Standby Veg: Canned and Frozen Corn

Standby Vegetables

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Corn, also known as sweet corn and maize, was first domesticated in southern Mexico about 10,000 years ago, where it was derived from a wild grass called ‘Balsas teosinte’. Its cultivation had spread as far north as New England by the time of the European colonisation of North America when Native Americans taught Europeans how to grow the indigenous grains. Since its introduction into Europe, corn has spread to all corners of the world, while it’s still the most important crop in the United States where it’s a staple food in many areas.

canned_cornDespite its importance as a staple in many parts of the world, corn isn’t high in protein or niacin. However, it is high in dietary fibre and rich in antioxidants, and, of course, it’s gluten-free.

Corn has been canned from the beginning of the 20th century, but it’s also readily available as fresh corn on the cob, dried as popping corn and frozen either on the cob or as corn kernels. Canned corn comes in 420gm family sized cans and single-serve 125gm cans.

The following recipes are designed for single-serve cans but can also be made using frozen corn kernels, though they might need pre-cooking where indicated. All additional ingredients come entirely from the Standby Vegetables and Pantry Essentials collections.

Corn kernels can be used in some of the salads in the entry Cold Salads from the Pantry.

Frozen corn can also be added in small amounts in some dishes on this website. Just enter ‘frozen corn’ in Search to find them.

Creamed Corn in a family sized can features in the Cooking in Bulk recipe, Creamy Tuna and Pasta.

 

Recipes:

Quick Side Dishes

Bean and Corn Salad

Chicken and Sweetcorn Soup

Spicy Chicken and Corn Soup

Corn and Bacon Chowder

Corn Frittata with Bacon and Parmesan

Chilli Beans and Corn

Savoury Rice with Corn and Peas

Cheesy Corn and Bacon

Corn and Tuna Mornay

 

Quick Side Dishes

§  Steam 1/3 cup frozen corn in the microwave with a little water for 3 minutes. Drain and stir in 3–4 quartered cherry tomatoes with 1 tsp. olive oil until wilted. Sprinkle with basil.

§   Steam 1/3 cup frozen corn and ¼ cup chopped red capsicum in the microwave with a little water for 3 minutes. Drain and stir in 1 tsp. olive oil, garlic granules and parsley.

§   Steam ½ cup frozen corn (or ¼ cup frozen corn and ¼ cup frozen peas) in the microwave in a little water for 3–5 minutes. Drain and stir in 1 tsp. butter, garlic granules and parsley.

§   Steam ½ cup frozen corn (or ¼ cup frozen corn and ¼ cup frozen peas) in the microwave with a little water for 3 minutes. Drain and stir in 1–2 tsp. butter with a sprinkle of shredded Parmesan cheese, garlic granules and oregano.

§   Steam ½ cup frozen corn (or ¼ cup frozen corn and ¼ cup frozen peas) in the microwave with a little water for 3 minutes. Drain and stir in 1 tbsp. mayonnaise with garlic granules, pepper and parsley.

 

Bean and Corn Salad

  • 125gm can four bean mix, drained and rinsed
  • 125gm can corn kernels, drained
  • ¼ cup red capsicum (or red onion), chopped
  • 1 tbsp. carrot, grated
  • 1–2 tbsp. mayonnaise
  • Garlic, pepper and parsley

 

  1. Mix together beans, corn, capsicum and carrot
  2. Sprinkle salad with herbs and spices
  3. Stir mayonnaise into salad

Variation: substitute 1/3 cup frozen corn kernels for the canned corn. Microwave on high with a little water for 2 minutes, drain and rinse to cool before adding at Step 1.

 

Chicken and Sweetcorn Soup

  • 1 x 85gm can shredded chicken in water
  • 1 x 125gm can corn kernels
  • 1 tbsp. diced bacon (optional)
  • 1 tsp. chicken stock powder
  • 1 tsp. cornflour
  • Ginger, garlic, dried onion and pepper

 

  1. Place corn with the canning water in the small cup of a bullet blender and process until semi-puréed
  2. In a small saucepan, bring ¾ cup of water to the boil
  3. Add stock powder and spices
  4. Dissolve cornflour in 1 tbsp. cold water and stir in
  5. Stir in shredded chicken, puréed corn and diced bacon (optional)
  6. Simmer for 3–5 minutes, stirring often

Variation: substitute 1/3 cup frozen corn kernels with 1 tbsp. cold water for the canned corn at Step 1, microwave on high for 2 minutes then allow to cool before processing

 

Spicy Chicken and Corn Soup

  • 1 x 85gm can shredded chicken in water
  • 1 x 125gm can corn kernels, drained
  • 2 tbsp. chopped onion
  • 1 tsp. chicken stock powder
  • 1 tsp. tomato paste
  • Pepper, paprika and coriander
  • Olive or canola oil

 

  1. In a small saucepan sauté onion with pepper and paprika
  2. Add 1 cup boiling water with stock powder, tomato paste and coriander
  3. Stir in chicken and corn and simmer for 5–10 minutes

Variation: substitute 1/3 cup frozen corn kernels for the canned corn. Add after Step 1 and sauté to heat through before adding water in Step 2.

 

Corn and Bacon Chowder

  • 2 tbsp. diced bacon
  • 1 x 125gm can corn kernels
  • 1 tbsp. chopped onion
  • ½ cup low-fat milk
  • 1 tbsp. instant mashed potatoes
  • 1 tsp. chicken stock powder
  • Garlic, pepper and parsley
  • Butter or margarine

 

  1. Place corn with the canning water in the small cup of a bullet blender and process until semi-puréed
  2. In a small saucepan sauté onion and garlic in melted butter
  3. Add diced bacon and sauté
  4. Add puréed corn with stock powder, pepper and parsley
  5. Add ½ cup boiling water and simmer for 10 minutes
  6. Add milk and return to a simmer
  7. Add instant mashed potatoes and stir until soup thickens

Variation: substitute 1/3 cup frozen corn kernels with 1 tbsp. cold water for the canned corn at Step 1, microwave on high for 2 minutes then allow to cool before processing

 

Corn Frittata with Bacon and Parmesan

  • 1 x 125gm can corn kernels, drained
  • 2 tbsp. diced bacon
  • 1 tbsp. chopped onion
  • 1 egg
  • Parsley and pepper
  • 1 tbsp. (plus) shredded Parmesan cheese
  • 1 tbsp. low-fat milk (optional)
  • Butter or margarine

 

  1. In a small pie dish place a little butter with chopped onion and diced bacon and microwave for 60 seconds
  2. Beat egg with spices, Parmesan cheese and milk or 1 tbsp. water
  3. Stir in corn
  4. Place in pie dish and spread evenly
  5. Sprinkle with more Parmesan cheese and parsley
  6. Bake in a hot (200°C) toaster oven for 20 minutes

Variation: substitute 1/3 cup frozen corn kernels for the canned corn. Microwave on high with a little water for 2 minutes and drain before adding to egg at Step 3.

 

Chilli Beans and Corn

  • 2 tbsp. chopped onion
  • ½ cup frozen mixed vegetables
  • ½ cup diced tomatoes
  • 1 x 125gm can four-bean-mix or chickpeas
  • 1 x 125gm can corn kernels, drained
  • Chilli and garlic paste
  • Pepper, parsley, basil and oregano
  • 1 tsp. soy sauce
  • Olive oil

 

  1. In a small saucepan sauté onions with a generous amount of chilli, garlic and pepper
  2. Add mixed vegetables and sauté
  3. Add four-bean-mix with water and heat through
  4. Add diced tomatoes with soy sauce and herbs
  5. Add ¾ cup water, bring to the boil and simmer for 5 minutes
  6. Add drained corn and simmer for a further 15 minutes, stirring occasionally

Variations:

  • substitute 2 tbsp. chopped red capsicum for some of the mixed vegetables
  • substitute 1/3 cup frozen corn kernels for the canned corn and add with mixed vegetables at Step 2

 

Savoury Rice with Corn and Peas

  • 1 x 125gm can corn kernels, drained
  • ¼ cup frozen peas
  • 3 tbsp. rice
  • 2 tbsp. chopped onion
  • 1 tbsp. diced bacon (optional)
  • 1 tsp. soy sauce
  • ½ tsp. chicken stock powder
  • Chinese 5 spice (or pepper and cinnamon)
  • Canola oil

 

  1. In a small saucepan sauté onion in oil
  2. Add bacon and sauté (optional)
  3. Add rice and stir until translucent
  4. Add 2/3 cup boiling water with stock powder, soy sauce and spices
  5. Stir in corn and peas
  6. Cover and simmer for 15 minutes

Variation: substitute 1/3 cup frozen corn kernels for the canned corn

 

Cheesy Corn and Bacon

  • 1 x 125gm can corn kernels, drained
  • 2 tbsp. diced bacon
  • 3 tbsp. rice
  • Garlic granules, dried onion, pepper and parsley
  • 1 tbsp. shredded Parmesan cheese
  • Olive oil

 

  1. In a small saucepan sauté bacon in oil
  2. Add drained corn with herbs and spices and sauté
  3. Add rice and stir until translucent
  4. Add 2/3 cup boiling water, cover and simmer for 15 minutes
  5. Stir in Parmesan cheese

Variations:

  • substitute ¼ cup small macaroni or elbows for the rice and reduce added water to ½ cup
  • substitute ¼ cup chopped red capsicum for the diced bacon
  • substitute 1/3 cup frozen corn kernels for the canned corn

 

Corn and Tuna Mornay

  • 1 x 95gm can tuna in oil
  • 1 x 125gm can corn kernels
  • 1 tbsp. chopped onion
  • 1 tsp. chicken stock powder
  • Shredded Parmesan cheese (optional)
  • Parsley and pepper

 

  1. Place corn with the canning water in the small cup of a bullet blender and process until semi-puréed
  2. Drain oil from tuna into a small saucepan and sauté onion with pepper
  3. Stir in tuna to heat through
  4. Add puréed corn and bring to the boil
  5. Cover and simmer for 5–10 minutes, stirring occasionally adding a little more water as required
  6. Stir in a sprinkle of Parmesan cheese (optional)

Variation: substitute 1/3 cup frozen corn kernels with 1 tbsp. cold water for the canned corn at Step 1, microwave on high for 2 minutes then allow to cool before processing

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