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Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.

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

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

Directions

  1. In a saucepan over medium-high, heat 3 tablespoons of liquid from canned corn.
  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
  • 3 large eggs
  • Two 15-ounce cans corn kernels, drained
  • One 15-ounce can cream-style corn
  • 1 cup fat-free sour cream
  • 2 tablespoons butter, melted
  • One 8.5-ounce package corn muffin mix

Directions

  1. Heat oven to 375 F; spray a 9-by-13-inch baking dish with oil.
  2. In a large mixing bowl, beat eggs 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
  • One 10.75-ounce can tomato soup, condensed
  • One 14.5-ounce can salsa of choice
  • One 14.5-ounce can corn
  • One 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. In a skillet over medium-high, brown meat. 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 all-purpose flour
  • 2 cups nonfat milk
  • One 15-ounce can corn
  • One 15-ounce can sliced or diced potatoes, drained
  • Salt and pepper to taste
  • Garlic powder to taste

Directions

  1. In a microwave safe bowl, melt margarine for 30–50 seconds.
  2. Stir in flour until smooth. Mix in milk.
  3. In microwave, cook for 6–8 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.