The corn ears I blanched are still in the refrigerator, awaiting further treatment. I'll probably try freezing some and not others, then see how the collection of the kernels goes.
In the meantime, tonight I took care of the rest of the corn. The process was very similar to what I posted a few days ago, but the meat was beef sliced thinly for a different dish altogether that I hadn't gotten round to cooking. I spiced the beef and the final melange with Berbere seasoning, an Ethiopian(-style) spice mixture.
Maque Choux, Take Two:
Onions (Vidalia and scallions), a jalapeno; half a poblano; the spiced beef; a couple of huge tomatoes and a spoonful of sundried tomatoes in olive oil; the corn and its milk; then a touch of water to smooth it out and get the starches to mix.This collage shows the mixture before and after the corn and tomatoes were added.
My title for this is based on an article in the July-August 2019 issue of the Milk Street magazine. Sorry, but they seem to hide behind a paywall so I can't link to the article.
Paywall or no, tehcniques notwithstanding, we liked it.
