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I have some extra corn on the cob - any ideas on something quick to make that I can freeze for later?  Not corn chowder please!! Thx!

asked by saltandpeppersf almost 5 years ago
10 answers 2302 views

hardlikearmour is a trusted home cook.

added almost 5 years ago

How about corn ice cream? http://www.epicurious.com...
You could also just remove the kernels from the corn, blanch, then freeze them for later. My parents used to freeze corn from our garden every summer.


Sam is a trusted home cook.

added almost 5 years ago

As mentioned freeze them. And use in recipes. IMHO..freeze them intact..with a quick blanch. They keep better intact in the freezer.

Here's a quick one. But don't freeze it. Use the kernels.
A can of black beans---drained. Corn kernels. Parsley (or cilantro). Chopped cherry tomatoes (optional).

Lime juice and olive oil..a touch of cumin, salt and pepper. And let sit overnight...to be served as a room temp salad.

It's also way to early in the season to worry about corn on the cob.

added almost 5 years ago

Remove the corn from the cob (save cobs in freezer for making vegetable/stock) and freeze. Add when making corn bread/muffins/pancakes.

added almost 5 years ago

You can make a fresh corn polenta. Remove the kernels from the corn being careful to preserve tiny bits and juices. In a pot, cover with whole milk and water (50-50) and simmer with with about a fourth as much coarsly milled corn flour (polenta.) Add salt and black pepper to taste and the leaves of a few sprigs of thyme. Eat and enjoy (with some mascarpone mixed in) or freeze and enjoy later.

added almost 5 years ago

Here's link to Dorie Greenspan's corniest corn muffins--they use corn kernels and cornmeal and are not too sweet.


pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

It combines well with quinoa---foods of the Americas. The kernals will look nice with a red quinoa. I don't know why I'm on a "red" theme lately. But citrus zest, grated carrot and pine nuts could also be worked in.

added almost 5 years ago

I like Sam1148's idea of the mixture with the black beans...except add 1 tbsp minced jalapeno (or pablano chili for less heat) and 1/4cup chopped scallion or shallot and serve with scrambled eggs in a corn tortilla as huevos rancheros for breakfast, brunch or even dinner.

added almost 5 years ago

Slice the kernels raw from the cob, spread them out on waxed paper, and freeze. After a few hours, you can transfer them to a freezer bag and keep them a good 3 months in the freezer. I do this every autumn with a bunch of cobs, so I have that fresh-off-the-cob flavor through the winter (and I don't have to buy expensive frozen corn from the grocery). You don't need to blanch it first; it actually works better if you do it with raw kernels.

added almost 5 years ago

Corn fritters. Or scrape the cobs and put the kernels in regular pancakes. Or mix with lima beans for a fast succotash. Freeze the kernels for soup or shepherds pie or chili.

added almost 5 years ago

Thanks everyone!! So many wonderful ideas!