Corn season is just starting to hit high gear around Broome County. So what do you do with all those corn cobs you have left after you strip them for those luscious corn salads? Make corn Cob wine!

You really didn’t think I was going to tell you to just throw them away did you?!?!? Silly people…Waste not, want not, and this is actually very tasty! This is a fast, easy recipe that is a perfect introduction into the home wine making process.

Corn Cob Wine

Yield: One Gallon US
Ingredients:

1 dozen raw corn cobs
1 gallon boiling water
2 pkgs yeast
9 cups of sugar

Instructions: 1. Place cobs in a container and pour boiling water over them.

2. Cover loosely with cheesecloth or a dish towel and let stand for 24 hours.

3. Remove the cobs and add the yeast and sugar.

4. Cover loosely again and let stand for 9 days.

5. Strain through cheesecloth, cover loosely, and store in a moderately cool place until it is fermented, which may take as long as 10 weeks.

6. Bottle and enjoy!

So what are you going to do with all that delicious sweet corn you stripped to get those cobs? How about a wonderful salad that is crunchy sweet and perfect paired with some gorgeous chops from McRey Farm or Laughing Crow farm or one of the others locally that have sweet, succulant Tamworth (and other heritage breeds) pork.

Corn and Black Bean Salad

1 can cooked black beans, drained and rinsed
3 cups fresh corn kernels, steamed briefly and cooled
1/2 green pepper, chopped
1/2 red pepper, chopped
2 green onions, sliced
1 tablespoon minced parsley
1 tablespoon olive oil
2 tablespoons fresh lime juice
Freshly ground black pepper, to taste

Toss together ingredients, except pepper and then generously season to taste. Cover and refrigerate. This salad improves upon sitting, best if made the day before.

Fresh Corn Salad

DRESSING
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh minced garlic
2 teaspoons dijon mustard
1/2 teaspoon pepper
1 tablespoon fresh lime juice
2 tablespoons fresh Florida parsley, chopped fine

SALAD
1 pound salad greens, mixed
1 avocado, large cubes
1/2 cup black beans, cooked and rinsed
1/2 cup corn kernels, cooked
1/2 cup papaya, chopped or sliced

1.    Combine first seven ingredients and mix well. Refrigerate.

2.    Place prepared salad greens, avocado, black beans, corn kernels, and papaya in salad bowl.

3.    Pour dressing over salad and serve.

Yield: 4 to 6 servings

So now you are armed with some fun things to try, please drop me a note or leave a comment if you try them!

Colleen

The Farm at Nanticoke Creek

The Farm at Nanticoke Creek, is a small family farm in the Southern Tier of New York. Heritage breeds of waterfowl, poultry and game birds are raised, using 100% organic farming methods and pasturing.


Colleen has a long time love of food, wine, art and design and hosts the internet’s oldest, and favorite resource for the home wine maker at HomeMadeWine.net.
Her blog and websites are viewed by thousands each day who enjoy her recipes, photographs and helpful kitchen tips.

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