How to fancy up canned corn?
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
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 (:
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.
Grate cheese on top, sprinkle chile.
Toss it with some arugula and sliced onions.
Add it to polenta/cornbread.
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.