I love tinned corn, and always have quite a few tins sitting in my pantry. They are convenient, healthy, and great to add some colour and a serve of veggies to so many different dishes. Here are five great ways to use tinned corn beyond the regular adding into salads or macaroni bakes.
- Corn Fritters – these are great as a side dish, or an afternoon snack for the kids, since kids love them even if they are choc full of veggies
Whisk together 1 cup of flour and 1 cup of skim milk with 2 eggs. Stir in a small tin each of corn kernels and creamed corn. You can also add in peas and grated carrot. Drop spoonfuls onto a hot frypan and cook each side until golden.
- Chinese Chicken & Corn Soup – this is a quick and easy lunch that can use up some leftover chicken.
To 2 cups of boiling chicken stock add some shredded cooked chicken and a small tin of corn kernels. Pour in 1 beaten egg, stirring as you add the egg, and 3 chopped spring onions (scallions). Cook for 2 minutes. Garnish with more chopped spring onion.
- Creamy risotto
To make a chicken risotto nice and creamy without adding any extra butter or cheese, stir in a small tin of creamed corn when the risotto has finished cooking.
- Pita Pockets
Mix a small tin of corn kernels with a tin of tuna, some cottage or lowfat ricotta cheese, and chopped chives. Stuff into a pita pocket for a balanced lunch.
- Stuffed Potatoes
Scoop out the cooked flesh of a baked potato and mix with creamed corn, low fat yoghurt, chopped ham or lean cooked bacon and finely sliced spring onions (scallions). Spoon back into the baked potato, top with a bit of shredded low fat cheese and bake for 5 minutes until cheese has melted.