CORN COB JELLY
Sweet, golden and with a flavor that almost resembles honey. Was born to be put on toast, english muffins and anywhere jelly can go.
Provided by www.dailydishrecipes.com
Categories Condiments Sauces and Dips
Time 50m
Number Of Ingredients 5
Steps:
- Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
- In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
- Boil uncovered for about 10 minutes.
- Throw away the cobs and strain the liquid to remove extra pieces, etc.
- Reserve 3 1/2 cups of liquid. You can throw out the rest.
- Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
- Add the sugar and bring back to a boil.
- Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
- Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
- Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
- Remove and set aside. As they cool, listen for the jars to pop.
- If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
- Shelf life (for popped jars) is 1-2 years
CORN COB MOLASSES
Make and share this Corn Cob Molasses recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 1h10m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Boil the corncobs about 45 minutes in 3 pints of water. Take out the cobs, strain, and add 1 pound of brown sugar. Boil this down until you get a nice syrup consistency.
- This makes a nice substitute for maple molasses. Enjoy!
Nutrition Facts : Calories 3181.6, Fat 11.7, SaturatedFat 1.8, Sodium 252.1, Carbohydrate 794.4, Fiber 42, Sugar 493.5, Protein 49.2
CORN COB SYRUP
From Nebraska Pioneer Cookbook by Kay Graber, c. 1974. I haven't made this yet, but will this summer when I have the corn cobs.
Provided by NELady
Categories Sauces
Time 2h5m
Yield 1 pint, 18-24 serving(s)
Number Of Ingredients 3
Steps:
- Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.
GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE
Categories Vegetable Side Hot Pepper Summer Grill Grill/Barbecue Maple Syrup Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
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