What to do with leftover corn on the cob?!
I'm looking for a side dish with leftover corn!.Www@FoodAQ@Com
Answers:
Crockpot Creamed Corn
1 1/4 (16 ounce) packages frozen corn kernels (I've used canned corn, and I'm sure fresh corn would work too!)
1 package fat free cream cheese
1/2 cup butter
1/2 cup skim milk
1 tablespoon white sugar
salt and pepper to taste
In a slow cooker, combine corn, cream cheese, butter, milk, and sugar!. Season with salt and pepper to taste!. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours!.
Martha Stewart's Corn Chowder – not crockpot
4 ears sweet corn, husked
3 slices bacon, cut into 1/2-inch pieces
1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 cup milk
1 sprig fresh thyme
Coarse salt
Directions
Cut kernels from cobs; set aside!. Break cobs into thirds, and place in a medium saucepan!. Add 3 cups water!. Bring to a boil!. Reduce to a simmer, and cook for 20 minutes to make a corn stock!. Strain, discarding cobs; you should have about 2 cups!.
Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes!. Use a slotted spoon to transfer to a small bowl; set aside!. Pour off all but 1 tablespoon of the bacon fat!. To the pan, add the onion, and cook until translucent, about 5 minutes!.
Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt!. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes!. Taste, and adjust for seasoning!. Sprinkle with reserved bacon!.Www@FoodAQ@Com
1 1/4 (16 ounce) packages frozen corn kernels (I've used canned corn, and I'm sure fresh corn would work too!)
1 package fat free cream cheese
1/2 cup butter
1/2 cup skim milk
1 tablespoon white sugar
salt and pepper to taste
In a slow cooker, combine corn, cream cheese, butter, milk, and sugar!. Season with salt and pepper to taste!. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours!.
Martha Stewart's Corn Chowder – not crockpot
4 ears sweet corn, husked
3 slices bacon, cut into 1/2-inch pieces
1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 cup milk
1 sprig fresh thyme
Coarse salt
Directions
Cut kernels from cobs; set aside!. Break cobs into thirds, and place in a medium saucepan!. Add 3 cups water!. Bring to a boil!. Reduce to a simmer, and cook for 20 minutes to make a corn stock!. Strain, discarding cobs; you should have about 2 cups!.
Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes!. Use a slotted spoon to transfer to a small bowl; set aside!. Pour off all but 1 tablespoon of the bacon fat!. To the pan, add the onion, and cook until translucent, about 5 minutes!.
Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt!. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes!. Taste, and adjust for seasoning!. Sprinkle with reserved bacon!.Www@FoodAQ@Com
One of my personal favorites is Roasted Corn Risotto!.
Leftover corn on the cob
1 cup Arborio rice
2 cups chicken broth
1/3 cup chopped onion
salt
pepper
parsley
Grill the corn on the cob over a medium flame until just starting to mark!. Heat oven to 350 degrees!. While the corn in cooling, saute the onion in a bit of vegetable oil until translucent and softened!. Cut the corn from the cobs and add to the pan stirring to heat through!. Add the arborio rice and cook over a medium heat while stirring about 3 minutes!. Be sure not to let the rice turn brown!. Add the chicken broth all at once (I know it's not the traditional risotto method, but much easier and still really tasty) Put rice into an oven safe dish (or leave it in the pan if your pan is oven safe) cover tightly with aluminum foil and bake for 20 minutes!. Remove cover, stir, season with salt and pepper to taste, add parsley, stir again and recover!. Cook an additional 10 minutes!. Remove from the oven and enjoy!!
You can add cheese, pine nuts, other vegetables, or seasonings to your taste or to match up with whatever else you might be cooking!. This is a standby recipe for me and one of my favorites! I hope you like it!!Www@FoodAQ@Com
Leftover corn on the cob
1 cup Arborio rice
2 cups chicken broth
1/3 cup chopped onion
salt
pepper
parsley
Grill the corn on the cob over a medium flame until just starting to mark!. Heat oven to 350 degrees!. While the corn in cooling, saute the onion in a bit of vegetable oil until translucent and softened!. Cut the corn from the cobs and add to the pan stirring to heat through!. Add the arborio rice and cook over a medium heat while stirring about 3 minutes!. Be sure not to let the rice turn brown!. Add the chicken broth all at once (I know it's not the traditional risotto method, but much easier and still really tasty) Put rice into an oven safe dish (or leave it in the pan if your pan is oven safe) cover tightly with aluminum foil and bake for 20 minutes!. Remove cover, stir, season with salt and pepper to taste, add parsley, stir again and recover!. Cook an additional 10 minutes!. Remove from the oven and enjoy!!
You can add cheese, pine nuts, other vegetables, or seasonings to your taste or to match up with whatever else you might be cooking!. This is a standby recipe for me and one of my favorites! I hope you like it!!Www@FoodAQ@Com
well I have a corn salsa recipe-
you need 4 corn on the cob- cooked and cooled
take the corn off the cob(scrap off with knife)
1 cucumber diced
2 plum tomatoes diced
a little evoo
and a little balsamic vinegar(go easy with it)
mix everything together and chill
salt and pepper
enjoy with some toasted french or italian bread or some tortilla chips-
you can also place it over chicken
enjoyWww@FoodAQ@Com
you need 4 corn on the cob- cooked and cooled
take the corn off the cob(scrap off with knife)
1 cucumber diced
2 plum tomatoes diced
a little evoo
and a little balsamic vinegar(go easy with it)
mix everything together and chill
salt and pepper
enjoy with some toasted french or italian bread or some tortilla chips-
you can also place it over chicken
enjoyWww@FoodAQ@Com
Cut it off of the cob!. Stand the ear of corn up and with a sharp knive cut downward!. Besure to scrape the cob as well!. Place it in a pot with butter and salt and pepper!. Slow cook it for about 1hr on low!. Add a little bit of milk (couple of tablespoons) stir and continue to simmer!.!.!.!.You now have creamed corn!. If you are not wanting to use it immediately you can cut it off of the cob as above and freeze for later use! Good Luck!Www@FoodAQ@Com
cut the corn off the cob!. in a pan, fry some ground meat season with pepper salt onion and garlic once fried add some tomato sauce the Chile of your preference and add the corn!. let all the mixed ingredients boil then simmer!. quick, easy and believe me!.!.!. you'll want to lick the pan when your finished!.Www@FoodAQ@Com
Whip up some biofuelWww@FoodAQ@Com