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I am but one man with seven ears of corn.

The CSA strikes again. What should I do with these?

Gotchas:

I'm lactose intolerant so milk and cream are out, cheese and butter are OK.

My grill has horrible heat distribution, so I always screw it up when I try to grill corn.

I live in the PacNW and have no reasonable access to lobster.

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  1. Here's a thread I started not long ago that may give you some ideas.

    http://chowhound.chow.com/topics/7225...

    I have many cups worth of kernels now resting in my freezer also.

    1. I would scrape it off the cob and freeze it, as boring as that sounds. It's so nice to have good corn in the middle of the winter.
      Otherwise, scrape it off and saute it with some hot peppers and edamame. You can eat some tonight for dinner, have some for lunch tomorrow, then put the rest in an omelet for Sunday morning.

      1. Make corn chowder and freeze it. Cut the kernels off of the cobs and then use the back of the knife to "scrape" down the cobs. Break the cobs in half, put them in a pot with water to cover. Add a bit of sliced onion, bay leaf, maybe some thyme, bring to a boil and simmer. Ifyou have any shrimp shells in the freezer, throw them in the pot with the cobs. Let it cook for 20 minutes or longer.

        Meanwhile get some diced onions cooking in a little olive oil (good), butter (better) or bacon grease (best). Add some diced red or green bell pepper, if you like. Add some diced potato, if you like (we prefer unpeeled red-skinned potatoes).

        Strain the corncob stock and add it to the pot with the onions. Take ~2/3 of the corn kernels, put them in a blender or food processor, add some water and puree. Add the puree to the pot (rinse out the blender with a little more water), along with the rest of the corn kernels. Bring to a simmer and cook gently until the potatoes are soft. Add salt & pepper to taste.

        Let the soup cool, chill it in the fridge, then freeze in single-serving sized containers. Eat in the middle of winter and feel oh so happy.

        1. The most important thing is to act FAST before the sugar turns to starch. Either cook them all right away, or cut the kernels off and freeze them raw. You can microwave them 2 and 3(arrange in a triangle) at a time, unshucked. When cool enough to handle, the husk and silk come off in one tug and the corn picks up flavor from steaming in the husk. The nuked corn on the cob can be reheated in the microwave.

          1 Reply
          1. re: greygarious

            This is often no longer true since a lot of the newer "super-sweet" hybrids can be kept for a while without the sugar turning to starch. So it depends on the variety.

            Personally I would just steam the whole lot and keep it in the fridge for snacking. Nothing better than a room temp cob of corn to munch on.

          2. Do you try to grill your corn in the husks? I shuck it first, then grill it - I find it's much easier to control the heat, plus I like the slightly charred bits! Then I cut it off the ears and freeze whatever we're not eating - grilled corn in chowders or stews (or even alone!) is a great thing in the dead of winter.