How many cans of corn do you have in your pantry? Let me guess! They are covered with dust, right? You bought them from the supermarket, but they don’t really appeal to you as you were in the supermarket and you don’t want to have a corn salad anymore, do you?
If this is you, you’ve come to the right place. Today, let me show you 6 New Ways to Enjoy Canned Corn. Are you guys ready? Let’s get started!
#1 CORN PANCAKES
Ingredients:
- 12 oz (340g) canned corn
- 6 tbsp cornstarch (or all-purpose flour)
- 3 tbsp water
- Salt, to taste
- 1 tbsp neutral-tasting oil
- Condensed milk (optional), to drizzle
Seasoning:
- 1/2 tsp sugar
- 1/2 tsp cayenne pepper
- 1 tsp parmesan cheese powder
Instructions:
1. Drain the corn.
2. Make the batter. In a bowl, mix together the cornstarch, water, and salt to taste. Add the drained corn. Mix again.
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the corn mixture. Once the bottom is lightly browned, flip and cook the other side.
4. Make the seasoning. In another bowl, mix together the sugar, cayenne pepper, and parmesan.
5. Place on a serving plate. Sprinkle on some seasoning. Drizzle with condensed milk (if using). Enjoy!
#2 CORN PIZZA
Ingredients:
- 12 oz (340g) canned corn
- 4 tbsp kewpie mayonnaise
- 2 tbsp parmesan cheese powder
- Salt and pepper, to taste
- Tortillas
- Generous amount of shredded mozzarella cheese
- Parsley flakes (optional), to garnish
- Honey, to drizzle
Instructions:
1. Drain the corn. Transfer to a mixing bowl. Add the mayonnaise, parmesan, and salt and pepper to taste. Mix together.
2. Spread the corn mixture on a tortilla. Top with a generous amount of shredded mozzarella cheese. Microwater for 4 to 5 minutes or until the cheese is completely melted.
3. Sprinkle on some parsley flakes (if using). Drizzle with honey. Cut into 8 pieces. Enjoy!
#3 KOREAN-STYLE CORN CHEESE
Ingredients:
- 12 oz (340g) canned corn
- 1/4 red bell pepper
- 1/4 yellow onion
- 4 tbsp kewpie mayonnaise
- 1/2 tbsp sugar
- Salt, to taste
- 1 tbsp (14g) unsalted butter
- Generous amount of shredded mozzarella cheese
Instructions:
1. Drain the corn.
2. Finely chop the bell pepper and onion. Pat dry with paper towels.
3. In a small bowl, mix together the mayonnaise, sugar, and salt to taste. Set aside.
4. To a pan, add the butter. Heat it over medium-high heat. Once it’s heated, add the corn, bell pepper, and onion. Stir-fry until most of the liquid has evaporated.
5. Add the mayonnaise sauce. Give it a good stir. Top with a generous amount of shredded mozzarella cheese. Cover with a lid and cook until the cheese is completely melted. Enjoy!
#4 CORN BREAD
Ingredients:
- 12 oz (340g) canned corn
- 1/4 red bell pepper
- 1/4 yellow onion
- 4 tbsp kewpie mayonnaise
- 1/2 tbsp sugar
- Salt, to taste
- 1 tbsp mustard sauce
- 1 slice precooked bacon
- 6 dinner rolls
- Generous amount of shredded mozzarella cheese
- Parsley flakes (optional), to garnish
Instructions:
1. Drain the corn.
2. Finely chop the bell pepper and onion. Pat dry with paper towels.
3. In a mixing bowl, add the corn, bell pepper, onion, mayonnaise, sugar, salt to taste, mustard sauce, and chopped bacon. Mix together.
4. Take out the inside of the dinner rolls with a fork. Add some corn mixture. Top with some shredded mozzarella cheese and parsley flakes (if using).
5. Microwave for 2 to 3 minutes with a little bit of water. (Or cook it in the oven at 180℃ (355℉) for 10 minutes.) Enjoy!
#5 OKONOMIYAKI
Ingredients:
- 1 cup green cabbage
- 1/4 yellow onion
- 1 cup mung bean sprouts
- 1 cup canned corn
- 3 tbsp canned tuna (or precooked bacon)
- 1 tbsp neutral-tasting oil
- Teriyaki sauce and kewpie mayonnaise, to serve
- 1 cup dried bonito flakes, to serve
- 1-2 green onions (optional), to garnish
Batter (or Korean Pancake Mix):
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup (120ml) water
Instructions:
1. In a bowl, whisk together the flour, baking powder, and salt. (Or substitute with Korean pancake mix.) Add the eggs and water. Mix together.
2. Add the sliced cabbage, onion, mung bean sprouts, drained corn, and canned tuna. Mix together. The ratio of vegetables to batter should kind of look like coleslaw.
3. In a pan, add the oil (1 tbsp) and heat it over medium heat. Add the batter. Cook until golden brown on both sides.
4. Place on a serving plate. Drizzle with some teriyaki sauce and mayonnaise. Top with dried bonito flakes and sliced green onions (if using). Enjoy!
#6 CANDIED CORN
Ingredients:
- 12 oz (340g) canned corn
- 6 tbsp all-purpose flour, plus more if needed
- High-heat oil (such as canola, grapeseed, vegetable oil, etc.), for frying
- 3 tbsp sugar
- Generous pinch of toasted sesame seeds (or any nuts you like), to garnish
Instructions:
1. Drain the corn. Finely chop the corn and transfer to a mixing bowl.
2. Add some flour, little by little. It should not be runny. (FYI, I added 6 tablespoons.) Form into meatballs.
3. Fill your pan (or pot) with enough oil. Once it’s heated, add the corn. Fry until crispy golden brown. Drain on some paper towels.
4. In another pan, add some oil just to cover the bottom of the pan. Add the sugar. Place it over medium heat and let the sugar dissolve. Add the fried corn and stir around. Sprinkle on some sesame seeds or any nuts you like. Enjoy!
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