+1 I still use an IBM Selectric for certain functions.
My dog would eat every cleaned ear of corn we had. Just one of his many favorite toys.
yup - so would ours - but he gets so excited he crunches the cobs and then chokes on ‘too big’ pieces, so he gets treats of corn but not the cobs, anymore…
Beautiful pooch you’ve got. I would have cut him off on the cobs, too. Mine was a hunting dog that could eat a log of lamb bone in one swallow. THAT had me nervous. Never showed a sign of distress, so carry on.
I’ve done both. I prefer smooth ice cream.
in the ‘family history’ at holidays there was a corn dish.
there’s corn pudding, corn casserole, corn etc etc . . . I would call it ‘corn custard’
kernel corn, 1/2 zapped with a stick blender to make ‘creamed corn’
lots of eggs
condensed milk + whole milk
sugar
bakes up to:
4 Likes
We called it “baked corn.” I liked it but haven’t had it in years.
1 Like
I love a very simple recipe made of corn- Boil corn until soft, add salt, chilli powder, butter, lemon juice and you are good to go!!!
A hearty endorsement for spoon bread, preferably with country ham and summer vegetable.
1 Like
My husband’s favorite corn dish: fresh cooked corn mixed with diced Hatch chiles, and TPSTOB.
I mixed the leftovers recently with cooked orzo, olive oil, Cajun seasoning, and lemon for a pasta salad. Great!
I obviously like to keep things simple… 
5 Likes
Yesterday was my annual Chicken Corn Soup day.
This soup is a staple here in Pennsylvania Dutch country; I ate homemade versions of it my entire childhood, both at home and and at covered-dishes, potlucks, parties, barbecues, church dinners, everyplace. I remember eating it at the kitchen table of our elderly next-door neighbor; I don’t remember a single other thing I ate at her house. Hers had chopped hard-boiled egg and chopped chicken livers in it, which to me was unspeakably exotic and terrifying.
Today, you can buy it at every farmers’ market around here, and it lives rent-free on the menus at local diners and most non-chain restaurants as well. A few years ago I threw a backyard BBQ for my mother’s church friends, all folks in their late 60s/early 70s, and served this soup on a hot summer day and everyone ate it unquestioningly.
The ingredients in the recipe I use (from my mother’s best friend, who cooked vats of it in her day) are very simple:
Chicken (1 whole chicken cut up, plus two breasts)
1 large sweet onion
3 dozen ears of corn
Curley parsley
Salt and pepper
… and in her version, homemade rivels (a tiny noodle/dumpling made of eggs and flour.) I don’t make rivels for mine, though.
Anyway, I made half a recipe and still got eleventy million cups of soup.
First, put your chicken pieces in a big ol’ pot and cover with a lot of water.
Chop the onion and add that in with an undisclosed amount of salt and pepper.
From the recipe, and I quote, “Put lid on. Cook until chicken is soft.”
Meanwhile, cut the corn off the ears. Please admire my SPCJS (sheet pan corn juice shield,) an innovation this year of which I am inordinately proud.
When the chicken is cooked through, remove it and set it aside to cool. Dump all the corn into the pot.
When the chicken is cool enough to handle, pick the meat off the bones. Discard skin and bones. When the corn is cooked (this doesn’t take long except insofar as there’s a lot of it), put the picked chicken back in the pot.
Wash your bunch of curly parsley, chop it, and add that, too. Get it all hot again (which isn’t hard, because such a big pot of soup holds a LOT of heat.)
Adjust for salt. Enjoy!
When it has cooled down, freeze to enjoy all winter long.
The End.
18 Likes
Thank you for this. It looks fantastic!
2 Likes
Chicken corn soup is new to me, thanks!
Looks delightfully riffable too. I think it’s gonna happen here seeing as I possess stock made from corn cobs (thanks for the inspo @LindaWhit), a bunch of late season corn, and wood-smoked pulled chicken.
3 Likes
Wait, what?
You’ve never heard of, much less had, chicken corn soup?
Oh man, you are in for a treat.
Nothing like discovering deliciousness for the first time, again. 
1 Like
Never have I ever. Probably because I grew up with chicken soup that was too bland for my taste, in general I have ignored chicken soups. I like a lot of flavor. I might even sneak a little bit of diced chile pepper into my version. But don’t tell anybody, LOL.
2 Likes
I make a version of egg drop soup with shredded chicken, corn and, of course, homemade gelatinous chicken stock. 
2 Likes
Basic Chinese sweet corn soup is comfort food to me. It’s hard to find good versions in the US though.
2 Likes
You’re welcome to come whenever.
As long as you bring the corn.
2 Likes
That sounds delicious.
1 Like
Thanks @mtg, for sharing about your corn soup! Forgot to post that I did riff on it using smoked chicken, a small chile pepper, and previously made corn stock. I had a bunch of silver queen corn to use, which wasn’t as tasty to me as if I had bicolor sweet corn such as butter and sugar. Next season I will make this again with my sweet corn of choice. 
3 Likes
