Delicious Leftover Cooked Corn Recipes
Leftover cooked corn is one of the most versatile ingredients to be found in the kitchen. It can be used in a variety of dishes such as salads, soups, casseroles, and more. Not only is it a great way to use up leftovers, but it is also a great way to add some extra flavor and texture to your meals. Here are some delicious leftover cooked corn recipes that you can use to make the most of your leftovers!
Corn Fritters
This is a great way to use up your leftover cooked corn. Corn fritters are a delicious snack or appetizer that can be enjoyed by the whole family. To make these, you will need the following ingredients: ½ cup of cooked corn, 2 eggs, ½ cup of all-purpose flour, ¼ teaspoon of baking powder, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and salt and pepper to taste.
Ingredients:
- ½ cup of cooked corn
- 2 eggs
- ½ cup of all-purpose flour
- ¼ teaspoon of baking powder
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- Salt and pepper to taste
Instructions:
- In a medium bowl, whisk together the eggs and flour until well combined.
- Add in the cooked corn, baking powder, garlic powder, onion powder, and salt and pepper to taste.
- Mix until everything is well combined.
- Heat a skillet over medium-high heat and add a tablespoon of oil.
- Drop the batter by spoonfuls into the skillet, and cook for approximately 2 minutes on each side, or until golden brown.
- Serve with your favorite dipping sauce.
Equipment:
- Medium bowl
- Skillet
- Spoon
Notes:
If you don't have any leftover cooked corn on hand, you can also use frozen or canned corn in this recipe. Just make sure to drain and rinse the corn before using it.
Nutrition:
One serving of these corn fritters contains approximately 200 calories, 8g of fat, 22g of carbohydrates, and 7g of protein.
Corn Chowder
This is a delicious and creamy soup that is perfect for a cold winter day. To make this soup, you will need the following ingredients: 2 tablespoons of butter, 1 onion, chopped, 2 cloves of garlic, minced, 2 cups of vegetable broth, 2 cups of cooked corn, 1 potato, diced, 1 cup of cream, 2 tablespoons of fresh parsley, chopped, and salt and pepper to taste.
Ingredients:
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of vegetable broth
- 2 cups of cooked corn
- 1 potato, diced
- 1 cup of cream
- 2 tablespoons of fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- In a large pot over medium heat, melt the butter and add the onion and garlic. Cook for about 5 minutes, stirring occasionally.
- Add the vegetable broth, cooked corn, and potato. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potato is tender.
- Add the cream and parsley and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve warm.
Equipment:
- Large pot
- Spoon
Notes:
If you don't have cream on hand, you can also use milk or half-and-half in this recipe.
Nutrition:
One serving of this corn chowder contains approximately 270 calories, 17g of fat, 27g of carbohydrates, and 4g of protein.
Corn Salad
This is a delicious and refreshing salad that is perfect for a hot summer day. To make this salad, you will need the following ingredients: 4 cups of cooked corn, 1 red bell pepper, diced, 1 cup of cherry tomatoes, halved, 1/3 cup of fresh parsley, chopped, 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and salt and pepper to taste.
Ingredients:
- 4 cups of cooked corn
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1/3 cup of fresh parsley, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the cooked corn, red bell pepper, cherry tomatoes, and parsley.
- In a small bowl, whisk together the olive oil and red wine vinegar.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Equipment:
- Large bowl
- Small bowl
- Whisk
Notes:
If you don't have red bell pepper on hand, you can substitute with any other type of bell pepper or even cucumber.
Nutrition:
One serving of this corn salad contains approximately 160 calories, 7g of fat, 20g of carbohydrates, and 3g of protein.
As you can see, there are many delicious recipes that you can make with leftover cooked corn. These recipes are easy to make and are sure to please the whole family. So next time you have some cooked corn leftovers sitting in the fridge, don't throw them out! Instead, try one of these delicious recipes and make the most of your leftovers.
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