Sweet corn season over the grill may be over for this summer, but if you were able to freeze some of those tasty kernels, here’s how to bring the taste of summer back to life.
After stripping the corn off six ears earlier this summer, I had about four-and-a-half cups, so figure one ear will give you about three-quarter cup of kernels.
You can freeze it as is; pack in Ziplock bags and press out any air before sealing. Once you have the corn stripped, you may want to cream the corn by pulsing it briefly in a food processor or blender. Use either whole or creamed corn in these recipes.
If you need more, 15- or 16-ounce can of corn gives you about one-and-a-half cups of corn.
4 cups chicken or vegetable stock
1 carrot, peeled and grated fine
3 cups fresh or frozen corn, whole or creamed
1 cup potatoes, peeled and diced small (or leftover mashed potatoes)
1/2 cup butter
1 medium onion
2 stalks celery
1/4 cup flour
1 can of evaporated milk (do not reconstitute)
1 Tbsp. thyme, dried, crushed
1 large bay leaf
1/2 tsp. salt
1/2 tsp. red pepper flakes
In pot, combine stock, carrot, corn, and potato. Bring to a boil, then reduce heat and simmer until vegetables are tender. In stockpot, melt the butter. Clean and dice the onion and celery; saute in the butter until tender. Stir flour into butter and continue to cook until lightly browned. Whisk in milk, thyme, bay leaf, salt and pepper. Pour cooked vegetables with stock into milk mixture. Cook over low heat 20 to 30 minutes, being careful not to boil. Mixture will continue to thicken as it cooks.
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 tsp. salt
1-1/2 cups cream-style corn
1 egg slightly beaten
Canola oil for frying
Combine flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat. Drop batter by large spoon into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters. Serve maple syrup, honey, or sorghum on top.