It has the potential to sound a little Gumpish (Forrest Gump), but there are many ways to serve fresh corn besides on the cob. While fresh ears of corn plucked from my garden, boiled or grilled and served within 15 minutes of harvest time is plenty good enough, sometimes I just want to kick it up a notch and do something different with the corn. If you and your family love the flavor of corn, give some of these fresh corn recipes a try.
Bacon makes everything better, including grilled corn. Shuck and clean corn, wrap each ear with two slices of bacon, then wrap tightly in aluminum foil. Place on a hot grill for 15 minutes or until bacon is crisp.
Add raw corn kernels cut off the cob into your favorite cornbread recipe and bake as usual.
Mix 1 cup of self-rising flour, 1 egg, ½ cup fresh corn cut from the cob, a pinch of salt and enough milk to moisten the dry ingredient and make it slightly thicker than pancake batter. Drop by spoonfuls into hot oil and deep fry until golden brown.
Fix your favorite box of macaroni and cheese, then stir in cooked corn that has been cut off the cob and some cooked, diced ham for a quick meal-in-a-bowl.
Create your own flavored butter for boiled or grilled ears of fresh corn by sautéing a clove of garlic and stirring into softened butter. Add finely chopped parsley and grated Parmesan cheese and place corn butter in a mold or small container and chill until serving time.
Soup it Up
Add fresh corn cut from the cob to your favorite homemade soup or stew recipe to bulk it up and add another layer of flavor.
Blanch corn-on-the-cob for two minutes, cool and cut off the cob. Add diced avocado and fresh tomatoes to the corn along with finely chopped cilantro. Add a splash of lime juice, salt and pepper to taste, then top with a dollop of sour cream and serve with tortilla chips.
Cut corn off cob and boil in chicken broth with an equal amount of peeled and diced potatoes until both are tender. Finely dice an onion and add to the mix if desired. When corn, potatoes and onions are fork tender, pour into blender and add salt, pepper and butter to taste, puree until smooth and serve hot or cold.
Corn Breakfast Quiche
Beat 6 eggs and add 1 cup raw corn. Mix in cooked, crumbled bacon, chopped fresh spinach leaves and shredded cheddar cheese to taste. Salt and pepper to taste, then pour the quiche mixture into greased muffin tins and bake for 20 minutes at 350 degrees.