Our neighboring farm, one of the oldest farms in the country at 300+ years of continuous farming, Sanderskill Farm, today announced that Corn Season starts tomorrow.
What's your favorite way to eat corn -- up here when you pick it off the stalk -- it can be eaten raw - it's so fresh
I steam my ears, I shuck and saute, I grill, I smoke with the husk on. Yay!! Fresh Corn
As for me, I made mine into elote last night, which we love.
Thanks, Matt. I'll have to give that a try.
We are growing some corn in our veggie garden. Last year we had a great crop and then in 48 hours the squirrels ate it all. Ironic since we are surrounded by a dairy farm that grows a lot of corn - but ours was sweet corn, not feed corn, and apparently the squirrels could tell the difference. We have put mesh over the top this year ... we'll see.
My favorite provider on this side of the river (gidie's on the other side) is Kesicke's farm in Red Hook.
Unfortunately my wife likes the ears boiled so there's no char, plus it's a lot faster, so that's how we usually have it. I had to teach her not to over-boil it, too.
Incidentally, my grandfather was a farmer, as were all of his brothers, and he always said sweet corn should be "knee high to a horse" by the 4th of July. That would make it ready to harvest in later July here in upstate.
These days I just head over to a local farm, maybe five minutes in my vehicle, and buy corn that was just picked within an hour or two in the local fields. It's so fresh that you can't beat it with a stick, my wife boils it, and it's on the dinner plate in an hour or so. Yum!
Talk about over kill...
Lord, about 10 minutes on boil or the same on the grill does it quite well....
Salt, Pepper and loaded with butter!
One thing that it also guarantees is it won’t be over cooked. You can hold food at the exact right temperature - that’s where the convenience comes in.
So yeah - boil at 212 for 8-10 minutes. Or Sous vide at 181 for 30. Either way you use a pot of water
And for cooking method, I prefer to bring the water to a boil, turn off the gas, and steep for 5 or so minutes
Pretty much exactly how I do it...
mmm, love that
Yes, been there several times. That's where I first had elote. I got their recipe online and make it at home now.
Quote:
Phenomenal
Yes, been there several times. That's where I first had elote. I got their recipe online and make it at home now.
Why play around, here's the recipe :)
Ingredients
6 ears of corn, husks intact
1 cup mayonnaise
1 tablespoon Cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup cotija cheese, ground or crumbled, for garnish
2 tablespoons chopped cilantro, for garnish
Pure-ground red chile to taste, for garnish
Crispy corn tortillas for scooping
Directions
Over a medium-hot grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat. Set the roasted ears aside until cool enough to handle, then shuck them. Cut the kernels off the cobs.
When ready to eat, mix the mayo, hot sauce, lime juice, salt, pepper, sugar and chicken stock in a saute pan over medium heat. Add the corn kernels and warm throughout. Pour into a bowl and garnish with the cheese, cilantro and ground chile. Serve immediately with crispy tortillas.
Cook directly on grill or open stovetop burner. rotate every minute /90 seconds or so until lightly charred all around.
let cool, and cut corn from cob.
one finely chopped red onion.
a few pinches of freshly chopped cilantro.
1-2 tbsp apple cider vinegar
juice of one fresh lime
1-2 tbsp olive oil
few pinches of salt
pepper to taste
few dashes of ground chipotle
few dashes of cumin
mix all together in a bowl. it's delicious right away but even better if you give it an hour or two in the fridge to let the acids work on that red onion a little bit.
make sure you have plenty of tortilla chips.