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Leftover corn on the cob?

Kathi Jul 2, 2007 04:34 PM

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?

  1. o
    OliveBelle Jul 4, 2007 07:43 AM

    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.

    1. orangewasabi Jul 4, 2007 07:17 AM

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

      1. b
        bethd127 Jul 3, 2007 02:49 PM

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

        1. hannaone Jul 3, 2007 11:26 AM

          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
            Richard 16 Jul 3, 2007 10:21 PM

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

          2. p
            peachblossom Jul 3, 2007 11:20 AM

            Cream of corn is really good

            1. Richard 16 Jul 2, 2007 11:04 PM

              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
                MeffaBabe Jul 3, 2007 05:35 AM

                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
                  Kathi Jul 3, 2007 11:18 AM

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

              2. Gio Jul 2, 2007 06:20 PM

                Corn pudding, chowder, souffle, casserole.

                1 Reply
                1. re: Gio
                  rcallner Jul 2, 2007 07:25 PM

                  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. p
                  pfarrell Jul 2, 2007 06:12 PM

                  corn chowder!!!!!!!!!!!

                  1. Quine Jul 2, 2007 05:16 PM

                    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. e
                      Ellen Jul 2, 2007 05:02 PM

                      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. m
                        marlie202 Jul 2, 2007 04:45 PM

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

                        1. r
                          Rizza Jul 2, 2007 04:43 PM

                          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. f
                            Fussy Foodie Jul 2, 2007 04:38 PM

                            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
                              AnneM Jul 2, 2007 04:43 PM

                              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
                                geminigirl Jul 2, 2007 05:15 PM

                                yep, corn fritters with maple syrup, yummm

                                1. re: geminigirl
                                  Adrienne Jul 2, 2007 08:35 PM

                                  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
                                macca Jul 3, 2007 06:14 AM

                                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
                                  GeekVanessa Jul 4, 2007 07:32 AM

                                  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. izzizzi Jul 2, 2007 04:38 PM

                                  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. m
                                    mojoeater Jul 2, 2007 04:35 PM

                                    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.

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