This week’s Vegetable Box Feature: Frozen Corn Niblets
Frozen corn makes it easy and delicious to enjoy a Summer Favourite even in the Winter!
A bag of frozen corn can last for several weeks in the freezer and when prepared correctly, tastes just as fresh as straight off the cob.
Basic Tips for Cooking Frozen Corn
- Don’t BOIL frozen corn! Just don’t do it. It zaps all the flavor out of the corn.
- Use a skillet. Stir-frying or sautéing frozen corn keeps it crisp, bright, and flavorful.
- Add a little sugar. It’s ok, it won’t taste weird and it will bring out the natural sweet flavor.
- Don’t salt until ready to serve. Salting the corn too early can dehydrate it and it won’t taste as sweet. Wait until after you’ve cooked it, then salt to taste.
Created By: Kate
A delicious appetizer for your New Year’s Eve or Day party!
3 cups corn kernels - (thawed)
1 jalapeño - seeds removed and finely diced (optional, skip this if you don't want any spice)
1 cup white whole wheat flour (or all-purpose flour)
2 TBSP cilantro leaves - diced (or use any herb you like)
½ tsp salt - or more to taste
2-4 TBSP Olive oil for frying
Optional: Lime juice and extra cilantro for serving
1. Mash the corn kernels in a large bowl using a potato masher or a mojito muddler until most corn kernels are broken and some juice comes out. You can also pulse the corn in a food processor for a few seconds just to break them - be careful not to over-process and turn them into creamed corn.
- Add the rest of the ingredients (jalapeno through salt) and mix well. I just used the same mojito muddler for mixing everything together - no need to get a whisk or another utensil dirty!
- Heat 1-2 tablespoons of olive oil in a pan. Use a heaping tablespoon or a melon baller to add the corn batter to the pan. Cook for about 3 minutes over medium heat, or until golden brown. 4. Carefully flip and cook for another 3 minutes, or until the corn fritters are golden brown and cooked through.
- Serve with some fresh cilantro and a squeeze of lime juice.
Perfect Roasted Corn
Created By: Borrowed Bites
An easy and delicious side dish!
2lbs frozen corn kernels
½ onion diced (yellow, brown, or sweet onion)
1½ TBSP garlic minced
2 TBSP butter
2 TBSP olive oil
kosher salt to taste
pepper to taste
1. Heat a 12-inch skillet over medium-high heat (I prefer cast iron skillets, but any skillet will work).
- Once hot, add in butter and oil until melted. Add in diced onion and garlic. Sauté for 2-3 minutes, stirring occasionally, until fragrant and translucent. The pan should stay very hot, but not so hot that they burn.
- With the pan very hot, add in frozen corn kernels. Continue to cook for approximately 10 minutes, stirring occasionally. It is done when the kernels are soft and are spotted with deep shades of brown. Finish with salt and pepper to taste.
Easy Corn Chowder
Created by: Amy
Nothing better on a cold winter day then a warming bowl of soup!
4 slices thick-cut bacon, diced
2 TBSP unsalted butter
1 small sweet onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, diced
Kosher salt and freshly ground pepper, to taste (I usually add about 2-3 teaspoons)
1/4 cup all-purpose flour
5 cups low-sodium chicken broth
2 medium russet potato, peeled and cut into 1/2-inch cubes
3 cups corn kernels (thawed and drained)
1 TBSP honey
1/4 tsp dried thyme
2 bay leaves
1 cup heavy cream
1 cup shredded cheddar cheese
2 scallions, diced small
1. Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel-lined plate with a slotted spoon.
- Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted.
- Add in the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.
- Add in the garlic and sauté until fragrant, about 30 seconds. Season with salt and pepper, to taste.
- Sprinkle the flour into the vegetables to coat them evenly and make a paste. Cook a minute or two to get rid of the raw flour flavor.
- Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
- Discard the bay leaves from the soup.
- Add in the heavy cream.
- Using an immersion blender, puree the soup until the desired consistency is reached (alternatively, transfer about 3 cups of the soup in a food processor or blender and stir it back into the soup.)
- Stir in the shredded cheese until melted.
- Stir in most of the cooked bacon, reserving some for garnish.
- Taste and adjust seasonings, if necessary.
- Ladle the soup into bowls and garnish with some cooked bacon and diced scallions.