and cut into wedges. Serve with salsa or sour cream.

These quesadillas are a savory and crispy way to enjoy corned beef, offering a delicious new take on a well-loved combination.

The warm cheese and seasoned filling are perfect for summer gatherings or weeknight dinners.

Corned Beef & Sweet Potato Salad

This hearty yet refreshing salad combines corned beef with roasted sweet potatoes, fresh greens, and a tangy dressing.

It’s the ideal side dish for barbecues or a light but filling main dish for summer nights.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked corned beef, shredded
• 4 cups mixed salad greens (arugula, spinach, etc.)
• ½ cup red onion, thinly sliced
• ¼ cup crumbled feta cheese
• 1 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes in olive oil, salt, and pepper. Roast for 20–25 minutes or until tender and lightly browned.
2. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper for the dressing.
3. In a large bowl, combine roasted sweet potatoes, corned beef, mixed greens, red onion, and feta cheese.
4. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This sweet potato salad is a wonderful balance of savory, tangy, and slightly sweet flavors.

The roasted potatoes add warmth, while the salad greens keep it fresh and light—ideal for a summer meal.

Corned Beef and Cucumber Sandwiches

These light and refreshing sandwiches combine the richness of corned beef with the cool crunch of cucumber, making them perfect for a summer picnic or light lunch.

The creamy spread adds an extra layer of flavor without weighing down the dish.

Ingredients:

• 8 slices of rye bread
• 1 cup cooked corned beef, sliced thin
• 1 cucumber, thinly sliced
• ½ cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine cream cheese, fresh dill, lemon juice, salt, and pepper to create the spread.
2. Spread a layer of the cream cheese mixture onto each slice of rye bread.
3. Layer with corned beef and cucumber slices.
4. Top with another slice of bread and cut into halves or quarters for serving.

These sandwiches are simple, crisp, and perfectly suited for warmer days.

They’re easy to prepare in advance, making them a great choice for picnics, lunchboxes, or as a light appetizer for a summer gathering.

Corned Beef and Roasted Beet Salad

This vibrant salad is a feast for the eyes and the taste buds.

Earthy roasted beets, creamy goat cheese, and tender corned beef make a beautiful, nutritious dish that’s perfect for lunch or as a side at a summer dinner party.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• 1 cup cooked corned beef, shredded
• 4 cups mixed greens (spinach, arugula, etc.)
• ¼ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes in olive oil, salt, and pepper, then roast them on a baking sheet for 30–35 minutes, or until tender.
2. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper.
3. Once the beets have cooled slightly, arrange the mixed greens, corned beef, roasted beets, goat cheese, and walnuts on a platter.
4. Drizzle with the balsamic dressing and serve immediately.

This salad offers a great balance of flavors, combining the richness of corned beef with the sweetness of roasted beets and the tang of goat cheese.

It’s light, refreshing, and perfect for a summer afternoon.

Corned Beef and Avocado Grain Bowl

Packed with healthy grains, vibrant veggies, and tender corned beef, this grain bowl makes for a filling, nutritious summer meal.

The creamy avocado and tangy dressing tie everything together in a fresh and satisfying way.

Ingredients:

• 1 cup cooked quinoa or farro
• 1 cup cooked corned beef, shredded
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the cooked quinoa or farro with the shredded corned beef, avocado, tomatoes, and cucumber.
2. Drizzle with olive oil, lemon juice, and season with salt and pepper.
3. Toss gently to combine, ensuring all ingredients are evenly mixed.
4. Garnish with fresh parsley and serve immediately.

This grain bowl is wholesome, full of texture, and brimming with flavor.

The warm quinoa or farro complements the tender corned beef and fresh veggies, while the creamy avocado provides a satisfying richness that’s perfect for a summer meal.

Corned Beef-Stuffed Bell Peppers

These stuffed bell peppers are loaded with tender corned beef, rice, and vegetables, creating a filling yet light meal that’s ideal for a warm summer evening.

The vibrant peppers add a touch of color and sweetness that pairs perfectly with the savory beef.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked corned beef, shredded
• 1 cup cooked rice (white, brown, or cauliflower rice)
• ½ cup onion, finely chopped
• ½ cup diced tomatoes
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat and sauté the onion until softened. Add the corned beef, rice, and diced tomatoes. Season with paprika, salt, and pepper. Stir well to combine.
4. Stuff each bell pepper with the corned beef mixture and place them in a baking dish.
5. Cover with foil and bake for 25–30 minutes, or until the peppers are tender.
6. Garnish with fresh parsley before serving.

These stuffed peppers offer a perfect combination of savory, sweet, and earthy flavors.

They’re an easy-to-make dish that’s filling enough for dinner and light enough to enjoy during the summer.

Corned Beef and Carrot Ribbon Salad

This light and refreshing salad brings together thinly sliced carrot ribbons, tender corned beef, and a tangy vinaigrette, making it perfect for a warm summer day.

The crisp carrots and savory corned beef balance each other wonderfully, with a burst of flavor from the mustard dressing.

Ingredients:

• 1 cup cooked corned beef, thinly sliced
• 2 large carrots, peeled into ribbons
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth.
2. Arrange the carrot ribbons and corned beef on a platter or in a bowl.
3. Drizzle the vinaigrette over the top and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

This carrot ribbon salad is light yet flavorful, offering a wonderful crunch from the carrots and a savory bite from the corned beef.

It’s a great option for a picnic, lunch, or as a side dish to grilled meats.

Corned Beef and Grilled Veggie Wraps

These fresh and vibrant wraps are filled with tender corned beef, grilled summer vegetables, and a creamy dressing.

It’s a great way to use up leftover corned beef while enjoying the smokiness of grilled vegetables.

Ingredients:

• 1 cup cooked corned beef, sliced thin
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 4 large whole wheat or flour tortillas
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp sour cream or Greek yogurt
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper. Grill the vegetables for about 5–7 minutes, until tender and slightly charred.
3. In a small bowl, mix sour cream (or Greek yogurt), balsamic vinegar, fresh basil, salt, and pepper.
4. Lay the grilled veggies and corned beef slices on the tortillas and drizzle with the creamy dressing.
5. Roll up the tortillas tightly, cut into halves or thirds, and serve immediately.

These grilled veggie wraps with corned beef are easy to make and pack a punch of flavor.

The smoky veggies combined with the richness of the beef and tangy dressing make for a perfect, satisfying summer meal.

Corned Beef and Tomato Gazpacho

This cold, refreshing soup combines the classic ingredients of gazpacho with the savory depth of corned beef.

The cold soup is a wonderful way to enjoy corned beef in a light, chilled format perfect for summer heat.

Ingredients:

• 1 cup cooked corned beef, diced small
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red onion, chopped
• 1 bell pepper, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a blender or food processor, combine tomatoes, cucumber, red onion, and bell pepper. Blend until smooth, adding a bit of water if needed to reach the desired consistency.
2. Stir in the olive oil, red wine vinegar, lemon juice, salt, and pepper. Adjust the seasoning to taste.
3. Refrigerate the gazpacho for at least 1 hour before serving.
4. Just before serving, stir in the diced corned beef.
5. Ladle the soup into bowls, garnish with fresh basil or parsley, and serve chilled.

This gazpacho is a surprising and delicious way to enjoy corned beef, combining the cool, crisp flavors of a summer soup with the hearty taste of corned beef.

It’s perfect for hot days when you want something refreshing yet filling.

Corned Beef and Coleslaw Sandwiches

Perfect for summer picnics or casual lunches, these corned beef and coleslaw sandwiches combine the savory richness of corned beef with the cool crunch of creamy coleslaw.

It’s a simple yet satisfying dish that’s quick to prepare and incredibly tasty.

Ingredients:

• 1 cup cooked corned beef, sliced thin
• 2 cups coleslaw (store-bought or homemade)
• 4 soft sandwich rolls or baguette slices
• 1 tbsp Dijon mustard (optional)
• 1 tbsp mayonnaise (optional)

Instructions:

1. Slice the sandwich rolls or baguette into individual pieces.
2. Spread a thin layer of Dijon mustard and mayonnaise on the bread if desired.
3. Layer a generous amount of corned beef on the bread.
4. Top with a scoop of coleslaw.
5. Close the sandwiches and serve immediately.

This combination of tender corned beef and creamy, crunchy coleslaw is perfect for a relaxed lunch or an easy-to-make dinner.

The mustard adds a little extra zing, balancing the richness of the beef with the freshness of the coleslaw.

Corned Beef, Avocado, and Mango Salad

A delightful summer salad that blends the bold flavor of corned beef with the sweetness of mango and the creaminess of avocado.

This vibrant dish is perfect for a light lunch or as a side dish to grilled meats, offering a refreshing yet hearty combination.

Ingredients:

• 1 cup cooked corned beef, shredded
• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1 small cucumber, diced
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded corned beef, diced avocado, mango, cucumber, and mixed greens.
2. Drizzle with olive oil and lime juice, and season with salt and pepper to taste.
3. Toss gently to combine, ensuring the ingredients are evenly coated.
4. Serve immediately.

This salad is a perfect mix of savory, sweet, and creamy, making it a refreshing and satisfying dish for a summer day.

It’s easy to prepare and beautifully balances the flavors of corned beef with tropical fruits.

Corned Beef and Sweet Corn Fritters

These crispy fritters are a great way to transform corned beef into a fun, snackable summer dish.

The sweet corn adds a pop of flavor and texture, making these fritters a perfect appetizer or light meal.

Ingredients:

• 1 cup cooked corned beef, finely chopped
• 1 cup sweet corn kernels (fresh or frozen)
• 1 cup flour
• 1 large egg
• ½ cup milk
• 1 tsp baking powder
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine the chopped corned beef, corn kernels, flour, egg, milk, baking powder, parsley, salt, and pepper. Mix until well combined.
2. Heat vegetable oil in a large skillet over medium heat.
3. Drop spoonfuls of the batter into the hot oil, flattening them slightly to form fritters. Fry for 3–4 minutes per side, or until golden and crispy.
4. Remove from the skillet and place on a paper towel to drain any excess oil.
5. Serve warm with a dipping sauce or a squeeze of lemon.

These corned beef and sweet corn fritters are crispy on the outside, tender on the inside, and packed with flavor.

They’re perfect for a snack, appetizer, or as part of a light summer meal.

Corned Beef and Pineapple Skewers

These skewers are a fantastic option for grilling season, combining tender pieces of corned beef with sweet, juicy pineapple for a tropical twist.

It’s the perfect summer appetizer or light main course to impress your guests.

Ingredients:

• 1 lb cooked corned beef, cut into bite-sized cubes
• 1 fresh pineapple, peeled, cored, and cut into chunks
• 1 red bell pepper, cut into chunks
• 1 yellow onion, cut into chunks
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. In a small bowl, whisk together olive oil, soy sauce, honey, ginger, salt, and pepper.
3. Thread the corned beef, pineapple, bell pepper, and onion onto skewers, alternating between the ingredients.
4. Brush the skewers with the marinade and grill for 6–8 minutes, turning occasionally, until the vegetables are tender and the corned beef is heated through.
5. Serve the skewers warm, garnished with fresh herbs if desired.

These skewers are a delightful blend of savory and sweet flavors, with the tangy pineapple complementing the richness of the corned beef.

The grilling adds a smoky flavor that makes this dish a standout for any summer gathering.

Corned Beef and Potato Croquettes

Crispy on the outside and soft on the inside, these croquettes are a great way to use up leftover corned beef.

Served with a dipping sauce or as a side dish, they’re a fun and tasty way to enjoy this classic ingredient in a new form.

Ingredients:

• 1 cup cooked corned beef, finely chopped
• 2 large potatoes, peeled and boiled until tender
• ½ cup grated cheddar cheese
• 1 tbsp fresh parsley, chopped
• 1 egg, beaten
• 1 cup breadcrumbs
• 2 tbsp flour
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Mash the boiled potatoes until smooth. Mix in the corned beef, grated cheese, parsley, salt, and pepper.
2. Roll the mixture into small balls or oval-shaped croquettes.
3. Dredge the croquettes in flour, dip them in the beaten egg, and coat them with breadcrumbs.
4. Heat vegetable oil in a skillet over medium heat. Fry the croquettes in batches, cooking each side for about 3–4 minutes, until golden brown and crispy.
5. Drain on paper towels and serve with a dipping sauce of your choice.

These corned beef and potato croquettes are indulgent yet comforting, making them perfect for a casual dinner or as part of a summer spread.

The crispy coating and cheesy, savory filling will be a hit with everyone.

Corned Beef Stuffed Avocados

For a lighter summer dish that’s also packed with flavor, these corned beef stuffed avocados make an excellent appetizer or light lunch.

The creamy avocado and hearty corned beef come together beautifully in this no-cook recipe.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cooked corned beef, shredded
• ½ small red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp chili powder (optional)
• Salt and pepper to taste

Instructions:

1. Scoop out a small amount of the avocado flesh to make room for the filling. Set the scooped avocado aside in a bowl.
2. In a separate bowl, combine the shredded corned beef, diced red onion, cilantro, lime juice, and chili powder (if using). Season with salt and pepper to taste.
3. Mash the reserved avocado flesh and mix it into the corned beef mixture to create a creamy filling.
4. Spoon the filling into the avocado halves.
5. Serve immediately, garnished with additional cilantro or a sprinkle of chili powder if desired.

These stuffed avocados are not only delicious but also visually appealing, making them a great choice for summer gatherings or as a light meal.

The creamy avocado and savory corned beef complement each other perfectly, while the lime juice adds a refreshing touch.

Corned Beef and Potato Salad

A hearty yet refreshing potato salad with the savory richness of corned beef.

This dish is perfect for picnics, barbecues, or as a side to your favorite grilled meats. It combines the comfort of a classic potato salad with the bold flavors of corned beef.

Ingredients:

• 1 lb baby potatoes, boiled and halved
• 1 cup cooked corned beef, diced
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp fresh dill, chopped
• 1 tbsp red wine vinegar
• 2 hard-boiled eggs, chopped
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the boiled baby potatoes, corned beef, mayonnaise, mustard, red wine vinegar, dill, and chopped hard-boiled eggs.
2. Gently mix everything together, ensuring the potatoes are evenly coated with the dressing.
3. Season with salt and pepper to taste.
4. Refrigerate for at least an hour before serving to let the flavors meld.

This corned beef potato salad is a filling and flavorful side dish, perfect for summer gatherings.

The creaminess of the mayo and the tang of the mustard provide a perfect balance to the hearty potatoes and savory corned beef.

Corned Beef and Spinach Frittata

This corned beef and spinach frittata is a perfect breakfast or brunch option.

It’s light yet satisfying, with a savory combination of eggs, corned beef, and fresh spinach, all baked to perfection.

Ingredients:

• 1 cup cooked corned beef, chopped
• 1 cup fresh spinach, chopped
• 8 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3–4 minutes.
3. Add the chopped spinach to the skillet and cook for another 1–2 minutes until wilted.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the corned beef and shredded cheddar cheese.
5. Pour the egg mixture into the skillet with the spinach and onions, then transfer to the oven. Bake for 15–20 minutes, or until the frittata is set and slightly golden on top.
6. Let cool slightly before slicing and serving.

This frittata is a wonderful way to enjoy corned beef at breakfast or brunch.

The spinach adds freshness, while the corned beef brings a rich, hearty flavor to the dish. It’s an easy and satisfying meal for a summer morning.

Corned Beef and Cheddar Stuffed Potatoes

These corned beef and cheddar stuffed potatoes are a twist on the classic baked potato.

They’re perfect for a light dinner or as a filling side dish, with the combination of melted cheddar, corned beef, and soft potato making them both comforting and delicious.

Ingredients:

• 4 large russet potatoes
• 1 cup cooked corned beef, shredded
• 1 cup shredded sharp cheddar cheese
• ¼ cup sour cream
• 2 tbsp green onions, chopped
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Prick the potatoes with a fork and bake for 45–60 minutes, or until tender.
2. Once baked, let the potatoes cool slightly, then cut them in half and scoop out the flesh into a mixing bowl, leaving a thin border of potato in the skins.
3. Mash the scooped-out potato with butter, sour cream, salt, and pepper. Stir in the shredded corned beef, cheddar cheese, and green onions.
4. Spoon the potato mixture back into the potato skins.
5. Return the stuffed potatoes to the oven and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.

These corned beef and cheddar stuffed potatoes are a satisfying and indulgent dish that pairs wonderfully with a simple salad or grilled vegetables.

The creamy filling inside the crispy potato skins offers the perfect balance of textures and flavors.