Canned corn is useful for a wide variety of dishes - soups, side dishes, salads. Since the beans are already cooked, they boil and roast very quickly and are perfect for making quick home meals.
Corn salad with sesame seeds
For a light snack, serve a mixture of fresh lettuce leaves with corn, sesame seeds, and garlic dressing. It should be accompanied by fresh grain bread and well-chilled white wine.
You will need:
- 100 g of Chinese salad;
- 100 g of Frize salad;
- 250 g of canned corn kernels;
- 1 teaspoon of sweet mustard;
- 2 tablespoons of olive oil;
- 2 cloves of garlic;
- 1 teaspoon of sesame seeds;
- 1 tablespoon of wine vinegar;
- salt.
Rinse and dry the salad. Pick it up into small pieces and place in a bowl. Drain the corn jar and mix the corn with the salad.
Chop the garlic, mix it with olive oil, mustard, wine vinegar and salt. Whisk everything into a homogeneous mass and pour it over the salad. Sprinkle the finished dish with sesame seeds.
You can add freshly squeezed lemon juice to the sauce instead of vinegar.
Canned Corn Soup
Try this delicious, bright yellow soup with canned corn and shrimp. The delicate taste of seafood perfectly sets off the light sweetness of corn kernels.
You will need:
- 500 g of canned corn;
- several large peeled boiled-frozen shrimps;
- 1 glass of cream;
- 1 onion;
- 2 potatoes;
- butter for frying;
- salt;
- freshly ground black pepper.
Peel and chop the potatoes. Fill it with water, salt and cook until half cooked. Then drain the corn jar and add the grains to the pot. Peel the onion, chop and fry in hot butter. Transfer the onion to the soup and cook for a couple of minutes.
Transfer the soup to the bowl of a food processor and puree. Return the mixture to the saucepan, pour in the cream and heat without boiling. Season the soup with salt and pepper to taste.
Pour boiling water over the shrimps for 10 minutes. Then drain the water. Add a few shrimp to each bowl of soup before serving. Serve homemade crackers or fresh white bread separately.
Corn pancakes
This dish can be a great side dish with fried chicken fillet or grilled legs. Separately, you can serve vegetable salad. The pancakes are also delicious as an independent dish - serve fresh sour cream or creamy sauce with them.
You will need:
- 500 g of canned corn;
- 1 hot red pepper;
- 1 glass of kefir;
- 2 cups wheat flour;
- 1 egg;
- salt;
- 1 teaspoon of baking soda.
Pour kefir into a deep bowl, add a slightly beaten egg, salt and soda to it. Mix everything and add the pre-sifted flour in portions. Then add the canned corn into the dough and stir the mixture until smooth. Peel hot peppers, cut thinly and add to the dough too.
Stir the dough before placing it in the pan - the grains settle to the bottom of the bowl.
Heat vegetable oil in a deep skillet. Spoon small portions of the dough. After browning the pancakes until golden brown, gently turn them over to the other side and continue cooking. Check the degree of baking of the products by piercing them with a fork - there should be no traces of dough on the teeth. Put the finished pancakes on a plate and keep warm until serving.
