And an alternative if folks don't dig eating off the cob is to take the shucked ear of corn, hold it against the counter standing vertically and make 4 slices down the cob, slicing the kernels off the cob. Take the loose kernels and saute them in a frying pan with a tablespoon or two of butter until you see some caramelization as the sugars cook out...dee-licious.
I don't mind it boiled with a little butter and black pepper, but I like it grilled too, husk on, husk off, wrapped in foil (or not), so many options for preparing it deliciously.
but insanely overrated, IMO. My wife's family eats it so much, I'm starting to hate it. We can't have a damn dinner without her wanting corn on the cob with it. So now, I don't eat it out of principle, lol.
And an alternative if folks don't dig eating off the cob is to take the shucked ear of corn, hold it against the counter standing vertically and make 4 slices down the cob, slicing the kernels off the cob. Take the loose kernels and saute them in a frying pan with a tablespoon or two of butter until you see some caramelization as the sugars cook out...dee-licious.
Or for someone that likes the taste of corn on the cob but don't like or can't eat it off the cob; after cooking simply use a sharp knife to cut off all the corn close to the cob in long strips from head to end of cob. If done correctly it will come off on nice long attached pieces of the corn which is then easily eaten with a fork.
My previous house had a large fire pit 3-4 ft wide. I had a grate fashioned to fit over the top. Every Labor Day we'd have a corn roast with 12-14 dozen ears. We would peel off the outer husks, soak them in large tubs of water a few hours, then cook them covered with wet burlap.
Best corn I ever had.
Other than grilled, I'm not a huge fan just because it's such a pain to clean my teeth afterwards.
Silver King is our favorite but doesn't come out here until later in the season.
but insanely overrated, IMO. My wife's family eats it so much, I'm starting to hate it. We can't have a damn dinner without her wanting corn on the cob with it. So now, I don't eat it out of principle, lol.
so you don't eat corn on the cob out of spite.
I gave up spaghetti and clam sauce out of spite. my high school girlfriend's mother was a terrible cook. I mean the mother from better off dead bad.
she once made linguini and clam sauce with the red progresso canned clam sauce, it was disgusting, but being the polite ulterior motivated teen I was, I said it was great. EVERY F-ING time i ate there which was often she made the same thing. I'll never eat it again, and I grew up with traditional white clam sauce (not from a can) and loved it.
funny how we get forced to dislike different things.
yep, exactly. I'm the same way with rhubarb pie too. When I was growing up, we didn't have much money and rhubarb is cheap! So, we used to have that shit every day of the week in the summer. Every freaking family gathering too. To this day, now I'm 43, when someone asks if I want a piece of rhubarb pie, I want to karate chop them in the throat, lol.
I love corn on the cob. Its a summer time staple. We get the local LI grown, its the "bread and butter" variety. Delicious with Cabot butter and maldon salt.
I love corn and its derivatives. Particularly corn on the cob in the husk.
Two methods, fast and dirty or right and proper
1) total time 3 minutes. Take corn in husk, let water get under husk and wrap in damp paper towel. Nuke it for 2:45 or so and you're good to go. Perfect.
2) Peel back husk of raw corn. Apply butter liberally with some salt and pepper to taste. Close husk and grill. Divine.
There may be more cultivars (cultivated varieties) or "corn" than any other plant. Probably are. The really sweet corns were bred as recently as the 1980s sometime according to Wikipedia. That matches my remembrance pretty well. We didn't have the super sweet types you have nowadays when I was in HS and college during the 70s.
Summer of '93 I was living in Lancaster PA, and we had a farmer's market on Fridays with really fresh stuff. I tried "silver Queen" and I'm pretty sure "Indian Queen" types of sweet corn, and they were FAR FAR sweeter than anything I remembered from my youth. The new super sweet cultivars hold their sugar content longer too than the original sweet corns which had considerable sugar -> starch conversion withing hours of being harvested. Something to do with breeding corn that's deficient of the enzymes that convert sugar to starch.
High in fiber
Rich in antioxidants
Improves blood pressure
Good for your eyes
Corn - ( New Window )
I think fresh corn will provide you with some vitamins, minerals and fiber.
Or for someone that likes the taste of corn on the cob but don't like or can't eat it off the cob; after cooking simply use a sharp knife to cut off all the corn close to the cob in long strips from head to end of cob. If done correctly it will come off on nice long attached pieces of the corn which is then easily eaten with a fork.
Best corn I ever had.
Other than grilled, I'm not a huge fan just because it's such a pain to clean my teeth afterwards.
Silver King is our favorite but doesn't come out here until later in the season.
so you don't eat corn on the cob out of spite.
I gave up spaghetti and clam sauce out of spite. my high school girlfriend's mother was a terrible cook. I mean the mother from better off dead bad.
she once made linguini and clam sauce with the red progresso canned clam sauce, it was disgusting, but being the polite ulterior motivated teen I was, I said it was great. EVERY F-ING time i ate there which was often she made the same thing. I'll never eat it again, and I grew up with traditional white clam sauce (not from a can) and loved it.
funny how we get forced to dislike different things.
Two methods, fast and dirty or right and proper
1) total time 3 minutes. Take corn in husk, let water get under husk and wrap in damp paper towel. Nuke it for 2:45 or so and you're good to go. Perfect.
2) Peel back husk of raw corn. Apply butter liberally with some salt and pepper to taste. Close husk and grill. Divine.
Summer of '93 I was living in Lancaster PA, and we had a farmer's market on Fridays with really fresh stuff. I tried "silver Queen" and I'm pretty sure "Indian Queen" types of sweet corn, and they were FAR FAR sweeter than anything I remembered from my youth. The new super sweet cultivars hold their sugar content longer too than the original sweet corns which had considerable sugar -> starch conversion withing hours of being harvested. Something to do with breeding corn that's deficient of the enzymes that convert sugar to starch.
If you haven't tried an Aw Shucks you need to. Delicious!!!!!
I've also wet the husks and put on the grill without the foil and butter.
Both methods work pretty good in delivering tasty corn.
Use an Oven Glove, cut the stalk end off the husked corn, and it slides right out, perfectly cooked.
Don't knock it until you try it once.
Exactly. Local bought on the grill with butter and salt.