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Leftover corn on the cob?

  • k

I grilled way to much corn last night. I know it's cheap, but I hate to waste it......I have about 10 ears that were done on the grill in aluminum foil. Any ideas?

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  1. Corn freezes well, even cooked. You can freeze them on the cob or cut the kernels off and put in a freezer safe ziploc bag.

    1. Make a pasta with corn and gorgonzola and a little cream...comes from the Union Square Cafe cookbook. You could make a corn salad + there's a great recipe on this site under sides for corn with goat cheese, basil, and roasted red peppers.

      1. Slice the corn off the cob, mix with chopped avacado, cilantro and feta and toss with vinegar, lime or lemon juice, chili powder and salt and pepper.

        Or make cornbread.

        5 Replies
        1. re: Fussy Foodie

          I haven't had them in years but my mother would scrape the corn of the cob and make corn fritters. I will have to remember that for next time I have leftover cobs..

          1. re: AnneM

            yep, corn fritters with maple syrup, yummm

            1. re: geminigirl

              I have a very simple but delicious recipe for corn fritters; I believe this is a Venezuelan variety:


              10 ears of corn
              2 TB Sugar
              a dash of corn oil
              1 egg
              2 tsp salt

              Shuck the corn and throw these ingredients in a blender until smooth. Fry in very hot corn oil until brown on both sides. I make them fairly small (a couple of inches in diameter).

              Garnish with sour cream and scallions.

          2. re: Fussy Foodie

            OOH- that sounds good. Will have to try it next time we have leftovers. We have also used the leftover corn, onions, black beans, lime juice, cumin and a bit of olive oil for a quick salad- but next time I will add the avacado and cilantro, too.

            1. re: Fussy Foodie

              Or go with southwest flavors and do avocado, black bean, cilantro, grilled protein (I like shrimp), green onion, with a lime-chipotle-olive oil vinagrette

            2. Corn salsa, corn chowder, Bar-b-qued chicken salad, this could get a little Forrest Gump -like. I love to grill extra corn and chicken though for the salad the next day...just add black beans and cheddar cheese, and mix a little bbq sauce into some ranch dressing - que bueno!

              1. scrape the corn kernels off the cobb and make corn fritters--I like them with maple syrup-

                1. Roasted corn salsa is great and will keep for a week or so. Just mix the corn with fresh tomatoes, sweet onions or scallions, jalapeno's, lime juice, s&p, and even black beans for a really hearty and tasty dip. Or make corn pudding or corn bread. I recently made a corn salad with goat cheese from a recipe on this web site that was pretty good.

                  1. If you have the time, slice the corn off, otherwise, freeze as is. Freezing lets you use it later, as an ingredient. And Dang...if you find a bag in mid winter, a simple defrost will send you back to summer nights!

                    1. corn chowder!!!!!!!!!!!

                      1. Corn pudding, chowder, souffle, casserole.

                        1 Reply
                        1. re: Gio

                          I've been waiting for corn to appear on the market to try this East indian-looking recipe:

                          About 4 cups worth of kernels, Heat 3 T oil medium high and add 1/2 t mustard seeds, cover and wait for the seeds to finish popping. Lolwer the heat to medium and add 1 or 2 thinly sliced serrano chilies, stir 30 seconds. Stir in 1/4 t turmeric, add the corn, salt to taste. Toss, turn heat low and cover 'til corn is tender. If it was already cooked then just let it sit a minute. Add in 1 T minced parsley or cilantro.

                        2. Corn and salmon chowder. Succotash, although I prefer it with soybeans (edamame) rather than lima beans. With shrimp (or lobstah!) on a salad.

                          And one of my favorite comfort foods: Corn and eggs. (My dad used to make it.) Since the corn is already grilled, melt butter, brown some onion (or shallots), add the corn. Separately scramble the eggs with S & P and maybe some tarragon (water or even better some cream), toss the eggs in the hot pan and stir furiously -- they'll cook almost instantly with the hot onion and corn.

                          Sometimes I add garlic, and sometimes swiss cheese. I think I'll make some tomorrow...

                          2 Replies
                          1. re: Richard 16

                            I found the best potato salad for the summer-NO Mayo AND it uses FRESH CORN FROM THE COB!
                            Boil the small potatoes- either fingerlings or small red-do not boil, and if too large cut into 1/2 or 1/4
                            Let cool
                            Add fresh corn- peel from cob
                            Add some thinly sliced red onions
                            Cut cherry tomatoes or the grape ones in half
                            Add some fresh basil (julienned)
                            Salt (takes a little more than you would think)
                            Lemon juice at least from 1 lemon sometimes 2 - I like it a bit tart so I sometimes even add some apple cider vinegar
                            Extra Virgin Olive Oil-EVOO
                            Mix all together- it gets better as it sits and flavors blend. I don't make my usual MAYO styled pot salad anymore.

                            1. re: MeffaBabe

                              Wow! Thanks for all the great suggestions! I am going to have to cook more corn:)
                              Have a great Fourth!

                          2. Cream of corn is really good

                            1. Trim it from the cob, mash some of it, add the mashed + some whole to your pancake batter, corn bread, or biscuit mix.
                              Add to omelet, soups, stews.
                              Goes well with many other veggies in salad.

                              1 Reply
                              1. re: hannaone

                                Hmmm... I'll bet it would be great in an okonomiyai!

                              2. whatever you do make cornwater from the cobbs. Great addition to stock for a corn/clam/shrimp type chowder.

                                1. by now I would have eaten them cold. as snacks.
                                  loooove corn on the cob as a cold snack

                                  1. Cut the kernels off the cobs and mix with a small bit of garlic, diced tomatoe (really just a bit), salt, pepper and some pumpkin seed oil. Makes a great summer salad.