Corn on the cob!
Posted: Sat Jun 30, 2012 8:41 am
I had my first 2 ears of fresh, local corn on the cob last night. It is wonderful stuff! Accompanied a pan-fried steak, salad and home made bread.
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Jenise wrote:We had our first local corn this week too, out of Eastern Canada. Made succotash!
Robin Garr wrote:We've had farmers' market corn for a couple of weeks, but it doesn't make Mary happy. She grew up on her father's dairy farm (in what is now suburban Louisville), and he grew field corn to feed the dairy cattle, so they ate a lot of it. With that as a guilty childhood pleasure, she can't stand the SWEET nature of modern hybrid corn, and mocks the names they give it, like "Candy Cane" and "Sugar Queen." She'd just about kill for some old-fashioned field corn, which is almost unattainable in the city any more, and thinks she might have have a lead on some through the owner of a local farm-to-table restaurant that's commissioning field corn for old-fashioned cornmeal.
Howie Hart wrote:Jenise wrote:We had our first local corn this week too, out of Eastern Canada. Made succotash!
Eastern Canada - local? I buy mine from a stand 1/4 mile up the road from me, but it's picked fresh every morning - grown on the Indian reservation about 10 miles away.
Robin Garr wrote:We've had farmers' market corn for a couple of weeks, but it doesn't make Mary happy. She grew up on her father's dairy farm (in what is now suburban Louisville), and he grew field corn to feed the dairy cattle, so they ate a lot of it. With that as a guilty childhood pleasure, she can't stand the SWEET nature of modern hybrid corn, and mocks the names they give it, like "Candy Cane" and "Sugar Queen." She'd just about kill for some old-fashioned field corn, which is almost unattainable in the city any more, and thinks she might have have a lead on some through the owner of a local farm-to-table restaurant that's commissioning field corn for old-fashioned cornmeal.
Lou Kessler wrote:Growing up in New England I was exposed to two very distinct types of corn, one was called sweet corn which was the vastly superior for table use and horse corn which was grown for cattle. Some people ate the "horse corn" because it was a lot cheaper and in those days money was scarce.
I don't cook my corn on the cob in water. Nor do I roast it on the grill (well, occasionally). How I cook my corn depends on how many ears I'm making. I always leave the husks on. If cooking 2-4 ears, I've found the microwave is an excellent way to cook it. 4-6 minutes on high, turn the ears over, then, another 2-3 minutes, then let it rest for about 4 minutes. If I'm cooking many ears, I will place them in the basket of my turkey fryer, stalk end down. I put about 2-3 inches of water in the bottom of the turkey fryer, bring the water to a boil, put the basket of corn in, cover and cook for 15-20 minutes. In either case, it's then, peel the husks back to use as a handle (the husks cool quickly), remove the silk and eat. In my opinion, putting husked corn in boiling water does nothing but dilute the flavor and make corn tasting water.Bill Spohn wrote:... into the cooking water ...