RECIPES for corn corn ideas?

[Guest guest]

> I am wondering if anyone has ideas for corn? We farm and I have a

> freezer full of sweet corn. We usually eat it as a side dish. but

> that is getting boring. Any ideas would be welcome. We need to eat

> the corn from last year before this year's crop is ready. At the

> rate we are going it's not going to happen!

 

Julie, here are a few I like...

 

1) Pilaf: Cook quinoa. Saute corn kernels with olive oil and lots of

garlic and cumin. Stir into quinoa and enjoy...

 

2) My corn chowder: Cook yellow split peas until soft and falling

part. Thin with milk, soymilk, broth or water as desired. Meanwhile,

saute julienned carrots & red bell peppers, cook a potato or two and

cut it into small dice. Roast corn and cut from cob. Stir all of

these into the thinned split peas. Season with dulse flakes and

cayenne...

 

3) Creole corn maque choux (from Nava Atlas's email newsletter, dunno

the date):

 

1 1/2 tbsp cabola oil

1 lg onion chopped

3 medium stalks celery diced

1 medium red bell pepper diced

1/2 medium green bell pepper diced

4 c cooked fresh corn kernels (from 4 or 5 ears of corn)

2 medium diced ripe tomatoes

3/4 c lowfat milk, rice milk or soymilk

1 tsp natural granulated sugar

1 tbsp unbleached white flour

salt to taste

pinch of cayenne pepper, or to taste

hot cooked brown rice or other whole grain

 

Heat oil in large skillet. Add onion & saute over medium low heat

until golden. Add tehcelery and bell peppers and continue to saute

until all the vegetables are just tender, stirring occasionally, about

8 minutes.

 

Add the corn kernels, tomatoes, milk and sugar to the skillet. Bring

to a simmer, then simmer gently, uncovered, about 5 to 7 minutes or

until everything is well heated through and the tomatoes have softened

a bit.

 

Dissolve the flour in just enough water to make it smooth and flowing.

Stir it into the skillet and stir until the liquid in the skillet

thickens. Season to taste with salt and cayenne pepper. Remove from

the heat and serve at once over rice.