Cooking with corn on the cob

Last month, I participated in Sawayaka Walking in Mori-machi and bought some corn on the cob. They are suitable to eat as they are without boiling or grilling, but I tried to use them for cooking. Corn soup may be one of the most popular and easiest dishes to make. I made it with just four ingredients: one ear of corn on the cob, 300 ml of soymilk, a pinch of salt, and some dried parsley.

The recipe was like this.
1. Scrape the kernels from the cob.
2. Put the kernels, cob, soymilk, and salt in a pot and heat for a while.
3. Cool down the soup and then remove the cob.
4. Blend the soup in the blender.
5. Pour the soup into a dish and sprinkle dried parsley.

As I wrote last month, corn on the cob from Mori-machi is very sweet. The soup was still very sweet thought soymilk was added. Since I was hungry, I ate the soup at it was. But cold corn soup might have also tasted good.

I tried another easy recipe with one half of corn on the cob. As I had edamame or green soybeans in the refrigerator, I used them, too.

I cooked a cup of rice with the kernels scraped from the cob and salt. As with the corn soup, I put the cob in the pot to draw out its taste. The pot I use to cook rice is called donabe or earthenware pot. With another pot, I prepared edamame in the following procedure.
1. Cut the both ends of each edamame.
2. Put edamame into boiling water and boil for about 5 minutes with a pinch of salt.
3. Drain the water and take out the beans from the pods.

When the rice was ready, I removed the cob and blended edamame into it. The rice looked like this.

It needed more flavor, so I added some soy sauce. It might have been better if there had been sake to add in the rice. Edamame is often eaten with beer in summer. Unfortunately, I can’t drink alcohol at all.