Fresh Boiled Corn - Video Recipe

Summer corn is in season and my easy Fresh Boiled Corn video recipe is here just in time for you to try.

The only prep is cleaning the Fresh Corn and that is easy enough, although a little messy with all the silk threads under the Corn husks.

I break off any long stalk parts that are left on. You can boil the Corn whole. I like to break it in half if the Corn is very large.

Fresh Corn is often on sale at my local Latin and regular grocery stores, and you can always pick up a few ears cheaply at your local farmers market or roadside veggie/fruit stand.

Once the Fresh Corn is boiled tender you can add it to your barbecue grill, right beside that steak or hamburger. Turn the Corn a few times to get a little char all around.

When the Fresh Corn is done, and cool enough to handle, slice off the kernels and use them for a few more of my cheap$kate recipes like Roasted Cream Corn, Sweet Corn Pudding, Corn and Tomato Salad, Black Bean and Corn Salad, and Calabasitas Mexican Stew; plus add some fresh cooked corn to Fake Crab Ceviche and Clam Chowder.

I spent my high school years in Louisiana and dug into many backyard Crawfish Boil that features crayfish, corn cobs, and red potatoes boiled in a heady mix of spices that make up a typical spicy seafood boil.

After removing hot Fresh Boiled Corn from the pot, I simply add butter or a fave substitute, and season with salt and pepper. If you have a favorite seasoned salt then use that. You can keep it vegan with a fave butter substitute, or drizzle on a flavorful oil. 

Now is the time to cook with Corn while it is in peak season and cheapest - just the way I like it!

Fresh Boiled Corn - Video Review

Play it here. Video runs 1 minute, 37 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings)

• 2 Ears of Fresh Corn - I halved the ears of corn. Okay to add more corn to your pot of water. It will take about the same time to cook, whether it's 2 ears or 4.
• Water - enough to cover the shucked corn.
• Salt and Pepper to taste - when serving boiled corn.
• Butter - or butter substitute when serving boiled corn.

Directions

Over high heat, add enough water to a pot to cover cleaned corn. 

As water comes to a boil clean the corn cobs. Remove the silk and husks that cover the corn. Silk are thin soft threads. They will take the longest to remove - a quick rinse of water in the sink will help take off the smallest strands of silk and boiling will get rid of any that's left.

You can break off any longer stem. Sometimes it's hard to remove, so it's okay to just leave it on. I like to half my corn cobs if my pot is small. Also, kids may enjoy corn that is smaller and halved.

Add cleaned corn to water. Bring to a boil, then reduce heat to a low boil or simmer. Cover pot and cook corn until it is tender about 10 minutes.

Some like their corn cooked less and others like it cooked longer - it's up to you.

When done, allow corn to cool for a minute before serving as it's very hot. Be careful handling hot corn. 

I just like salt, pepper, and butter on my hot Boiled Corn. If you have a favorite seasoned salt then use that. Okay to leave out pepper. 

Hindsight
During barbecue season I throw a couple of Boiled Corn cobs on the grill when I cook a steak or hamburger. Depending on the hotness of your grill it takes about as long to cook a steak as grilling Boiled Corn.

Turn the corn when one side is slightly charred. You can char the corn as much as you like. Grilled Corn will dry out some.

Thanksgiving Recipe Week - Corn Pudding

Check back for a daily dose of Thanksgiving recipes all this week - it's a digital all-you-can-eat holiday brunch at the Cheap$kate Chateau! And keep checking back for holiday leftover recipes.

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. So for Thanksgiving today, I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Thanksgiving holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. Best to let corn defrost and drain any liquid.

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.

Corn Pudding

Is it a dessert or savory side dish? You be the judge for my cheap$kate video version of Corn Pudding. Maybe it's best to let your guests determine the verdict. And for these coming holidays I sentence you to make a luscious Corn Pudding!

You only need four ingredients: corn, milk, eggs and a tablespoon of honey.

The only big decision is about corn. Do you use fresh corn from the cob, a few cans of cooked corn, or fresh frozen bag of corn kernels? I went the easy route and used frozen, but you can use any type you prefer.

It couldn't be easier to make. Add 3 whisked eggs to milk and stir in a one pound bag of corn kernels (3 cups,) and finally drizzle on a tablespoon of honey (or your favorite sweetener.) Bake the mixture for 45 minutes at 350 degrees -- that's it.

Some recipes sprinkle on a little ground nutmeg for extra festive holiday flavor.

The ingredients are cheap, just the way I like it, especially one pound bags of frozen corn and canned corn.

I think you will like the texture -- it's similar to flan, with the extra crunchy addition of sweet corn kernels.

This side dish is perfect for travel and can be done at the last minute. I did it in under an hour, most of the time reserved for baking. You can make it ahead of time and serve it chilled or warm.

My latest recipe video below features sweet and savory side dish recipe that's simply delicious to make. So for this Christmas holiday meal serve my cheap$kate side dish of Corn Pudding, it has all the right ingredients.

Corn Pudding - Video

Play it here. Video runs 1 minutes, 55 seconds.

To view or embed from YouTube, click here. 

Ingredients (3-4 servings)

• 3 cups corn kernels - fresh, frozen or drained from can. I used a one pound package of frozen corn kernels, that I defrosted and drained.
• 2 cups milk - regular or low fat. I used 2 percent milk
• 3 medium eggs - add an extra egg if they are small. 1 used medium eggs.
• 1 tablespoon honey - Okay to use any favorite sweetener. You can add less, or leave out sweetener, it will still be slightly sweet from the corn.
• Salt and pepper to taste - I left it out for this version.

Directions
Prepare corn kernels, you want 3 cups total. If you use fresh corn removed from the cob, it may take about 4 to 6 ears to fill 3 cups. For canned corn use three 16 ounce cans and drain liquid.

I used a one pound bag of frozen corn. In this video I added it without defrosting, but best to let it defrost and drain any liquid, which will later settle to bottom of the pudding. (If you are eating it all in one sitting soon after baking, then no need to defrost frozen corn.)

In a bowl or baking dish, whisk 3 eggs together. Don't overdo it, just blend enough to mix well.

Pour milk into baking dish. Add the blended eggs. Stir and mix.

click on any photo to see larger

Finally add the corn and sweetener, again mix well.Okay to leave out any sweetener, corn has a bit of sweetness already.

It's best to use a deep dish so you have a thick pudding. If you only have a shallow baking pan then reduce baking time by about 10 minutes, so pudding doesn't dry out too much.

Bake at 350 degrees for about 45 minutes. Remove and allow to sit for about 5-10 minutes before serving. This will allow pudding to set (serve too soon and the Corn Pudding may be too watery.)

Hindsight
Some recipes add a cup (or two) of crumbled or shredded cheese and a sprinkle of nutmeg. And to keep the side dish more savory, you can leave out the sweetener.

Make sure to drain canned corn. Also, to further reduce water accumulation, defrost frozen corn and drain it too. I found a little water on the bottom of the pudding after it cooled down. You can pour it out when baking dish is easier to handle.

By the next day the Corn Pudding will start to break apart - the kernels will separate from the pudding in clumps. It will still taste fine. Also water will continue to come from the corn kernels, just drain the liquid off before serving.