I'm getting fresh corn on the cob already

Have been for about 2 weeks, it's as good as summer corn, and thru the roof expensive, anyone else buying it?

If we all had your money we would be eating Corn on the cobb to. Thanks for rubbing it is................

There's a law somewhere making it illegal to eat corn on the cob prior to late July.

Michael Hoffman


There's a law somewhere making it illegal to eat corn on the cob prior to late July.

Exactly. The plants are supposed to be knee-high by the fourth of July.
 
Not that there isn't corn on the cob available in grocery stores here, but I shudder to think where it comes from.

In late July, in Oklahoma,  
THE CORN IS AS HIGH AS AN ELEPHANT'S EYE !!!!
 
 

And I just happen to have an elephant in my yard that is used to measure.

CTF     getting S. FL yellow corn. Then Zellwood.  
 Our local corn comes in middle to Late June. Season will be in full swing by July 4th

I'm just starting to see it in the stores too. I resist the urge to buy it until I can get summer corn.

Got fresh corn turing up here too in Northern North Dakota. (And yes, we still have full snow cover)  Was 80 cents a cob, now 50 cents a cob.  It's... ok.  A far cry from fresh summertime out of your own garden corn, but after a long cold winter it teases for what's to come.
 

I swear this corn is mid Summer good, I need to ask where my veggi supplier, Avery Clark Produce, in Frederick, is getting it.

It looks like the corn is popping up ever where...........

I grow about a half acre......I grew a lot more when I did it full time. I have not even planted yet. At one time I'd have planted 3 or 4 times by now. The early corn is expensive to grow, but folks were willing to pay top $$$ for the first early, local corn. Today, the shipped in corn is so good, that people are no longer willing to pay $6 or $7 a dozen for mine. I now sell cheaper corn starting 3 weeks later. I get $5 a dozen at farmers markets and don't do big volume. I think mine, and that of the other local farmers is better, but a lot of the public doesn't care.
 
I buy the supermarket corn myself this time of year, when it looks nice. Locally it is going for about 50 cents an ear, and will be far less in a month.
 
Supersweet corn keeps fine, under refrigeration, for 5 or 6 days, and is edible for another week, so a 24 to 36 hour transport time is no problem.
 
The best old time sweet corn grower that I knew, the late Vic Salo, wouldn't sell corn over 4 hours old. I got my corn growing merit badge from him. As a kid I fed his leftovers to my cows. I wonder what he would have thought of the new long keeping supersweets.

Tmiles - Have you ever been to Mexico and had the corn there?  It's not sweetcorn, not nearly as sweet as what Americans like up here, but it has a much more rustic corn flavor.  I really like it.  Would you know it's name since you're a long time corn grower?

We're getting Sweet Corn from California and it is very good. Best price I've seen so far is 5 for $1.00
Better than the corn from Mexico.

WarToad


Tmiles - Have you ever been to Mexico and had the corn there?  It's not sweetcorn, not nearly as sweet as what Americans like up here, but it has a much more rustic corn flavor.  I really like it.  Would you know it's name since you're a long time corn grower?

Most corn can be eaten on the cob when young. A lot of country folk my age and older remember eating "cow corn" in the tender milk stage. Most Mexican corn is a flour corn. Like our common cow corn, it can be picked early and eaten. It has a more corn like, less sweet flavor than modern sweet corn. One that has green kernels when mature "Oxaca" (sp?) is known to be especially good, although I have never had it myself. The best way to try the specialty stuff is to grow it yourself. Even if you don't have space, a lot of places have community garden plots available.  Corn without the supersweet gene does not keep or ship well, and has to be very fresh when you eat it. The corn that you had in Mexico was probably just hours from the field when you ate it.

Maryland's Eastern Shore is known of course for it's wonderful Blue Crabs, whats overlooked is that it grows some of the finest produce  in the Country, not the least of which is early Sweert Corn, tough to top it!

Thank you, Tmiles!  I have a little 40x20 garden.  Still have snow cover up here in northern ND and frozen earth, I doubt the ground will be warm enough to germinate anything until late May, maybe early June. so I still have time to hunt up some seeds.

I had some Florida corn recently, and it was God awful. Nothing like Wisconsin corn in late July/early August. I will wait.

Try it, you'll like it!

Mexican Corn on the Cob (Elote)

Ingredients:

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
¼ cup grated cotija cheese
4 wedges of lime
Directions:
Preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

 

Foodbme


Try it, you'll like it!

Mexican Corn on the Cob (Elote)

Ingredients:

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
¼ cup grated cotija cheese
4 wedges of lime
Directions:
Preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

 

Never seen Cotija cheese, what's it like?

When I was a kid there was a corn field next to the field where we played pickup baseball in the summer. After games we'd head into the field to (GASP) steal corn. It was plain old field corn, and I've alwys believed that the best tasting corn in the world is stolen field corn. It was young corn, and  and it was wonderful enough to eat right where we picked it. No cooking. Just picked, shucked and chewed.
 
And in case anyone is thinking about it, the statute of limitations has run out on all my corn thievery. 

chewingthefat

Foodbme


Try it, you'll like it!

Mexican Corn on the Cob (Elote)

Ingredients:

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
¼ cup grated cotija cheese
4 wedges of lime
Directions:
Preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. 

Never seen Cotija cheese, what's it like?

QUESO COTIJA

Sharp crumbly Goat cheese. “The Parmesan of Mexico”. Serve over Beans and Salads. You can grate it like you would Parmesan.
Here's a complete glossary of Mexican Cheeses:
MEXICAN CHEESE CHART 

FRESH CHEESES

QUESO BLANCO
Creamy – Enchilada stuffing
QUESO FRESCO
Like Feta – Crumbly, sprinkle over enchiladas & taquitos and appetizers, (Botanas)
QUESO PANELA (Also called queso de Canasta)
Soft Cheese – Snack, Appetizer cheese sometimes flavored
REQUESO
Loose Ricotta-like. Enchilada filling and cheese spreads
 

SOFT CHEESES

QUESO ANEJO
Aged version of fresco. Garnish over anything
QUESO OAXACA
A.K.A.  Quesillo. Most popular for Quesadillas
 

SEMI-SOFT CHEESES

QUESO ASADERO
Melting cheese. Use for Queso Fundido
QUESO CHIHUAHUA (Also Queso  Menonita)
Yellow- Makes queso Frito Fried cheese. Like Cheddar
QUESO JALAPENO
Snack cheese. Use in quesadillas

 SEMI-FIRM CHEESES

QUESO CRIOLLO
Yellow – Similar to Munster
OUESO MANCHEGO
Yellow – Good for melting or with fruit or crackers. Similar to Monterrey Jack
 

FIRM CHEESES

QUESO ANEJO ENCHILADO
Queso Anejo with a spicy red coating. Serve as a Condiment like a strong feta.
QUESO COTIJA
Sharp crumbly Goat cheese. “The Parmesan of Mexico”. Serve over Beans and Salads
QUESO MANCHEGO VIEJO
Aged hard cheese. Use over Nachos, Taco  Salads, appetizers called Botanas

 

 

chewingthefat

Foodbme


Try it, you'll like it!

Mexican Corn on the Cob (Elote)

Ingredients:

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
¼ cup grated cotija cheese
4 wedges of lime
Directions:
Preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

 

Never seen Cotija cheese, what's it like?

Chewy, dry and salty.....use your favorite Feta cheese...................

PNWCHEF

chewingthefat

Foodbme


Try it, you'll like it!

Mexican Corn on the Cob (Elote)

Ingredients:

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
¼ cup grated cotija cheese
4 wedges of lime
Directions:
Preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. 

Never seen Cotija cheese, what's it like?

Chewy, dry and salty.....use your favorite Feta cheese...................

It's supposed to be Dry, Salty & Chewy just like Parmesan.  What if you don't like Farta Cheese??   And you like Cotija Cheese? Farta doesn't stick to the corn like Cotija.

Like all cheeses, they come in different quality levels. http://www.gourmet-food.com/gourmet-cheese/cotija-cheese-102810.aspx

Foodbme

PNWCHEF

chewingthefat

Foodbme


Try it, you'll like it!

Mexican Corn on the Cob (Elote)

Ingredients:

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
¼ cup grated cotija cheese
4 wedges of lime
Directions:
Preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. 

Never seen Cotija cheese, what's it like?

Chewy, dry and salty.....use your favorite Feta cheese...................

It's supposed to be Dry, Salty & Chewy just like Parmesan.  What if you don't like Farta Cheese??   And you like Cotija Cheese? Farta doesn't stick to the corn like Cotija.

Like all cheeses, they come in different quality levels. http://www.gourmet-food.com/gourmet-cheese/cotija-cheese-102810.aspx

Chewy as in Chewingthefat

How does everyone cook their corn? I soak it in water, with the husk on for about 15 minutes, wrap it in foil with a splash more water, then toss it on the grill and let it steam in the husk.
Soo tender,......

First I peel back the husk and pull off the silk. Then I roll the husk back in place and soak for about an hour. After that I put the corn on the grill over coals with soaked wood chips -- hickory, mostly. Beyond believe delicious.

I started doing mine on the grill a couple of summers ago. Soak in water for a couple of hours and leave it in the husk. While grilling, spray every five minutes or so with a 2:1 mixture of your favourite red wine and water (I use burgundy, usually).

O.K, stop! Now I want corn!! As happy as I was with my results, I cant wait to try the other ways that you do it, C'mon summer...........!

No way I'm buying it, at .89 an ear, which is better than a couple of weeks ago when it was 3 for $4.  And what is out there, looks like what my mother used to call "blisters" - whitish, and
skimpy(?)  Seems there's a small window when it's available and reasonable, and I think it's June-July.