What makes our Corn so cool? (Beside the fact that it’s frozen.)
Our corn is Non-GMO Sweet Corn, and
corn is high in dietary fiber and according to the USDA National Nutrient Database, corn not only provides the necessary calories for healthy, daily metabolism but is also a rich source of vitamin A, B, E, and many minerals.
Frozen corn can be used to replace fresh or canned corn in any of your favorite recipes.
Quinoa & Corn Salad
Quinoa and Corn Salad with Maple Dressing, is a hearty and delicious salad made with roasted tomatoes and feta cheese for the perfect make-ahead salad!
- 3 cups cooked quinoa
- 4 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- one 10 oz NFCA Frozen Corn defrosted (or more if desired)
- 1 cup grape or cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons coconut oil (or oil of your choice)
- 1/4 cup crumbled feta cheese
• Cook Quinoa.
• Stir maple and apple cider vinegar with a whisk. Set aside.
• While quinoa has a few minutes left in cooking, heat coconut oil in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 3-4 minutes, just enough for tomatoes to soften.
• When quinoa has finished cooking, stir in the maple vinegar mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Mix in the corn and cherry tomatoes.
• Serve warm topped with crumbles feta cheese (and optional chopped herbs).
• Or cool and refrigerate, serving cold (store feta separately, add after cooling).
Corn Crab Cakes
A special occasion favorite to try especially when there is an abundance of fresh basil.
makes 6-8 servings
- 1 large onion diced
- 1 tablespoon ground coriander seeds
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups frozen corn, defrosted (one NFCA 10 oz pkg)
- 1/4 cup Madeira or sherry wine
- 1/2 pound crabmeat
- 2 eggs, lightly beaten
- 1/2 cup gluten-free bread crumbs
- 1 cup mayonnaise
- 1 cup fresh basil leaves, coarsely chopped
- salt and pepper, to taste
gluten-free flour for dredging, 1/2 cup vegetable oil for frying
Sauté onion and coriander in the olive oil and butter until onions are translucent. Add corn and Madeira and cook for 5 minutes, stirring often. Remove from heat and cool to room temperature.
Add crab, eggs, mayonnaise, and basil. Mix well and season with salt and pepper. Cover and refrigerate for 1-3 hours or up to one day.
Form the crab mixture into small patties (about 2 tablespoons each), gently dredge in flour , and fry in moderately hot oil. Fry a few patties at a time, allowing space between each cake, 2-3 minutes on each side until golden brown. Drain on paper towels. Serve hot with favorite tartar sauce.
This recipe was adapted from a recipe in “Basil” by Janet Hazen
For more information on our sourcing efforts, please visit: http://nfca.coop/regionalsourcing.