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Feb 10, 2010 01:29 PM

what to do with all this corn?

I went a little crazy this summer with corn and now have a ton of baged kernels in the freezer. We eat it plain reheated with a little salt all the time and I add it to soup all the time, but looking for something a little more exciting at this point. I've been meaning to throw some into the sunday pancakes and also thinking of corn fritters, but loking for a good recipie. Thanks for any suggestions and recipies!

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  1. Roast it. Really changes the corn and adds a nice sweetness. You can use the roasted corn to make salsa or it's delicious in a salad.

    3 Replies
    1. re: cheesecake17

      Roasting really does change the flavor and it's awesome. I add corn to all cornbread and muffins. I've never added roasted corn but just corn. Lot's of times I'll add chilies or peppers (diced).

      Corn fritters, which I haven't had in years are good too.

      1. re: cheesecake17

        ok, good suggestion, but it's a bit wet since being you think it will still work if I drain pretty good? thanks

        1. re: geminigirl

          I usually just dump the frozen kernels onto a sheet tray and pat dry with a paper towl. Just make sure it's a single layer.

      2. Well, this summer we made Andrea Nguyen's corn dumplings, which Candy kindly posted for me, but it is no longer available. I searched for the recipe for you and couldn't find it; however, if you have the cookbook, the dumplings were very tasty.

        Meantime, in my searching, I found this from the same author--Corn and Coconut Sweet Soup. I've never made it, but it sounds delicious:

        How about corn chowder? We certainly have the right weather for that!

        I love sweet corn cake. Do you? The recipe I use for it is here and is better than what they serve locally at Monte Alban if that sweetens the deal for you. :
        Love this stuff with a pot of chili--and is also weather-appropriate right about now.

        3 Replies
        1. re: kattyeyes

          thanks for the ideas, what can I substitute for the masa harina or where is it located in the stores, I don't recall seeing it anywhere...thanks

          1. re: geminigirl

            You can get masa harina at Stop & Shop in the aisle with all the Goya products.

        2. I have an Indian-influenced corn recipe. It is simple and it is pretty cool. Do you like Indian style food?

          11 Replies
          1. re: Chemicalkinetics

            I do. What is it? :) I'm on an Indian kick of late.

            1. re: kattyeyes

              I am not sure if it is authnetic Indian, but it is tasty and pretty simple. It is from the book "5 speices, 50 dishes" by Ruta Kahate. I cannot post the exact printed recipe because of copyright. I am posting my version which is based on hers.

              4 cups of yellow corn
              3 tablespoon oil
              1 teaspoon whole mustard seeds (not ground)
              1-2 serrano chiles sliced to thin round depending if you like it hot or mild
              1/4 teaspoon ground turmeric
              salt to taste
              2 tablespoon minced cilantro leaves

              Make tadka (the part mildly requires skill):
              heat the oil in a medium wok or saute pan over high heat. When the oil just start to smoke faintly, add mustard seeds, cover the pan with a lid or spatter screen. After the seeds have stopped sputtering, add chiles, and stir until the chiles lightly toasted. *If you think the tadka is burned too badly, then dump the oil and restart this part.*

              Lower the heat to medium and add turmeric, corn and salt to stir. Toss well, turn the heat to low and cover and cook until corn soft and tender, but not too soft. Anyway, just cook the corn to the texture you prefer -- about 5 min.

              Stir in cilantro leave and serve.

              1. re: Chemicalkinetics

                Thanks, I love indian food, but never ventured with it into my kitchen, I may have to give this a try once I get some mustard seeds, everything else I have, thanks!

                1. re: geminigirl


                  Maybe I didn't have to worry so much about copyright afterall. It appears this particular recipe has been released on the internet :)

                  I were actually looking for a photo of it. Look, I think the dish looks very attractive, see link below:


                  1. re: Chemicalkinetics

                    hmmmm, that link didn't seem to work for me:(

                    1. re: geminigirl


                      My recipe and that original recipe is not too different. I basically bumped up the spices, so if the final dish is too strong, it will be very easy for you to tune it down. Mostly I just want you to see the picture, so I am attaching the picture to this post.

                  2. re: geminigirl

                    One more tip since I just figured this out you know you can get just a little of whatever spice you need in the bulk dispensers at Whole Foods? This week I picked up Australian flake salt and turmeric. :)

                    1. re: kattyeyes

                      That is only true for some Whole Foods. When I were in California, the Whole Foods supermarket I go to has an entire room with 50 dispensers, with rice, flour, spices.... Here in New Jersey, they have like 10 dispensers with things I don't need.

                      1. re: Chemicalkinetics

                        That's a bummer. I know it's true for CT, where I am and the OP is, I don't mean to rub it in. :)

                        Interesting weird fact re WF--they don't bake the same breads store to store...even in CT. I don't even understand that. But I appreciate the clarification.

                      2. re: kattyeyes

                        yep, we had a ball trying all the flavored salts when they first opeded, we went in for gellato but got distracted...

                    2. re: Chemicalkinetics

                      this is made all the time in my house - finish it with a nice douse of lemon juice and its such a perfect dish.

                2. Corn pudding is really delicious; if you've never had it before, here in the south, it's served as a side dish to pork, chicken & fish. There are alot of recipes online but this one is pretty good

                  Other possibilities are roasted corn vinaigrette (great served over a garden salad with maybe some oven crispy ham) and ground up and added to pastry for a pot pie or empanada.

                  4 Replies
                  1. re: Cherylptw

                    thanks, i've never had it but seen lots of recipies, I need to give it a try, it sounds really good! I'm definetely going to try the roasting as well, can't believe I didn't think of that, I love everything roasted! Thanks!

                    1. re: Cherylptw

                      to roasted corn vinaigrette, add diced red bell pepper, black-eyed peas, lime juice & cilantro.

                      crab & corn bisque

                      1. re: alkapal

                        <<crab & corn bisque>>
                        My dear insomniac alkasis, might you have a favorite recipe for this? I LURVE crab bisque with a shot of sherry.

                        1. re: kattyeyes

                          (don't bother with corn cob stock, unless it is just the water from boiled corn).
                          plus cognac or sherry ;-)).

                          and this she crab soup:
                          my sister also makes chunky corn chowder with potatoes and sausage chunks, iirc. probably originally from southern living

                          also, succotash with edamame and corn.

                    2. The Joy of Cooking has a terrific section on fritters. But to make the world's most decadent corn fritter, just use Joy's waffle batter recipe and add an extra half cup of flour. The whipped egg whites are folded into the batter -- fritters made from this batter are delightfully crispy outside and fluffy an moist inside. For corn fritters, pass the Vermont maple syrup! Warning: even with the extra flour the batter's a bit loose so it'll be potentially difficult for someone who's not fried fritters before.

                      Corn Pudding is wonderful. Here's what I serve:

                      CORN PUDDING

                      3/4 stick sweet butter
                      3-6 cups kernel corn (fresh or frozen)
                      4 whole eggs plus four yolks
                      1/2 cup milk
                      1 cup milk
                      1/4 cup flour
                      1 Tbs. white sugar
                      1/4 cup brown sugar
                      1 tsp. salt
                      half a pinch of nutmeg - optional
                      pinch onion powder or scant tsp. onion juice
                      scant Tbs. finely minced celery

                      Preheat oven to 325.

                      Purists use canned creamed corn in this recipe. It's better to forget about it and just crush up half the kernels in the food processor.

                      Mix all these ingredients together well and pour into a greased 10" glass baking dish placed in a roasting pan. Place it in the oven and add boiling water to a level about half way up the sides of the baking dish containing the pudding.

                      Bake for half an hour, drizzle with a little melted butter and sprinkle lightly with granulated sugar.

                      Bake for another half hour to 45 minutes, until the pudding's set. The "clean knife" test doesn't work with this pudding. The pudding should "jiggle" when you shake it but not be too loose.

                      Let rest 15 minutes before serving next to a ham and some roasted white or sweet potatoes.

                      3 Replies
                      1. re: shaogo

                        Thank, will check out Joy tonight! Have you ever halfed this recipie, cause it seems like a lot for 2 and thinking it probably dos not freeze too well??

                        1. re: geminigirl

                          I've never cut the recipe in half. If anything, I have a big ole roasting pan that I fill with three times the recipe. If I were to cut the recipe by half, I'd be certain to get the deepest container possible. After all, this is a custard and it's best when it's nice and soft. If baked shallow, I can tell you that you won't the wonderfully rich, moist pudding that baking deep gives you. I tried it in a new container once that was too shallow and boy was it rubbery!

                          Don't try to freeze it. It's a custard and will be a disaster (unless of course you churn it; then you'd have corn frozen custard -- now there's an idea!)

                          1. re: shaogo

                            I've seen recipes for corn ice cream, now that you mention it. Here is one:

                            It's inspired by what someone tried at Cones on Bleecker St. Having enjoyed a few cones there myself, I'll bet this is killer. Will have to try it this summer.