Creamed sweetcorn - ideas welcome

AlwaysHappy

I've started to do an inventory of my stock - which may take some time!!
Anyway, have come across a tin of creamed sweetcorn, which must have seemed like a good idea at the time of purchase, but it keeps staring at me, and I don't know what to do with it - other than serve it on the side of our plates as a vegetable. What does anyone else use it for??
Many thanks

welshbookworm

From an old thread on MSE Thank you to Stephen Leak
CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

1 egg
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
200g (½ a 400g tin) of creamed sweet corn
500ml of water
1 chicken stock cube
Ground pepper to taste

METHOD

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

If you are using a fresh chicken breast, cut it into very thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

Put the chicken and sweet corn into a saucepan on a medium heat. Add the water and the stock cube. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Add ½ a tablespoon of cornflour mixed with a little water towards the end to thicken the soup if desired.

If you somehow manage to completely forget the chicken, you have still made Creamed Sweet Corn Soup

madvixen

What about fritters? They're yummy with Southern Chicken

Nargleblast

I second the fritters suggestion. Add flour, an egg, a little milk, salt and a bit of sugar maybe, till you get a thick batter. Either deep fry or shallow fry, but either way make sure the oil is really hot. If you use SR flour you get puffy fritters.

springdreams

Back in South Africa they are a normal side dish, just like beans, salad, veg, etc.

AlwaysHappy

THANK YOU!! I love MSE - knew there would be help out there and glad that I don't have to throw them out!! (I may have to buy more so that I can try out all the ideas).

babyshoes

Open tin, apply spoon. Consume! Yum!

scottishminnie

I make a corn casserole which goes down a treat. It uses frozen corn but ends up similar to creamed corn so perhaps you could make something similar. I would saute an onion and some finely chopped red and green pepper and mix with the creamed corn.

This is the corn casserole recipe so you can see what I mean hopefully.

http://www.machineshed.com/blog/2012/a-week-of-recipes-day-5-creamed-corn-casserole/

wondercollie

try allrecipes.com. I seem to remember a cornbread type recipe to serve instead of dinner rolls

arbrighton

goes well with Salmon (surprisingly!)