Ingredients
Product used:
2 cups of frozen McCain Super Juicy Corn Kernels
- 1 brown onion – diced
- 2 garlic cloves – crushed
- 500g potatoes – peeled and cut into 1cm cubes
- 1L vegetable stock
- 400ml coconut milk
- 2 tbs lime juice
- 2 tbs olive oil
- Salt and pepper – to taste
- Fresh coriander, coconut flakes and pickled jalapeños to serve (optional)
Method
1. | Heat olive oil in a large pot over a medium-high heat. Add onion and garlic and cook stirring for 5 minutes or until starting to brown. |
2. | Add stock and potatoes, bring to a simmer, cover and cook about 15 minutes or until potato is soft and cooked through. |
3. | Add frozen McCain Super Juicy Corn Kernels and coconut milk, return to a simmer and cook uncovered for 5 minutes. Add lime juice and season with salt and pepper to taste. |
4. | Evenly ladle soup into bowl and top with optional fresh coriander, coconut flakes and pickled jalapeños. |
Sweet Corn Coconut Chowder with a Thai twist!
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Heat olive oil in a large pot over a medium-high heat. Add onion and garlic and cook stirring for 5 minutes or until starting to brown. |
2 | Add stock and potatoes, bring to a simmer, cover and cook about 15 minutes or until potato is soft and cooked through. |
3 | Add frozen McCain Super Juicy Corn Kernels and coconut milk, return to a simmer and cook uncovered for 5 minutes. Add lime juice and season with salt and pepper to taste. |
4 | Evenly ladle soup into bowl and top with optional fresh coriander, coconut flakes and pickled jalapeños. |