Cook with frozen corn
Fresh isn’t always best when it comes to vegetables, especially this time of year. Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen corn doesn’t need to be husked or cut, which reduces preparation at mealtime.
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Spicy Chicken Corn Skillet
1 pound boneless, skinless chicken breasts cut into thin strips
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon butter or margarine
1 14.5-ounce can stewed tomatoes, cut up
1 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup cooked rice
In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, sauté onion and green pepper in butter until tender. Stir in the tomatoes, corn, and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through. Makes 4 servings.
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Corny Rice Medley
1 cup uncooked long grain rice
2-1/4 cups water
2 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn
In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until the rice and vegetables are tender. Makes 4 servings.
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Cherry Tomato Corn Salad
1 tablespoon dried basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped, seeded, and peeled cucumber
In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt, and pepper; shake well. In a large bowl, combine the corn, tomatoes, and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving. Makes 6 servings.
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Pantry Pointers
In most recipes, fresh, frozen, and canned corn can be used interchangeably.
Corn works well with a variety of seasonings, including basil, cilantro, garlic, and parsley. Adding onions, scallions, or chives to corn also enhances its flavor.
Frozen corn usually can be used in recipes straight from the freezer. Frozen corn on the cob, however, usually benefits from being partially thawed first.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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