Corn ice cream churning as I type. So good.
Corn milked and added to muffin batter or pancake batter in place of dairy.


My PIC made an amazing sweet corn ice cream based on a recipe from the NYT. I threw together a mixed berry sauce that went really well with it.

Must repeat this summer!

1 Like

I followed that NYT recipe but I use full fat buttermilk instead of sour cream. Tried both last year and liked buttermilk more.

Hmm. Maybe it was a different recipe. Pretty sure there was heavy cream involved, and def no buttermilk or sour cream.

For anyone considering the recently posted NYT recipe for orzo with corn and bacon, I advise against it. Reported here and also not very good as leftovers. :frowning:

1 Like

It read like a corn risotto recipe but with orzo (which I don’t like) — was there some flavor element that didn’t work?

I was surprised to see smoked paprika in addition to bacon.

1 Like

we’re great corn lovers . . . and the canned / store frozen stuff . . . just don’t git it.

when the corn is peaking - we prefer the bi-color varieties - I buy a dozen at a clip.
shuck, slice off the kernels

spread the kernels on a sheet & freeze

break up the frozen mass in to chunklets and gallon bag into the freezer.
this stuff is incredibly fresh tasting vs. the commercial stuff.
I do 5-6 dozen / year - two empty nesters . . .

I usually have some assistance from my sous chef


Everybody needs a quality control assistant!


I do the same thing, but usually only 2 dozen ears and that lasts me almost to the following summer.

And please tell me you’re making corn stock from the 5-6 dozen corn cobs!

Not anything that clashed, but I didn’t think any of the flavors complemented each other. The bacon didn’t make sense with the basil, the basil didn’t work with the harissa, the harissa didn’t work with the corn, etc.

In the interests of full disclosure, I used gluten-free orzo - but in this particular case it should have helped, because it was made of corn! And our issue was more with taste than texture.


oh . . . dear . . .
what does one do with corn stock?
and how can one ‘keep’ corn stock longish term?

Chicken corn chowder.
A vegetarian risotto.
Anything you would use chicken stock for.

I put about 10-12 cobs into my largest stockpot, half a large onion and cover with water. Simmer for couple of hours and then strain.

I freeze it in 2 cup increments in stackable Ziploc containers.


I missed the harissa on top of everything.

Yeah, that’s all way too much for perfect fresh corn.

1 Like

This. It is awesome.


looks good - but does not use “corn stock” - just the kernels . . . or?

Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.


This popped up today

1 Like

Just for reference.
12 ears = 40 oz kernels


I’m not a big fan of corn, but I can’t get enough of this hot corn dip - a friend picked up the recipe from a magazine somewhere and it has become a summer favorite. Great way to use up extra COTC (which IMO is not good reheated).

1 lb corn kernels (from 4-5 ears), charred on the grill or browned in dry pan after removal from cob
16 oz shredded pepper jack, divided (or blend of jack and cheddar)
8 oz cream cheese, softened
3/4 c. Mayonnaise
3/4 c. Sour cream
2 T. Pickled jalapeño brine
2-4 T. Minced pickled jalapeños or equivalent hot sauce
1 t. Each onion and garlic powder or equivalent fresh
1 small can of mild (or hot) roasted green chiles, drained
salt to taste
More pickled jalapeños for top (optional)

Heat oven to 350-375. Reserve half of shredded cheese and mix all remaining ingredients together well. Pour into 8x8 baking dish and top with reserved shredded cheese and additional jalapeños, if using. Bake until cheese is melted and casserole is bubbly on the edges, 25-30 mins. Broil briefly to brown top, if desired. Serve hot with Tostitos Hint of Lime chips and/or Fritos Scoops.