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How to fancy up canned corn?

w
wendywa Jan 12, 2009 09:16 AM

I'm cooking dinner for a friend's family because she is recovering from surgery. They are not very experimental eaters, so I am simply roasting a chicken and preparing a green bean casserole. I have on hand a couple of cans of corn, so I'm thinking that can be the second vegetable but what can I do to it to make it a little more prepared than just heating it up. TIA

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  1. bitsubeats RE: wendywa Jan 12, 2009 09:29 AM

    I did a last minute xmas dish this year with some canned corn (had no frozen corn on hand and it worked out okay) and it was tasty. It involved corn, bacon, scallions, heavy cream, and some jack cheese. I took it from an old thanksgiving issue of Bon Appetit.

    I belive I sauteed some bacon first, then took it out to drain, and reserved about 2 tbls of fat.

    Then I sauteed the green onion in the fat and added a bit of fresh thyme and salt.

    When the green onion was significantly wilted I added the corn ( I added about 2 -3 cans - can't really remember) and then added about a cup of cream and some milk to thin it out.

    The cream and the corn should meet at the same level basically, thats how you know you have added enough. Then I added about a 3/4 cup to 1 cup of grated jack cheese, stirred it in until it melted and then added it all to a baking dish.

    Top it with the crumbled bacon and then add it to a 350 degree oven for 45 mins. I'd cover it first for the first 30 mins and then uncover it for the remainder 15 mins.

    I know the recipe is so wishy washy, but I'm sure you can do magical things with cream/milk, cheese, corn, and bacon (:

    1 Reply
    1. re: bitsubeats
      w
      wendywa RE: bitsubeats Jan 12, 2009 10:59 AM

      Thanks to all... you have inspired me.

    2. krisrishere RE: wendywa Jan 12, 2009 09:48 AM

      At Christmas time my aunt made this corn casserole. All it was was canned corn, a box of Jiffy Cornbread Mix, eggs and I think milk..then it was baked and topped with cheese. It was really good!

      2 Replies
      1. re: krisrishere
        alliedawn_98 RE: krisrishere Jan 12, 2009 12:58 PM

        I make that every now and then. I use Paula Deen's recipe from Food Network.

        1. re: krisrishere
          d
          Diane in Bexley RE: krisrishere Jan 13, 2009 12:43 PM

          I also use the Paula Deen recipe and spice it up a little using thinly sliced jalapenos, or chili spice or red pepper. Needs a little zip for us.

        2. m
          miss margie RE: wendywa Jan 12, 2009 10:26 AM

          The best and maybe recipe for canned corn requires 1 can cream style corn,1 egg,1tsp salt 2Tbs flour. Mix together with fork pour into greased casarole bake at 350 for 25-30 min.

          1. j
            jaykayen RE: wendywa Jan 12, 2009 10:35 AM

            Grate cheese on top, sprinkle chile.

            Toss it with some arugula and sliced onions.

            Add it to polenta/cornbread.

            1. r
              rudysmom RE: wendywa Jan 12, 2009 01:08 PM

              just roast it! after the chicken is done, let it rest & turn up the oven to 400. drain the corn well, toss with some oil, place on baking sheets, roast until lightly browned, stirring now & then. 15 minutes max. season to taste.

              1. s
                somervilleoldtimer RE: wendywa Jan 12, 2009 01:12 PM

                browned butter, and then stir in minced red pepper and green onions.

                1. l
                  lgss RE: wendywa Jan 12, 2009 02:23 PM

                  Mix in some diced red and green bell peppers?

                  1. ipsedixit RE: wendywa Jan 12, 2009 02:45 PM

                    I dunno how this will necessarily pair with roast chicken and brean bean casserole, but sometimes I like to mix canned corn into my scrambled eggs.

                    1. a
                      ashii RE: wendywa Jan 12, 2009 02:45 PM

                      cook some bacon, and crumble it.
                      Then gently cook some chopped onions.
                      Then throw the whole thing back in the pan over high heat till the corn gets a little color.

                      1. l
                        lexpatti RE: wendywa Jan 13, 2009 05:10 PM

                        I've been wanting to make Corn Pudding, can't find my recipe but this one looks like it:
                        http://seriouslygood.kdweeks.com/2005...
                        Or you could do a savory bread pudding that includes corn.
                        http://www.vikingrange.com/consumer/l...

                        1. alkapal RE: wendywa Jan 14, 2009 05:54 AM

                          this is my concoction: http://chowhound.chow.com/topics/5354...

                          1. JungMann RE: wendywa Jan 14, 2009 06:01 AM

                            A good Louisiana macque choux would brighten up a plate of chicken and green bean casserole: just butter, onion, garlic kernel corn, cream corn, green pepper, s&p and a dash of tabasco to break it down to its bare essence.

                            1. cuccubear RE: wendywa Jan 14, 2009 06:12 AM

                              The exact recipe has escaped me just now, but - I mix canned corn with a little flour, sugar and egg yolk, then fold in whipped egg whites – cook them on a griddle like pancakes. Drizzle with honey or just butter. It’s an easy side for chicken or pork.

                              8 Replies
                              1. re: cuccubear
                                alkapal RE: cuccubear Jan 14, 2009 07:21 AM

                                that sounds good. do they rise appreciably? i just saw alton brown on hoecakes. in that case, he added drained canned or frozen corn to cornmeal with egg, salt, baking powder and ... water? my aunt martha's corn pone was simply salt, cornmeal and water. then the batter was fried in rendered bacon fat. oh my, there's nothing better with field peas and pepper sauce. if you put butter on top to melt, you were just decadent! ;-)

                                1. re: alkapal
                                  cuccubear RE: alkapal Jan 14, 2009 08:23 AM

                                  Hiya alkapal - No, they don't rise as much as a pancake, but they firm up and are very light. When I get home tonight, I'll dig up the recipe...btw, I do love me some field peas!

                                  1. re: cuccubear
                                    alkapal RE: cuccubear Jan 14, 2009 08:56 AM

                                    great, i'm looking forward to those corncakes -- or do you call them corn fritters?! we had a nice thread not too long ago on fritters. everything (i think) makes a good fritter! http://chowhound.chow.com/topics/551826

                                    1. re: alkapal
                                      cuccubear RE: alkapal Jan 19, 2009 05:52 AM

                                      Here you are alkapal, sorry for the delay...

                                      They are called “Corn Oysters” – (coming from “Corn – Meals and More” by Olwen Woodier)

                                      2 large eggs, separated
                                      1.5 c corn kernels
                                      1 tbsp milk
                                      .25 c flour
                                      .25 tsp ground pepper (or 1 tbsp sugar)
                                      2 tbsp veg. oil

                                      Beat the egg yolks and stir in the corn and milk. Add the combined dry ingredients, then fold in stiffly beaten egg whites. Drop spoonfuls of the batter on a hot oiled griddle or skillet and cook for a minute or two on each side.

                                      Hope you like them! I don’t see why one couldn’t add a little chopped jalepeno either.

                                      1. re: cuccubear
                                        alkapal RE: cuccubear Jan 19, 2009 06:21 AM

                                        sounds good to me, but like a lumpy fritter (hence "oyster"?), though. plain flour, not self-rising?

                                        add jalapeno and micro-diced red bell pepper? top with a wee bit of sour cream blended with a little lime juice and horseradish or dill /marjoram / thyme / cilantro? <gosh, i'm an inveterate doctorer....>

                                        yum. thanks, cuccu!

                                        1. re: alkapal
                                          cuccubear RE: alkapal Jan 19, 2009 12:10 PM

                                          You're welcome alkapal! - Yes, plain flour. They don't really rise much. And, I just had a thought - I'll have to try making a big one, about the size of a really large pancake, say 5 - 5.5" in diameter, once cooked, pile on your toppings and a few chopped veggies, etc. and roll it up.

                                          1. re: cuccubear
                                            alkapal RE: cuccubear Jan 19, 2009 05:41 PM

                                            it'll break, imo.

                                2. re: cuccubear
                                  s
                                  somervilleoldtimer RE: cuccubear Jan 16, 2009 09:26 AM

                                  Are they fritters?

                                  Joy of Cooking has a great recipe for corn fritters -- we make them to use up extra cooked corn on the cob, and eat them with molasses!

                                3. c
                                  City Kid RE: wendywa Jan 14, 2009 07:43 AM

                                  In a pinch I use canned corn for a southwestern salad: drain and mix with drained, rinsed black beans, diced tomato, scallion, and jalapeno or other pepper, perhaps a little parsley. Dress with olive oil, white wine vinegar, and a little hot sauce if you want. You can also stir in a little Dijon mustard to add a little more body to the dressing. Very tasty, easy, and pretty! Goes great with roast chicken.

                                  1. Caralien RE: wendywa Jan 14, 2009 12:02 PM

                                    Chill cans of corn in the refrigerator (or drain and put in freezer for 20 minutes)
                                    Finely dice some red onion, and drizzle in some red wine or cider vinagre; crack some fresh pepper and add a dash of sea salt; leave for at least 10 minutes
                                    Mince some fresh dill
                                    Mix all together and serve

                                    3 Replies
                                    1. re: Caralien
                                      alkapal RE: Caralien Jan 15, 2009 04:56 AM

                                      caralien, do that, and add baby limas and garlic. maybe a good squeeze of lemon juice. i used rosemary in that dish, instead of the dill. good and guilt-free. (did add evoo).

                                      1. re: alkapal
                                        Caralien RE: alkapal Jan 15, 2009 05:07 AM

                                        or soybeans and chopped carrots with some yogurt...

                                        1. re: Caralien
                                          alkapal RE: Caralien Jan 15, 2009 05:10 AM

                                          edamame, right? i like them even more than baby limas!

                                    2. m
                                      melly RE: wendywa Jan 14, 2009 08:20 PM

                                      I'd just add some minced red bell peppers and some butter.

                                      1. n
                                        nosey RE: wendywa Jan 16, 2009 03:34 PM

                                        I just put together a corn pudding. 2 cans of creamed corn, 3/4 c. milk, 2 eggs, salt, pepper and a scant tblsp. of sugar. bake in a casserole for 45 min at 350.

                                        For a yummy mixture, use canned corn, edamame beans and roasted red pepper. I throw in a bit of butter and some crystal hot sauce. Not too heavy on the Crystal, just enough to bring out the other flavors.

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