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what inventive things to do with corn?

  • g

Well, we've been rolling in corn from our local farmer's market. At 50c apiece, some of the cheapest deliciousness out there. Before the season ends, I want to experiment with it. Does anyone have any great recipes/ideas for corn? And before anyone mentions it, I've already done carb lover's souffle (which was wonderful)and we are eating it by the bucketful grilled and boiled on the cob. Yes, it is marvellous just like that, but I would like to branch out a little.

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  1. Last year we came across the same problem... we grilled it and used it in our tacos and on top of pizza. Now we won't eat tacos any other way! I also made this fire roasted corn dip that we love!

    Link: http://www.foodnetwork.com/food/recip...

    1 Reply
    1. re: Katie Nell

      I've been making the corn-chive pudding from Epicurious (below), with some variations:

      * The corn has been so sweet I leave out the sugar
      * I use the kernels from leftover steamed corn on the cob
      * I sub various fresh herbs (e.g., rosemary or basil) from my garden for the chives
      * I use a dash of vanilla extract instead of the bean

      This mixes together in seconds and is very tasty. It would be a good vegetarian main or brunch dish.

      Link: http://www.epicurious.com/recipes/rec...

    2. Glad you liked the souffle. I was just telling some hounds today that I'm going to make a corn chowder infused w/ dried smokey chile. In the past, I've used a couple of guajillos (quickly toasted on the gas flame) for about 4 servings.

      I simmer the corn and chiles in some chicken broth til the corn is soft and the chile flavor is infused to my liking, about 30 min. I then remove the chiles. Puree w/ my immersion blender, or you can use food mill if you have one. I sometimes strain for a more elegant presentation, but for just me and husband I would just leave chunky. Season w/ S&P and a pinch of cumin. Enrich w/ heavy cream, if desired and reheat if necessary. Garnish w/ chopped cilantro. For a main course, I will add shrimp or shredded chicken.

      BTW, there's honestly a part of me that wants to make corn and caramel ice cream instead...

      1 Reply
      1. re: Carb Lover

        Oops, forgot to mention that I saute onion and garlic first in a little butter. Then add corn and saute w/ a little cumin before adding broth to simmer.

      2. p
        Professor Salt

        Sweet corn ice cream. Sorry but don't have a recipe. Just tried it in Mexico and loved it.

        1. One of my favorite ways to eat corn is super simple. Saute some chopped sweet onion in some butter until soft, then add in corn kernels. (I've used fresh and frozen for this, both work well). Saute over medium high heat until the corn begins to caramelize and gets nice golden brown marks. Season with salt and pepper and serve.

          1 Reply
          1. re: boogiebaby

            This is the initial step of a nice corn salad, as well. I usually add finely chopped but NOT minced red onion, cucmber, and roma tomatoes, maybe a little fresh parsley, and dress with olive oil and white vinegar.

          2. we make a grilled corn tomato salad every summer -- usually with grilled scallops so it's the main dish.

            Corn, red onions, and scallops from the grill, chunky fresh tomato, dressed with a little oil, lime juice, cilantro, sliced jalepenos, salt and pepper. Its good to let the tomato and dressing sit and meld while the corn is grilling.

            We also did it once with a little fish sauce/chile/sugar, vietnamese influence. Sometimes we throw in mixed baby greens lettuce.

            There was a corn/black bean/habanero/avocado cold salad recipe posted here by chilidude not too long ago

            1. I’m surprised hounds haven’t suggested chowder. There are many variations such as crab/chicken/fresh tomato.

              I simply follow Jasper White’s “Chowder”, book.

              For now, I am freezing the chicken/corn cob stock with the kernels for winter use.


              6 Replies
              1. re: Frank

                I love corn chowder! I've got a freezerful of corn cobs from all the fresh corn that ended up in salads and all this summer. I've got to cook it in some chicken broth and then save it to make quick corn chowder with frozen corn in the winter.

                My corn chowder:
                Simmer corn cobs with chicken broth for at least 1/2 hour. Saute onions and red peppers in a bit of oil, add some fresh thyme and potatoes and cook a little longer, add corn-flavored broth and cook at a low simmer until potatoes are tender. Add corn kernels, cream, parsley, salt, pepper, and heat through. This also good with cooked chicken, shrimp, or crab added at the end. I've also done a spicy version with fresh chili pepper, cayenne, cumin, and sweet potatoes replacing the white (skip the parsley in this version).

                Link: http://seasonalcook.blogspot.com

                1. re: curiousbaker

                  Once had a housemate who grew up on a ranch near Bakersfield, and made corn chowder probably once a week. Her version was made with fried potato chunks, and heavy on the thick-cut bacon. She used milk instead of cream, but in a larger proportion. Smoky, sweet, and substantial, a great main-dish soup.

                  1. re: Shep

                    Yes, yes, yes! Stupid me - bacon fat for the cooking of the onions! And you can crumble the bacon in at the end if you can keep from eating it all.

                    Link: http://seasonalcook.blogspot.com

                    1. re: curiousbaker

                      Shirley put in so much bacon that my heartbeat grew irregular just approaching the table. Fortunately, Mr. Shirley and I would typically down a "wee nip", half a water glass of bourbon, as an appetite stimulant, so we had no fear of reality.

                      Um, I no longer recommend this.

                      1. re: Shep

                        "Um, I no longer recommend this." Why??

                        1. re: Tom Hall

                          Well, let's change that to "I no longer do this."

                          Both Shirley and Mr. Shirley have gone on into the mystery.

                          I no longer drink much more than a shot of bourbon a couple times a year.

                          And I've reluctantly, very reluctantly, cut back on both bacon and potatoes to where it's almost at the "why bother" point.

                          You, on the other hand, should definitely proceed as I've outlined.

              2. macque choux.

                i had it at a fantastic place called Gumbo Shop, in new orleans (when there was a new orleans :-(). it was so simple but so delicious. there are several recipes available on the web, so choose the one you think would be best.

                1. I like this corn and zucchini saute from Epicurious (link below), which also, of course, takes advantage of summer squash. Epicurious has a few recipes in this vein (I saw one with Poblano peppers), so you might root around there, too.

                  Link: http://www.epicurious.com/recipes/rec...

                  1. Sauteed corn added to the stuffing for chile rellenos (like poblanos as Eva and Ziv mentioned) or stuffed zucchini blossoms with herbed ricotta.

                    Corn kernels in soft polenta or grits adds a fresh corn boost.

                    The agnolotti with sweet corn at Spago is really nice-basically a cheese and corn stuffed pasta. Recipe below.

                    Link: http://wolfgangpuck.com/recipedetail....

                    1 Reply
                    1. re: petradish

                      Sorry, make that chiles rellenos.

                      Also fresh corn tamales with cheese and green chiles. And quesadillas.

                    2. My favorite recipe for fresh corn is adapted from Marcella Hazan and is SO SIMPLE!

                      Cut the corn kernels from the raw cobs (I use 1 per person, but you can use as many as you want). Melt some butter and heat until it is lightly nut brown. Toss in the corn kernels and saute until cooked through. Add some julienned basil. Serve. It's really delicious!

                      Another idea comes from a restaurant in Los Angeles, called Jiraffe, which serves good old fasioned succotash as a side dish, made with fresh corn and fresh lima beans. As a kid I only had this dish straight from the freezer and didn't like it, but with high quality fresh produce, it can be really good! At the restaurant, it was served with roasted chicken, which it complimented very well.

                      1. Corn fritters! So old-fashioned and yummy, and a very nice first course or side dish. If you can't find a recipe I'll look it up for you, but I think both Fanny Farmer and Joy of Cooking have good ones - it's THAT kind of dish. FWIW, I don't deep-fry them, just do them like little pancakes, but in about 1/8" of oil.

                        1. Corn fritters! So old-fashioned and yummy, and a very nice first course or side dish. If you can't find a recipe I'll look it up for you, but I think both Fanny Farmer and Joy of Cooking have good ones - it's THAT kind of dish. FWIW, I don't deep-fry them, just do them like little pancakes, but in about 1/8" of oil.

                          1. 50 cents apiece! Where on earth do you live? Corn is less than $3 a dozen here in Jersey.

                            I ate three ears for dinner last night with butter. That's all. I love to roast corn on the grill. That's very good leftover in salsa or salads, including pasta salads. Use blanched corn for chowder, corn fritters, corn pudding, corn soufle, and corn bread with corn in it.

                            You know, now that I look at it, the word "corn" is kind of weird.

                            1 Reply
                            1. re: Ellen

                              Old English "corn" from Proto-Germanic "kurnam"--small seed. Traditionally applied to any grain crop, which is why you see a reference to corn in medieval literature and think, "Hey, wait a minute, didn't we get corn from the American Indians?"

                              Full etymology linked below.

                              Link: http://www.etymonline.com/index.php?t...