How about a black bean and corn salsa or corn relish? Or maybe you could freeze it for later use, such as in soup or casseroles. Here is something a little differnt.

* Exported from MasterCook *

Indian Corn Pudding with Bacon and Chives

Recipe By : Cooking Light-July/Aug/98
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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2 teaspoons yellow cornmeal
1 cup chopped onions
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
4 ounces Canadian bacon -- cut in thin strips
3 cups fresh corn kernels -- (about 6 ears)
1 1/2 cups whole milk -- divided
1/3 cup yellow cornmeal
1 large egg
3 tablespoons chopped fresh chives

1. Preheat oven to 350 degrees.
2. Coat a 1-1/2 qt. baking dish with cooking spray, and sprinkle with 2 tsp. cornmeal.
3. Place a large nonstick skillet coated with cooking spray over med-high heat until hot. Add onion and next 5 ingred., and saute 3 min. or until tender. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 min., stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk. Combine 1/2 cup milk and egg; stir well with whisk. Add to mixture in skillet; stir well. Stir in chives.
4. Spoon mixture into prepared dish. Bake pudding at 350 degrees for 30 min. or until lightly browned and set. Let stand 15 min.

1/2 cup=143 cal, 4.1 g fat, 7.9 pro, 20.5 carb, 2.6 g fiber, 41 mg chol, 313 mg sod.

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