what can you do with not-so-fresh corn on the cob?
A friend of mine came over a couple of weeks ago and brought some corn with her - too much corn. So, we put it in my garage fridge and I thought she took it home with her the next day. Nope, she forgot it - and I went away to work for a few days and well, now I have this "older" corn. I know it won't work as corn on the cob, but it is not spoiled and I hate to throw it out.
Any ideas what I could do with it? Or it is a lost cause?
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9 Comments:
It's probably pretty starchy by now...but maybe you could make soup with it.
dhorst at 11:00AM on 08/29/09
I agree .. a pot of corn chowder
goodcooker at 11:29AM on 08/29/09
How about a corn pudding, corn fritters, corn chowder or roasting the ears on the grill?
julie527 at 11:32AM on 08/29/09
If you have a lot, and it's not too soft, you can still cut it from the cob, put it on a baking sheet (or any other pan that will fit your freezer..) then freeze it, uncovered. Portion it into freezer bags (remove all the air you can), to use later in all of the above suggestions.
jabof72 at 3:52PM on 08/29/09
soup, or add to corn bread after cooking it, or blend it for creamed corn (add a little sugar).
lemonfair at 4:31PM on 08/29/09
Fresh corn chowder--yum, with crispy bacon. You guys always have such great ideas that I've begun looking here for inspiration before pulling out the cookbooks.
I made fried corn the other night: Cut the kernels off, scrape as much milk as possible off the cob and put it all into a skillet with a half cup of water. Cook over high heat, stirring every now and again, until the water evaporates. Turn the heat down and add a couple tablespoons of butter, kosher salt and coarse pepper. Saute until corn begins to caramelize slightly. You could stir in some cream or a finely chopped herb of your choice if you've got some.
You could also let the corn cool and freeze it in snack-size zipper bags. Add a thawed bag to cornbread batter, salsa, chili, Mexican rice or vegetable soup this winter.
betteirene at 4:45PM on 08/29/09
I don't know the technical term for it, I just call it "Mexican corn." The corn man in my neighborhood either grills or boils the corn then slathers it in mayo, butter, parm. and chili. It sounds gross and weird, but it's really delicious and an easy, fast way to cover up the taste of less-than-fresh corn.
PumpkinBear at 5:17PM on 08/29/09
if you live in the country or near the woods -- chuck it and let the animals eat it....the wild turkey's just love it. you might want to peel a few back so they get the idea.....
otherwise you might be shucking and cooking a bunch of corn that doesn't taste all that good anymore. i guess soup would be okay because you can doctor it up...
pooch at 8:44PM on 08/29/09
Corn chowder, corn pudding, corn bread with fresh corn added, vegetable soup, maque choux (yum), corn and black bean salsa, baked corn gratin.
CJ McD at 4:20PM on 08/30/09