A couple summers ago a friend invited us to pick as much Silver Queen corn as we wished from his farm. We picked a lot of corn, and it has been taking up a lot of space in our freezers.
Unfortunately, when we picked it, the corn was a little over mature, making it rather tough regardless of how long it is cooked. I sure don’t want to let it go to waste after all the work of parboiling, cutting the kernels off the cobs, packaging and freezing. I’ve found the best way to use it is to cream it with a blender and then strain out the tough outer seed hulls (pericarp).
It’s always at the back of my mind to find ways to use up that corn. Today I made a “creamed” corn and cauliflower with carrots and roasted and frozen Hatch Chilis. I blended the cooked corn and the steamed cauliflower.
Meanwhile I had sautéed chopped onion, shredded carrot and roasted Hatch chilis.
I then forced the blended corn and cauliflower through a strainer and mixed it in with the sautéed onions, carrots and peppers.
I seasoned the sauce with salt and a blend of nutritional yeast, herbs and spices.
I would have loved to have added cheese to this sauce but I resisted the temptation. We enjoyed it over smashed roasted baby potatoes.