Freezing Sweet Corn
Creamed Corn Recipe18 c. raw corn
1 lb. butter
1 pt. half and half
1 T salt
Mix together and bake on a cookie sheet with sides for 1 hour at 350°. Cool and package in Ziploc bags, flat and with air sucked out.
Our Favorite Way
Any leftovers from a meal, all you need to do is cut it off the cob and put in Ziploc freezer bags. We use a straw to suck out as much air as possible, but you can also use the professional food sealers too. They keep very well in any kind of freezer - the secret is getting all the air out so ice crystals don't form.
Sweet Corn Casserole
1 can cream of celery soup
1/2 cup sour cream
1/2 cup finely chopped onions
1 tube Ritz crackers, crushed
1 stick butter, melted
Lightly mix corn, soup, sour cream, onions, salt and pepper in a bowl. Spread evenly in sprayed or greased medium casserole or 9x9 baking dish. Top with crackers, pour batter over all. Cook in pre-heated 350° oven 30-35 minutes or until done.
Fresh Corn Salsa
1 cup corn
1 tomato, diced
2 finely sliced green onions
1/2 cup chopped green pepper
3 T chopped jalapeno
2 T chopped fresh cilantro
1 T lime juice
salt and pepper
Mix the tomatoes, shallots, bell peppers, jalapeno, cilantro, lime juice, salt and pepper. Do a taste check while adding the salt. Serve with corn chips with grated cheddar cheese on top.
Fresh Corn and Basil Cornbread
1 1/2 cups buttermilk
3 large eggs
1/8 cup chopped fresh basil
2 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 1/2 cups fresh corn kernels (from 3 ears)
Preheat oven to 400°F. Butter 9x9x2 inch metal baking pan. Whisk buttermilk, eggs, and basil in a large bowl. Blend cornmeal and next 4 ingredients in processor for 5 seconds. Add 1/2 cup batter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.
Cilantro, Black Bean, and Corn Salsa
6 ears bi-colored corn, cooked and cut off cob
2 (15 ounce) cans black beans, drained and rised
1 (14.5 ounce) can Italian style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste
Stir the corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
2 cups half and half
1/2 pound sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the four, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob (about 3 cups) and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half and half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste, with salt and pepper. Serve hot with a garnish of bacon.