From purchase to the use of any leftovers, here are five tips and a few recipes to steer clear of any waste.
1. Calculate the number of corn cobs you need to buy
To avoid any waste, be sure to purchase the right number of corn cobs in order to limit leftovers (unless you’re already planning on using a few in other recipes). Anticipate 2 ½ cobs per adult and 1 ½ per child. You can also purchase less corn if you’re serving various other side dishes.
2. Selecting them
Corn is best when fresh, so be sure to purchase the cobs the day before or in the morning in order to consume them within the next 24 hours. When choosing a corn cob, make sure the kernels are puffy and milky, with leaves that are green and tight and corn silk that’s pale and lustrous. When it comes to the colour of the kernels, this doesn’t affect flavour; freshness is what counts the most.
3. Storing them
You can store corn cobs that haven’t been husked in the refrigerator for up to three days, while husked cobs can be stored for 1 or 2 days.
Freezing corn cobs is possible as long as you blanch them for 2 to 3 minutes in boiling water, and then plunge them into a bowl of ice water. Blanched corn, whether on the cob or in kernels, can keep in the freezer for 1 year. Removing the corn kernels from a blanched cob makes it easier to use in recipes.
4. Cooking them
Are your kernels pasty and not sweet? Make creamed corn.
- In a pot, cover the kernels with cream, garlic powder and salt.
- Cook on medium heat until the mixture thickens and the kernels are nice and tender.
- Use a hand mixer to reduce the cream into a chunky purée.
This tastes particularly great in a vegetarian shepherd’s pie.
5. Make a homemade broth
After you’ve removed the kernels, take the cobs and use them (alone or with other vegetable scraps) to make a broth. It’s easy: simply place the cobs and other scraps in water, bring to a boil and let simmer for about an hour to release their flavours.
Need an idea on how to cook with your excess corn? These two tasty recipes will surely be a hit with everyone around the table.
