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Leftover Corn Cobs

post #1 of 15
Thread Starter 
The corn is as high
as an elephant's eye ...

and there will be plent of it in the coming weeks. Any ideas about what to do with the leftover cobs?

Shel
post #2 of 15
Use 'em in your smoker.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 15
Stock them and make corn chowder......................etc...........
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'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #4 of 15
used to see corn cob jelly.....
I use mine as stock for corn soup.
just got a call from a friend that had a whole lotta corn smut.....wanted to know how to preserve it/cook it.
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 15
I've not yet had the courage to try corn smut. But I've only ever seen it in a can in a Mexican grocer.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 15
canned=blech
just ask local growers to save it for you.....the ones around here think I've got a few screws loose but what the hey.
Pat was going to saute and make an omelet.
I suggested enchiladas....saute in oil, add garlic, onions, fresh corn, crema, melty cheese aka queso fresco or monterrey jack, tomitillos, wrap in tortillas....I'd use fresh corn ones and sauce um with either a tomatillo sauce or spicy crema sauce.

Saute and freeze if you get too much to consume quickly.
Good shtuff.
Fresh is really great, like a good wild shroom.....the corn flavor flows through.
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 15
Open a pipe making business!?!? :rolleyes: Hehehe

Seriously tho, I have to agree they do make great stock for the chowders!
post #8 of 15
O.K. definitley off the wall, but I dry out the little guys and stick them on the ends of my files and rasps. They make comfortable handles, cheap too....
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #9 of 15
I have heard of corn cob jelly and corn cob pipes. Other than that, I had no idea there was so many uses for it. Mine always get tossed in the rubbish pile.

I am interested in hearing more about how to use it in the smoker. Do they have good flavor? Do you use them for flavoring or just as fuel while the wood serves as the flavoring agent?
post #10 of 15
Allie, you use them just like hardwood, as the source of the smoke.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 15
OK, this is a new one on me. What exactly is corn smut?

Jock
post #12 of 15
It's a fungus that grows on corn. It's considered quite the delicacy. Think of it as really smelly corn truffles.

In Mexican cuisine, it's known as huitlacoche. To scientists, it's Ustilago maydis.
post #13 of 15
I think I'm gonna be sick.... :(
post #14 of 15
Oh, no, don't -- it's like mushrooms. Delicious in a quesadilla! And someplace I have a recipe for a sauce that looks just like chocolate sauce, but savory.

I'm interested in hearing more about the jelly.


BTW: the silk makes an excellent tisane for soothing upset stomachs.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #15 of 15
You could store them in your outhouse.

They might come in handy...

Mike :suprise:
travelling gourmand
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travelling gourmand
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