How to use up a ton of corn on the cob and other produce?
- IndyGirl Sep 11, 2011 06:20 AM
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.
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!
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.
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 :)
there are few things in the world better than homemade pickled beets. THE BEST! Give 'em a try
Also, you could grill the corn and make a corn salad with black beans, red bell pepper, cilantro, olive oil and lots of lime juice. It will keep in the fridge all week and it's delicious!
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.