Our cup runeth over with corn. Sharon brought some home a while back and it was really good. Has anybody ever made it? Thanks Steve
Steve, we make a Black Bean & Corn Salsa. I posted the recipe last year in the canning thread. Here's a link to the post: https://www.backyardchickens.com/forum/viewtopic.php?pid=2574001#p2574001 You can omit or reduce the black beans and add more corn for a 'corn only' version.
No, but the girls at work introduced me to corn dip, which is divine! The recipe sounds gross, but is sooooo good! Sour Cream Mayonaisse Shredded cheddar Rotell Corn Not sure the exact amounts, but you mix it up and serve cold or hot, with chips. I prefer Fritos, but corn chips work well, too. Oh, and I almost forgot about the corn soup my mom and I used to make. Haven't made it on a long time,but may have to drag it out. I can post it if you'd like.
Just make your usual tomato salsa recipe and sub corn for the tomatoes. If it's really sweet just cut right off the cob, if not so sweet nuke or steam it a minute or so just to bring up the sugars. Or roast it on the cob until the kernels start to blacken & carmelize then use in salsa. Chopped onion, cilantro, salt & lime juice are salsa basics - everything else is your choice. Kansaseq - that sounds dee-lish! When I can finally pick some of my sweetcorn it will end up in that recipe : 9
Here is a recipe that has become a favorite of mine to use up corn. 1 1/4 cups sugar Bring sugar, vinegar, and water to a 2 1/2 cups white vinegar boil. Add rest of ingredients and 2 1/2 cups water bring to a boil. Jar. 1 1/2 cups chopped onion 1 cup green bell pepper 1 cup red bell pepper Good on tortilla chips, or as a 1 1/2 teaspoon dried mustard topping for bratwursts or Big 1 tablespoon salt Red Smokies. 5-6 seedless habaneros finely chopped 20 ears white sweet corn cut from ear It may appear that it will be hot with 5 Habs, but with the sugar, there is hardly and heat left. This is awesome on Brats. I usually put saurkraut on them as well. We usually can 30 pints per year. Nothing better than cracking open up a jar in December and enjoying some garden food. Also, if you have yellow corn, you can add a bit more sugar and it will taste the same.
NomNomNom! That sounds dee-lish! Do you think it would work stored in the freezer? I am a lazy canner/preserver
