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 ...

To cook corn on the cob in the oven, set the temperature to 350°F. Prep the ears of corn by snipping off any protruding silk ...

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

This pantry-friendly fried rice includes canned corn, scallions, ginger and garlic. It's seasoned with a trio of salt, sugar and MSG, alongside black and white peppers, for an explosion of flavor.

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.

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.

Brown rice does have more fiber, fat and a touch more protein than white rice because of the way it’s processed. Whole grains are made of three parts: the germ, bran and endosperm.

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 ...

This corn fried rice is a force of flavor, thanks to salt, sugar and MSG Published: 24 Jun 2025 - 06:55 pm | Last Updated: 24 Jun 2025 - 06:59 pm ...