5 EASY CANNED CORN RECIPES
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Canned corn is something you buy and forget about because, although it’s delicious, butter and corn gets boring fast.
Today I have 5 super easy canned corn recipes that will make you want to add this to your grocery list every week.
Table of Contents:
1 cup corn kernels
1 cup whole wheat flour
1/2 cup finely chopped red or green pepper
1/4 cup finely chopped coriander
1/4 cup finely chopped green onion
1/2 jalapeño, finely diced
2 teaspoons minced garlic
1/2 teaspoon smoked paprika
1/2 teaspoon salt
couple pinches fresh ground black pepper
1 large eggs
2 Tablespoons cooking oil for frying
Garlic aioli / or any other condiment you like
1. Start by prepping your ingredients by mincing your garlic, chopping your coriander, thinly slicing your spring onions, capsicums and jalapeño pepper. You can leave the seeds of your jalapeño pepper if you like spicy food. Set aside.
2. Grab a mixing bowl and pour in your flour, salt, pepper and paprika in. Mix well.
3. Then in a separate bowl whisk an egg.
4. Take your whisked egg and add it into your flour mixture with roughly 1 cup of water. However to avoid making your batter too watery, add your water a bit at a time until you get the right consistency.
5. Once well mixed, add in your chopped ingredients and corn. Mix well.
6. Heat up a frying pan with some cooking oil. Spoon in your corn fritter batter and flatten into 1cm thick disks.
7. Cook for roughly 2 minutes on each side on medium heat, or until slightly golden on each side.
Korean Cheese corn
1 can whole kernel corn (no salt added) *drained*
1 tbsp unsalted butter
1 big dollop mayonnaise
1/2 tsp white granulated sugar
salt and pepper *to taste*
1 cup shredded mozzarella cheese
2 spring onions *thinly sliced*
1. Drain your can of corn and use paper towel to pat dry as much of the moisture as possible.
2. Get a knob of butter and melt it in a heated pan.
3. Pour in your corn once the butter is melted and stir well until the corn is well coated with the butter.
4. Season your corn with salt and pepper before adding in mayonnaise and stir it in well. At the same time preheat your oven to 200C.
5. Let your corn mixture cook until you start seeing it bubbles. Add in your sugar and mix well.
6. Take your pan off the stove and sprinkle your mozzarella on top. Place your pan in your oven at 200C for 10 minutes.
7. Chop up your spring onions as you wait for the cheese to melt.
8. Sprinkle the spring onions on your Korean cheese corn and enjoy.
Cream corn meat & rice
Cream corn meat sauce:
300g pork (bite size pieces)
2 cups of cooked rice
1/2 cup corn kernels
1 can cream corn
1 cup water
1 stick green onion
1 large egg
1 teaspoon vegetable oil
1 tbsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp soy sauce
1. Start cooking your rice to have it ready once your cream corn is ready.
2. Cut your pork into bite size pieces and marinate it by adding in, sesame oil, sugar, salt and soy sauce for at least 15 minutes.
3. Heat up a large frying pan and add cooking oil once hot. Cook your pork.
4. Add in your cream corn and 1 can of water to your pork as well as your corn kernels. Bring it in to a simmer.
5. Then a sprig of spring onions and chop them up as well. Grab a small red chili and slice as much as you prefer.
6. Crack an egg into a bowl and pour the unbroken egg into your mixture. Start stirring slowly to break the egg up in the mixture.
7. Add salt, pepper and chopped spring onions to taste.
1/2 can of corn kernels (drained)
1/4 red onion (diced)
2 ripe tomatoes (seeds slightly removed and diced)
1 whole jalapeño pepper (seeded and minced)
Sea salt and ground black pepper (to taste)
1 medium lime, juiced
1/3 cup fresh coriander (chopped)
1. Start by dicing your tomatoes, finely dicing your red onion, jalapeño pepper and coriander. Place it all into a bowl and set aside.
2. Grab your lime and roll it on a hard surface before cutting it in half and squeeze half of your lime into your bowl.
3. Add in your corn and a pinch of salt & pepper
4. Mix well and enjoy!
Chicken egg drop soup
2 cups (500ml) chicken or vegetable broth/stock
3/4 can creamed corn
1 tsp soy sauce (all purpose or light)
2 thin slices of ginger
1 tbsp minced garlic (optional)
1 cup shredded cooked chicken (about 1 large uncooked chicken thigh)
Salt and white pepper to taste
3 tbsp sliced scallions / shallots (optional)
1. Pour your chicken stock into a pot and add in minced garlic, sliced ginger, chopped spring onions and your chicken meat.
2. Take your chicken out once cooked and shred your chicken before putting it back into the pot.
3. Add in your cream corn into the broth and mix well.
4. Whisk an egg in a separate bowl before pouring it into your simmering soup and stir quickly to get egg ribbons.
5. Add salt and pepper to taste and finish off with spring onions.