| T O P I C R E V I E W |
| nubidane |
Posted - Aug 23 2015 : 09:14:57 AM
My neighbour gave us probably about 12 doz ears of white corn that is on the starchy, old side. Not shrivelled, but milky and starchy. Aside from giving it to the chickens, does anyone have any ideas to make something that would be palatable to us?
Thanks!
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| 2 L A T E S T R E P L I E S (Newest First) |
| GoatieGirl |
Posted - Oct 17 2015 : 09:37:41 AM
Hi Lisa,
I know this post is a little late for this year's corn growing season, but for future reference you should look into creaming corn and freezing it. My family grows a large crop of sweet corn. We enjoy harvesting it, then we husk it and bring it to a quick boil. After 10 minutes we blanch it in large tubs of ice. We then cut it into creamed corn (using a corn cutter/creamer) and pack 1 cup each into freezer bags for storage. When ready to use, throw it in a pan and heat it up. We add milk and butter to ours as well as salt and pepper. It's a wonderful way to use those older milky/starchy corn cobs! |
| YellowRose |
Posted - Aug 23 2015 : 09:35:47 AM
Lisa I make corn cob broth and sometimes I use the whole ear if no one wants the cut off corn. I can't digest corn.
I add garlic, onion, carrots, herbs to give it flavor. It's good in potato soup and other veg cream soups. I freeze it in ice cube trays & store in freezer zip-lock bags. It's handy & I use only what I need. A couple of cubes in warming up veg is good too.
Sara~~~ FarmGirl Sister #6034 8/25/14
Lord put your arm around my shoulders and your hand over my mouth.
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