Corn for the corn haters?
July 5, 2010 3:39 PM Subscribe
What can I do with three ears of corn-- other than eat them off the cob?
I don't like the taste of corn by itself, but I've got three ears of the stuff sitting in my fridge thanks to my mom who loves it. Do you have any secret/not so secret recipes that use corn as a complementary ingredient?
Complication: I just moved and stores were closed for much of the weekend due to the 4th of July, so my pantry is seriously understocked right now. I can get to a store tomorrow if there's some really awesome recipe out there, but I'd rather cook tonight because these ears are already several days old. I have:
-pinto beans
-rice, pasta, and pasta sauce
-Spanish chorizo
-Monterey Jack cheese
-broccoli
-blueberries
-avocados
-Greek yogurt
-flour, sugar, eggs, and milk
-olive oil
-oatmeal
-black bean and mushroom prepared soups
-some vinegars (white, apple cider) and spices (the usual) that the last tenant left behind
... and that's it. I don't have tortilla chips, or I'd just make corn salsa.
I don't like the taste of corn by itself, but I've got three ears of the stuff sitting in my fridge thanks to my mom who loves it. Do you have any secret/not so secret recipes that use corn as a complementary ingredient?
Complication: I just moved and stores were closed for much of the weekend due to the 4th of July, so my pantry is seriously understocked right now. I can get to a store tomorrow if there's some really awesome recipe out there, but I'd rather cook tonight because these ears are already several days old. I have:
-pinto beans
-rice, pasta, and pasta sauce
-Spanish chorizo
-Monterey Jack cheese
-broccoli
-blueberries
-avocados
-Greek yogurt
-flour, sugar, eggs, and milk
-olive oil
-oatmeal
-black bean and mushroom prepared soups
-some vinegars (white, apple cider) and spices (the usual) that the last tenant left behind
... and that's it. I don't have tortilla chips, or I'd just make corn salsa.
Best answer: cut the corn off the cobs -
cook the rice
brown the chorizo
cook pinto beans with a little pasta sauce (enough for some tomato taste, but not so much that the italian flavors season the dish) until they're soft-ish, add the chorizo, and the corn, mix in the cooked rice - let it all simmer for 5 minutes, sprinkle with the cheese.
posted by nadawi at 3:55 PM on July 5, 2010
cook the rice
brown the chorizo
cook pinto beans with a little pasta sauce (enough for some tomato taste, but not so much that the italian flavors season the dish) until they're soft-ish, add the chorizo, and the corn, mix in the cooked rice - let it all simmer for 5 minutes, sprinkle with the cheese.
posted by nadawi at 3:55 PM on July 5, 2010
Cobb salad, yellow rice with corn and chorizo. I recently made zucchini fritters with corn and potato.
posted by mokeydraws at 3:55 PM on July 5, 2010
posted by mokeydraws at 3:55 PM on July 5, 2010
Response by poster: I made nadawi's suggestion-- it masked the corn taste, while giving the rice and beans a nice crunch. Plus, the leftovers will freeze well.
If you have other suggestions, I'd love to hear them-- my fridge corn may be gone, but my dislike is enduring.
posted by oinopaponton at 4:52 PM on July 5, 2010
If you have other suggestions, I'd love to hear them-- my fridge corn may be gone, but my dislike is enduring.
posted by oinopaponton at 4:52 PM on July 5, 2010
Get the corn off the cob. Take a big ol' knob of butter and melt it in a pan.Salt & Pepper. Add the corn. Cook. Take a couple of sage leaves, sautee.
OPTIONAL: Add a few tablespoons of cream.
One of my favorites.
posted by GilloD at 7:04 PM on July 5, 2010 [1 favorite]
OPTIONAL: Add a few tablespoons of cream.
One of my favorites.
posted by GilloD at 7:04 PM on July 5, 2010 [1 favorite]
Here is a good one I will share with you; take the kernels off the first two ears, set them in a sauté with some water and bring to barely a boil for about five minutes or so to cook off the rawness. Take the kernels off the remaining cob and run them through a juicer if you have one or just do your level best to extract the juice. Drain your boiled kernels, throw them back into the empty sauté pan then add the juice. Bring up the heat and watch the starch in the juice thicken to provide you with the absolutely best cream corn you will ever eat in your life... and it is healthy too.
posted by bkeene12 at 8:19 PM on July 5, 2010
posted by bkeene12 at 8:19 PM on July 5, 2010
fantastic! i am so glad to hear that! next time (when you can shop for groceries) use black beans instead of pinto, add your favorite mexican or cajun seasonings and replace the pasta sauce with salsa. you could even cook your rice in a salsa/water mixture.
posted by nadawi at 8:27 PM on July 5, 2010
posted by nadawi at 8:27 PM on July 5, 2010
Nadawi's suggestion would also work with black bean soup instead of the pinto beans and pasta/tomato sauce (well, it gets made in our house a lot, anyway).
posted by The Great Big Mulp at 9:19 PM on July 5, 2010
posted by The Great Big Mulp at 9:19 PM on July 5, 2010
Brown some hamburger, cook some noodles. Toss a can or two of condensed cream of mushroom soup (or cream of whatever veggie you like best) and whatever canned or fresh veggies you want into a big pot. Warm up the condensed soup and then add the meat and noodles. Mix together and enjoy.
Easy and quick and makes pretty good leftovers.
posted by TooFewShoes at 10:29 PM on July 5, 2010
Easy and quick and makes pretty good leftovers.
posted by TooFewShoes at 10:29 PM on July 5, 2010
the pinto beans, the corn and the chorizo will make an amazing stew(?).
whenever you are sick of corn on the cob, you can either try to kick it up a notch by grilling them in the shell, then rolling them in butter and dipping them in a mix of grated cheese and your favorite kind of chilli. or, there is always this option if you have a corn creamer. yum.
posted by kuju at 12:02 AM on July 6, 2010
whenever you are sick of corn on the cob, you can either try to kick it up a notch by grilling them in the shell, then rolling them in butter and dipping them in a mix of grated cheese and your favorite kind of chilli. or, there is always this option if you have a corn creamer. yum.
posted by kuju at 12:02 AM on July 6, 2010
We usually make corn salsa by grilling a couple ears, combining with chopped peppers, cilantro and a little vinegar.
posted by electroboy at 7:05 AM on July 6, 2010
posted by electroboy at 7:05 AM on July 6, 2010
This thread is closed to new comments.
posted by alygator at 3:54 PM on July 5, 2010