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So much corn!

Posted by on Jul. 27, 2014 at 5:13 PM
  • 42 Replies

 We have a garden  and this year we planted 7 rows of corn.  We part of it had to be picked this weekend.  I did 23 quarts of cream style corn  and 6 gallon bags of boiled corn for the freezer.  My mom and sister did about the same amount that I did.  We will have some more corn in about a week.

Anybody have any corn recipes to share for when we get the next batch of corn ready?

by on Jul. 27, 2014 at 5:13 PM
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Replies (1-10):
momofnatalie
by on Jul. 27, 2014 at 5:19 PM
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Wow that is so amazing.  I love fresh corn in salads and corn soup.  You can also make corn fritters and freeze them.  I've never made them but had them before and they are yummy.  Here's a recipe I found.

Fresh Corn Fritters

 

2 cups (10 oz./315 g) stone-ground cornmeal

1 Tbs. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. sea salt

1/3 cup (1 oz./30 g) minced green onions

1 egg, separated, plus 2 egg whites

1 1/2 cups  (12 fl. oz./375 ml) buttermilk

1 cup (6 oz./185 g) fresh or thawed frozen corn kernels

1 Tbs. snipped fresh chives

Vegetable oil for deep-frying

 

In a bowl, combine the cornmeal, flour, baking soda, baking powder, and salt and mix well. Add the onions, egg yolk and buttermilk and stir until well combined. Add the corn kernels and chives. Using a handheld mixer or a whisk, whip the egg whites to stiff peaks. Fold into the batter. Set aside.

 

In a large saucepan, pour vegetable oil to a depth of about 2 inches (5 cm) and heat to 325°F (165°C) on a deep-frying thermometer. Working in batches to avoid crowding, drop in batter by the tablespoonful and fry until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Let the oil return to 325°F (165°C) between batches. Serve hot. Serves 4 to 6.

 

SweetLuci
by on Jul. 27, 2014 at 5:32 PM
1 mom liked this

  The corn was so good this year.

Fried Corn

8 ears yellow corn, shucked and silks removed
2 tablespoons bacon drippings
Coarse salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter, or to taste
Milk or heavy cream(optional)

Remove the kernels and scrape the milk from the cob. Heat a large skillet over medium heat. Add the bacon grease and heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Add butter and stir to combine. Taste and adjust for seasoning with salt and pepper ( try adding a small amount of milk during cooking if more liquid is desired )

Notes: Once again, this old-fashioned favorite makes use of the tin of bacon drippings that is increasingly less common in Southern kitchens. It varies from brand to brand, but it takes 4 to 6 slices of bacon to produce about 2 tablespoons of grease. The salty, smoky taste of the bacon complements the sweetness of the corn, which, in a fit of glorious wretched excess, is finished with a hefty hand of butter.


SweetLuci
by on Jul. 27, 2014 at 5:32 PM
1 mom liked this

 

If using fresh corn, I cut it off the cob, then gently simmer the corn cobs in the water before adding the other ingredients.


Corn Chowder


1/2 cup salted butter

3/4 cup sweet onion, chopped

1 cup celery, chopped

2 cups hot water

2 cups raw potatoes, cubed

1 quart half-and-half cream

3 cups frozen sweet corn

3 tablespoons sugar

2 1/2 teaspoons kosher salt

2 pinches white pepper, finely ground

3 tablespoons flour

Directions:

1 In a big pot melt butter over med heat. Simmer onion and celery for about 5 minutes, to soft but not brown.

2 Add water, potatoes, corn, sugar and white pepper. Cover and simmer 20-30 minutes, the potatoes should be soft and tender.

3 Whisk flour into 1 cup of 1/2 & 1/2 stir into soup. Add the remaining 3 cups 1/2 & 1/2. Simmer 15 more minutes until thickened to creamy.

4 Adjust seasonings to taste. If you like thicker soup simmer 5 more minutes. If you like thinner soup add in some milk to desired consistincy.

SweetLuci
by on Jul. 27, 2014 at 5:33 PM
1 mom liked this

 

A different salad side dish.

Memaw's Corn & "Cukes"

1 cup frozen corn
2 medium cucumbers, peeled, seeded and thinly sliced
1/2 medium onion, halved & thinly sliced
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill
1/2 teaspoon parsley
1/8 teaspoon salt
1/4 teaspoon black pepper

Prepare the corn according to package directions. Drain.
Place the cucumbers and onion in a large bowl and add corn.
In a small bowl, combine the vinegar, sugar,water, dill, parsley, salt & pepper and blend well.
Pour the dressing over the vegetables and mix well. Cover and refrigerate for at least 2 hours. Toss before serving.

 

SweetLuci
by on Jul. 27, 2014 at 5:34 PM
1 mom liked this

 I just use my frozen corn, so good.

 

omato and Corn Scallop

1 (1 lb.) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 (1 lb.) can cream-style corn
2 (1 lb.) cans stewed tomatoes
2 c. coarse cracker crumbs

Drain whole kernel corn; reserve 1/4 cup liquid. Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs. Turn into a greased 3-quart casserole. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown and set around edges. Makes 8 to 10 servings.



SweetLuci
by on Jul. 27, 2014 at 5:34 PM
1 mom liked this

 

Corn & Bacon Casserole

5 strips bacon
½ cup chopped onions
1 ½ Tablespoons flour
3 garlic cloves, m inced
¼ teaspoon salt
¼ teaspoon pepper
2 ½ cups fresh corn kernels
1 Tablespoon fresh chopped parsley
¾ cup (6 oz.) sour cream
1 Tablespoon fresh chopped chives

Preheat oven to 325. Cook bacon till crisp, drain on paper towels. Chop bacon. Saute onions in the bacon drippings until tender, but not browned. Add flour, garlic, salt & pepper.Cook & stir until bubbly and cook an additional minute. Remove from heat. Cool 2 minutes. Add sour cream, stir to mix. Add corn, parsley and half of the bacon. Mix well. Pour into baking disdh. Sprinkle with rest of bacon. Bake uncovered for 20 minutes.

SweetLuci
by on Jul. 27, 2014 at 5:35 PM
1 mom liked this

 This is so simple

TOMATO PARMESAN CORN

Stir together 3 cups of thawed frozen corn, 3 tbsp. Shredded Parmesan cheese and 2 tbsp. sun dried tomato spread in a large microave- safe bowl. Cover and microwave on high for 3 minutes. season to taste.


SweetLuci
by on Jul. 27, 2014 at 5:35 PM
1 mom liked this

 

Corn Pudding

¼ cup sugar
3 Tablespoon all-purpose flour
2 teaspoon baking powder
1 ½ teaspoon salt
6 large eggs
2 cups whipping cream
½ cup butter, melted
6 cups fresh corn kernels (about 12 ears)or 6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted

Combine first 4 ingredients.

Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a 13x9x2" baking dish.

Bake at 350 for 40 to 45 minutes or until pudding is set and deep golden. Let stand 5 minutes.


SweetLuci
by on Jul. 27, 2014 at 5:37 PM
1 mom liked this

 Use your frozen corn

 

Corn Sauté

1/2 cup sliced onion
1/3 cup melted butter or 2 tablespoons Italian dressing
2 (17-ounce) cans kernel corn, drained
2 teaspoons sugar
1/2 cup diced green pepper
1/2 teaspoon basil
1 (17-ounce) can green beans, drained
Salt and pepper to taste

Sauté onion in butter for 1 minute. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.


mommybee911
by on Jul. 27, 2014 at 5:43 PM
2 moms liked this
How about corn salsa? You can make It with or without tomatoes jalapenoes, onion, red bell peppers garlic, sugar, and white vinegar. Can be served as your usual salsa uses with chips or on tacos or even as a side.
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