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Yellow sweet corn is our family favourite. There are many delicious ways to cook it – grill, boil, add to soup, stews, salad etc. etc. Like all vegetables, it has no cholesterol and is rich in vitamins, minerals and anti-oxidants.

My gals love eating them since they were little.  Corn-in-a-cup, cooked in buttermilk, is still their favourite.  To make this, steam some corn kernels until done. While still very hot, add a little butter and some salt to it and stir thoroughly until butter melts. Heat some low-fat milk and pour just enough to cover the corn. Serve warm on it’s own or with toasted bread for a hearty breakfast.

On a recent trip to Hong Kong, one of the refreshing tonic drinks offered in a takeaway herbal drink store was sweet corn boiled with chinese barley and lotus root. It was supposedly good for detoxifying. My daughter had it twice and swore that it really reduced the inflammation on her face. We now make this regularly at home. I put all the ingredients together with some sweetened winter melon strips and pandan leaves in a large pot of water and boil it for 30mins or until corn is cooked. The drink is quite delicious hot or cold.

What can be done with a leftover boiled corn from breakfast this morning? Remove the corn kernels and add them to chicken mince to make Chicken Corn Patties – great in  burgers for a protein-packed breakfast, on its own as a snack or with rice & stir-fry vegetables for dinner. No wastage 🙂


Ingredients :
1pc deboned chicken thigh, skin and fats removed & cut into small pieces
300gm chicken mince
120gm corn kennels (you may use canned corn kernels)
1 stalk spring onion, cut finely
1 stalk coriander, cut finely
3 pcs garlic, minced
1 red chilli, seeded & minced (optional)

Seasoning :
½ tsp chicken stock granules
½ tbsp Chinese rice wine
½ tsp sugar
½ tsp pepper (white or black pepper)
½ tbsp oyster sauce
1 tbsp light soya sauce
½ tbsp sesame oil
1 tbsp corn flour
1 egg

Method :
1)    In a large bowl, mix well all the ingredients and seasonings together. Cover & chill for 2 hours.

2)    Shape mixture into patties.

3)    Heat some oil in a shallow pan.  Lower heat and pan-fry patties on both side until nicely brown and thoroughly cooked inside. Remove and drain excess oil lightly on a paper towel.

4)    Serve warm with a sweet chilli sauce.

Chicken Corn Patties – great in a burger for breakfast, as a hearty afternoon snack or with stir-fry vegetables and rice for dinner