Recipes to Use Up Leftover Sweetcorn
Sweetcorn is a popular ingredient in England, even only in the green giant tins! It’s naturally sweet, so lends itself well to sweet recipes too. Here are good recipes to use up unopened cans sitting in the cupboard (if opened, transfer leftovers to covered container for food safety. Try this vegan creamed corn (Jessica in the Kitchen).
Before cooking, read our post on food safety for people and pets (many foods including leeks, onion, garlic, citrus and spices are unsafe near animal friends). Corn cobs are also choking hazards.
It’s best to just bin allium scraps (leeks, onion, garlic, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.
For tinned ingredients, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).
Easy Homemade Sweetcorn Soup
This sweetcorn soup (Full of Plants) is a delicious supper, from one of nature’s sweetest vegetables. And just look at the colour! It’s made with fresh or frozen sweetcorn, vegan butter (Flora has no palm oil), garlic, onions and shallots, and thickened with coconut cream.
If you make a lot of homemade soup, it’s worth investing in a good stick blender, to save the faff of washing blenders all the time. It’s UK law that whoever sells it to you, has to take your old appliance back for recycling.
You could also use Souper Cubes. Sold in Lakeland, these are like giant silicone ice-cube trays. Just pour in cooled leftovers and freeze. Then when you want soup, just pop a portion out and thaw overnight in the fridge, before cooking up to a safe temperature. That way, you can make bigger batches, even if you are only cooking for one or two, with no food waste.
4-Ingredient Corn Fritters
These corn fritters (Plant Based Folk) are made with corn, flour, plant milk and spring onions. And salt and pepper to season (not really ‘extra ingredients!)
Homemade Cornbread
Cornbread (The Simple Veganista) is very popular in the USA. Serve with vegan butter or to accompany soups and stews. Cornbread kind of tastes like a homemade scone, but blended with the taste of sweetcorn.
