Sweet Corn prep -
Baking, steaming, boiling, nuking?
What is your preference?
Personally, I like to drizzle EVOO on it, salt/pepper, and bake it. Rub butter on it when it comes out hot. What is your preference and why?
(Also,) Does this stuff act like "Super Colon Blow," on You? [:0][B)][xx(] OMG. Last nights three ears hurt me. Being the glutton for culinary punishment that I am, I have another three ears baking now. [:D]
What is your preference?
Personally, I like to drizzle EVOO on it, salt/pepper, and bake it. Rub butter on it when it comes out hot. What is your preference and why?
(Also,) Does this stuff act like "Super Colon Blow," on You? [:0][B)][xx(] OMG. Last nights three ears hurt me. Being the glutton for culinary punishment that I am, I have another three ears baking now. [:D]
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I Like to boil it with crab boil, shrimp, red taters, onions, sausage and clams[;)] 0 -
quote:Originally posted by Sam06
I Like to boil it with crab boil, shrimp, red taters, onions, sausage and clams[;)]
Now you are just hurting me. [V]0 -
Seroiusly I like it Grilled or Boiled.
Never salt the water, use sugar.
Grill it in the husk.0 -
quote:Originally posted by Sam06
Seroiusly I like it Grilled or Boiled.
Never salt the water, use sugar.
Grill it in the husk.
Forgot about grilling it. Yes, the preferred method. I've not busted out my grill in forever. (Sacrilege I know.) Used to be my preferred method of cooking. I need to clean it up, and bust it out. [:D]
I've been lazy. [^]0 -
SOAK IN SALTED WATER FOR A COUPLE OF HOURS, THEN GRILL WITH THE HUSK ON [^] 0 -
quote:Originally posted by MIKE WISKEY
SOAK IN SALTED WATER FOR A COUPLE OF HOURS, THEN GRILL WITH THE HUSK ON [^]
The kernels are surrounded by cellulose, why would soaking them for several hours change absorption?0 -
quote:Originally posted by 84Bravo1
quote:Originally posted by MIKE WISKEY
SOAK IN SALTED WATER FOR A COUPLE OF HOURS, THEN GRILL WITH THE HUSK ON [^]
The kernels are surrounded by cellulose, why would soaking them for several hours change absorption?
Maybe it stops the husks from catching on fire and burning........
Bert the helper.......0 -
I peal some of the outer husks off, then cut the end off getting read of the stuff the democrats smoked when young.
Nuke it for 3 minutes (1000 watt) with the rest of the husk on and it is cooked and ready to peel back the rest of the husks and butter it up for eating.0 -
quote:Originally posted by mnrivrat48
I peal some of the outer husks off, then cut the end off getting read of the stuff the democrats smoked when young.
Nuke it for 3 minutes (1000 watt) with the rest of the husk on and it is cooked and ready to peel back the rest of the husks and butter it up for eating.
Not all were Demarcates, but only did it once. That stuff would get you sick.0 -
I thought folks soaked the corn because they got wrinkly from the trip to market. 0 -
Nuke in the shucks for 3 minutes. Let set for 2 minutes. Use a sharp knife, cut thru the shucks all the way around the base. Grab the top and pull, Shucks slide off along with the silk. Butter, salt, eat. 0 -
f pressed for time I roll them in a wet paper towel and saran wrap then nuke.
If I've got time to I leave the wiggle weight off my big pressure cooker and use it as a steamer.0 -
Back when I was a spry lad, we used to get a pot of water boiling on the stove (using my Mum's canning pot), go pick some fresh sweet corn and then RUN to the house to boil the corn for two minutes MAX. If the picked corn was somehow dropped, we went back to pick more FRESH corn.
No sugar, no EVOO, no butter. Just the best fresh sweet corn ever!0 -
quote:Originally posted by 84Bravo1
quote:Originally posted by MIKE WISKEY
SOAK IN SALTED WATER FOR A COUPLE OF HOURS, THEN GRILL WITH THE HUSK ON [^]
The kernels are surrounded by cellulose, why would soaking them for several hours change absorption?
You need to remove the silk and then cover the cob back up with the husk. The husk will burn but it will not catch fire because you have soaked it. And the kernels will cook to perfection. Nothing better than grilled corn on the cob.
By the way you got to watch Rachael Ray (stroking) the silk off corn on the cob. I get ALL worked up just watching her do it...[:p][:D]
https://m.youtube.com/watch?v=YJXOfonUpUY0 -
I'm with you 11b6r. I'll never hand shuck an ear of corn again. I also add butter after. 0 -
I feed it to cows and then eat steak! 0 -
quote:Originally posted by redneckandy
I feed it to cows and then eat steak!
Winner, winner, chicken dinner. That's the best way0 -
It?s kinda hard to mess up sweet corn. Silver Queen is my favorite. No need to add anything while cooking. A little butter and salt is good after it?s cooked. It doesn?t really need to be cooked. I like to pull it off the stalk, shuck it, and eat it right there. 0 -
I peal some of the outer husks off, then cut the end off getting read of the stuff the democrats smoked when young.
Nuke it for 3 minutes (1000 watt) with the rest of the husk on and it is cooked and ready to peel back the rest of the husks and butter it up for eating.0 -
I really do enjoy sweet corn on the cob season around here!
I am also very thankful that my old teeth are still in fair working order to clean a cob of its tender bits (just like an old typewriter)[:D]
Remembering an old episode of MASH where Father Mulcahy spent a long spring to summer growing season with his big plot of corn.
At harvest time, he set up a big camp picnic with everyone invited while the mess hall preped the corn.
The priest about had a stroke when the mess boy presented all with a big pan of "CREAMED STYLE" [:0][:D]0 -
I open the very top of the husk just enough to seal it against the water spigot. I then hold it tight and turn the water on until I feel the husk separate from the corn then place on the grill 0 -
Remove the husks.
Roll the ears in melted butter with a little pepper.
Wrap in aluminum foil.
Grill over very low flame 12 - 16 minutes, rotating 90? every 3 - 4 minutes.
Serve in the foil in about 10 minutes when the steaks are done.0 -
quote:Originally posted by Don McManus
Remove the husks.
Roll the ears in melted butter with a little pepper.
Wrap in aluminum foil.
Grill over very low flame 12 - 16 minutes, rotating 90? every 3 - 4 minutes.
Serve in the foil in about 10 minutes when the steaks are done.
That's pretty much like my son grills it, too, Don.0 -
quote:Originally posted by kimi
quote:Originally posted by Don McManus
Remove the husks.
Roll the ears in melted butter with a little pepper.
Wrap in aluminum foil.
Grill over very low flame 12 - 16 minutes, rotating 90? every 3 - 4 minutes.
Serve in the foil in about 10 minutes when the steaks are done.
That's pretty much like my son grills it, too, Don.
I've tried in the husks, kimi, but much prefer the taste when the butter is cooked into the corn rather than being applied later. The foil retains the moisture better as well, though I may not have done the husk on method correctly.0 -
quote:Originally posted by Don McManus
quote:Originally posted by kimi
quote:Originally posted by Don McManus
Remove the husks.
Roll the ears in melted butter with a little pepper.
Wrap in aluminum foil.
Grill over very low flame 12 - 16 minutes, rotating 90? every 3 - 4 minutes.
Serve in the foil in about 10 minutes when the steaks are done.
That's pretty much like my son grills it, too, Don.
I've tried in the husks, kimi, but much prefer the taste when the butter is cooked into the corn rather than being applied later. The foil retains the moisture better as well, though I may not have done the husk on method correctly.
He does it both ways. He just likes to cook/grill.0 -
Strip it, boil it, and add butter. I've never had better corn (tri-colored variety) than here from the Cheese state[;)] 0 -
Sour mash 0 -
quote:Originally posted by carbine100
Sour mash
Nah, you need dent corn for that. [:)]0
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