We recently purchased a bushel of corn from a local FFA group. After shucking and blanching, I froze half as corn on the cob and the other half I cut from the cob and froze the kernels in freezer bags in 2 cup quantities.
I’m not a big fan of just heating up corn and serving so I created a dish using some of our other garden vegetables and it turned out very delicious.
2 cups corn
1/4 cup chopped onions
2 TBS. butter
1 or 2 jalapenos, chopped and seeds removed. If you don’t like spicy, green bell peppers would probably work well.
1/4 cup milk
1/2 cup chopped fresh tomatoes
1. Saute onions and jalapeno in butter for a couple of minutes.
2. Add corn and milk. Cook until heated through, about 5 minutes.
3. Add chopped tomatoes and cook for about 2 minutes.
The milk adds moisture while cooking but gives the corn a nice flavor and a slight creaminess when mixed with the butter. I used only 1 jalapeno since John is not fond of too hot but I think I could have safely added another. The slightly cooked fresh from the garden tomatoes add a nice texture to the medley.
Is there anything better than vegetables fresh from your garden?