Sweet corn on a hot day

Corn is considered a year-round vegetable, making it an ideal snack food due to its high nutritional content and abundance of fiber, vitamins, and minerals.

Corn fritters

Select young, tender corn kernels, peel off the husks, remove the silk, and thinly slice them. Then, pound them in a mortar until smooth, adding a little salt while pounding. Add the minced meat, the pounded corn, chopped scallions, chicken eggs, seasoning powder, sugar, about one or two tablespoons of tapioca starch, and a little pepper, and mix thoroughly.

Heat oil in a pan, then spoon the corn patties into the hot oil and fry until golden brown on both sides. Remove from the pan and serve hot with sweet and sour fish sauce and a side of lettuce, tomatoes, or cucumbers. Corn patties are delicious with rice or as an appetizer, dipped in chili sauce.

Stir-fried corn with meat

Cut the pork shoulder into small cubes and marinate with a little minced garlic and onion, salt, seasoning powder, and sugar. Cut the red and green bell peppers into small cubes. Use whole kernels of fresh sweet corn; if using frozen corn, blanch it briefly in boiling water beforehand. Heat oil in a pan, sauté the garlic until fragrant, add the pork and stir-fry until cooked through, then add the corn and bell peppers, stir quickly, season to taste, sprinkle with chopped scallions, and turn off the heat.

Corn porridge

Choose medium-sized glutinous corn cobs and thinly slice them. If the cobs are too young, they won't be as chewy, but if they're too old, they'll be too fibrous and not tasty. Boil the corn cobs to extract the sweetness and aroma, then remove the cobs. Soak some glutinous rice for about half an hour until soft, then drain. Separate the coconut milk from the coconut, then add the coconut water and the glutinous rice to the pot. Cook the glutinous rice until slightly softened, then add the sliced ​​corn, a few pandan leaves, and a pinch of salt.

While cooking, stir constantly to prevent the glutinous rice and corn from sticking to the bottom of the pot, and remember to adjust the heat so it doesn't burn. Add sugar to taste, and once the sugar dissolves, remove the pandan leaves and turn off the heat. Mix the rice flour with water, bring to a boil, then add the coconut milk and stir well. Season with a little sugar and salt for a richer flavor. When serving, pour the coconut milk over the dessert.

Creamy corn soup

Blanch chicken bones, rinse them, and add water to make broth. Wash the sweet corn and thinly slice it. Add the corn cobs to the chicken broth for flavor. Steam the shrimp until cooked, peel, and dice. Heat butter in a pan, add a little flour and stir quickly, then pour in the chicken broth and bring to a boil. Add the sliced ​​corn and cook until tender, season with salt and pepper to taste.

Dilute the cornstarch in water, but don't use too much or the soup will become too thick and difficult to eat. Pour in the fresh milk and diluted cornstarch, stir well, and cook until it just boils again, then turn off the heat; otherwise, the milk will curdle. Ladle into a bowl, place the shrimp on top. Sprinkle with pepper and cilantro, and serve hot.

Corn milk

Boil the corn and then grate it thinly. Put the grated corn and the corn boiling water into a blender and blend until smooth. If it's too thick, add more water. After blending, strain the mixture to remove the pulp. Heat the strained corn water over low heat until it simmers, then add fresh milk and sugar. Remove from heat and stir constantly. Keep chilled before drinking.

According to Phu No Online