Corn

By keeping a supply of what I call Basics on hand, planning a meal becomes just that much easier. By Basics I am referring to things like canned tomatoes, chicken or beef stock, frozen corn or peas, pasta, rice, herbs and spices to name a few.

Sweet corn is a great source of Vitamin B and Vitamin C. For further nutritional analysis, click on the link below:

http://en.wikipedia.org/wiki/Sweet_corn

Frozen corn can be used in a variety of ways, other than just as a side vegetable. The trick is to think outside the box. By adding corn to recipes you not only add an extra vegetable, you also add colour and texture. Some of the ways I use corn to add a new dimension to meals are

• drizzle with a little olive oil, sprinkle with ground cumin and roast, then add to salads
• add to chili, taco, fajita or quesadilla fillings
• add to savoury pancakes and serve as a starch
• mix into cornbread with grated cheese before baking for added texture
• add to rice for the last 5 minutes of cooking 
• in wraps for lunch, with lettuce, cheese, chicken, avocado
• add to pasta sauce, with cherry tomatoes, olives, basil and goat cheese
• homemade pizza toppings get added colour and goodness with corn
• give risotto a hit of sweetness and colour
• red peppers, green onion and corn brighten your omelettes and frittatas
• combine diced peppers, green onion, avocado and corn with a squeeze of lime juice, salt and pepper and you have a fresh salsa to serve with fish or chicken

So, next time you have something in your fridge that needs to be used up, think about corn as a way to enhance the flavours, lift the visual appeal and provide part of your daily B vitamins.