Summer Corn Forever: Leftover Logic
It’s getting as corny as Kansas all over America about now, and there’s nothing better than delicious sweet corn on the cob, straight off the grill. But let’s face it. You wouldn’t want to fire up the grill or get the kitchen all steamy on a hot summer night every time you had a hankering for corn. And spending all that time shucking? Forget it. What’s fun on Saturday night around the barbie with the neighbors becomes simply tedious on a busy work night when you need to get an easy dinner on the table.
But there’s no reason you have to give up that great taste of fresh corn on the cob. Just make lots of it. Throw on more ears than anybody could possible eat, and then wrap the leftover cobs and put them in the fridge to use again — and again and again.
Nothing could be easier. Once the corn of the cob is made (and we love grilling all vegetables in season) you reap the benefits for the next couple of nights. Save the canned stuff for the winter.
Shucks, these recipes are no-brainers for quick-and-easy when the corn just needs to be scraped off the cob — faster than you can find the can opener.
With ears of cooked corn already on hand, you can easily put together a great summer succotash.
Here’s a fantastic soup where the taste of fresh corn really makes a difference — easy if the corn if pre-cooked.
Although this hearty dish calls for frozen corn, we think it’s so much better with the fresh stuff.
You can make this easy pizza on the grill, but the recipe is even faster if you don’t have to cook the corn too.
Get the best taste you can from summer with these great recipes for grilled corn!