Lunch Ideas With Corn On The Cob
Corn on the cob is a beloved summer staple that is perfect for lunch time. Not only is it delicious, but it's also packed with essential vitamins and minerals. Additionally, it can be cooked in many ways and combined with various ingredients to make a fulfilling meal. This article will provide you with some lunch ideas with corn on the cob that will satisfy your taste buds and keep you energized throughout the day.
Grilled Corn Salad
Grilling corn on the cob brings out its natural sweetness and provides a smoky flavor that complements the other ingredients in this salad. To make this dish, start by grilling four ears of corn on high heat for 10-12 minutes, turning occasionally until the kernels are slightly charred. Remove the corn from the grill and let it cool. Meanwhile, chop one red onion, one red bell pepper, and one yellow bell pepper into small pieces. Once the corn has cooled, cut the kernels off the cob and mix them with the chopped vegetables. Add one can of drained and rinsed black beans and one diced avocado. For the dressing, whisk together 1/4 cup of olive oil, 1/4 cup of lime juice, two minced garlic cloves, 1/4 teaspoon of salt, and 1/4 teaspoon of cumin. Drizzle the dressing over the salad and serve.
Corn Chowder
Corn chowder is a creamy soup that is perfect for lunch on a cooler day. Begin by sautéing one diced onion and three minced garlic cloves in two tablespoons of butter until the onion is translucent. Add six cups of fresh or frozen corn kernels and cook for 5-7 minutes. Pour in four cups of chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, until the corn is tender. Use an immersion blender to blend the soup until smooth or pour half of the soup into a blender and blend until smooth, then pour it back in with the unblended soup. Add two cups of milk, one diced potato, one diced carrot, one diced celery stalk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer for 15-20 minutes, until the vegetables are tender. Serve with a slice of crusty bread.
Corn Fritters
Corn fritters are a crispy and savory lunch option that is easy to make. Begin by grating two cups of fresh corn or using canned corn that has been drained. In a bowl, mix together one cup of flour, one tablespoon of sugar, one teaspoon of baking powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. In another bowl, whisk together two eggs, 1/4 cup of milk, and 1/4 cup of melted butter. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the grated corn and one diced jalapeño pepper. Heat two tablespoons of oil in a large skillet over medium heat. Drop spoonfuls of the batter into the skillet and cook for 2-3 minutes on each side, until golden brown. Serve with a dollop of sour cream or salsa.
Corn and Chicken Quesadillas
Quesadillas are a quick and satisfying lunch option that can be customized to your liking. Begin by grilling or pan-searing one chicken breast, then slice it into small pieces. In a bowl, mix together one cup of corn kernels, 1/4 cup of chopped fresh cilantro, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. In another bowl, mix together 1/4 cup of sour cream and 1/4 cup of salsa. Spread the sour cream mixture on a large tortilla and add the corn mixture, chicken, and one cup of shredded cheddar cheese. Fold the tortilla in half and cook it in a skillet over medium heat for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy. Cut into wedges and serve with additional salsa and sour cream.
Corn and Tomato Salad
This salad is a fresh and healthy lunch option that is perfect for summer. Begin by grilling four ears of corn on high heat for 10-12 minutes, turning occasionally until the kernels are slightly charred. Remove the corn from the grill and let it cool. Meanwhile, chop two large tomatoes and one small red onion into small pieces. Once the corn has cooled, cut the kernels off the cob and mix them with the chopped vegetables. In a small bowl, whisk together 1/4 cup of olive oil, 1/4 cup of red wine vinegar, one minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Drizzle the dressing over the salad and toss to combine. Serve chilled.
Corn on the cob is a versatile ingredient that can be used in many ways to create delicious and healthy lunches. Try these recipes and see which one becomes your favorite!