The next is from a earlier Vegan Journal by Chef Nancy Berkoff, EdD, RD, CCE
Contemporary, frozen, or canned, corn provides fantastic texture to simply about each merchandise on the menu. Preserve some frozen corn and canned corn available to spruce up meals. Additionally, reap the benefits of recent corn and buy greater than you want. Clear and wash recent corn, minimize off the cob, place in freezer luggage or containers, and retailer within the freezer till prepared to make use of.
Corn Broth, Corn Soup, or Corn Chowder
Use the corn cobs to create a corn broth. Simply boil corn cobs with a small quantity of carrots, onion, and celery for a pleasant broth that can be utilized as a base for vegetable or bean soups, or as a cooking liquid for grains or rice.
Contemporary “cream” of corn soup or corn chowder could be a “meal in a minute” by inserting silken tofu, recent corn (minimize off the cob), thawed, frozen corn, or drained, canned corn, a small quantity of tomato paste, and seasonings you get pleasure from, reminiscent of black or white pepper, onion powder, floor thyme, and so forth., in a blender. Mix till easy, or till the feel you want is achieved. Add some extra corn kernels, and a few items of cooked potato, you probably have some available, and warmth on the range till heat. When you’ve got the time, you’ll be able to sauté some diced onions and bell peppers and add to the soup whereas it’s warming for further taste.
Central American-Fashion Corn
When you’ve got further recent corn on the cob or some frozen corn on the cob, you’ll be able to put together it Central American type. For recent corn, peel again the husks (however don’t take away them) and filter the corn silk. Unfold a skinny layer of vegan mayonnaise or mayonnaise-style dressing (reminiscent of Thousand Island) over the corn, sprinkle some minced garlic or minced chilies (or each), and re-wrap the corn within the husk. You may place these on a barbecue grill or within the microwave and permit them to prepare dinner till the corn is simply comfortable.
For frozen corn, unfold with vegan mayonnaise and seasonings, wrap in foil, and prepare dinner on a barbecue grill or in a scorching oven (about 400 levels) till corn is as comfortable as you prefer it!
Corn Relish
Corn relish is a conventional condiment that can be utilized to boost menu gadgets or may even be used as a sandwich filling. Mix cooked, cooled corn with chopped pickles or pickle relish for a quick corn relish. You need to use this with cooked or chilly entrées, or add to soups or cooked greens.
If you’re feeling like doing a bit extra chopping, you’ll be able to mix corn with chopped pickles, chopped crimson or inexperienced bell peppers (or each), chopped candy onions, chopped recent tomatoes (or drained, diced tomatoes), and black olives. Use this as a condiment or as a salad filling, mixed with leftover cooked beans or diced further agency tofu or seitan.
Corn “Pilaf”
Make a corn “pilaf” by sautéing finely chopped onions in a small quantity of vegetable oil till golden after which including corn kernels. Toss and sauté till the corn is a bit toasty and serve scorching. Chill leftover corn pilaf and use it as a salad topping the following day or stir it into vegetable soup, minestrone, or bean soup.
Corn Pudding
Corn pudding may be made by utilizing a easy “corn mush” recipe (consider cream of wheat made with corn meal), stirring corn meal with water or non-dairy milk over low warmth till thick and easy. Add in corn kernels, raisins, cinnamon, floor ginger, and maple syrup or molasses and permit to prepare dinner till desired thickness. Corn pudding may be served plain, both heat or chilled with sorbet (which is able to permit it to change into even thicker) and sliced and served with sliced pineapple or sliced peaches.
Corn Bread and Extra
If you’re in a baking temper, minimize recent corn kernels right into a cornbread combine, prime with corn kernels and bake. You may also toss corn kernels into burrito fillings, sandwich mixes, cooked grains or veggies, and even salad dressings.
