Corn On The Cob

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exsquidao
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RE: Corn On The Cob 2008/06/03 13:24:56 (permalink)
quote:
Originally posted by fabulousoyster

I plant corn every spring (about 50 plants), and every summer the squirrels destroy them all. DESTROY!!! the crop looks like a tornado hit it.
I literally LOL'D when I read this....great post.
#61
roossy90
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RE: Corn On The Cob 2008/06/05 16:01:43 (permalink)
quote:
Originally posted by AndreaB

Pull down the husks and baste it with melted butter and lime and red pepper and fresh cilantro and grill it and it's wonderful! It's hard to beat fresh corn on the cob.

Andrea

That sounds so good, and especially now that its fresh corn season!
#62
Big Ugly Mich
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RE: Corn On The Cob 2008/06/10 17:01:00 (permalink)
quote:
Originally posted by CajunKing You got strawberries??? I wonder how the crop is coming along with all the cool weather we had, should be about time for some fresh local
We got 'em in Wisconsin! We also got floods galore.
#63
roossy90
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RE: Corn On The Cob 2008/06/11 21:31:13 (permalink)
Just got some off the local produce truck.. I forgot to ask where they were from, but 2 weeks ago, they had some from Georgia.






And they were $4.50 for a dozen.....







#64
MetroplexJim
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RE: Corn On The Cob 2008/06/13 21:47:48 (permalink)
quote:
Originally posted by daytrader106

I have to say. The idea of grilling sweet corn with the HUSK down is not the right way.

Get FRESH sweet corn. Witht he husk on and tight. Spray or dunk it in water. Then place on the grill OR into a bed of coals if you are camping.

Once the husk starts to get dark.

Pull the corn out or off the grill. Peal it back. If you like butter add some, BUT you should not need any. All the moisture will be held in by the husk. Steaming the corn to perfection.


#65
MetroplexJim
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RE: Corn On The Cob 2008/06/13 21:48:56 (permalink)
quote:
Originally posted by daytrader106

I have to say. The idea of grilling sweet corn with the HUSK down is not the right way.

Get FRESH sweet corn. Witht he husk on and tight. Spray or dunk it in water. Then place on the grill OR into a bed of coals if you are camping.

Once the husk starts to get dark.

Pull the corn out or off the grill. Peal it back. If you like butter add some, BUT you should not need any. All the moisture will be held in by the husk. Steaming the corn to perfection.




Sounds great; I'll try it!
#66
Sundancer7
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RE: Corn On The Cob 2008/06/14 10:20:05 (permalink)
I am going to burn some burgers today and I will include corn on the cob. I will do as suggested as soaking a while before I put on the grill and burn the outside.

Paul E. Smith
Knoxville, TN
#67
lleechef
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RE: Corn On The Cob 2008/06/21 23:08:27 (permalink)
I'd love to burn some burgers and corn but it's 54 degrees outside and overcast......YUCK. Not firing up the grill in this weather. Also NOT camping or boating which really is the worst for us in the summer.
#68
Foodbme
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RE: Corn On The Cob 2008/06/21 23:39:04 (permalink)
Here's a trick for boiling corn. Add 3-4 tablespoons of sugar to the water and don't put the corn in until the water's boiling. Add corn and reduce heat to a light simmer. Cook 8 minutes and remove
#69
Big Ugly Mich
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RE: Corn On The Cob 2008/06/23 11:39:51 (permalink)
Add sugar to the water? Only if you get your corn at the Wal*Mart or something like that. They don't call it sweet corn because it rolls off the tongue all pretty like.
#70
Foodbme
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RE: Corn On The Cob 2008/06/23 11:48:49 (permalink)
quote:
Originally posted by Big Ugly Mich

Add sugar to the water? Only if you get your corn at the Wal*Mart or something like that. They don't call it sweet corn because it rolls off the tongue all pretty like.


Sweet or Sour doesn't Matter. It enhances The flavor even more. Just cut back the amount of sugar a little. Try it, you'll like it!
But what ever you do, DON"T PUT SALT IN THE WATER!!It makes the corn tough. You upper tier U.S. people have an advantage. The corn up there is superior to what we get in the Sun Belt. FL, CA and Mexican grown corn is just not as good and you won't send us any of yours! I long for some good Silver Queen Corn.
#71
doggydaddy
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RE: Corn On The Cob 2008/06/23 12:16:11 (permalink)


This a semi-Latin way of eating corn, but once you try this, plain 'ol butter just won't match up. This is the only way I eat corn now. Also, I like to use my bamboo steamer to cook corn.
Take some mayo, and add a few drops of hot sauce. Then you add a squeeze of lime and a dash of pepper.
Spread all of this on your corn. Finish it off with fresh grated cheese.

mark
#72
tmiles
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RE: Corn On The Cob 2008/06/25 13:05:40 (permalink)
I have mentioned Mirai (tm) sweet corn earlier in this thread. I am growing it for the first time this year, and have high hopes for it. A link www.miraicorn.com
#73
Twinwillow
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RE: Corn On The Cob 2008/06/25 13:40:31 (permalink)
When I was a kid, I went to a boarding school that had a vegetable garden. We used to pick corn and then rush back to our dorm and put it in a pot to boil right away. So goooood! We had no butter, no salt, no sugar. Just fresh picked corn. Triple yummo!
#74
PapaJoe8
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RE: Corn On The Cob 2008/06/25 14:21:25 (permalink)
Doggy, I love that Latin corn also! Steamed, I also like corn steamed in some cajun seasonings. Tony's Bold works good.

Twin, back when my PawPaw had a corn field, I would find ears that were not all the way ripe, and eat them right outa the husk. I still crave that but it's hard for me to come by.

Tmiles, I bet a young ear of your Mirai corn would be good raw.
Joe
#75
tmiles
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RE: Corn On The Cob 2008/06/25 15:15:54 (permalink)
quote:
Originally posted by PapaJoe8

.........Tmiles, I bet a young ear of your Mirai corn would be good raw.
Joe

My brother used to eat raw sweet corn, right in the field. (regular sweet corn, not Mirai) A customer told me that they sell Mirai at the Seaport market in NYC, both raw and cooked. I've never had it myself. We will see if it lives up to the hype. If it doesn't, I'll just feed it to the sheep!!
#76
Twinwillow
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RE: Corn On The Cob 2008/06/25 15:24:16 (permalink)
I've nibbled on fresh raw corn as well. It's like candy.
#77
tmiles
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RE: Corn On The Cob 2008/08/11 13:37:39 (permalink)
quote:
Originally posted by tmiles

I have mentioned Mirai (tm) sweet corn earlier in this thread. I am growing it for the first time this year, and have high hopes for it. A link www.miraicorn.com

Our first Mirai is ripe. It is excellent and very tender. It does not have that annoying "crunchiness" (is that a word?) that some supersweets have. Does it live up to the hype???? I don't think so. It IS great corn, and DOES rate (IMO) a 10 out of 10, but there are a few other sweet corns out there that are just as good. I will plant it again, though.
#78
Sundancer7
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RE: Corn On The Cob 2008/08/11 13:48:41 (permalink)
Does anyone know how to obtain the Mirai seed. It is not available in the Knoxville, TN area. Thanks

Paul E. Smith
Knoxville, TN
#79
Big Ugly Mich
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RE: Corn On The Cob 2008/08/11 14:02:37 (permalink)
quote:
Originally posted by Foodbme Sweet or Sour doesn't Matter. It enhances The flavor even more.
Then you get too much sweet and not enough corn IMHO.
#80
mayor al
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RE: Corn On The Cob 2008/08/11 14:15:52 (permalink)

I love to eat raw sweet corn just as I pick it. Sometimes I wind up standing in the garden tossing the cobs aside after eating four or five of those Peaches and Cream Bi-color or Silver Queen Xtra Sweets. We didn't do sweet corn this year because the fruit orchard has demanded so much of our time, but luck went our way...

We have a neighbor who decided that his corn patch was more than his bad-back could handle, so he notified his family and neighbors (us) that he would allow "U-Pick" for only $2 a dozen. We picked 6 dozen of his large yellow ears (specie unknown). They were very large ears, but sweet as opposed to "Roastin' ears" (immature Field Corn). They had a lot of strong 'Corn' flavor. We blanched the ears, then cut the kernels off the cob and froze them in 1 lb. bags.

Ten days later he called us to tell us his Silver Queen Xtra Sweet was ready, so off we went again. We selected 6 dozen of the largest ears we could find...we were the first folks to pick in this patch, so it was "Good Pickin's". He counted about 14-15 ears in a dozen (His Math!) so we got a real bargain.

Bill suggested we try to 'put-up' the Silver Queen the way his wife does it. They cut the corn off the ears and then scrape the remants from the ears into the cut corn in a pot. To 16 cups of cut corn he adds one cup of canned milk and a stick and a half of Butter, and a half cup of sugar, and a teaspoon (estimated) of salt. Bring the whole mess to a boil and cook for ten minutes or so. Let it sit for a bit to cool then bag it for the freezer.

We did it his way and got several one-gallon bags of corn in the freezer. We tried the leftovers from the pot for dinner a few nights ago and were amazed at how good it is. I would label it a cross between creamed corn and corn-pudding. Great Summer veggie use and really a bargain at $2 a Bakers Plus Dozen!
#81
tmiles
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RE: Corn On The Cob 2008/08/11 14:23:13 (permalink)
quote:
Originally posted by Sundancer7

Does anyone know how to obtain the Mirai seed. It is not available in the Knoxville, TN area. Thanks

Paul E. Smith
Knoxville, TN


Park seed sells it in small packets for the home garden, as does Harris seeds. You can find both with an easy Google search. The Mirai link that I provided shows about a dozen companies, but some sell only commercial amounts. You can't go wrong with Park or Harris
#82
mayor al
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RE: Corn On The Cob 2008/08/11 14:37:40 (permalink)
Park Seed is a bit more expensive than most of the seed catalog business's...But their quality is outstanding. We bought our original Cockscomb flower seeds from them over a decade ago and have used each years flowers as the source of next year plants since, as many of you know. We also buy a number of veggie seeds from them and have been very satisfied with the results we get.
#83
cavandre
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RE: Corn On The Cob 2008/08/12 14:23:06 (permalink)
Quick & easy method...Preheat the oven to 350. While that's going on, don't do any thing to the corm. When the oven is hot, place the corn, still in the husk, on a grate in the middle of the oven. Roast for 25-30 minutes. Peel the husk & eat.
#84
Foodbme
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RE: Corn On The Cob 2008/08/12 14:58:56 (permalink)
quote:
Originally posted by cavandre

Quick & easy method...Preheat the oven to 350. While that's going on, don't do any thing to the corm. When the oven is hot, place the corn, still in the husk, on a grate in the middle of the oven. Roast for 25-30 minutes. Peel the husk & eat.


That's a big waste of electricity and out here in AZ when it's 107 degrees outside, the last thing you need to do is heat up the house. The AC runs 24/7 as it is!
#85
Big Ugly Mich
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RE: Corn On The Cob 2008/08/12 16:17:11 (permalink)
Do this, then: http://www.thefarm.org/charities/i4at/surv/solarbox.htm

Just be sure the box is fully lined or it will start on fire.
#86
Foodbme
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RE: Corn On The Cob 2008/08/12 17:41:39 (permalink)
quote:
Originally posted by Big Ugly Mich

Do this, then: http://www.thefarm.org/charities/i4at/surv/solarbox.htm

Just be sure the box is fully lined or it will start on fire.


Thanx Big Ugly Mitch! I'm going to build one with my Grandkids!
#87
Scarlett
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RE: Corn On The Cob 2008/08/12 18:04:53 (permalink)
I usually rely on the microwave and have good results.
I sometimes boil the corn in water, no salt and no sugar.
Nothing fancy... I've always burned it on the grill.
But I found a great way to "hold" corn over if dinner gets delayed for a bit.
I was cooking some stuff in the crock pot in a "crock pot bag" and when i found out dinner would be a bit late, I folded over the bag and laid the pre-micro'd corn on top of the bag and it was perfet when it came time to eat. The low temp. just kept it at the right temp without over cooking.
#88
Foodbme
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RE: Corn On The Cob 2008/08/12 18:15:32 (permalink)
Big Ugly Mitch or anyone who's built a Solar Cooker:

Have you ever built one yourself? How does it do as far as "browning" something like meat or pies or biscuits etc? Do you put a thermometer in it to track the temperature?
#89
Big Ugly Mich
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RE: Corn On The Cob 2008/08/16 16:44:33 (permalink)
I'm assuming by "browning", you mean the equivalent of, say, adding a splash of water and nuking for 15 or 30 seconds. Not feasible because it takes a while to get the temp up. I'd steam it in a dutch oven for a minute or so at a time. I've made some scratch cinnamon rolls in my foil lined box. By "scratch", I'm referring to what I had to do to get that paper Pillsbury tube open, of course, but they turned out pretty good. The problem is that seven of those fit in a 8 inch round pan real nicely, but don't divide into 2 or 3 real nicely.

The temperature gets to about 350 in the one I built, and I gauge doneness by eye alone, which has led to some disasters when I didn't thaw this or that first.

Never mind how I know about lining the box with aluminum foil completely, too. That sucker gets pretty hot. I'd guess about 350 F or 375 F, and I can't lower the temp. I'm thinking that if I open the door a little, that'll work, but it doesn't. It just refuses to heat up completely.
#90
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