About three and a half years ago I tried mixing corn-off-the-cob with my oatmeal. It wasn’t very successful, mostly because the cornlets stuck to my teeth in an irritating manner. Scrape them off with the pointy end of a fork levels of irritation. Well, it’s been a while, and I’d forgotten all about that. We had some supermarket sweet yellow corn that MJ had scraped off the cob, and I decided to use that. Since much of the midwest is buried under three feet of hail, I suspect this came from Mexico, or maybe Nigeria.
We are still working our way through the quarts of corned beef and cabbage broth left over from St Patrick’s Day, so we had a nice salty broth as a base.
Setup: 1/3 cup of stone ground rolled oats, one cup of broth, three fat dinner tablespoons of corn kernels, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Since the corn is already cooked, you add it when there’s just enough time to warm it up, and you add the potatoes at the end.
Results: Very good. No tooth-sticking. Much sweetness. Worth buying corn for.