Using canned corn saves time in the kitchen because the manufacturer already removed the corn from the cob and started the preparation process. Simply opening a can and heating the contents produces an easy side dish. To avoid boredom, find different ways to cook canned corn and use it for breakfast, lunch or dinner.
Sides With Style
While canned corn stands alone as a side dish, it turns into something more interesting with a few extra ingredients. Mix drained canned corn into cooked rice before serving and add a few dashes of chili powder. Corn blends well with peas and diced carrots for a kid-friendly colorful vegetable. Drain the canned corn and saute it in olive oil or butter, add minced garlic and onions, and top with any dried herb to complement dinner's main dish.
Add canned corn to stews, soups and casseroles just like you would any other ready ingredient. Drain the corn before using it in recipes. Check the label for added salt, and reduce the salt in the recipe to adjust for added salt in the canned corn. Canned corn complements southwestern dishes as well as American standards. Because the firmness of canned corn stands up well to liquid cooking, adding it to soups or stews incorporates its crisp texture.
Incorporate canned corn in breakfast and lunch favorites. Mix drained canned corn into scrambled eggs and serve them topped with cheese and salsa in tortillas for breakfast burritos. Use canned corn in breakfast casseroles topped with avocado and sour cream. Canned corn adds texture to lunch noodle and soup cups. Add the canned corn toward the end of the cooking time to heat through.
Adding canned corn to traditional cornbread batter gives the finished bread texture and fiber. Drain the corn, rinse it and pat it dry. Add the corn to mixed cornbread batter and bake as usual. Try cooking canned corn in zucchini bread, savory muffins or cheesy scones. Create a canned corn souffle or pudding by mixing the canned corn with eggs, a bit of flour, seasonings and milk, and bake it in a greased casserole dish until set. Sweeten with a touch of sugar to taste.
- University of the District of Columbia Center for Nutrition, Diet and Health: Corn
- The America's Test Kitchen Family Cookbook; Jack Bishop
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