How to use up a ton of corn on the cob and other produce?
I have: 24 ears of COTC
two huge heirloom tomatoes (these won't be a problem)
about two pounds of green beans
one huge eggplant
two pounds of beets
I'm goign to have a very busy week so I really need to use most of this today.
Other than having bunch of people over for grilled COTC (with butter tucked under the husk), I would probably cut a lot of it off the cob to freeze or use for salads, soup, chili, etc.)
I have decent results with freezing roasted eggplant in the past. I roasted it (chopped) in the oven with olive oil, garlic, s&p, and froze it in 1 cup mounds on a parchment-covered cookie sheet. Mounds were frozen in zip lock bags, and added to pasta until it was all used up.
With the corn and tomatoes you can make a black bean salsa. I don't have a recipe but I can give you what I put in it: Black beans, drained (canned) tomatoes, fresh cilantro, onions, garlic, red bell pepper and corn (cooked and off the cob). Toss with a little olive oil, lime juice and sherry vinegar, salt and pepper. I add sambal olek but I like things very spicy. I bring this to get togethers and everyone love it. It is wonderful as a salad, or dip with tortilla chils or I like it in a breakfast burrito over scrambled eggs with cheese and sour cream.
I have a great recipe for green beans on my blog:(Scroll to the bottom) http://thetropicalgoumet.blogspot.com...
I always roast beets and eat them with a little blasamic, olive oil and salt and pepper. Feta cheese on top is a nice addition. I would also roast the eggplant. You can make Caponata or use with rocotta cheese as a filing for pasta shells, ravioli or lasagna. Invite friends and family over - everyone loves a free meal :)
You can take 6 to 8 ears of that corn to make a soup like this one:
You might also consider shaving off the kernels and freezing them to make creamed corn or a sweet corn cake for Thanksgiving. Here's a link that explains it much more thoroughly than I can:
Good luck, IG!