Whether you’ve bought too much fresh corn at the Farmers’ Market or have a big bag of frozen corn taking up freezer space, finding creative ways to use it up can be challenging when you’re cooking for two. Here are ideas for soup, side dishes and entrees that will make you look forward to leftover corn.
Note: if you’re lucky enough to have so much corn on the cob that you can’t possibly eat it all, you can blanch it, cut the kernels off the cobs and freeze them. To make cooking with your frozen corn easier, freeze it in 1-cup portions.
Linguine with Smoked Trout and Corn
I don’t know if I ever would have combined smoked fish with corn if I hadn’t seen a recipe that used them in a creamy pasta dish. Once I tried it, I was hooked. This dish is extra special if you make your own pasta, but it’s delicious with commercial pasta as well.
Corn and Leek Soup
Corn and leeks make a great team in this easy, flavorful soup. A sprinkling of crisp bacon and a few shrimp on top turn it into a perfect light summer meal.
Chicken Chili Verde for Two
Corn, beans and chicken in a spicy green chile broth make this Southwestern stew a complex and delicious entree. Once you get the tomatillos and poblanos roasted, the dish goes together quickly. It also freezes well, so you can make a double batch and have another meal later on.
Mexican Corn Salad (Esquites)
Think of this dish as a salad version of the typical corn on the cob you can get at street carts all over Mexico — the kind that’s spread with mayonnaise and sprinkled with cheese. A bit of jalapeno and garlic spices it up and a splash of lime juice keeps it tangy. Serve it with tacos, enchiladas or chiles rellenos.
Maque Choux for Two
Apparently, one of the biggest argument New Orleans cooks have about maque choux is whether to add tomatoes. I like the acidity and color that tomatoes add to the dish, so I add them. Minced jalapeno and Cajun seasoning spike the flavor and a little cream smooths out the dish.
Corn and Avocado Salsa
While this combination makes one of the best salsas I’ve ever had, it’s also delicious as a salad. Just cut the vegetables into larger pieces and you’ve got a great accompaniment for any Southwestern or Mexican entree.