Revised

Editor’s note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.

Can-Do Recipes: CornSarah Wood
Assistant Extension Professor, Department of Health Sciences

Easy-to-prepare recipes using corn as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

  • Canned food
  • Food pantry
  • SNAP
  • Corn
  • Recipes
  • Healthy eating
  • Food preparation
  • Cooking tips

Recipes

  • Southwest Corn and Bean Medley
  • Corn Pudding
  • Taco Soup
  • Microwave Potato Corn Chowder

Pages

  • 4

A flyer with tips and recipes highlighting canned food

Southwest Corn and Bean Medley

Southwest Corn and Bean Medley

Yield: 4 Servings

Ingredients

  • 3/4 cup onion (chopped)
  • 1 (15-ounce) can whole-kernel corn, liquid drained and reserved
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 tablespoon chili powder

Directions

  1. Heat 3 tablespoons of liquid from canned corn in saucepan over medium-high heat.
  2. Cook onion in liquid until soft, about 2 minutes.
  3. Add corn, kidney beans, remaining corn liquid and chili powder to onion mixture.
  4. Cook over low heat for 10 minutes. Let cool 5 minutes before serving.
  5. Refrigerate leftovers immediately.

Corn Pudding

Corn Pudding

Yield: 12 Servings

Ingredients

  • Nonstick spray oil
  • 2 (15-ounce) cans corn kernels, drained
  • 1 (15-ounce) can cream-style corn
  • 1 cup fat-free sour cream
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 1 package (8.5-ounce) corn muffin mix

Directions

  1. Heat oven to 375 degrees F; spray a 9-by-13-inch baking dish with oil.
  2. Beat eggs in a large mixing bowl for 1 minute. Stir in remaining ingredients.
  3. Pour into the prepared baking dish and bake for 40 minutes or until browned and springy in the center.
  4. Let cool slightly before serving.
  5. Refrigerate leftovers immediately.

Taco Soup

Taco Soup

Yield: 4 Servings

Ingredients

  • 1 pound ground beef
  • 1 (10.75-ounce) can tomato soup, condensed
  • 1 (14.5-ounce) can salsa of choice
  • 1 (14.5-ounce) can corn
  • 1 (14.5-ounce) can black beans
  • 1/2 cup shredded cheddar cheese
  • 4 hamburger buns *Can also serve on top of rolls, corn muffins or rice.

Directions

  1. Brown meat in skillet on stove over medium-high heat. Drain fat, if any. Add soup, salsa, corn, and beans.
  2. Cook until sauce is reduced to desired thickness (approximately 10 minutes).
  3. Top with cheese and spoon onto hamburger bun.
  4. Refrigerate leftovers immediately.

Microwave Potato Corn Chowder

Microwave Potato Corn Chowder

Yield: 4 Servings

Ingredients

  • 1/4 cup margarine
  • 4 tablespoons flour (all purpose)
  • 2 cups nonfat milk
  • 1 (15-ounce) can corn
  • 1 (15-ounce) can sliced or diced potatoes, drained
  • Salt and pepper to taste
  • Garlic powder to taste

Directions

  1. Melt margarine in a microwave safe bowl for 30-50 seconds.
  2. Stir in flour until smooth. Mix in milk.
  3. Cook in microwave for 6 to 8 minutes, until thickened, stirring each minute.
  4. Add undrained corn, drained potatoes, and seasoning to white sauce; cook 2-3 minutes or until hot.
  5. Refrigerate leftovers immediately.