Corn: Grilled corn (from fresh cobs) adds a wonderful smoky flavor. If you don’t have a grill, you can pan-sear frozen or fresh corn kernels until slightly charred. Canned corn, well-drained, is a ...

We’re “all ears” for corny recipes including sautéed chicken breasts with corn and shallots, spicy corn and coconut soup and ...

In a large bowl, beat eggs with a fork; stir in egg whites, cooked rice, corn, chiles, cheeses and zucchini mixture. Mix well. Pour into a 9-by-13-inch baking dish coated with cooking spray.

What you’re left with is a pure-tasting fried rice, in which the rice and corn — not the cooking fat — star. This smart trick comes from Liew, 39, as documented in his cookbooks “Konbini ...

Add 1½ cups (lightly packed) chilled cooked rice, 1 Tbsp. soy sauce, and remaining 1 Tbsp. vegetable oil; cook, stirring occasionally, until rice is slightly crisp underneath, about 4 minutes.

Drain the chicken, reserving 1/2 the marinade. Place the rice, stock, 1 1/2 cups water, corn and black beans on a 4cm-deep, 25cm x 35cm baking tray. Stir to combine.

Drain the chicken, reserving 1/2 the marinade. Place the rice, stock, 1 1/2 cups water, corn and black beans on a 4cm-deep, 25cm x 35cm baking tray. Stir to combine.