Thursday, July 9, 2009

So you made too much corn on the cob.


I will bet you buy a lot of corn on the cob when it goes on sale. You cook it up and have lots left over. That was me on the 4th of July. This is what I did with it. There wasn't enough leftover for everyone to have their own cob, but enough for everyone to have a scoop-full with dinner.

Since this is a leftover make over, there really isn't a recipe. Slice the corn off the cobs and saute it up in olive oil with a few cloves of garlic and season with salt and pepper. Nothing special, but a way to use the corn without tossing it out.

Here is a trick I am sure many of you have heard of. Use a bundt pan to slice the corn. I am here to tell you it worked like a charm.

7 comments:

Barbara Bakes said...

Such a clever idea - thanks!

Sweet Pea Chef said...

Brilliant! I am working on a post for grilled corn on the cob, I need to include this...and give the link to you.

cooknkate said...

Really, is there such a thing as too much corn on the cob? Once the season starts here in Minnesota, we basically OD on fresh sweet corn. It's a birthright.

I do love a good corn saute and usually indulge in browned butter as the base, with fresh thyme or basil. A good corn soup is nice, provided it isn't scorching outside. Shelled corn also freezes really well. I like to stir fresh corn into rice pilaf too, with diced red pepper and some black beans.

Megan said...

I LOVE your shirt. Yummy recipe, thanks.

Marie said...

Awesome tip for the bundt pan! I had never thought of that.

Another great way to use leftover corn on the cob is in a yummy corn, asparagus (or green bean) and tomato salad...just light and yummy on a hot summer night.

by M said...

Oh my gosh that's so clever I am just laughing in awe right now. Sometimes it's the simplest things that we need to hear that change our lives.

T&C said...

That is a great tip about the bundt pan! I cut the corn and make a cold corn salad with red onion, fresh basil, and a dressing with olive oil/apple cider vinegar, salt and pepper...it is yummy, you would like it.