There is nothing like fresh vegetables right out of the field to kick up any meal. They can also BE the meal. But this little dish is easy enough to make and can be side dish, a nacho topper, a salsa, or a salad.
It’s super easy to make and doesn’t take very long to prep. If it can sit in the refrigerator for a few hours before you serve it cold that would be best. But you could also heat it up to help meld the flavors and use it as a side dish with chicken or pork. It would be great on tacos too!
Whenever we make this dish we use the rule of three: For every ear of corn you will want to use 1 tomato, 1 jalapeno, and 1 clove of garlic. This will render this dish quite spicy and if that’s not your thing you can easily replace the jalapeno with a less spicy pepper like a banana pepper or a bell pepper.
Start by cutting the kernels off the ear and place them in a bowl. We just rough chop the rest of the ingredients and put them in the same bowl and then toss with salt and pepper to taste. That’s it. But when these ingredients are fresh you don’t need to do much with it to make it taste great.
Corn may be one of the easiest things to preserve. When the summer is getting late it can be a good idea to buy some fresh corn and get it in the freezer. There’s nothing like pulling out some frozen local corn at Thanksgiving instead of grocery store bought or even worse…canned!
It doesn’t take much effort at all really and it will come out perfect every time. No need to blanch ahead of time or anything. We used a food saver sealer for ours but you certainly don’t have to. Instead, just buy some freezer bags (Make sure they are Freezer Bags and not gallon storage bags. The plastic is different. Storage bags will result in freezer burn!) place the corn in there and use a straw to suck all of the air out. You’re corn will stay good for up to a year!
Use a sharp knife to take the corn kernels off the ear itself. Try and clean out as much of the hairs as you can but if you can’t get them all don’t worry about it. We pack ours up into one pound bags but you can easily do whatever size you like if you have room in the freezer.
10 ears of corn yields a little more than three pounds of kernels!
We packed up the three pounds and had a heaping cup of corn left. So we decided to chop half of a zucchini and mix them together with a clove of chopped garlic. Then we beat two eggs with a little bit of flour and mixed it all together with salt, pepper, and a little honey to make corn and zucchini pancakes. Optional if you’d like to top yours with chili garlic sauce! We did.
They were delicious! 10 ears of corn is lots of frozen goodness and a meal for the family. Gotta love the summer, but it’s nice to bottle some of it up for later in the year, too.