IS CORN OIL HEALTHY RECIPES

Name: Corn chowder
Total time: 25 min
Yield: 4
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 stalk celery; 1 medium onion; olive oil; ½ teaspoon dried thyme; 1 tablespoon plain flour; 840 ml semi-skimmed milk; 1 medium potato peeled and cut into little cubes; 3 spring onions; 175 g frozen corn; ¼ cup fresh chives chopped, or parsley

CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Corn Chowder | Vegetables Recipes | Jamie Oliver Recipes image

To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood

Total Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 stalk celery
1 medium onion
olive oil
½ teaspoon dried thyme
1 tablespoon plain flour
840 ml semi-skimmed milk
1 medium potato peeled and cut into little cubes
3 spring onions
175 g frozen corn
¼ cup fresh chives chopped, or parsley

Steps:

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
4. This is delicious with a crusty brown roll or a Parmesan crisp.

Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre

MEXICAN-STYLE CORN SALAD RECIPE | BBC GOOD FOOD

Mexican-style corn salad recipe | BBC Good Food image

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories Side dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

Steps:

Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein

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CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES

Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 162 calories per serving

1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

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Reviews 4.3
Total Time 25 minutes
Category Appetizer, Snack
Cuisine Mexican
Calories 117 kcal per serving

Store in air tight container for up to 4 days.

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