3 Sweetcorn Recipes - Chicken Corn Soup _ Toast _ Fried Rice _ How to cook Sweet corn

1. Chicken Corn Soup:

Ingredients:

1 cup shredded cooked chicken
1 cup sweetcorn kernels (fresh or canned)
4 cups chicken broth
2 eggs, beaten
2 tablespoons cornstarch
2 tablespoons water
Salt and pepper to taste
Green onions, for garnish (optional)
Instructions:

In a pot, bring the chicken broth to a simmer.
Add the shredded chicken and sweetcorn kernels to the simmering broth. Cook for about 5-7 minutes.
In a small bowl, mix the cornstarch and water to make a slurry. Slowly pour this mixture into the soup while stirring continuously to avoid lumps.
Allow the soup to thicken slightly.
Slowly pour in the beaten eggs while stirring the soup gently to create ribbons of cooked egg.
Season the soup with salt and pepper to taste.
Garnish with chopped green onions if desired and serve hot.
2. Sweetcorn Toast:

Ingredients:

4 slices of bread
1 cup sweetcorn kernels (fresh or canned)
1/2 cup grated cheese (cheddar or mozzarella)
2 tablespoons mayonnaise
Salt and pepper to taste
Chopped fresh herbs (e.g., parsley or chives), for garnish (optional)
Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, mix the sweetcorn, grated cheese, mayonnaise, salt, and pepper.
Place the bread slices on a baking sheet.
Spread the sweetcorn mixture evenly over the bread slices.
Bake in the preheated oven for about 10-12 minutes or until the bread is toasted, and the topping is bubbly and slightly browned.
Garnish with chopped fresh herbs if desired and serve hot.
3. Sweetcorn Fried Rice:

Ingredients:

2 cups cooked rice (preferably cooled)
1 cup sweetcorn kernels (fresh or canned)
1 cup cooked and diced chicken (optional)
1/2 cup diced bell peppers (any color)
1/2 cup diced carrots
1/2 cup frozen peas
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons soy sauce
Salt and pepper to taste
Chopped green onions, for garnish (optional)
Instructions:

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the diced chicken (if using) and cook until it's no longer pink.
Add the bell peppers, carrots, and peas. Stir-fry for a few minutes until they start to soften.
Add the sweetcorn kernels and cooked rice to the skillet.