Making stock from corn cobs? Is this worth the time and trouble?
laceyvail 6A, WV
7 years ago
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lindac92
7 years agoplllog
7 years agoRelated Discussions
Leftover corn cobs
Comments (8)I've tasted corn cob jelly, one of the vendors at the farmers market makes it, and to me it tastes like nothing. There isn't much nutritional value either, one would suppose. It seems like just canned gelled sugar. If the husks are from red field corn you can dry them and use them to make tamales. I don't think it works for sweet corn though, which I assume you have. The same is true in the recipe on the NCHFP website - it also says to use red field corn cobs - so, it does not say to use sweet corn cobs. I don't use the cobs for anything but the neighbor's chicken feed fun and husks go into the leaf shredder for composting. I don't like using the cobs in soup bases because the cob imparts a musty smell and taste, in my opinion. You may like it, or not. I suggest you try a bit before spending much more effort trying to keep your "harvest" if it is not to your liking. Nancy Here is a link that might be useful: NCHFP Corncob Jelly Recipe...See MoreKIA ...corn and corn cobs !
Comments (24)Gonzoe, I am so glad you liked the chowder! It is a great recipe . I had 2nds too ! As to the salad, I never have much luck with pasta salad until this one. I made a dressing that was really good...mine usually don't come out well but this one did so I will tell you what I did. I put about 1/2c red wine vinegar and a heaping Tbs Dijon mustard in the blender. I added a good pinch of salt and sugar and mixed that. I then added about 3/4c EVOO and buzzed again. I put a few splashes of Balsamic vinegar and also lemon juice to taste. For herbs I use Mrs dash Garlic mix sprinkled in. It was so good that I am not going to buy dressing anymore in the store. I just made it after reading several internet recipes. What about your salad was not good ? I bet we can fix it :) c...See MoreLink to cooking corn on the cob. Opinions.
Comments (48)Well this got me to try microwaving corn for the first time. It was good, but after doing side-by-side comparisons on several ears I decided I prefer my corn steamed, by a slight margin. But for one or two ears, going forward I will microwave. I also tried Ken's method and it worked perfectly, but I'd take off points because you cut off nature's handle. I actually opened the package of corn holders my MIL gave me a while back. I've always had an aversion to those things for some reason. To me, shucking corn is a matter of splitting the top in two - sometimes three - pulling it down, and rubbing off the bulk of the silk. Any remaining silk slips off easily after cooking, which is why Ken's method works. IMO if your method requires tools other than your hands and perhaps a paper towel, or a video to explain it, you're making a big deal out of a problem that simply doesn't exist....See Morecorn on the cob recipe
Comments (4)Oh boy! More things to do with corn on the cob! Yum! I think I posted this recipe before in some thread or other, but I'll add mine to this thread. It's the way street vendors in India make it: Spicy Fire-Roasted Corn with Citrus 1T cayenne pepper mixed with 1 1/2 T salt. 4 ears of fresh corn (or more, if you want leftovers for roasted corn salad) One lemon and one lime cut into wedges. Fill a salt shaker with the salt and cayenne pepper.* Shuck the corn and trim ends for corn skewers if you will use them at the table. If it's your first time roasting corn this way, it's a good idea to practice on one ear before committing all to the grill. Brush your hot grill (not the corn) with a bit of oil, and using tongs, place the corn on the grill. Keep an eye on the ears, and turn them occasionally to prevent too much charring in one spot. You do want some browning and a bit of char as the caramelized bits give the corn a wonderful flavor. The corn should be done in approximately 5 minutes, depending upon the freshness and size of the ears. Serve the corn with wedges of lemon and lime and the shaker of cayenne-salt. The diners rub the wedges all over the corn and then sprinkle with the cayenne-salt to taste. * If you have children eating who might be put off by the cayenne, make a second shaker with equal parts of salt and sugar for them to use instead. Leftover Roasted Corn Salad 2 ears leftover fire-roasted corn 4 T lemon/lime juice 2 T honey 1 t salt 1/4 t black pepper 2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!) 1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts* 1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional- Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving. *Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant....See MoreUser
7 years agolast modified: 7 years agolindac92
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7 years agolast modified: 7 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
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laceyvail 6A, WVOriginal Author