It’s hard to imagine overdosing on corn on the cob, but if you do, cut the kernels off your end-of-summer corn, and use it in one of these recipes.

Saute the kernels with minced jalapenos to taste; once off the heat, stir in goat cheese for a creamy, spicy side–or add sauteed or grilled shrimp for a main dish.

Saute the kernels and add to pasta with some oven-dried cherry tomatoes, basil, shrimp, and a bit of white wine and olive oil.

Saute with onion and garlic and add soy sauce for a sweet and salty combo (also good with mushrooms).

gorboduc shares his recipe for corn pudding: preheat oven to 350F. Cut the kernels off of 5 ears of sweet corn. Scrape the cobs down to get the remaining corn and corn juice. Sprinkle the corn with 1/4 cup flour, 1 tsp salt, and fresh ground pepper. Stir to coat. Add 2 well-beaten eggs, 2 cups whole milk, and 2 Tbsp. melted butter. Stir to combine. Pour into a greased casserole and bake for about 1 hour, until the pudding is set on the edges, but still jiggles a bit in the center.

AlliantK recommends this recipe for fresh corn quiche.

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