25/11/2020 
CategoryEveryday, Recess, Snacks, Snacks, Vegan, Vegetarian
Yields10 ServingsQuarter (2.5 Servings)Half (5 Servings)Default (10 Servings)Double (20 Servings)Triple (30 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
5 cups frozen or canned corn
1 cup reduced-fat shredded cheese, to sprinkle
Method
1
Defrost the frozen corn or rinse the canned corn.
2
Transfer the corn into a microwave-safe bowl. Cover the bowl with cling wrap and poke a few holes in the wrap with a fork.
3
Place dish in the microwave and cook on high for approximately 2-3 minutes.
4
Drain the excess water from the bowl before evenly distributing into cups to serve.
5
Sprinkle cheese on top of each corn cup. Let cool for a few minutes before serving with a spoon.
Variations
- Mexican corn cup: Instead of sprinkling with grated cheese, mix chipotle sauce and parmesan cheese through the cooked corn.
Tips
- Corn could also be cooked on the stove.
Nutrition Facts
Serving Size 1/2 cup (approx 90g)
Servings 10
Amount Per Serving
Calories 100
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 2.3g12%
Sodium 77mg4%
Total Carbohydrate 8.9g3%
Sugars 4.8****g
Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
5 cups frozen or canned corn
1 cup reduced-fat shredded cheese, to sprinkle
Directions
1
Defrost the frozen corn or rinse the canned corn.
2
Transfer the corn into a microwave-safe bowl. Cover the bowl with cling wrap and poke a few holes in the wrap with a fork.
3
Place dish in the microwave and cook on high for approximately 2-3 minutes.
4
Drain the excess water from the bowl before evenly distributing into cups to serve.
5
Sprinkle cheese on top of each corn cup. Let cool for a few minutes before serving with a spoon.
