Sweetcorn is often a food waste culprit. Many large tins of canned sweetcorn go uneaten, or you may some leftover corn-on-the-cob. Here are good ways to use up leftover corn. Grilled Corn Salad (Rainbow Plant Life) is a colourful and healthy dish brimming with freshness. It takes just 30 minutes to make, for the ultimate summer side dish, not too spicy!
Use vegan butters with no palm oil. Corn-on-the-cob is a choking hazard for pets so keep away. Also keep them away from these recipes due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nutmeg, fresh dough, green potatoes/onions, jackfruit).
Corn (or sweetcorn) is actually a type of grass. Eaten for over 10,000 years, it hails from Mexico and is related to maize. It was used years ago as a coffee substitute (the ashes from the burned cobs were used as baking soda). Did you know that every cob has an even number of rows (around 800 on average). This is because corn spikelets are always born in pairs, with one floret fertile and the other one not.
Ideally, use your corn up the day you get it. If you do store it, it will keep for a few days in the crisper drawer in the fridge (don’t wash or peel until you use it).
Spicy Corn Fritters (So Vegan) are made with tinned sweetcorn and leftover fresh veggies. Serve with lime juice and sweet chilli sauce.
Grillled Corn with Sriracha Aioli (Minimalist Baker) combines roasted corn-on-the-cob with a homemade spicy mayonnaise. The perfect summer side dish.
Simple Summer Corn Soup (Minimalist Baker) features corn kernels alongside potatoes, garlic and onion cooked in veggie broth and plant milk, then garnished with green onions and cheesy-tasting nutritional yeast.
Vegan Corn Casserole (Crowded Kitchen) combines three types of corn and green chiles, and is topped with plant-based melted cheese.
Gluten-Free Cornbread (Crowded Kitchen) is very easy to make, and only needs 10 ingredients. This is perfect to accompany soup and chilli, or to use in homemade stuffing.