I am not kidding you. In fact, the "5 minutes" starts from the point of putting the can on the kitchen counter till having your first spoonful of these salty, buttery sweet corn kernels. I always keep a can or two of these in the pantry because there will be days when I'm all alone at home and instead of yearning for a full meal of carbs, I think about those styrofoam-cup-fuls of jagung sold for no less than RM3 or S$2 in the malls. Honestly I had not bought those for too many years now.
It's just a quick snack, you know? Perhaps you are juggling between laundry and the kids, or simply refuse to watch TV empty-handed. So let's do this quickly:
- open the can of corn kernels and drain off most of the brine
- put one teaspoon of butter in a deep bowl
- pour in the kernels and remaining brine, making sure the blob of butter is well covered by the kernels
- microwave (use a lid) for 3 minutes on medium power
- add a dash of salt, stir and serve
Also, I've tried different brands of canned corn kernels and find Del Monte the best. There are two forms of packaging: canned and paper carton boxes, with the former offering greater value for money. Also, be careful to read the label when buying - I've come home twice with "sweet corn cream style" instead of "whole kernel corn". How anti-climatic. The labels look almost identical so you've been warned.
As for the butter, in our home kitchen, butter is only used for baking. For everything else, we use olive oil spread since it does the job, tastes just as good and, being cholesterol-free, definitely healthier.
I used to think very little of canned vegetables but people say that frozen or canned vegetables may pack as much nutrition as their fresh counterparts. Unless we grow our own fruits and vegetables in the backyard, the fresh ones we get in the markets may have taken several days to arrive from the farm, thus losing their nutrients. I'll just leave you with this article to read. As long as we are mindful of our daily sodium intake, canned vegetables can be used to our advantage.
As for the butter, in our home kitchen, butter is only used for baking. For everything else, we use olive oil spread since it does the job, tastes just as good and, being cholesterol-free, definitely healthier.
I used to think very little of canned vegetables but people say that frozen or canned vegetables may pack as much nutrition as their fresh counterparts. Unless we grow our own fruits and vegetables in the backyard, the fresh ones we get in the markets may have taken several days to arrive from the farm, thus losing their nutrients. I'll just leave you with this article to read. As long as we are mindful of our daily sodium intake, canned vegetables can be used to our advantage.
