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Sep 11, 2011 06:20 AM

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.

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  1. 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!

      1. the corn and green beans both freeze well. The beets will keep a long time, eat the greens steamed and the beets will keep in the fridge for months.

        1. 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)

          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 :)

          1. there are few things in the world better than homemade pickled beets. THE BEST! Give 'em a try