Buzz
To start, cut the corn cobs in half to create a stable base. This will keep them from slipping and help avoid any accidents. See more vegetable images.
iStockphoto/ThinkstockFresh corn on the cob is naturally sweet, savory, and boasts a satisfying, juicy crunch. It’s so tasty that it feels wasteful to throw away any leftovers. Next time you’re left with extra corn, don’t throw it out or compost it. Instead, save it and incorporate it into a new dish.
Whether your leftover corn is cooked or raw, the kernels can be easily removed and used in recipes that typically call for frozen or canned corn. Using fresh corn will enhance the flavor. You can even freeze the kernels for later use once they're removed from the cob.
Before you begin, slice the ears of corn in half to create a stable base. This helps prevent the corn from slipping out of your hands and reduces the risk of injury. Many cooks prefer using a chef's knife to cut the kernels off the cob, but a small paring knife will work just as well if it's sharp enough. Be careful not to cut too closely to the cob. Also, keep in mind that a medium-sized ear of corn usually yields around half a cup of kernels when replacing frozen or canned corn with fresh.
After properly prepping your leftovers, it’s time to try out a new recipe. Continue reading to discover five tasty ideas.
5: Mini Corn Muffins
Corn muffins make an excellent side dish to many meals, including barbecue ribs, chili, and marinated chicken. They’re also fantastic crumbled over a salad as a substitute for croutons. What makes these mini corn muffins special is the addition of whole corn kernels alongside cornmeal, giving them extra flavor and moisture. The recipe starts with a corn muffin mix but is enhanced for a fresher, more moist result. If you don’t have a mini muffin pan, you can use a standard muffin pan—just remember they will need to bake a little longer.
Cook Time 15 minutes
Preparation Time 12 minutes
Yield 24 to 28 mini-sized muffins
Ingredients List
- 8 1/2 oz package of corn muffin mix
- 1/3 cup milk
- 1 beaten egg
- 3/4 cup finely shredded cheddar cheese, divided
- 1 large ear of corn, kernels removed from the cob
Instructions:
- Preheat your oven to 375°F and lightly coat a mini muffin tin with nonstick cooking spray.
- In a medium-sized bowl, combine the corn muffin mix, milk, and egg, mixing until smooth. Stir in the corn and half of the shredded cheese.
- Distribute 1 tablespoon of the batter into each muffin cup, then top with 1/2 teaspoon of the remaining cheese. Bake for 12 to 15 minutes, or until they are lightly golden. Serve warm.
4: Corn and Tomatillo Salsa
Corn and Tomatillo SalsaThis Corn and Tomatillo Salsa is perfect for game day or Cinco de Mayo celebrations. The sweetness and crunch of the corn combine with the zesty tomatillo and lime juice for a tangy kick. The jalapeño and cilantro add a touch of heat and freshness, creating a vibrant mix of flavors. Not only will it delight your taste buds, but it will also brighten up the table with its bold colors and festive appearance.
Cooking Time 10 minutes
Preparation Time 20 minutes
Yield 3 cups
Ingredients List
- 4 medium-sized ears of corn, kernels removed from the cobs
- 2 jalapeño peppers, seeds removed and chopped*
- 1/2 pound tomatillos, chopped
- 1/2 red bell pepper, chopped
- 2 green onions, thinly sliced
- 2 tablespoons lime juice
- 2 tablespoons water
- 1/2 teaspoon ground coriander
- 2 tablespoons fresh cilantro, chopped
- Tortilla chips
*Jalapeño peppers can cause skin irritation, so it's recommended to wear rubber gloves when handling them and avoid touching your eyes.
Instructions
- Place corn and jalapeños in a large skillet.
- Mix in tomatillos, bell peppers, onions, lime juice, water, and coriander; cover the skillet.
- Bring to a boil over high heat, then reduce the heat to medium-low. Let it simmer for 5 minutes, stirring occasionally.
- Let the mixture cool, then stir in the cilantro. Transfer to a separate bowl and refrigerate. Garnish with extra cilantro and lime slices before serving.
- Serve with tortilla chips.
3: Festive Corn Casserole
Festive Corn CasseroleWhile we appreciate more intricate dishes like risotto and savory soufflés, there are times when you simply want to throw some ingredients into a casserole dish, pop it in the oven, and voilà! -- a delicious homemade meal. This is that dish. It's similar to a quiche with its egg-based binding, but the main ingredients are fresh vegetables, bursting with vibrant flavor. The recipe doesn’t require cheese, but feel free to add some Swiss or cheddar to mix things up. For a heartier version, you can include a protein like cooked chicken or turkey to make it a full meal.
Cooking Time 45 to 55 minutes
Preparation Time 15 minutes
Yield 10 servings
Ingredients
- 2 cups shredded zucchini
- 2 medium ears of corn, kernels removed from the cob
- 1 cup chopped red bell pepper
- 2 cups cholesterol-free egg substitute
- 1/2 cup low-fat evaporated milk
- 2 tsp. sugar
- 1/4 tsp. celery seed
- 1/8 tsp. salt
- 1/8 tsp. red pepper flakes (optional)
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Lightly coat an 11 x 7-inch baking dish with nonstick spray.
- In the baking dish, combine zucchini, corn, and bell pepper.
- In a large bowl, whisk together egg substitute, evaporated milk, sugar, celery seed, salt, and red pepper flakes; pour over the vegetable mixture in the baking dish.
- Bake for 45 to 55 minutes, or until the top is golden brown.
2: Southwestern Stuffed Peppers
Southwestern Stuffed PeppersLooking for a vibrant and exciting dish to serve at your next dinner gathering? Try this stuffed pepper recipe! It’s a slow cooker favorite, making it both easy and hands-off. Simply mix the ingredients, let the slow cooker work its magic, and get your house ready for your guests. The peppers themselves are a fun and creative way to serve up a flavorful meal. For a heartier option, consider adding some grilled chicken skewers. This dish is sure to impress your friends with its uniqueness and bold taste.
Cook Time 4 to 6 hours
Prep Time 15 minutes
Yield 4 servings
Ingredients
- 4 green bell peppers
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup shredded pepper-jack cheese
- 3/4 cup medium salsa
- 1 medium ear of corn, kernels cut from cob
- 1/2 cup chopped green onions
- 1/3 cup uncooked long-grain converted white rice
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- Sour cream
- Slow cooker
Preparation
- Slice the tops off the green bell peppers and carefully remove the seeds, keeping the peppers intact.
- In a medium bowl, mix together the beans, cheese, salsa, corn, onions, rice, chili powder, and cumin.
- Evenly fill each pepper with the mixture and place them in the slow cooker.
- Cook on low for 4 to 6 hours until the peppers are tender.
- Serve with a dollop of sour cream on top.
1: Corn and Tomato Chowder
Corn and Tomato ChowderWho can resist a warm, hearty chowder on a cold winter’s day? If you freeze uncooked ears of corn whole, you can easily pull them out and prepare this tomato and corn soup to cozy up on a chilly or snowy day. The secret is to allow the corn to thaw fully, as the juice in the kernels is what brings this recipe to life.
Cook Time 40 minutes
Prep Time 1 hour
Yield 6 small servings
Ingredients
- 1-1/2 cups of peeled and diced plum tomatoes
- 2 medium ears of corn, husks removed
- 1 tablespoon of butter
- 1/2 cup finely chopped shallots
- 1 clove of garlic, minced
- 1 can (12 oz.) evaporated skim milk
- 1 cup chicken broth
- 1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Salt to taste
Preparation
- Place tomatoes in a non-metallic colander set over a bowl. Sprinkle with 1/2 teaspoon salt and toss well to combine. Let the tomatoes drain for at least an hour.
- While the tomatoes are draining, cut the corn kernels off the cobs into a small bowl. Use the dull side of a knife to scrape the remaining liquid from the cobs into the same bowl. Set this mixture aside. Discard one corn cob and break the other into two halves.
- In a medium heavy saucepan, melt butter over medium-high heat. Once melted and bubbly, add shallots and garlic, then lower the heat to low.
- Cover and cook for about 5 minutes, until the shallots are soft and translucent.
- Pour in milk, broth, sage, pepper, and the corn cob halves. Bring to a boil over high heat, then reduce to low and let it simmer, uncovered, for 10 minutes.
- Remove and discard the corn cob halves.
- Add the corn and its liquid to the saucepan. Bring it back to a boil over medium-high heat, then reduce to low and simmer, uncovered, for another 15 minutes.
- Mix the cornstarch with cold water and add this mixture to the chowder. Stir until it thickens. Remove from heat and stir in the drained tomatoes. Season with salt to taste.
- Spoon the chowder into bowls and garnish with fresh sage, if desired.
