Delicious Freeze Dried Corn Recipes to Try

Corn is a versatile ingredient that can be used in many dishes, but have you ever considered using freeze-dried corn? Freeze-dried corn is a convenient and nutritious ingredient that can be used in a variety of recipes. In this article, we'll be sharing some delicious freeze-dried corn recipes that you can try at home. But if you want to learn more about freeze-dried corn, including its nutritional content, convenience, and where to buy, be sure to check out our Ultimate Guide to Freeze-Dried Corn.

Creamy Corn Soup

Ingredients:

• 1 cup freeze dried corn
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 potato, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the freeze dried corn, diced potato, and broth to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potato is tender.
4. Use an immersion blender to blend the soup until smooth.
5. Add the heavy cream and stir until combined.
6. Season with salt and pepper to taste.
7. Serve hot with chopped parsley as garnish.

Sweet Cornbread Muffins 

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup freeze dried corn

Instructions:

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Fold in the freeze dried corn.
6. Fill each muffin cup 2/3 full with the batter.
7. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

Southwest Corn Salad

Ingredients:

• 2 cups freeze dried corn
• 1 can black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Rehydrate the freeze dried corn according to package instructions and drain any excess water.
2. In a large mixing bowl, combine the corn, black beans, bell pepper, red onion, and cilantro.
3. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to coat.
5. Serve chilled as a side dish or add grilled chicken to make it a meal.

Cheesy Corn Casserole

Ingredients:

• 1 cup freeze dried corn
• 1 can creamed corn
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup melted butter
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, combine the freeze dried corn, creamed corn, sour cream, shredded cheddar cheese, diced onion, and diced green bell pepper.
3. Pour the mixture into the prepared baking dish and spread it evenly.
4. In a small bowl, mix together the melted butter and breadcrumbs.
5. Sprinkle the breadcrumb mixture over the top of the corn mixture.
6. Bake for 30-35 minutes or until the top is golden brown.
7. Serve hot and enjoy the cheesy goodness!

Corn and Tomato Salad

Ingredients:

• 2 cups freeze dried corn
• 2 cups cherry tomatoes, halved
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Rehydrate the freeze dried corn according to package instructions and drain any excess water.
2. In a large mixing bowl, combine the corn, cherry tomatoes, red onion, and basil.
3. In a separate bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to coat.
5. Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld together.

Creamy Corn Chowder

Ingredients:

• 2 cups freeze dried corn
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Optional toppings: crumbled bacon, shredded cheddar cheese, chopped scallions

Instructions:

1. Rehydrate the freeze dried corn according to package instructions and drain any excess water.
2. In a large pot, melt the butter over medium heat.
3. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
4. Add the flour and stir until it forms a paste.
5. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps.
6. Add the rehydrated corn to the pot and bring to a boil.
7. Reduce the heat to low and let the chowder simmer for 15-20 minutes, or until the corn is tender.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Serve hot and garnish with crumbled bacon, shredded cheddar cheese, and chopped scallions, if desired.

In conclusion, there are countless delicious ways to use freeze dried corn in your cooking. From soups to salads to casseroles, the possibilities are endless. These recipes are easy to follow and are sure to impress anyone who tries them. Don't hesitate to experiment with different ingredients and make these recipes your own. Happy cooking!