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Whenever I see fresh corn on sale, I always buy too much. Those sweet little kernels are always begging to come home with me to find a spot on my dinner plate. It makes for one delicious side dish to a barbeque but what to do with the leftovers? After a few nights of regularly grilled or boiled corn on the cob, it becomes too routine and boring to eat again all summer long. I’ve done some digging and put together a list of different ways to use and prepare corn on the cob. I will always enjoy a cob with a simple pat of butter but sometimes I like to change things up. Hopefully, these foodie ideas will inspire a bit of excitement in your summer dinners as well.
1- Go gourmet. Grill or oven bake corn with exciting flavor combinations to achieve restaurant worthy cobs. Husk and rinse the corn and place on a square of aluminum foil. Add different spices, herbs and veggies on top and completely wrap in foil. Try combinations like bacon and jalapeno, garlic and butter or lime juice and salt. Cook on the grill for 10-15 minutes or bake it in the oven for 30 minutes at 350 degrees.
2- Make corn salsa. This is a great salsa that will pair well with chips, on top of tacos and even next to a great grilled steak. Try this recipe to get you started.
You will need:
-1 cup fresh & cooked corn (grilled or baked and cut from the cob, about two cobs)
-2 cups diced tomatoes
-1/2 cup diced onion
-1 tablespoon diced jalapeno
-1 tablespoon chopped fresh cilantro
-2 tablespoons lime juice
-salt and pepper to taste
Wash veggies and cilantro to prep, then dice. Combine all ingredients and toss together until blended well.
3- Try “Corn-kabobs.” Cut fresh cobs of corn in two inch increments to add to skewers. Alternate corn with smoked sausage, red and green bell peppers and onions to complete the dish.
4- Wake up an everyday salad of lettuce or spinach with fresh cooked corn, cut from the cob. Add avocado, crumbled bacon, feta cheese and lime juice to complete it. This combo is far from the dominating world of ranch and Italian dressing covered salads.
5- Bake corn bread casserole. This dish is easy, delicious and sure to be a crowd pleaser. This casserole never lasts long in my house and couldn’t be easier.
You will need:
-1 box of jiffy cornbread mix
-1 can creamed corn
-kernels from one cooked cob of corn
-1 stick of butter, melted
-2 tablespoons milk
–1/2 cup of shredded cheddar cheese
Combine the cornbread mix, creamed corn, corn kernels, butter and milk until blended well. Bake in a casserole dish at 375 degrees for about 25 minutes or until edges are brown. Remove from oven, top with cheese and enjoy!
For the recipes that call for corn removed from the cob, use a large knife to cut off the stalk end of the corn. Stand the cob up and cut downwards with the knife to remove the kernels. There is also a kernel removing kitchen utensil that does the same job more effectively. If you don’t have one, here’s one for a great price at less than $5 + FREE shipping!