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Apr 10, 2007 08:03 PM


cooking with corn... have had a craving lately, and am trying to come up with inventive things to do with it... (not things like bread, etc, or involving puree, etc...)

just things I may not have thought of... adding corn to...

thanks in advance!!

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  1. I degrain fresh cobs and put kernels in quick to prepare somewhat Mexican style soups with tomato, red onion, bit of tomato paste, lime juice, cilantro, fresh and dried chilis, garlic, tripe or fish, appropriate stock and various other vegetables (carrots, eggplant, zucchini..) depending on what I have at the time. Vegetables are fine diced to corn size; garlic, cilantro, chilis are finely chopped.

    Also toss whole kernels into French carrot soup for my three-and-a-half year old.

    1 Reply
    1. re: Sam Fujisaka

      Corn Chowder

      Chop up 2 or 3 slices of real smoked bacon and fry crisp in a 2 quart pot.

      Remove bacon and save as sprinkles.

      Add 1 stalk of celery and 1 large cooking onion finely chopped. Saute till limp, about 4 or 5 minutes. Near the end of this step add 1/2 tsp or to taste of ground black pepper.

      Add 2 cups of water, about 1 tsp of salt, and a couple of decent sized potatoes, peeled and diced to about 1 inch and 2 tbsp fresh, chopped parsley. Leave at low boil till potatoes are cooked but not mushy.

      Add 1-1/2 cups of milk and let come to a boil and foam up to get the sugar out of the milk.

      Stir together 2 tbsp of flour and some of the liquid till dissolved and add to chowder. Add 1 tsp of sugar and adjust salt.Cook a bit longer, stirring all the time till the flour is cooked and the chowder thickened - about 3 or 4 minutes. Add about 1 cup of corn or a bit more and cook till corn is done - a couple of minutes at most.

      Serve sprinkled with bacon bits and maybe a bit of paprika on top.

      Any corn works - fresh, canned or frozen. If canned, use the liquid as well. This is a good way to use left-over fresh ears.

      Sometimes I use butter instead of bacon and that works too.

    2. Corn is one of my favorite foods - Occasionally, I make a mexican thing with vege dogs or chicken sausage saute with a little EVOO, onion and red pepper. Then at the end frozen white corn. Dish out and pour refried beans over the top. I always thin the beans out a little chicken broth. Seat with mozz. cheese -yumm!

      Corn in rice is good too.

      And learned this from a restaurant : salad w/chicken breast, corn, slivered almonds and pineapple chunks.

      Don't forget the corn bread. Always better with creamed corn in the batter!

      1. Ina Gartner makes a great corn pudding..I'm sure that Martha Stewart has one as well...Corn fritters are delicious....

        3 Replies
        1. re: jinet12

          Oh yeah! Mom used to make corn fritters - pancake mix and corn. Then once made, maple syrup. OOOH LA LA

          1. re: Kitchen Queen

            I like to add corn to my cut up zuchinni squash and onion, and a little bit of
            bell pepper. for a side dish.

            1. re: bigjimbray

              I do something similar with corn, bell pepper, onion, and black beans. Typically I season with something that adds a little heat.

        2. Salsa (especially if you use black beans)
          Roast it and sprinkle it on top of a salad

          1. Try different toppings on your freshly roasted corn on the cob - sumac, cumin, squeeze of lemon or lime....