All the things you can do with canned corn
Canned food is in high demand. So now many people have corn in their cupboards. Easy for salads or taco fillings. But have you ever thought of these recipes?
Corn falafel
Yes, really: with this popcorn falafel recipe by Ronald Giphart, which he in turn copied from Restaurant NENI, you don’t use chickpeas (huh?) but corn! This popcorn falafel variation is wonderfully light and juicy. The favorite of FavorFlav’s Sharon.
Scrambled eggs with corn
You probably sometimes have crispy fried bacon, smoked salmon or some tomatoes with your scrambled eggs, but corn? Go for it. Once you’ve eaten these scrambled eggs with corn and goat cheese, you’ll want them every morning. And you can still have that bacon on the side. Maybe this handy bacon gadget is something for you?
Indonesian corn fritters
When I’m in an Indonesian warung, I always hope they have frikadel jagung: deep-fried corn fritters. No matter how much food is on your plate, there’s always room for one more corn fritter. Fortunately, making them at home is easy with this recipe for deep-fried corn fritters, and they’re still delicious when cooled, even if they’re a little less crispy.
Corn fritters
Do you prefer frying them in a pan? These corn fritters with a fresh avocado and tomato salsa on the side are on the menu at Bill Granger’s restaurant in Sydney, which is known for its amazing brunch dishes. Instead of fresh corn, it’s perfectly fine to use canned corn.
Cornbread
This classic from the southern US is the addition you didn’t know your chili con carne needed. In this cornbread recipe, your cornbread is extra corny because you add corn kernels as well as cornmeal. Have some left over? Toast it in the oven and eat it with a thick spread of butter on top. You can also make that butter yourself sometime, by the way; here’s how.
Just dip
Had enough of standard hummus and aioli? Try dipping your raw vegetables or pita in this whipped corn dip. The recipe says to use fresh corn, but because you fry it with shallot and garlic and then blend it into a purée, canned corn is absolutely fine. As long as you finish the whole thing with chili oil. Also check out these quick dips, which let you settle comfortably on the sofa with the latest Netflix series for foodies.
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