Thanksgiving is my favourite holiday. Why? Because I’m corn-obsessed. When the fall season comes around and people start not only making corn recipes but also using it as a decoration, it’s my favourite time of the year.
Another one of my favourite things about Thanksgiving dinner is that it always means one thing — leftovers. Your extended family all has different food likes and dislikes, so your dinner is filled with a gazillion different dishes. Corn is a must-have on every Thanksgiving table and inevitably leads to corn on the cob leftovers.
This is by no means a bad thing. After all, corn leftovers leave room for more delicious corn-filled dishes in the future. Try out any one of these recipes for a perfect on-the-go lunch, a flavour-filled dinner or a classic comfort meal. Each recipe has three steps or less, so even if you’re an embarrassingly bad cook, they’re fool-proof!
Sesame Salmon Rice Bowls
Ingredients
Instructions
Preheat oven to 350°F.
Place rainbow trout filets onto a tray covered with aluminum foil and add salt and pepper. Place the tray into the oven for 13-15 minutes.
Remove and assemble bowls by dividing fresh ingredients between the bowls. Eat fresh or assemble in microwavable containers, refrigerated for up to 3 days!
Simply Sweet Potatoes
Ingredients
Instructions
Preheat the oven to 400°F. Wash the potatoes and pat dry. Rub potatoes with oil, making sure to cover the entire potato. Make 7-10 fork holes in each potato. Wrap up potatoes in aluminum foil, then put all four onto a single baking tray and cook for hour.
Heat oil over medium heat and add corn. Cook for five minutes or until the kernels begin to brown, then add green onions, salt and pepper.
Remove from the oven and let cool for 10-15 minutes, then assemble and enjoy!
Crunchy Corn and Asparagus Salad
Ingredients
Instructions
Blanch and cool asparagus. Cut into ½ inch pieces, then cut the corn off the husk and add to asparagus. Chop the onion to the desired size.
Chop fresh basil and add to the salad.
Add together sugar, oil, vinegar and salt in a separate bowl. Stir and add to salad — only mix until everything is combined, don’t over mix!
Heartwarming Corn Chowder
Ingredients
Instructions
Chop up the celery, onion, and potato, and cut the corn off the cob before beginning. Sautée celery (without the leaves), onion, garlic and thyme over medium heat in a large saucepan (or pot) until vegetables begin to brown and onions are translucent.
Add flour and keep stirring. Add milk and potatoes, and bring to a boil (don’t forget to keep stirring the whole time). Cook for 10 minutes or until the potatoes are soft.
Add the corn to the soup along with the chives. Enjoy warm right away or serve at room temperature as an easy packed lunch!
These recipes can be used on their own or added as a side to an entrée. Whether you’re in the mood for a corny meal or just have lots of leftovers to put to use, you can’t go wrong with one (or all four) of these delicious recipes.