Top 12 Delicious Corn Dishes You Might Not Know

Ingredients:

• 2 sweet corn cobs
• Potato starch, crispy flour, tiger flour
• 1 egg white
• Butter

Instructions:

• Step 1: Remove the kernels from the corn, then blanch them in boiling water for 3 minutes.
• Step 2: Mix the corn with the various flours and egg white, tossing to coat the kernels evenly with the mixture.
• Step 3: Use a slotted spoon or fine mesh strainer to shake off any excess flour before frying.
• Step 4: Fry the corn in hot oil with butter until golden and crispy.
• Step 5: Remove from the oil and place on a paper towel to drain excess oil.
• Step 6: Serve hot and enjoy.

The butter-fried corn is deliciously crispy and sweet, perfect for enjoying during chilly weather.

Ingredients:

• 4 corn cobs
• 1 piece of butter
• 1/2 tablespoon lemon juice
• 1 dried chili
• 1 tablespoon honey
• Salt, sugar

Instructions:

• Step 1: Remove the husks from the corn, rinse thoroughly, and soak in sugar water for 20 minutes.
• Step 2: Roast the dried chili over an open flame and crush it.
• Step 3: Mix butter, salt, lemon juice, chili, and honey together.
• Step 4: Grill the corn until nearly cooked, then brush the mixture on and grill until fully cooked.

The grilled honey corn is wonderfully flavorful and offers a unique taste experience.

Ingredients:

• 2 sweet corn cobs
• 200g ground pork
• Butter, seasoning, onion, garlic, chili powder
  

Instructions:

• Step 1: Remove the husks and silk from the corn, then separate the kernels.
• Step 2: Mince the onion and garlic, chop the spring onion.
• Step 3: Sauté the onion and garlic in oil until fragrant.
• Step 4: Add the pork and stir-fry until cooked, then season and set aside.
• Step 5: In the same pan, melt butter, stir-fry the corn until nearly cooked, then add the pork and cook until everything is evenly done, adjusting the seasoning as needed.

Stir-fried corn with pork is simple and flavorful, perfect for daily meals.

Ingredients:

• 200g ground pork
• 1 sweet corn cob
• Seasoning, spring onion, pepper

Instructions:

• Step 1: Sauté the onion in a pot, then add the ground pork and season to taste.
• Step 2: Add water to the pot and bring to a boil, then add the corn cut into pieces and season as needed.
• Step 3: Simmer the soup until the corn is tender.
• Step 4: Garnish with chopped spring onion and pepper for added flavor, then turn off the heat.

Ingredients:

• 1kg grated corn
• 2 stalks minced lemongrass
• 200g shallots
• 2 cloves minced garlic
• ½ tbsp seasoning powder
• 2 tbsp sugar
• 1 tsp MSG
• 3 tsp ground pepper

Instructions:
Step 1: Preparation:

• Peel the corn husks and remove the corn kernels from the cob.
• Peel and thinly slice the shallots.
• Minced the garlic.
• Cut the rice paper into triangle shapes.

Step 2: Marinate the corn:

• In a large bowl, combine the corn, garlic, minced lemongrass, and shallots.
• Add 2 tbsp sugar, 3 tsp ground pepper, ½ tbsp seasoning powder, and 1 tsp MSG.
• Mix everything well with chopsticks and let it sit for 2 minutes to let the corn absorb the flavors.

Step 3: Rolling the spring rolls:

• Dip a corner of the rice paper into water to soften it. This helps the paper stick together during frying, so it won’t tear.
• Spoon 1 tablespoon of the corn mixture onto the rice paper, fold the sides in, and roll it up tightly but not too much, as the corn will expand when fried.
• Heat oil in a pan, enough to cover half of the rolls. As you roll each piece, fry them immediately to prevent the wet filling from making the rice paper soggy.
• Fry the rolls, turning occasionally, until they are golden brown and crispy. Remove from the oil and drain on paper towels.

These corn spring rolls are best served with fish sauce or chili sauce for added flavor.

Ingredients:

• 3 ears of corn
• 30g dried shrimp floss
• 50g fried shallots
• 1 egg
• 2 tbsp vegetable butter
• Few stalks of spring onions
• Seasoning

Instructions:

• Step 1: Sauté the garlic and spring onion base, then add the corn and stir-fry until fragrant.
• Step 2: Add the seasonings and crack the egg into the pan, stir-fry until the egg becomes crumbly.
• Step 3: Add butter and turn off the heat. Stir well until the butter melts through the dish.
• Step 4: Add the dried shrimp floss and stir again.
• Step 5: Serve the dish on a plate and sprinkle the fried shallots over the top before mixing them in.

This dish pairs wonderfully with chili sauce.

Ingredients:

• 600g sticky rice
• 200g sweet corn
• 100g shredded coconut
• Coconut milk
• A pinch of salt

Instructions:

• Step 1: Soak the sticky rice overnight to soften, then rinse and drain it.
• Step 2: Remove the kernels from the corn, wash them, and boil until fully cooked.
• Step 3: Place the rice in a steamer, add a pinch of salt, and steam for about 20 minutes until the rice is cooked.
• Step 4: Open the lid, add the boiled corn kernels and shredded coconut on top, then cover and steam for another 5 minutes.
• Step 5: Fluff the rice and drizzle coconut milk over it to add fragrance, then remove from heat.
• Step 6: Serve the sticky rice on a plate, let it cool slightly, and enjoy. This sweet corn sticky rice pairs well with pork floss.

Ingredients:

• 1 ear of sweet corn or young sticky corn
• 100g all-purpose flour
• 150ml water
• 1 tablespoon sugar

Instructions:

• Step 1: Remove the kernels from the corn (use a knife to shave the kernels off the cob or pull them off by hand).
• Step 2: In a bowl, combine the corn kernels with sugar, flour, and water, mixing everything together well.
• Step 3: Heat oil in a pan, then add the corn mixture. Fry on both sides until golden brown. Repeat until all are cooked.

Ingredients:

• 2 ears of fresh sweet corn
• 100g green beans
• 8-10 cherry tomatoes
• 1 red apple
• 1-2 tablespoons lemon juice
• Mayonnaise

Instructions:

• Step 1: Remove the kernels from the corn and wash them. Clean the green beans, trimming both ends and peeling the fibrous skin.
• Step 2: Boil water in a pot, then add the corn and green beans to cook until tender. Drain the water, dice the beans, and set aside.
• Step 3: Wash and cut the cherry tomatoes in half. In a large bowl, combine the corn, green beans, and tomatoes. Cover with plastic wrap and refrigerate for 1-2 hours to keep the salad crisp.
• Step 4: Wash and peel the apple, cutting it into small cubes. Place the apple cubes into a bowl of salted water to prevent browning.
• Step 5: Remove the salad from the fridge, add the apple, and mix well. Pour in the lemon juice and mayonnaise to taste, and stir to combine.

Ingredients:

• 4 ears of sweet corn
• 500ml fresh milk
• 30g sugar (adjust to taste)

Instructions:

Step 1: Prepare the ingredients

• Peel the corn and remove the husks. Keep the inner young leaves and rinse them clean.
• Place the corn and husks in a pot of water and boil for 20-30 minutes until the corn is cooked and releases its sweet juice. Be careful not to overcook, as it can make the kernels soft and difficult to separate.
• Remove the corn and set aside the sweet water from the boiling process.
• Separate the corn kernels (you can use your hands or a knife to scrape them off).

Step 2: Make the corn milk

• Put the separated kernels into a blender, along with 1.5 liters of the corn cooking water, and blend until smooth.
• Strain the mixture through a sieve to remove any pulp.

Step 3: Cook the corn milk

• Pour the strained mixture into a pot and add 500ml of fresh milk. Stir constantly while heating to prevent the milk from burning.
• Once it starts to boil, add the sugar and adjust the sweetness to your liking. Let it simmer for a few more minutes until the milk thickens slightly, then turn off the heat and let it cool.

Step 4: Enjoy

• Once the corn milk has cooled, it’s ready to drink. You can enjoy it hot or cold, depending on your preference. Stored in a sealed glass bottle, it can last up to 7 days.

Ingredients:

• 2 ears of glutinous corn
• 2 yellow sweet potatoes
• 3 tablespoons of arrowroot powder
• Sugar

Instructions:

• Step 1: Peel the glutinous corn, remove the kernels, and blend them until smooth.
• Step 2: Peel the sweet potatoes, cut them into cubes, and soak them in a diluted saltwater solution to prevent browning and ensure they don't fall apart during cooking.
• Step 3: Combine the blended corn with water and bring it to a boil.
• Step 4: Add the sweet potatoes and sugar, and bring it to a boil again until the sweet potatoes are tender.
• Step 5: Mix the arrowroot powder with a little water, then stir it into the pot of pudding.
• Step 6: Once the pudding thickens and boils again, turn off the heat.

The corn and sweet potato pudding can be enjoyed hot or cold, depending on the weather and personal preference. It has the delicious, fragrant taste of corn and the sweet, earthy flavor of sweet potatoes, making it quite a delightful treat.

Ingredients:

• 1 chicken breast
• 1 can of sweet corn
• 2 egg whites
• 1 liter of chicken broth
• 1 onion
• 3 garlic cloves
• 1 piece of ginger
• 1 spring onion
• Cooking oil, sugar, pepper, soy sauce, vinegar, cornstarch

Directions:

• Step 1: Finely chop the onion and sauté it in oil until soft and translucent.
• Step 2: Add the chicken broth, chicken breast, garlic, and ginger to a pot and simmer for 30 minutes until the chicken is tender. Remove the chicken and set aside to cool.
• Step 3: Bring the broth back to a boil, then add the sweet corn and the prepared seasonings.
• Step 4: Slowly pour the egg whites into the soup, stirring gently to create delicate threads.
• Step 5: Shred the chicken and add it back to the pot along with the spring onions.
• Step 6: Mix the cornstarch with a little water, then slowly stir it into the soup to thicken, making sure it doesn't clump.
• Step 7: Once the soup is boiling and thickened, turn off the heat and serve hot.

Chicken corn soup is a light, flavorful dish that is easy for everyone to enjoy. It is often served as a starter in festive meals.