Recipes for Canned Corn

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 3 cups expired canned corn, drained
• 1 potato, peeled and diced
• 1 cup milk
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, sauté until softened.
3. Add the chicken or vegetable broth, expired canned corn, and diced potato to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes or until the potato is tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the milk. Heat the soup over medium heat until warmed through.
7. Season with salt and pepper to taste.
8. Serve the corn chowder hot, garnished with chopped fresh parsley.

Ingredients

• 1 can (15 ounces) expired canned corn, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the expired canned corn, black beans, diced red bell pepper, finely chopped red onion, minced jalapeno pepper, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the corn and black bean mixture, and toss to coat evenly.
4. Refrigerate the salad for at least 30 minutes to allow the flavors to blend.
5. Serve the corn and black bean salad chilled as a side dish or as a topping for tacos or grilled meats.

Ingredients

• 1 can of slightly expired corn
• 1/2 cup all-purpose flour
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, combine the corn, flour, onion, bell pepper, garlic, paprika, salt, and black pepper.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the milk mixture into the corn mixture and stir until well combined.
4. Heat the vegetable oil in a skillet over medium-high heat.
5. Drop spoonfuls of the corn mixture into the hot skillet, flattening them slightly with the back of the spoon.
6. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from the skillet and drain on paper towels.
8. Serve hot as a side dish or appetizer.