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Publication: I'm Not Martha
What to do with all that corn!

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          I'M NOT MARTHA - Tuesday, August 7, 2007

Help yourself to some great self-help videos on: evtv1.com

Hi! I'm Lizzy!!  and I'm not Martha!!!

I am feeling swamped...utterly completely covered in corn. 
Everyone who vegetable gardens seems to have an incredible 
crop.  They are divvying  their kernels up to full quota. 
Corn.  I've got corn.

I have frozen some ears for winter.

I clean the ears.  Have an ice bath ready and huge pot of 
boiling water.  Boil ears for 3 to 5 minutes depending on 
the number of ears...more ears, more time.  Remove to the 
ice bath.  Cool thoroughly and dry.  Place in ziplocs and 
freeze. Some folks like to add sugar and salt to the water. 
Up to you.

But maybe you would rather eat your way through this tasty 
trouble.  Can do on the corn.  Try these wonderful recipes.

P.S. If you're interested we now have a forum. You can post 
comments on this and recent issues at... Not Martha forum


4 zucchini (about 2 pounds)
1 1/2 cups fresh corn (cut from about 3 ears)
12 boiled or steamed 1 1/4-pound lobsters
1/2 cup mayonnaise, or to taste
3 to 4 tablespoons white-wine vinegar or fresh lemon juice
1/2 cup finely shredded fresh basil leaves
Garnish: fresh basil sprigs and finely shredded basil leaves

With a small (about 1/4-inch) melon-ball cutter scoop outer 
flesh of zucchini, reserving remaining zucchini for another 
use if desired. (There should be about 1 1/2 cups zucchini 
pieces.) In a saucepan of boiling water blanch zucchini and 
corn 1 minute and drain well. Let vegetables cool and tran-
sfer to a large bowl.

Break off claws at body of each lobster. Crack claws and 
remove meat. Cut claw meat into 1/2-inch pieces and add to 
vegetables. Twist tails off lobster bodies, keeping them 
intact, and discard bodies. With a pair of kitchen shears 
remove thin hard membrane from each lobster tail by cutting 
just inside outer edge of shell. Remove meat from tail and 
reserve tail shells for serving. Cut tail meat into 1/2-inch  
pieces and add to claw meat mixture.

In a small bowl whisk together mayonnaise, vinegar or lemon 
juice, and salt and pepper to taste and add to lobster 
mixture. Toss salad gently just to combine well. Salad may 
be prepared up to this point 8 hours ahead and chilled, 

Just before serving, stir shredded basil into salad. Mound 
about 1/2 cup salad into each reserved lobster tail and ar-
range on a platter. Transfer remaining salad to a serving 
bowl and garnish platter and bowl with basil.

Makes about 12 cups.

September 1994


1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if 
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), 
 peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch 
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
11/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper
Garnish: 2 plum tomatoes, seeded and diced; finely chopped 
 fresh chives

Cook bacon in a wide 6- to 8-quart heavy pot over moderate 
heat, stirring frequently, until crisp, about 5 minutes. 
Transfer with a slotted spoon to paper towels to drain, then 
add onion, carrots, celery, and bell pepper to bacon fat and 
cook, stirring, until onion is softened, 8 to 10 minutes.

Add all potatoes, broth, and thyme and simmer, covered, until  
potatoes are just tender, about 15 minutes. Add corn and cream 
and simmer, uncovered, 10 minutes. Add sea salt and pepper, 
then stir in bacon.

Makes 8 servings.

July 2005
Adapted from Suzanne Fine Regional Cuisine, Lodi, NY

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A salsa this simple lives or dies by the quality of the in-
gredients — ripe avocado, luscious tomato, and a sweet, 
crunchy ear of corn. Most corn salsa recipes call for grilled 
corn. This one features the succulent crunch of raw corn to 
reinforce the sweetness of the fresh avocado.

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely 
 chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced 
 (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

1. Place the avocado in the bottom of a nonreactive mixing 
bowl and gently toss it with 2 tablespoons of the lime juice. 
Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this 
is to lay the cob flat on a cutting board and remove the 
kernels using lengthwise strokes of a chef's knife. Add the 
corn kernels to the mixing bowl. The salsa can be prepared 
to this stage up to 2 hours ahead. Refrigerate it, covered.

3. Just before serving, add the jalapeno(s) and cilantro to 
the mixing bowl and gently toss to mix. Taste for seasoning, 
adding more lime juice as necessary and season with salt and 
pepper to taste; the salsa should be highly seasoned.

NOTE: To determine the ripeness of an avocado, give it the 
"Charmin test"; the flesh should be gently yielding when the 
sides are squeezed.

Makes 2 to 3 cups.

Raichlen's Indoor! Grilling
by Steven Raichlen

If you are out of avocados, this salad is great on a hot 
summer night.


Fresh corn from a farmers' market or a grower's farmstand will 
taste the sweetest.

10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Cook corn in large pot with boiling salted water until just 
tender, about 5 minutes. Drain; cool to room temperature. 
Cut corn kernels from cobs. Transfer corn to large bowl. Add 
remaining ingredients; toss to blend. Season salad to taste 
with salt and pepper. (Can be made 2 hours ahead. Let stand 
at room temperature, tossing occasionally.)

Makes 8 to 10 servings.

Bon Appetit
July 2004

Now for those of you who are corn-loving adventurers this is 


4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks

1. Using a large knife, slice the kernels off the corn cobs 
and place in a large saucepan. Break the cobs into thirds 
and add them to the pot along with the milk, cream, and 1/2 
cup of the sugar. Bring the mixture to a boil, stirring, then 
turn off the heat. Using an immersion mixer or a blender, 
puree the corn kernels (not the cobs). Infuse for 1 hour.

2. Bring the mixture back to a simmer, then turn off the heat. 
In a small bowl, whisk the egg yolks and remaining 1/4 cup of 
sugar. Add a cup of the hot cream to the yolks, stirring con-
stantly so they don't curdle. Add the yolk mixture to the 
saucepan, stirring. Cook over medium-low heat, stirring con-
stantly, until the custard thickens enough to coat the spoon, 
about 10 minutes.

3. Pass the custard through a fine sieve, pressing down hard 
on the solids, discard solids. Let the custard cool, then 
cover and chill for at least 4 hours. Freeze in an ice cream 
maker according to the manufacturer's directions.

Makes a scant quart.

Claudia Fleming
Gramercy Tavern, New York, NY

Got any more corn suggestions?  I am looking for something to 
do with cobs that I've cut the niblets off of.  Bad English 
but looking for a good idea.   I was wondering of you boiled 
the cobs in water if it could become a soup base. 

What do you think?


Questions...Comments...? email Lizzy

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