Both my wife and I went to the supermarket separately and bought corn on the cob, so now we have too much, which is saying a lot.
Do you have a favorite recipe for corn kernels? Normally we just eat it on the cob, no butter, no nuthin’.
Thanks!
Linguine with crab and corn.
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Ice cream
And be sure to save the cob to make “corn milk”
Here are a few of my favorites:
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Corn-Tomato-Basil chowder from The NY Times. I have been making this for years—it’s easy, adaptable, and uses up a lot of corn!
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This is one of my favorites (Baked Corn). In the past, I’ve added ground beef and made it into a main course.
How could I forget ice cream? The NYT had a fab “recipe” for sweet corn ice cream my PIC made many summers ago. I whipped up an impromptu berry sauce that went really well with it.
Interesting! What village would that be?
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This modified corn pudding recipe that I adapted from Epicurious is how I like to use up a random amount of corn kernels. The recipe is pretty forgiving, and I adjusted it to our preferences. The original recipe was way too sweet for us.
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Pureed avocado and corn soup with cilantro oil.
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This is a chilled soup, I take it? And do you make your own cilantro oil?
This is a strange time of year to be getting corn on the cob … considering that, I also love a Mexican street corn salad (one recipe posted above) and given the time of year I’d be sure to sauté the corn until it’s fairly caramelized to bring out the flavor and sweetness.
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Fresh corn “polenta” – I love the Indian version (sanjo / khees), but of course there’s the Italian too. (The only difference is that the former is tempered and lightly flavored with ginger and geeen chilli, the latter has no spices but has cheese.)
And sweet corn soup. And +1 on esquites.
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Creamed Corn
Strip the kernels off the cob, reduce some heavy cream with a little minced garlic and shallots, add the corn and cook until thickened, finish with whole butter.
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Tortilla soup. A broth made of stock, seasoned with chili peppers. Add-ins include shredded chicken (optional), avocado, beans, onion, tomato, diced tomatoes, fresh corn and (of course) tortillas.
Summer minestrone (although this calls for other summer veg as well). A broth made of stock, seasoned with tomatoes and herbs. Green beans, kidney beans, summer squash, onions, tomatoes, and fresh corn. Small pasta pieces help, along with a parmesan rind. Italian sausage is optional.
ETA: In both cases add the fresh corn just at the end so as not to overcook.
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That looks like a great recipe. The photo of the finished dish looks like the tomatoes are used as a garnish (no tomato in the soup base itself) but the instruction says add tomato with the corn (followed by 20 minutes simmering, then 15 minutes hold period). Do you usually add the tomato at the same time as the corn?
That photo is what I’d call a “serving suggestion.” Put the tomatoes in as per the recipe—they don’t break down fully, but stay on the chunky side. I also use whatever tomatoes I have on hand, cut in the size of half-cherry tomatoes if I don’t have those.
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Any kind of Corn Fritter, Indonesian Bakwan Jagung is a Favorite.
Cajun Succotash, Corn sautéed with Bacon, Okra, Scallions and Tomato.
Jonny Cakes with fresh Corn
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Yes and yes. Basically you scrape the kernels off, make stock from the cobs, puree with avocado and strain. Blend cilantro with olive oil and strain, and then pour a little over top of the soup, along with some crema or the like.
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That sounds positively amazeballz. I’ll tuck that away for corn season.
